Appetizer

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

The best roasted red pepper hummus recipe, easily made with red bell pepper, chickpeas, tahini, olive oil, spices, and fresh lemon juice. This hummus is smoky and super creamy, just serve with vegetable crudités and gluten-free (or regular) pita wedges.

Ingredients for this Recipe :

  • 1 large red bell pepper, cut in half and seeded
  • 1 [15.5-oz.] can chickpeas, rinsed and drained, liquid reserved
  • 2-3 tbsp reserved chickpea liquid
  • 1/3 cup tahini
  • 5 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 garlic cloves
  • 1 tsp ground cumin
  • Sea salt, to taste
To Serve:
  • 1 large red bell pepper, top removed, and seeds and ribs removed
  • Smoked paprika, for garnish
  • Vegetable crudités and/or gluten-free (or regular) pita wedges
  • Optional: Finely chop the edible portion of the red pepper top for garnish

Notes :

  • Cooking time fot the roasted red pepper hummus take around 40 minutes, but you can reduce it to 10 minutes, if you can use jarred peppers. Use 3/4 cup jarred red bell peppers instead of roasting the peppers yourself.
  • If going to the effort of roasting the red peppers, prepare several at the same time. Cover the unused portion in oil and store in an airtight container in the refrigerator for 1-2 weeks.

Remove the Skin from the Roasted Peppers :

To remove the blackened skin from the roasted peppers, do not place them in a plastic freezer bag because the bag may melt from the high temperatures. Instead, place the hot roasted peppers in a heat-resistant bowl, then cover tightly with foil or a large plate to seal in the steam. The skin will peel right off after several minutes.

How to make Roasted Red Pepper Hummus :

Step 1:

Place top oven rack in the center position and pre-heat oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.

Step 2:

Arrange the red pepper halves cut side down on the prepared baking sheet and place them in the preheated oven. Roast until the skin starts to turn black and blister, approximately 30 minutes.

Step 3:

Remove the baking sheet from the oven and carefully transfer the hot pepper halves to a heat-resistant bowl and cover tightly with foil or a plate. Set aside.

Step 4:

Once cool enough to handle, gently remove and discard the blackened skin from the pepper under running water. Set aside.

Step 5:

While the peppers are cooling, add the chickpeas and two tablespoons of the liquid to a high-speed blender or a food processor and process for approximately 1 minute. Add the remaining liquid, if necessary.

Step 6:

Add the roasted red pepper and the remaining ingredients and process for 2-3 minutes or until the mixture are smooth and creamy. If desired, add additional chickpea liquid to achieve a thinner consistency.

Step 7:

Transfer the roasted red pepper hummus to the red pepper shell and garnish with finely chopped red pepper and some smoked paprika. Serve this creamy roasted red pepper hummus immediately with vegetable crudités and gluten-free (or regular) pita wedges. Enjoy!

Red pepper hummus recipe

Check out the garlic hummus recipe – Roasted Garlic Hummus

Other Appetizer Recipes :

Classic potato skins recipe – Classic Baked Potato Skins

Party appetizer with dates – Bacon Wrapped Stuffed Dates

Mediterranean Layer Dip – Mediterranean Layer Dip Recipe

Roasted Red Pepper Hummus

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Appetizer American
Serves: 5
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes

smoky and super creamy roasted red pepper hummus recipe, few ingredients needed, perfectly paired with vegetable crudités and pita wedges(regular or gluten-free).

Ingredients

  • 1 large red bell pepper, cut in half, and seeded
  • 1 [15.5-oz.] can chickpeas, rinsed and drained, liquid reserved
  • 2-3 tbsp reserved chickpea liquid
  • 1/3 cup tahini
  • 5 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 garlic cloves
  • 1 tsp ground cumin
  • Sea salt, to taste
  • To Serve:
  • 1 large red bell pepper, top removed, and seeds and ribs removed*
  • Smoked paprika, for garnish
  • Vegetable crudités and/or gluten-free (or regular) pita wedges
  • Optional: Finely chop the edible portion of the red pepper top for garnish

Instructions

1

Place top oven rack in the center position and pre-heat oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.

2

Arrange the red pepper halves cut side down on the prepared baking sheet and place them in the preheated oven. Roast until the skin starts to turn black and blister, approximately 30 minutes.

3

Remove the baking sheet from the oven and carefully transfer the hot pepper halves to a heat-resistant bowl and cover tightly with foil or a plate. Set aside.

4

Once cool enough to handle, gently remove and discard the blackened skin from the pepper under running water. Set aside.

5

While the peppers are cooling, add the chickpeas and two tablespoons of the liquid to a high-speed blender or a food processor and process for approximately 1 minute. Add the remaining liquid, if necessary.

6

Add the roasted red pepper and the remaining ingredients and process for 2-3 minutes or until the mixture are smooth and creamy. If desired, add additional chickpea liquid to achieve a thinner consistency.

7

Transfer the hummus to the red pepper shell and garnish with finely chopped red pepper and some smoked paprika. Serve immediately with vegetable crudités and gluten-free (or regular) pita wedges. Enjoy!

Notes

Cooking time fot the roasted red pepper hummus take around 40 minutes, but you can reduce it to 10 minutes, if you can use jarred peppers. Use 3/4 cup jarred red bell peppers instead of roasting the peppers yourself.

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