Introduction
Hummus has been a beloved dish in Middle Eastern cuisine for centuries, offering a perfect balance of creamy chickpeas, nutty tahini, garlic, and lemon. This Roasted Red Pepper Hummus takes the classic version up a notch with a smoky-sweet flavor from fire-roasted peppers. The vibrant orange-red color makes it visually stunning, while the velvety texture ensures it’s irresistible.
Served with warm pita bread, crunchy veggies, or as a spread in sandwiches and wraps, this hummus is a versatile dish that works for snacking, entertaining, or meal prep.
Why I Love This Recipe
I love this recipe because it’s both comforting and nourishing. The roasted red peppers bring a natural sweetness that balances beautifully with the earthy chickpeas and nutty tahini. It feels gourmet but takes only a few minutes to prepare.
It’s also a crowd-pleaser—whether you’re serving it as a party dip, a healthy afternoon snack, or as part of a mezze platter, everyone will keep coming back for more. Plus, it’s vegan, gluten-free, and high in protein, making it suitable for nearly everyone.
Why It’s a Must-Try Dish
- Packed with protein, fiber, and healthy fats.
- Deliciously smoky, creamy, and slightly sweet.
- Quick and easy to prepare.
- Works as a dip, spread, or side dish.
- Great for meal prep, parties, or healthy snacking.
Preparation & Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes (for roasting peppers, unless using jarred)
- Total Time: 25 minutes
Servings & Nutrition
- Servings: 6–8 (as a dip)
- Calories (per serving, ~2 tbsp): ~120 kcal
Cuisine & Course
- Cuisine: Middle Eastern / Mediterranean
- Course: Appetizer / Dip / Snack
Ingredients
For the Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium red bell peppers (roasted) or 1 cup jarred roasted red peppers
- 1/3 cup tahini (sesame paste)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 2 cloves garlic, roasted or raw
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt to taste
- 2–3 tablespoons cold water (to adjust consistency)
For Serving:
- Pita bread, warmed and cut into wedges
- Optional garnish: extra olive oil, sesame seeds, smoked paprika, or fresh parsley
Simple Cooking Directions
- Roast red peppers until charred, then peel skin.
- Blend chickpeas, tahini, garlic, lemon, and spices in a food processor.
- Add roasted peppers and blend until smooth.
- Adjust seasoning and texture with water.
- Serve with pita bread and toppings.
Step-by-Step Recipe Preparation
Step 1: Roast Red Peppers
- Place whole red peppers on a baking sheet.
- Roast at 450°F (230°C) for 15–20 minutes until charred, turning halfway.
- Remove, place in a covered bowl for 10 minutes, then peel off skins and remove seeds.
(Skip this step if using jarred roasted peppers.)
Step 2: Prepare Hummus Base
- In a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, smoked paprika, and salt.
- Blend until smooth.
Step 3: Add Roasted Peppers
- Add roasted red peppers to the food processor.
- Blend again until creamy, scraping down sides as needed.
Step 4: Adjust Texture
- Add cold water, 1 tbsp at a time, until desired creaminess is reached.
- Drizzle in olive oil and blend one final time.
Step 5: Serve
- Transfer to a serving bowl.
- Drizzle with olive oil, sprinkle with paprika or sesame seeds.
- Serve with warm pita bread or fresh vegetables.
How to Serve
- With pita wedges or pita chips for dipping.
- As part of a mezze platter with olives, falafel, and tabbouleh.
- Spread inside sandwiches or wraps.
- As a healthy snack with cucumber, carrot sticks, or celery.
Additional Recipe Tips
- Roast garlic along with peppers for extra depth of flavor.
- For ultra-creamy hummus, peel chickpea skins before blending.
- Chill for at least 30 minutes before serving to let flavors meld.
Variations
- Spicy Red Pepper Hummus: Add roasted jalapeños or a pinch of cayenne.
- Smoky Flavor: Use extra smoked paprika or add a dash of liquid smoke.
- Nutty Twist: Blend in toasted pine nuts or almonds.
- Herb-Infused: Add fresh basil or parsley for freshness.
Freezing & Storage
- Storage: Refrigerate in an airtight container for up to 5 days.
- Freezing: Can be frozen for up to 3 months. Thaw overnight in the fridge and stir before serving.
Special Equipment Needed
- Food processor or high-powered blender
- Baking sheet (for roasting peppers)
- Sharp knife for chopping
Conclusion
Roasted Red Pepper Hummus with Pita Bread is a dish that combines creamy, smoky, and tangy flavors into a vibrant, nutrient-rich appetizer. Whether you’re making it for a party, a weekday snack, or a light lunch, this hummus will elevate your table with both taste and color.
Roasted Red Pepper Hummus with Pita Bread
Description
Hummus has been a beloved dish in Middle Eastern cuisine for centuries, offering a perfect balance of creamy chickpeas, nutty tahini, garlic, and lemon. This Roasted Red Pepper Hummus takes the classic version up a notch with a smoky-sweet flavor from fire-roasted peppers. c
Ingredients
For the Hummus:
For Serving:
Instructions
-
Step 1: Roast Red Peppers : Place whole red peppers on a baking sheet. Roast at 450°F (230°C) for 15–20 minutes until charred, turning halfway. Remove, place in a covered bowl for 10 minutes, then peel off skins and remove seeds. (Skip this step if using jarred roasted peppers.)
-
Step 2: Prepare Hummus Base : In a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, smoked paprika, and salt. Blend until smooth.
-
Step 3: Add Roasted Peppers : Add roasted red peppers to the food processor. Blend again until creamy, scraping down sides as needed.
-
Step 4: Adjust Texture : Add cold water, 1 tbsp at a time, until desired creaminess is reached. Drizzle in olive oil and blend one final time.
-
Step 5: Serve : Transfer to a serving bowl. Drizzle with olive oil, sprinkle with paprika or sesame seeds. Serve with warm pita bread or fresh vegetables.
