Roasted Red Pepper Hummus
This recipe creates a vibrant and creamy roasted red pepper hummus in just 15 minutes. Combining chickpeas, roasted red peppers, tahini, garlic, lemon juice, and olive oil in a food processor, it yields a smooth, flavorful dip perfect for serving with pita chips and fresh vegetables. An easy and healthy appetizer or snack.
Equipment
- 1 Food Processor
- 1 Serving Bowl
- 1 Measuring Spoons
- 1 Measuring Cups
Ingredients
Main
- Two 15-ounce cans chickpeas drained and rinsed
- 1/2 cup roasted red peppers jarred in water or oil both work
- 3 tablespoons tahini
- 1 clove garlic chopped
- 3 to 4 tablespoons lemon juice
- Kosher salt
- 1/4 cup olive oil
- Pita chips celery and carrot sticks and halved radishes, for serving
- Pita chips celery and carrot sticks and halved radishes, for serving
Instructions
- In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes.
Notes
Achieving the perfect creamy texture is key. If the hummus is too thick, gradually add a tablespoon or two of cold water or a bit more olive oil while processing until desired consistency is reached. Adjust lemon juice and salt to taste at the end. The freshness of lemon brightens the entire dish, and proper seasoning enhances all flavors. For an extra layer of flavor and aroma, lightly toast a few sesame seeds and sprinkle them on top before serving. A drizzle of high-quality extra virgin olive oil and a dash of paprika or sumac will also elevate presentation.