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Roasted Red Pepper Hummus

A vibrant and creamy dip made from roasted bell peppers and garbanzo beans, perfect for snacks, gatherings, and meal prep.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Hummus
  • 2 pieces red bell peppers, roasted Create a sweet and smoky base when roasted.
  • 1 can garbanzo beans, drained and rinsed Provide protein and creaminess to the hummus.
  • 2 tablespoons olive oil Adds richness and helps achieve a smooth texture.
  • 2 tablespoons tahini Contributes a nutty flavor and creamy consistency.
  • 2 tablespoons lemon juice Brightens the flavor and adds a refreshing zing.
  • 2 cloves garlic, minced Infuses delicious aromas and depth of flavor.
  • 1 teaspoon salt Enhances the overall taste of the hummus.
  • 1 teaspoon paprika Adds warmth and a hint of smokiness to the dish.
  • 1/2 teaspoon black pepper Provides a subtle kick that rounds out the flavor profile.
  • to taste olive oil (optional garnish) For drizzling on top for extra richness.
  • to taste red pepper flakes (optional garnish) For added heat and visual appeal.

Method
 

Preparation
  1. Preheat the oven to 400°F to prepare for roasting the peppers.
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. Place the red bell peppers on their side on the baking sheet.
Cooking
  1. Roast the peppers for 40 minutes, flipping halfway through to ensure even cooking.
  2. Allow the roasted peppers to cool; this makes them easier to handle.
  3. Once cool, peel away the charred outer skin for a smooth texture.
Blending
  1. Add all the ingredients to a food processor, including the garbanzo beans, olive oil, tahini, lemon juice, garlic, salt, paprika, and black pepper.
  2. Process everything together until creamy and well combined.
Serving
  1. Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with red pepper flakes before enjoying.

Notes

This hummus can be made ahead of time and stored in the fridge for up to a week. It also freezes well for 2-3 months.