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Roasted Red Pepper Hummus Recipe
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Roasted Red Pepper Hummus

This Roasted Red Pepper Hummus is a twist on a popular, classic dip.
Course Sauces & Dips
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Calories 319kcal
Author Michelle Ordever

Equipment

Ingredients

  • 1 large red bell pepper cut in half and seeded
  • 1 15.5-oz/400g can chickpeas, rinsed and drained, liquid reserved
  • 2-3 Tbsp reserved chickpea liquid
  • ⅓ cup tahini
  • 5 Tbsp extra virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 2 garlic cloves
  • 1 tsp ground cumin
  • Sea salt to taste

To Serve

  • 1 large red bell pepper top removed, and seeds and ribs removed*
  • Smoked paprika for garnish
  • Vegetable crudités and/or toasted pita wedges

Instructions

  • Preheat the oven to 230°C/450°F/Gas 8. Line a large, rimmed baking sheet with parchment paper or a non-stick baking mat and set it aside.
  • Arrange the red pepper halves cut side down on the prepared baking sheet and place them in the center of the preheated oven. Roast for about 30 minutes until the skin starts to turn black and blister.
  • Remove the baking sheet from the oven and carefully transfer the hot pepper halves to a heat-resistant bowl and cover tightly with foil or a plate. Set aside.
  • Once cool enough to handle, gently remove and discard the blackened skin from the pepper under running water. Set aside.
  • While the peppers are cooling, add the chickpeas and two tablespoons of the liquid to a high-speed blender or a food processor and process for approximately 1 minute. Add the remaining liquid, if necessary.
  • Add the roasted red pepper and the remaining ingredients and process for 2-3 minutes or until the mixture is smooth and creamy. If desired, add additional chickpea liquid to achieve a thinner consistency.
  • Transfer the hummus to the red pepper shell and garnish with finely chopped red pepper and some smoked paprika. Serve immediately with vegetable crudités and toasted pita wedges. Enjoy!


    Roasted Red Pepper Hummus Recipe

Notes

  1. *Optional: Finely chop the edible portion of the red pepper top for garnish
  2. To remove the blackened skin from the roasted peppers, do not place them in a plastic freezer bag because the bag may melt from the high temperatures. Instead, place the hot roasted peppers in a heat-resistant bowl, then cover tightly with foil or a large plate to seal in the steam. The skin will peel right off after several minutes.
  3. Time-Saving Tip: Use ¾ cup jarred red bell peppers instead of roasting the peppers yourself. Cook time is reduced to 10 minutes in this case.
  4. If going to the effort of roasting the red peppers, prepare several at the same time. Cover the unused portion in oil and store it in an airtight container in the refrigerator for 1-2 weeks.

Nutrition

Serving: 1 | Calories: 319kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 6mg | Sodium: 179mg | Fiber: 5g | Sugar: 5g