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+ servings
roasted pepper hummus ina bowl with toppings and green vegetables

Hummus With Roasted Red Pepper

Julia | The Yummy Bowl
Hummus with roasted red peppers is creamy, savory, with smoky pepper flavors and a little spicy kick to it. Don't limit yourself to boring hummus flavors.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Middle Eastern
Servings 6 servings
Calories 325 kcal

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INGREDIENTS
  

  • 2 cups chickpeas, canned, drained, rinsed
  • 4-5 canned roasted peppers
  • 1 medium garlic clove, chopped
  • 1 ½ tablespoon tahini
  • ½ lemon, juiced
  • 2 tablespoon olive oil + more for serving
  • 1 teaspoon paprika + more for serving
  • teaspoon ground cumin
  • salt and pepper to taste
  • 1-2 tablespoon cold water, if needed for easier blending
  • Garnish with: sesame seeds, ground paprika, roasted peppers, olive oil

INSTRUCTIONS
 

  • Add all ingredients to a small blender or food processor. Add 1 or 2 tablespoons of water if needed for easier blending. Pulse multiple times until smooth and creamy.
  • Transfer to a bowl and top with garnishes. Serve right away with crackers, vegetables, pita bread.

NOTES

  • Prepare chickpeas - For better results, make sure to drain and rinse chickpeas. If you have more time, you can also simmer chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help to get rid of chickpea skins that will result in ultra-creamy hummus. Wash and rinse under cold water.
  • Roasted pepper flavor - the more peppers you add the more pepper flavor you will get. Start with 3 and blend until smooth. Keep adding the peppers until you are satisfied with the result. Different brands vary and thus flavor will be different too. Make sure to use enough salt for the hummus!
  • How to make roasted peppers in the oven: Gather 4-5 Sweet red bell peppers (red preferred due to their ripe and sweet taste but green and yellow will work fine too) or Sweet red Italian peppers. Cut into fourths and remove the seeds. Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil and sprinkle with salt, pepper, and OPTIONAL: your favorite dried herbs (oregano, basil, coriander and etc). Roast for 30-45 minutes in a 400 F heated oven until peppers are soft and slightly charred. Let cool and proceed with the hummus instructions (once cooled you can remove the skins but this is optional).

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NUTRITION

Calories: 325kcal
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