Roasted Red Pepper Hummus Recipe
Roasted red pepper hummus is easy and has a nice flavor. The sweetness of roasted red peppers combined with tahini, chickpeas and lemon juice makes a tasty hummus that's perfect for a mezze spread.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Appetizer, condiments
Cuisine: middle eastern
Servings: 6 servings
Calories: 228kcal
- 1 red bell pepper see notes
- 4 tablespoon olive oil
- 2 cups cooked chickpeas see notes
- 3 tablespoon tahini
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1 lemon juice of
- 3 cubes ice
Preheat the oven to 450°F. Cut the red bell pepper in half and remove the seeds. Place both halves on a baking sheet, cut side down and drizzle with 2 tablespoons of olive oil. Roast in the oven for 20 to 25 minutes until the skin is charred and the pepper is tender. (See the notes for broiling option)
Place the roasted red pepper, chickpeas, tahini, garlic, salt and lemon juice in the bowl of a food processor or a blender. Add the ice cubes and start blending until the hummus is creamy and smooth, about 2 to 3 minutes.
Taste and adjust the salt if needed. Transfer to a bowl and refrigerate for one hour (this is optional, but would make the hummus more delicious). Top with olive oil before serving.
- To cook the chickpeas from scratch, soak 1 ½ cup dry chickpeas in cold water overnight. Drain and then boil them in water with 1 teaspoon baking soda for 30 minutes until they are very tender. Let them cool and then use them to make hummus.
- If using canned chickpeas, boil them in water for 20 minutes so they are completely tender.
- Broiling instructions: Place the peppers on a baking sheet and drizzle with olive oil. Place the baking sheet under the broiler and broil for 10 minutes until the peppers are tender and the skin is charred. Keep a close eye as they might burn easily.
- You can also use jarred roasted red pepper to make this recipe, you'll need about ¾ cup roasted red peppers.
- It's best to refrigerate the roasted red pepper hummus for one hour before serving so the flavors combine well.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Give it a good stir before serving and top with olive oil.
Calories: 228kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 396mg | Potassium: 264mg | Fiber: 5g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 2mg