Made from ground-up chickpeas, hummus is a delicious snack that is popular all across the world. If you need a healthier alternative to chips and traditional dips, our recipe for Roasted Red Pepper Hummus is a great choice. It is high in fiber and a great source of protein.
Made from nutritious ingredients, hummus is a tasty, filling snack that is perfect for dipping at parties or just eating in the afternoon after school. Many flavors of hummus can tickle your taste buds, but adding roasted red peppers adds a delightful flavor and a beautiful red color to the hummus.
Roasted Red Pepper Hummus Recipe
- Food Processor
- Mixing bowl
- Rubber Spatula
- ¾ cup Jarred Roasted Red Peppers well-drained and lightly chopped
- 15 ounces Canned Chickpeas
- ¼ cup Lemon Juice
- ¼ cup Tahini
- ½ teaspoon Minced Garlic
- 2 tbsp Olive Oil
- ½ teaspoon Powdered Cumin
- 1 pinch Cayenne Pepper optional
- 3 tbsp Water
- Place the tahini and the lemon juice in the bowl of a food processor. Pulse the mixture for about a minute, scraping the sides and bottom of the bowl. Process for about 30 more seconds to whip the mixture until it is smooth and creamy.
- Add the olive oil, minced garlic, cumin, and about ½ teaspoon of salt to the food processor. Process the mixture for about 30 seconds or until it is well blended.
- Open the chickpeas, drain the liquid, and rinse them well by putting them in a colander and spraying them with water.
- Add half the chickpeas to the food processor and process it until the mixture is thick and smooth. Add the rest of the chickpeas. Scrape the mixture out into a mixing bowl. If your food processor is not quite big enough to hold all the ingredients, process these ingredients in halves or quarters and then stir the final product together.
- Add the roasted red peppers to the food processor and process for about 30 seconds to chop the peppers. Add the roasted red peppers to the mixing bowl containing the chickpea mixture and stir.
- The mixture should be smooth and thick. If your hummus is too thick, however, or has chunks of whole chickpeas in it, slowly add 1 to 3 tablespoons of water, pulsing to mix it, until the consistency is correct.
- Serve the hummus with veggies, crackers, pita chips, or tortilla chips. Alternatively, you can spread the hummus on flatbread for sandwiches.
- Store leftover hummus in the refrigerator in a container with a tightly fitting lid for up to a week. If you want to make the hummus ahead of time, you can freeze it for the future. However, it is best if you freeze it before you add the roasted red peppers.
- To freeze the hummus, just prepare the recipe up to the part where you add the peppers. At this point, put it in a container with a tightly fitting lid and freeze it for up to 3 months. You can drizzle about a tablespoon of olive oil on the surface of the hummus to protect it from drying out in the freezer.
- To thaw, place the container in the refrigerator overnight before you want to eat it. After the hummus is thawed, you can stir in the oil and some chopped, jarred, roasted red peppers.