Mediterranean Flavors in Your Kitchen: Roasted Red Pepper Hummus
Hummus is an iconic Middle Eastern dish that has gained worldwide popularity since it appeared centuries ago. Now modernized to provide unique flavors that please nearly everyone – one such variation is Roasted Red Pepper Hummus. The roasted red peppers give the hummus a slightly sweet, smoky flavor and a vibrant red color, adding earthy tones to traditional versions of this classic dip made from chickpeas.
In this post, we explore hummus’ longstanding legacy and how best to enjoy its distinct taste as a component in other dishes or eat it as a healthy snack.
Don’t worry. You’ll also get easy instructions for making a tasty version that is way better than store-bought.
So, let’s scoop in and discover the wonderful world of roasted red pepper hummus!
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A Long-Standing Legacy
Hummus, one of the oldest known dishes, has a long-standing legacy that spans thousands of years. Originating in the Middle East, it has since become a staple food item in cultures worldwide. The spread, or dip as many people call it, of chickpeas, tahini, olive oil, and various spices has been loved and celebrated by millions for generations.
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Hummus is High in Nutrients and Healthy Fats
One of the great things about serving hummus is that it is a super way to combine plant-based protein, fiber, good fats, and essential nutrients in a simple dish that is good for your health. That means it can help fill you up and keep you feeling full for longer, which is excellent for weight management.
Hummus also contains healthy fats from olive oil and tahini, which can positively impact your heart health.
The nutrients found in hummus include:
- Protein: Chickpeas are rich in protein, an essential nutrient for building and repairing tissues in the body.
- Fiber: Both chickpeas and tahini contain fiber, which aids in digestion and promotes overall gastrointestinal health.
- Healthy Fats: Olive oil contains monounsaturated fats, which are beneficial for heart health and help reduce inflammation.
- Vitamins: Hummus is rich in vitamins, including vitamin E, which is vital for skin health, and vitamin B6, which is essential for brain function.
- Minerals: Chickpeas and tahini are both excellent sources of minerals such as iron, magnesium, and potassium, which are essential for muscle function, energy production, and bone health.
Want to scoop on more? Then, dip into these popular recipes too!
Hummus garnish ideas for added texture and flavor:
- Drizzle with olive oil or balsamic vinegar
- Lightly dust with paprika and fresh snips of parsley
- Sprinkle the top with black and white toasted sesame seeds
- Garnish with diced red pepper or toasted pine nuts
Before we go...
Roasted red pepper hummus is a delicious and nutritious ingredient that you can use to continue elevating your cooking to the next level. Try it as a dip, sandwich spread, salad dressing, pizza topping, a pasta sauce, or experiment with your creative ideas.
Whether you’re new to gluten-free cooking at home or have been at it for years, I hope this post for making homemade roasted red pepper hummus is easy for you and allows you to customize the flavor and consistency to your taste.
I wish you many good times and great conversations around your table while enjoying the many healthy benefits of this flavorful dip and ingredient!
Thanks for stopping by. Have a happy time cooking!
XXO
Kymberley
P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom left of your screen to jump to the comment area below.
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Homemade Roasted Red Pepper Hummus
Equipment
- Grill, oven, or stovetop for roasting peppers
- Sheet pan
- Small Bowl with lid plastic wrap or foil
- Cutting Board
- Blender or Food Processor
- Utensils (Tongs, Cooks Knife, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)
Ingredients
- 2 15-ounce cans chickpeas (garbanzo beans) drained with liquid reserved
- 2 large roasted Red peppers skins removed, [1]
- 1 large roasted Jalapeno pepper skin removed and deseeded (optional)
- ½ cup Tahini
- ¼ cup aquafaba/chickpea liquid +/- more if desired
- ¼ cup Olive Oil extra virgin
- 2 Lemons juiced, about 3 tablespoons
- 1 clove Garlic minced
- 2 teaspoons ground Cumin
- ½ teaspoon smoked Paprika
- sea salt and black pepper to taste
Instructions
- Add the chickpeas, roasted peppers, tahini, chickpea liquid, olive oil, lemon juice, garlic, ground cumin, smoked paprika, and a dash of sea salt and black pepper in a food processor or blender.2 15-ounce cans chickpeas (garbanzo beans), 2 large roasted Red peppers, 1 large roasted Jalapeno pepper, 1/2 cup Tahini, 1/4 cup aquafaba/chickpea liquid, 1/4 cup Olive Oil, 2 Lemons, 1 clove Garlic, 2 teaspoons ground Cumin, ½ teaspoon smoked Paprika, sea salt and black pepper
- Cover and blend on high for 30-second intervals until the mixture forms a creamy paste.
- Add more chickpea liquid, a tablespoon at a time (if desired), for a smoother dip consistency. Then keep blending until you achieve a smooth, creamy texture.
- Taste and adjust the salt, pepper, or other seasonings to taste.
- Transfer the hummus to a serving bowl. Serve your homemade roasted red pepper hummus with freshly sliced vegetables or crackers, or use it as a spread on your favorite sandwich.
Kitchen Notes
- Drizzle with olive oil or balsamic vinegar
- Lightly dust with paprika and fresh snips of parsley
- Sprinkle the top with black or white toasted sesame seeds
- Garnish with diced red pepper or toasted pine nuts
To Make Roasted Peppers at Home
Over a Gas Stovetop Burner – (Best for one or two peppers), turn the burner to the highest setting and set a pepper directly over the flame. You’ll want to char/roast one pepper at a time. Turn the pepper occasionally with tongs until the skin is completely blackened, about 8 minutes. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.
On the Grill – Preheat the gas or charcoal grill to high, about 400°F, preparing it for direct heat. Arrange the peppers directly on the grill grates directly over the flame. Turn the peppers every 2 to 3 minutes until they are completely charred on all sides, about 15-20 minutes total. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.
Under the Oven Broiler - Position an oven rack as close as possible to the broiling element in your oven and turn the broiler on high. Place the peppers on a baking sheet directly under the broiler. Roast on each side for about 2-4 minutes, turning them occasionally with tongs, until the skins have wholly blackened, about 8-10 minutes total. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.Nutrition
Recipe Card with Nutrition powered by WP Recipe Maker
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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- Dips & Spreads, Eat Your Veggies, Freezer Friendly, Healthy Side Dish Recipes, Make Ahead Recipes, Mediterranean, Occasions, Party Appetizer Recipes, Peppers, Popular, Quick & Easy, Side Dish, Snacks, Spring Seasonal Produce, Summer Seasonal Produce, Summer Side Dish Recipes, Vegan, Vegetable Appetizers, Vegetable Side Dish Recipes, Vegetables
