Roasted Red Pepper Hummus
This hummus is bursting with savory, satisfying flavors — and it's incredibly quick and easy to make. Don't miss it.
Calories: 121kcal
Ingredients
- 2 15- ounce 425-gram cans chickpeas
- 1 12- ounce 340-gram jar roasted red peppers
- 6 tablespoons (90 ml) freshly squeezed lemon juice
- ¼ cup (60 grams) tahini
- ¼ cup (60 ml) extra-virgin olive oil
- 2 large cloves garlic roughly chopped
- 1 teaspoon fine sea salt
- ½ teaspoon sweet smoked paprika
Instructions
- Drain the chickpeas well.
- Drain and pat dry the roasted red peppers.
- Place all ingredients into the bowl of a food processor fitted with the blade.
- Process for about 90 seconds, until perfectly smooth and creamy.
Notes
- Canned chickpeas make this recipe quick and easy, and they work great here. You can cook your own chickpeas from dried, of course, if you like. The two cans in this recipe equal about 3 ½ cups of cooked chickpeas.
- A jar of roasted red peppers packed in water or oil is fine. Either way, you'll drain and pat them dry. I tend to seek them out water-packed for this recipe because they're less messy to work with, and there are already plenty of good fats present in the olive oil and tahini.
- Tahini is sesame seed paste. It adds a beautiful creaminess and an earthy flavor to hummus. It's fairly widely available in supermarkets, or you can grab it online here.
- I use sweet smoked paprika (also called pimentòn). For a gentle spicy kick, you could use hot.
- You can use this recipe pretty much anywhere you'd serve regular hummus — with pita chips or veggies, on an appetizer board, on a sandwich, and more. I originally developed it as part of a game day spread that included lots of other big flavors. It fits well in a situation like that, where you want to make sure vegans and gluten-free folks don't feel overlooked.
- Keeps well in an airtight container in the fridge for a week. I don't recommend freezing.
Nutrition
Calories: 121kcal | Carbohydrates: 10.7g | Protein: 3.8g | Fat: 7.7g | Fiber: 3.4g