Roasted Pepper Hummus
Erica Dinho
Pin Recipe
Ingredients
- 1 can garbanzo beans chickpeas, drained
- 1 garlic clove crushed
- 3 tablespoons lemon juice
- 5 tablespoons tahini
- 1 roasted red pepper
- 2 tablespoons water
- ¼ cup olive oil
- Salt and pepper
- ¼ teaspoon ground cumin
- Pinch chili powder
Instructions
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Place the garbanzo beans and crushed garlic in a food processor and blend for about 20 seconds.
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Add the lemon juice, tahini, roasted red pepper, water, olive oil, cumin, chili powder, and a pinch of salt and pepper. Process until smooth, stopping to scrape the sides as needed.
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Taste and adjust seasoning. Serve immediately or store in a covered container in the refrigerator for up to several days.
Nutrition
A couple of weeks ago I woke up craving homemade hummus, so I decided to make some. While gathering ingredients I noticed a jar of roasted red peppers next to the tahini and thought it would be a delicious addition. The roasted pepper hummus I made was vibrant, smoky, and incredibly flavorful.
This hummus is a great option for a healthy snack or appetizer. It comes together quickly in a food processor and keeps well in the refrigerator, making it ideal for meal prep or entertaining. The roasted pepper adds a bright color and a subtle sweetness that pairs beautifully with the nuttiness of tahini and the creaminess of chickpeas.
Serve this hummus with warm pita, fresh vegetables, or use it as a spread on sandwiches. Adjust the spices to your taste—add more chili powder for heat or a touch more lemon for brightness. It’s simple, satisfying, and perfect when you want a quick homemade dip.
