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Roasted Red Pepper Hummus

A silky, smoky hummus infused with roasted red peppers, this dip is bursting with Mediterranean flavor—perfect for parties or a quick snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Calories: 120
Ingredients Method Notes

Ingredients
  

Main
  • 2 tbsp olive oil
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 large red bell pepper roasted and peeled
  • 2 tbsp tahini
  • 2 cloves garlic minced
  • 2 tbsp lemon juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt adjust to taste
  • 2 tbsp water or reserved roasting liquid optional
  • fresh parsley chopped, for garnish

Method
 

Steps
  1. Roast the red bell pepper in a preheated oven at 400°F (200°C) for 20 minutes, turning once, until skin is blistered.
  2. Let the pepper cool, then peel the skin, remove the stem and seeds, and roughly chop the flesh.
  3. In a food processor, combine roasted pepper, chickpeas, tahini, garlic, lemon juice, cumin, smoked paprika, and salt.
  4. Pulse until smooth, adding water or reserved roasting liquid a tablespoon at a time until desired consistency is reached.
  5. Transfer the hummus to a bowl, smooth the top, drizzle olive oil, and sprinkle chopped parsley. Chill for at least 30 minutes.
  6. Serve at room temperature with pita chips, veggies, or as a sandwich spread.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Make‑ahead up to 48 hours; let sit 15 minutes before serving. Reheat gently in microwave or on the stove with a splash of water.