Description
This Roasted Red Bell Pepper Hummus is a vibrant and flavorful twist on classic hummus. Featuring smoky roasted red peppers blended with creamy tahini, garbanzo beans, and a blend of spices, this smooth and rich dip is perfect for snacking or entertaining. Garnished with fresh parsley and a drizzle of olive oil, it pairs beautifully with toasted pita bread or fresh vegetables.
Ingredients
Scale
Vegetables
- 2 medium red bell peppers
- 1/2 large yellow onion, diced
- 2 garlic cloves, minced
Legumes & Seeds
- 15 ounces canned garbanzo beans, drained
- 6 tablespoons tahini
Spices & Seasonings
- 1 tablespoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ground black pepper
- Coarse salt to taste
Liquids & Oils
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
Garnish
- Fresh parsley, minced to garnish
Instructions
- Preheat Oven: Preheat your oven to 450˚F to get it ready for roasting the peppers.
- Roast Peppers: Place the red bell peppers on a foil or parchment paper lined sheet tray. Roast them in the oven for 30-35 minutes until the skins are wrinkled and charred, flipping halfway through for even roasting.
- Cool and Peel: Remove the peppers from the oven and let them cool until they are safe to handle. Then, carefully peel off the charred skin, remove the stems, cut the peppers in half, and discard the seeds.
- Blend Ingredients: In a food processor, combine the roasted peppers, diced onion, garbanzo beans, minced garlic, paprika, cumin, black pepper, lemon juice, tahini, and olive oil. Pulse and blend until the mixture is completely smooth. Add coarse salt and adjust pepper to taste.
- Garnish and Serve: Transfer the hummus to a serving bowl, drizzle with a little olive oil, and sprinkle with minced fresh parsley. Serve with lightly toasted pita bread or your favorite fresh veggies.
Notes
- For a smokier flavor, consider grilling the peppers instead of roasting.
- If you prefer a smoother hummus, blend longer and add a little water or more olive oil to achieve desired consistency.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- Use gluten-free pita or veggies for a gluten-free option.
- This recipe is naturally vegan and vegetarian.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dip, Snack
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 130
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Roasted red pepper hummus, hummus recipe, roasted pepper dip, Mediterranean dip, vegan hummus
