Description
A vibrant and creamy hummus made with roasted red peppers, chickpeas, and tahini. Perfect for gatherings and quick snacks.
Ingredients
Scale
- 1 can chickpeas (15 oz), drained and rinsed
- 2 roasted red peppers
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt to taste
- Cold water as needed for consistency
Instructions
- Roast the red peppers by placing halved skin-side up on a baking sheet, brushing with olive oil, and roasting at 425°F (220°C) until charred. Steam in a bowl for 10 minutes, then peel the skins.
- If using dried chickpeas, soak them overnight and cook until tender. If using canned, just drain and rinse.
- In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, and salt.
- Blend while drizzling in olive oil, adding cold water until desired creaminess is achieved.
- Taste and adjust seasonings as necessary.
- Transfer to a bowl, garnish with olive oil and fresh herbs, and serve with pita bread or veggies.
Notes
For extra smooth hummus, consider removing chickpea skins. Adjust garlic and lemon juice to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: hummus, roasted red pepper, dip, vegan snack, Mediterranean