Description
This Roasted Red Pepper Hummus is a vibrant and flavorful twist on classic hummus, combining creamy chickpeas with sweet roasted red peppers for a smooth and zesty dip perfect for serving with pita bread or fresh vegetables.
Ingredients
Scale
Hummus Ingredients
- 2 15-oz. cans chickpeas (drained, or 3 cups)
- â…” cup roasted red peppers (drained and patted dry)
- â…“ cup tahini paste
- ¼ cup olive oil
- ¼ cup lemon juice (freshly squeezed)
- ½ tsp. lemon zest
- 2 garlic cloves (finely minced)
- 1 ¼ tsp. salt (to taste)
- ½ tsp. red pepper flakes
For Serving
- Pita bread or vegetables
Instructions
- Prepare Ingredients: Drain and pat dry the chickpeas and roasted red peppers to prevent excess liquid in the hummus.
- Combine Ingredients: Add chickpeas, roasted red peppers, tahini paste, olive oil, lemon juice, lemon zest, minced garlic, salt, and red pepper flakes into a large 10-14 cup food processor bowl.
- Process Mixture: Process the ingredients in the food processor for 2 to 3 minutes, pausing every 20-30 seconds to scrape down the sides to ensure all ingredients are evenly blended and smooth.
- Serve: Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle fresh parsley and extra red pepper flakes if desired. Serve immediately with pita bread or your choice of vegetables.
Notes
- Peeled chickpeas can make the hummus even creamier if you have time to remove the skins.
- Adjust salt and lemon juice to taste for personalized flavor balance.
- You can roast your own red peppers as a fresh alternative if canned are not available.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This hummus is great as a spread, dip, or complement for sandwiches and wraps.
