Description
A bright and smoky Mediterranean-inspired red pepper hummus made with creamy tahini, roasted red peppers, and a hint of tangy lemon juice. This easy no-cook dip is perfect for quick weeknight snacks, appetizer platters, or gatherings, served best with warm pita, crisp veggies, or as a flavorful spread.
Ingredients
Scale
Red Pepper Hummus Ingredients
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons olive oil (plus a drizzle to finish, optional)
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/4 teaspoon salt (adjust to taste)
- 1 cup roasted red peppers, drained
- Juice of 1 lemon (about 1–2 tablespoons)
- Water as needed to thin (start with 1–2 tablespoons)
Instructions
- Combine Ingredients: Add chickpeas, tahini, olive oil, minced garlic, cumin, salt, roasted red peppers, and lemon juice to a food processor.
- Pulse and Blend: Pulse to combine the ingredients, then blend on medium-high speed until the mixture is mostly smooth.
- Adjust Consistency: Stop and scrape down the sides of the processor. If the hummus is too thick, add water one tablespoon at a time, blending after each addition, until desired creaminess is achieved.
- Season to Taste: Taste the hummus and adjust the seasoning by adding more salt for depth, more lemon juice for brightness, or extra tahini for richness.
- Serve: Transfer the hummus to a bowl, drizzle with olive oil, and garnish with smoked paprika or chopped parsley if desired. Serve with warm pita, crisp vegetables, or use as a spread.
Notes
- You can use jarred roasted red peppers or roast your own for fresher flavor.
- Adjust water quantity carefully to avoid overly thin hummus.
- For a smoky touch, sprinkle smoked paprika just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Great for dipping, spreading on sandwiches, or as part of a mezze platter.
