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Hummus · Roasted Red Pepper

Roasted Red Pepper Hummus

Jarred roasted red peppers and smoked paprika turn classic hummus sweet, smoky and bright orange. Great with pita chips at a party or spread in a wrap.

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Prep
10 min
Total
10 min
Serves
8 · about 2 1/2 cups
Level
Easy

Ingredients

  • ⅓ cup tahini, well stirred
  • 3 tbsp lemon juice
  • 1 clove garlic
  • ¾ tsp kosher salt
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 can chickpeas, 15 oz, drained and rinsed
  • ¾ cup roasted red peppers, from a jar, drained and patted dry
  • 2 tbsp olive oil
  • 1 pinch red pepper flakes, for a little heat (optional)

Steps

  1. Blend the tahini, lemon juice, garlic, salt, smoked paprika and cumin in a food processor until thick and fluffy.
  2. Add the chickpeas and blend until finely ground, scraping down the bowl.
  3. Add the roasted red peppers and olive oil.
  4. Blend until completely smooth. The peppers add enough liquid that you usually won't need any water.
  5. Taste and adjust with more salt or lemon juice.
  6. Spoon into a bowl, drizzle with a little olive oil and sprinkle with red pepper flakes, if using.

Tip: Blot the peppers dry so the hummus stays thick enough to scoop.

Tip: Save a strip of pepper to chop and scatter on top so people know what flavor it is.

Storage: Refrigerate up to 4 days in a covered container.

Estimated nutrition per serving: 140 calories · protein 4 g · carbohydrates 10 g · fiber 3 g · sugars 1 g · fat 10 g (saturated 1.5 g) · sodium 430 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.