Easiest Roasted Red Pepper Hummus

Roasted red pepper hummus is one of the most versatile and easiest dip you can make at home.  This was also one of the first hummus recipes that we really wanted to do. It has simple ingredients and is quick to prepare. It is a staple in our fridge. Our little Noah loves it too. He enjoys the dipping part as most toddlers exploring with food do. It is creamy, full of flavor from the roasted red peppers. It is packed with protein and good-for-you fats. We usually have it for an easy light lunch or midday snack with pitas. You can also add cherry tomatoes in olive oil and red pepper flakes. Try it and let us know in the comments below how you enjoy our homemade version of roasted red pepper hummus.

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Easiest Roasted Red Pepper Hummus

Whether using canned or preparing your own cooked chickpeas, this recipe will be a sure hit on your next party or just be your go-to for an easy light meal idea.

Course

Mezze

Cuisine

Mediterranean

Keyword

roasted red pepper hummus

Prep Time

15 minutes

Cook Time

2 hours

Passive Time

10-12 hours

Servings

cups

Ingredients

• 1 cup dried chickpeas or 1 can of well drained canned chickpeas
• 4 cups water for cooking chickpeas
• 1/2 cup tahini (sesame seed paste) with some of its oil
• 1/4 cup extra-virgin olive oil plus some for drizzling
• 2 cloves garlic, peeled or to taste
• 1 pinch pink himalayan sea salt to taste
• 1 pinch black pepper to taste
• 1/2 tablespoon ground cumin and/or
• 1/2 tablespoon ground paprika
• 1 whole lemon juice plus zest
• 1 whole roasted red pepper plus some, chopped for garnish

Course Mezze Cuisine Mediterranean Keyword roasted red pepper hummus Prep Time 15 minutes Cook Time 2 hours Passive Time 10-12 hours Servings cups Ingredients 1 cup dried chickpeas or 1 can of well drained canned chickpeas 4 cups water for cooking chickpeas 1/2 cup tahini (sesame seed paste) with some of its oil 1/4 cup extra-virgin olive oil plus some for drizzling 2 cloves garlic, peeled or to taste 1 pinch pink himalayan sea salt to taste 1 pinch black pepper to taste 1/2 tablespoon ground cumin and/or 1/2 tablespoon ground paprika 1 whole lemon juice plus zest 1 whole roasted red pepper plus some, chopped for garnish

Instructions

Dried Chickpeas, if using

1. Wash chickpeas over cold running water on a sieve.
2. Place in a bowl and cover with water several inches over and let it soak overnight or for at least 10 hours in the fridge.
3. Drain and place the chickpeas with new water up to about a couple of inches over in a medium saucepan.
4. Place over high heat and continue boiling for about 1.5 hours or until the chickpeas are soft and easily mashed with a fork, reducing heat if necessary to prevent overflow.
5. Drain but keep the aquafaba (boiled liquid) aside to thin the hummus to your desired consistency.

Hummus

1. Blend all ingredients in a blender (or food processor) until smooth.
2. Use the cream or whip buttons for a fluffier texture. Adjust spices to taste.
3. Transfer to a bowl and drizzle with olive oil to serve.