I make this hummus recipe when I want a smooth dip with bright pepper flavor. We roast the peppers until the skins char. We blend the chickpeas with tahini and lemon. The bowl sits on the table and the pita goes fast. Red pepper recipes inspire this version. Roasted red pepper recipes add a gentle sweetness. I keep garlic close and I use it with care. The texture turns soft and creamy. We taste and we nod. This feels like the best hummus recipe for slow afternoons. Friends ask for a roasted garlic hummus recipe and I smile and point to this bowl. It stays plant based so it works as a vegan hummus recipe. Feeling playful I serve carrot sticks and call it a carrot hummus recipe night. Short list. Clean steps. Big reward.
Table of Contents
- 1 Key Takeaways
- 2 Easy Roasted Red Pepper Hummus Recipe
- 3 Ingredients for Roasted Red Pepper Hummus
- 4 How to Make Roasted Red Pepper Hummus
- 5 Tips for Making Roasted Red Pepper Hummus
- 6 Making Roasted Red Pepper Hummus Ahead of Time
- 7 Storing Leftover Roasted Red Pepper Hummus
- 8 Try these appetizers next
- 9 Roasted Red Pepper Hummus
- 10 Nutrition
1 Key Takeaways
We roast sweet red peppers and blend them with chickpeas and tahini. The mix turns smooth and bright. The bowl sits on the table and the pita does the rest.
We keep the method simple. A food processor handles the work. We taste and add lemon or salt. Small tweaks bring balance and lift.
Lila at Lila Cooks shares this with calm pride. The link lives on Lila Cooks at https://www.lilacooks.com. Friends ask for more and we pass the spoon.
2 Easy Roasted Red Pepper Hummus Recipe
I reach for this hummus recipe when the day feels long and the snack window feels short. I say hummus recipe with a smile since it fixes hungry moods fast and it tastes bright. The peppers bring a gentle sweetness and the tahini adds body and a nut like depth. I roast the peppers until the skins blister and the kitchen smells warm and a little smoky.
We blend chickpeas with lemon and garlic. The blade turns and the mix softens. A slow stream of olive oil turns the paste into creamy hummus. The color glows like sunset on a plate. Each scoop tastes fresh and clean.
I serve it with grilled flatbread or carrot sticks. Kids dig in first. Grown ups follow fast. For a homemade hummus touch I add a swirl on top and a drift of pepper flakes. The table grows quiet for a minute then happy again.
3 Ingredients for Roasted Red Pepper Hummus
Red bell peppers We roast two large peppers until the skins char and loosen which gives a sweet flavor and a soft bite.
Chickpeas One can of chickpeas drained and rinsed brings body and a mild taste that welcomes spice and lemon.
Tahini Three tablespoons of tahini add a creamy base and a gentle sesame note that ties the bowl together.
Lemon juice Fresh lemon lifts the mix and keeps the flavor bright and clean from the first taste to the last.
Garlic Two cloves chopped give a soft heat and a round savory tone that supports the peppers.
Ground cumin A teaspoon adds a warm edge that plays well with the sweet pepper notes.
Salt We season to taste and let the lemon and tahini guide the final pinch.
Olive oil A slow stream turns the puree silky and helps the top hold a pretty swirl.
Crushed red pepper A pinch on top gives color and a light spark that wakes each bite.
Dippers Warm pita and crisp veggies make the bowl feel like a full snack spread.
4 How to Make Roasted Red Pepper Hummus
Step one roast Place the peppers under a broiler or over an open flame. Turn until the skins blister and blacken. Move them to a bowl and cover so the steam loosens the skins.
Step two prep Peel the skins and remove stems and seeds. Roughly chop the flesh so the processor grabs it fast and clean.
Step three blend Add peppers chickpeas tahini lemon garlic cumin and salt to a processor. Run the blade until the mix looks thick and even.
Step four stream With the machine on pour in olive oil in a thin stream. Keep going until the hummus looks smooth and holds soft peaks.
Step five finish Taste and adjust salt and lemon. Spoon into a shallow bowl. Swirl the top and add a light gloss of oil and a pinch of flakes.
5 Tips for Making Roasted Red Pepper Hummus
Dry the chickpeas after rinsing. Less water gives better texture and a stronger tahini note. The hummus sits thicker and spreads well.
Use fresh lemon. Bottled juice tastes flat. One small lemon covers the bowl and leaves a clean aftertaste that invites another bite.
Hold back some pepper pieces. Pulse them in at the end for a rustic finish. It adds little pockets of sweet pepper in the creamy base.
6 Making Roasted Red Pepper Hummus Ahead of Time
This creamy hummus recipe holds well in the fridge and tastes even better the next day. I make a batch in the morning and set it out at dinner. The texture stays smooth and the color stays bright.
For parties make the puree a day ahead and keep it covered. Hold the oil and spice garnish until right before serving. The fresh finish brings the bowl to life.
If you plan snacks for a busy week portion the hummus into small jars. Stack carrot sticks on top. Grab and go becomes real and lunch feels cared for.
7 Storing Leftover Roasted Red Pepper Hummus
Spoon leftovers into a tight container. Press a thin layer of olive oil on the surface. This slows air contact and keeps the top from drying.
Keep the container in the coldest shelf of the fridge. Use within five days for best flavor and texture. Stir before serving and refresh with a squeeze of lemon.
For longer storage freeze portions for one month. Thaw in the fridge and blend for ten seconds to restore the creamy hummus feel.
8 Try these appetizers next
9 Roasted Red Pepper Hummus
Hummus Recipe Roasted Red Pepper Hummus
Ingredients
- 2 large red bell peppers, roasted and peeled
- 1 can chickpeas 15 ounces, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 3 to 4 tablespoons extra virgin olive oil, plus more for serving
- Crushed red pepper flakes, for topping
- Warm pita and fresh veggies, for serving
Instructions
- Roast the peppers under the broiler or over an open flame until skins char and blister. Place in a bowl and cover. Cool. Peel off skins and remove stems and seeds.
- Add the roasted peppers to a food processor with tahini, lemon juice, garlic, salt, cumin, and chickpeas. Process to a thick paste.
- With the machine running, stream in olive oil until the hummus turns smooth and airy.
- Taste and adjust salt or lemon. Spoon into a bowl. Swirl the top. Add a little olive oil and a pinch of red pepper flakes. Serve with pita and veggies.
10 Nutrition
Serving size two tablespoons. Calories one hundred twenty. Sugar one gram. Sodium two hundred thirty milligrams. Fat nine grams. Saturated fat one gram. Carbohydrates eight grams. Fiber two grams. Protein three grams.
Values reflect a home kitchen method by Lila for Lila Cooks. Actual values may vary with brand choice and portion size. Use this as a simple guide at the table.
Find more on Lila Cooks at https://www.lilacooks.com where the full hummus recipe sits with serving ideas and pairing notes.
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