Roasted Red Pepper Hummus Dip

In our home, snacking is practically an Olympic sport. We’re always on the lookout for dips that are not only delicious but also relatively healthy and easy to whip up. That’s how roasted red pepper hummus became a staple. From impromptu movie nights to planned weekend gatherings, this vibrant dip has consistently stolen the show. The smoky sweetness of roasted red peppers elevates the classic hummus to a whole new level of flavor complexity. It’s incredibly smooth, unbelievably creamy, and the bright red color is just so inviting. Even my kids, who can be notoriously picky, devour it with vegetables, pita bread, or even crackers. Honestly, I’ve yet to meet someone who hasn’t fallen in love with this roasted red pepper hummus. It’s a guaranteed crowd-pleaser and a recipe I’m thrilled to share with you. Get ready to experience hummus like never before!

Ingredients for Roasted Red Pepper Hummus

• 2 large red bell peppers: These are the star of the show! Roasting them brings out their natural sweetness and smoky flavor, which is crucial for the distinctive taste of this hummus.
• 1 can (15 ounces) chickpeas, drained and rinsed: The base of our hummus, chickpeas provide a creamy texture and are packed with protein and fiber. Draining and rinsing them removes excess sodium and improves the hummus texture.
• 1/4 cup tahini: This sesame seed paste is essential for authentic hummus. It adds a nutty, slightly bitter depth of flavor and contributes to the creamy consistency. Look for good quality tahini for the best results.
• 2-3 cloves garlic: Garlic adds a pungent and savory kick. Roasting the garlic alongside the red peppers mellows its flavor and prevents it from being too overpowering in the hummus.
• 1/4 cup lemon juice, freshly squeezed: Fresh lemon juice provides brightness and acidity, balancing the richness of the tahini and chickpeas. It also helps to lighten the color of the hummus.
• 1/4 cup extra virgin olive oil, plus more for drizzling: Olive oil adds richness and smoothness to the hummus. Using good quality extra virgin olive oil enhances the overall flavor. We’ll use some in the hummus and more for a finishing drizzle.
• 1/2 teaspoon ground cumin: Cumin adds a warm, earthy spice that complements the roasted red peppers and other flavors in the hummus.
• 1/4 teaspoon smoked paprika (optional): Smoked paprika further enhances the smoky flavor profile and adds a beautiful color. If you don’t have smoked paprika, regular paprika or a pinch of chili powder can be used as a substitute, though the smoky note will be less pronounced.
• Salt and freshly ground black pepper to taste: Essential for seasoning and bringing all the flavors together. Adjust the amount to your preference.
• Optional garnishes: Fresh parsley, chopped red pepper, pine nuts, or a drizzle of olive oil for visual appeal and added flavor.

Instructions: How to Make Roasted Red Pepper Hummus

1. Roast the Red Peppers and Garlic: Preheat your oven to 400°F (200°C). Wash the red bell peppers and cut them in half lengthwise. Remove the seeds and membranes. Place the pepper halves, cut-side down, on a baking sheet lined with parchment paper. Add the garlic cloves (unpeeled) to the baking sheet as well. Roast for 25-30 minutes, or until the pepper skin is blackened and softened. The garlic cloves should also be soft.
2. Steam and Peel the Peppers: Once the peppers are roasted, remove them from the oven and immediately place them in a bowl. Cover the bowl tightly with plastic wrap or a kitchen towel and let them steam for 10-15 minutes. This steaming process makes it much easier to peel off the skins.
3. Peel the Peppers and Garlic: After steaming, the skins of the red peppers should slip off easily. Peel them and discard the skins. Squeeze the roasted garlic cloves out of their skins.
4. Combine Ingredients in a Food Processor: In a food processor, combine the peeled roasted red peppers, roasted garlic cloves, drained and rinsed chickpeas, tahini, lemon juice, olive oil, cumin, smoked paprika (if using), salt, and black pepper.
5. Process Until Smooth: Process the mixture until it is completely smooth and creamy, scraping down the sides of the food processor as needed. This may take a few minutes. For an even smoother hummus, you can process it for a longer duration. Add a tablespoon or two of water if needed to reach your desired consistency.
6. Taste and Adjust Seasoning: Taste the hummus and adjust the seasoning to your liking. You may want to add more lemon juice for brightness, salt for flavor, or garlic for a stronger garlic taste. Process again to incorporate the added seasonings.
7. Serve and Garnish: Transfer the roasted red pepper hummus to a serving bowl. Drizzle with a bit of extra virgin olive oil and garnish with your choice of toppings, such as fresh parsley, chopped red pepper, pine nuts, or a sprinkle of smoked paprika.
8. Enjoy! Serve your delicious homemade roasted red pepper hummus with pita bread, vegetables, crackers, or your favorite dippers. It can be enjoyed immediately or chilled in the refrigerator for later.

Nutrition Facts for Roasted Red Pepper Hummus

(Serving size: Approximately 1/4 cup)

• Servings: Approximately 12 servings (recipe yields about 3 cups of hummus)
• Calories per serving: Approximately 150-180 calories (This can vary slightly depending on the exact amounts of ingredients used and olive oil content)

Key Nutrition Highlights (per serving):

• Protein (5-7g): Chickpeas and tahini are good sources of plant-based protein, which is essential for building and repairing tissues, and contributes to satiety.
• Fiber (4-6g): Chickpeas and red peppers are rich in dietary fiber. Fiber promotes digestive health, helps regulate blood sugar levels, and can aid in weight management by keeping you feeling full.
• Healthy Fats (10-12g): Olive oil and tahini provide healthy monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function. These fats also contribute to the creamy texture and satisfying taste of the hummus.
• Vitamin C (30-40% DV): Red bell peppers are an excellent source of Vitamin C, a powerful antioxidant that supports the immune system, protects against cell damage, and aids in collagen production. Roasting does slightly reduce vitamin C content, but red peppers still remain a significant source.
• Folate (15-20% DV): Chickpeas are a good source of folate (Vitamin B9), which is important for cell growth and division, particularly crucial during pregnancy.

Note: Nutrition facts are estimates and can vary based on specific ingredients and serving sizes. Daily Value (DV) percentages are based on a 2,000-calorie diet.

Preparation Time for Roasted Red Pepper Hummus

• Prep Time: 20 minutes (includes chopping peppers and garlic, prepping ingredients)
• Cook Time: 25-30 minutes (roasting peppers and garlic)
• Total Time: Approximately 45-50 minutes

Description: Making roasted red pepper hummus involves a slightly longer preparation time than traditional hummus due to the roasting step. However, the hands-on time is still relatively minimal. Most of the time is spent letting the peppers roast in the oven, requiring little active effort. The steaming and peeling process adds a few extra minutes, but it’s well worth it for the enhanced flavor and texture. Overall, from start to finish, you can have a batch of delicious, homemade roasted red pepper hummus ready in under an hour, making it a perfect option for both planned gatherings and spontaneous cravings. And the best part? You can easily make it ahead of time!

How to Serve Roasted Red Pepper Hummus

Roasted red pepper hummus is incredibly versatile and can be served in numerous ways. Here are some delicious serving suggestions:

• Classic Dip with Pita Bread: Warm pita bread is a quintessential pairing for hummus. Cut pita bread into wedges and lightly toast or warm them for dipping.
• Vegetable Platter: Serve hummus with a colorful array of fresh vegetables for a healthy and satisfying snack or appetizer. Great options include:
  • Carrot sticks
  • Celery sticks
  • Cucumber slices
  • Bell pepper strips (different colors for visual appeal)
  • Cherry tomatoes
  • Radishes
  • Broccoli florets
  • Snap peas
• Crackers and Breadsticks: Offer a variety of crackers, breadsticks, or pita chips alongside the hummus for a crunchy dipping option. Whole grain crackers or seeded breadsticks add extra texture and flavor.
• Sandwiches and Wraps: Spread roasted red pepper hummus on sandwiches or wraps instead of mayonnaise or other condiments. It adds flavor, moisture, and a healthy boost. It pairs particularly well with:
  • Grilled vegetables
  • Falafel
  • Chicken or turkey
  • Avocado
  • Feta cheese
• Mezze Platter Component: Incorporate roasted red pepper hummus into a Mediterranean or Middle Eastern mezze platter. Combine it with other dips like baba ghanoush, olives, feta cheese, stuffed grape leaves, and falafel for a flavorful and shareable spread.
• Salad Dressing or Topping: Thin out the hummus with a little water or lemon juice to create a creamy and flavorful salad dressing. You can also dollop a spoonful of hummus on top of salads for added richness and protein.
• Baked Potato Topping: Instead of sour cream or butter, try topping a baked potato with a generous scoop of roasted red pepper hummus for a healthier and more flavorful alternative.
• Grain Bowls: Add a dollop of hummus to grain bowls featuring quinoa, rice, or farro, along with roasted vegetables, grilled protein, and other toppings. It acts as a creamy sauce and flavor enhancer.

Additional Tips for Perfect Roasted Red Pepper Hummus

1. Roast Peppers Until Blackened: Don’t be afraid to roast the red peppers until their skins are significantly blackened. This charring is essential for developing that signature smoky flavor. The blackened skin will be removed later, leaving behind the sweet, roasted flesh.
2. Steam Peppers for Easy Peeling: Steaming the roasted peppers after they come out of the oven is a game-changer for easy peeling. The steam loosens the skins, making them slip off effortlessly, saving you time and frustration.
3. Use Good Quality Tahini: Tahini is a key ingredient in hummus, and the quality significantly impacts the final flavor. Look for tahini that is smooth, creamy, and has a slightly nutty, not bitter, taste. Freshly ground tahini from a Middle Eastern grocery store often offers the best flavor.
4. Don’t Skimp on Lemon Juice: Lemon juice is crucial for balancing the richness of the tahini and chickpeas and adding brightness to the hummus. Freshly squeezed lemon juice is always preferred over bottled for the best flavor.
5. Adjust Garlic to Your Preference: While roasted garlic is milder, you can adjust the amount of garlic to your liking. For a stronger garlic flavor, you can add an extra clove or even use a raw clove in addition to the roasted ones.
6. Process Hummus for Long Enough: To achieve that incredibly smooth and creamy texture, process the hummus in the food processor for a sufficient amount of time. Don’t rush the process. Scraping down the sides regularly ensures all ingredients are fully incorporated and blended.
7. Add Water for Desired Consistency: If your hummus is too thick, gradually add a tablespoon or two of cold water while processing until you reach your desired consistency. Cold water helps create a lighter and fluffier texture.
8. Make it Ahead and Store Properly: Roasted red pepper hummus can be made 2-3 days ahead of time and stored in an airtight container in the refrigerator. The flavors actually meld together and deepen as it sits. Before serving, drizzle with a little fresh olive oil to revive its appearance and flavor.

Frequently Asked Questions (FAQ) About Roasted Red Pepper Hummus

Q1: Can I use jarred roasted red peppers instead of roasting my own?
A: Yes, you can use jarred roasted red peppers for convenience. However, roasting fresh peppers will yield a much richer and smokier flavor. If using jarred, make sure to drain them well and pat them dry before adding them to the food processor. You might also consider adding a pinch of smoked paprika to compensate for the less intense roasted flavor.

Q2: Can I make this hummus without tahini?
A: While tahini is a traditional and essential ingredient for authentic hummus, you can technically make hummus without it. However, the flavor and texture will be significantly different and less like traditional hummus. If you are allergic to sesame or don’t have tahini, you could try substituting with a different nut butter like cashew butter or almond butter, but the taste will be altered.

Q3: How long does roasted red pepper hummus last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, roasted red pepper hummus will last for 3-4 days. It’s always best to check for any signs of spoilage before consuming, such as an off smell or taste.

Q4: Can I freeze roasted red pepper hummus?
A: Yes, hummus can be frozen, although the texture may change slightly upon thawing. To freeze, transfer the hummus to an airtight freezer-safe container, leaving a little headspace for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and stir well before serving. You may need to add a tablespoon of olive oil or water to restore its creamy consistency.

Q5: Is roasted red pepper hummus vegan and gluten-free?
A: Yes, this roasted red pepper hummus recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs and preferences. It is made with plant-based ingredients and does not contain any gluten.

Q6: Can I make this recipe spicier?
A: Absolutely! If you like a spicier hummus, you can add a pinch of red pepper flakes to the food processor, or include a roasted jalapeno or serrano pepper along with the red bell peppers. You can also drizzle a spicy chili oil over the finished hummus for an extra kick.

Q7: What if my hummus is too thick?
A: If your hummus is too thick, gradually add cold water, one tablespoon at a time, while processing until you reach your desired consistency. Cold water helps to lighten the texture and make it smoother. You can also add a bit more lemon juice or olive oil to thin it out.

Q8: Can I make this recipe without olive oil?
A: While olive oil contributes to the richness and creaminess of the hummus, you can reduce the amount or omit it if you are looking to lower the fat content. However, the texture and flavor will be slightly different. If omitting olive oil, you may need to add more water to achieve a smooth consistency. You could also try adding a bit of avocado for creaminess instead, though this will alter the flavor profile.

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