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Homemade Creamy Roasted Red Pepper Hummus


  • Author: Maria
  • Total Time: 30 minutes
  • Yield: 8-10 servings 1x

Description

This ultimate roasted red pepper hummus is loaded with red bell peppers, chickpeas, tahini and garlic for a super creamy, smooth, and fluffy hummus.


Ingredients

Scale
  • 2 red bell peppers
  • 1 can (15 oz) chickpeas
  • 1/4 cup fresh lemon juice
  • 2 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove
  • 1 tsp ground paprika
  • 2 tsp ground cumin
  • 23 tbsp aquafaba (or cold water)
  • 1/2 tsp salt

Instructions

Roast red bell peppers

  1. Turn your oven broiler on, and line a baking sheet with parchment paper.
  2. Remove core from each red bell pepper and make a lengthwise cut to place flat pieces, skin-side up, on your lined baking sheet. Broil for 10-15 minutes, or until peppers’ skin has charred. Remove from oven.
  3. Place peppers in a ziploc bag and seal it, or in a bowl covered with plastic wrap. Let them rest for 5-10 minutes, or until they’re cool enough to handle. Gently peel away the red peppers’ skin and discard.
  4. In the meantime, drain and rinse the can of chickpeas. Remove the skins, using your fingers, by gently rolling the chickpeas. Discard the skins.

Hummus:

  1. In a food processor, add tahini, olive oil, garlic, ground cumin, ground paprika, salt, and lemon juice. Blend for a minute, scraping down the sides as needed, until well blended.
  2. Add in the chickpeas, and blend for an additional minute, scraping down the sides as needed.
  3. Add the roasted pepper and continue to blend for 1 minute, or until smooth.
  4. With the food processor running, slowly add the aquafaba or cold water, until you have reached your desired consistency. Be careful not to over pour. It’s always better to under do it than over do it. Stop, check, and add more if needed. The consistency should be smooth, creamy, and fluffy.
  5. Top with additional ground paprika and cilantro leaves.
  6. Serve with crackers, pita chips, or veggie sticks.

Notes

Discard the skin of the roasted red bell peppers AND the skin of your canned chickpeas – this will make your hummus smooth and creamy.

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