Description
This Roasted Red Pepper Hummus is a flavorful and creamy twist on the classic hummus recipe. Made with jarred roasted red peppers, tahini, chickpeas, and enhanced by aquafaba for extra smoothness, it’s perfect as a healthy dip or spread for veggies, crackers, or pita bread.
Ingredients
Scale
Main Ingredients
- 1 15-ounce can chickpeas (drained and rinsed, reserve some liquid)
- 7 ounces jarred roasted red peppers (drained)
- 2 Tablespoons tahini
- 1/4 cup lemon juice
- 2 teaspoons garlic (minced)
- 3 Tablespoons extra virgin olive oil (plus more for serving)
- 3 Tablespoons aquafaba (reserved liquid from canned chickpeas)
- 1/2 teaspoon kosher salt (plus more for taste)
Instructions
- Reserve Aquafaba: Before draining and rinsing the chickpeas, carefully save some of the liquid (aquafaba) from the can, which adds creaminess to the hummus.
- Combine Ingredients: In a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, minced garlic, olive oil, aquafaba, and kosher salt.
- Blend to Smooth: Blend the mixture until smooth, occasionally scraping down the sides to incorporate all ingredients. Add extra aquafaba if the hummus is too thick.
- Adjust Consistency: Continue blending for about 30 seconds to achieve a creamy texture. For thicker hummus, blend less.
- Serve: Transfer hummus to a bowl, drizzle with additional olive oil if desired, and serve with fresh veggies, crackers, or warm pita bread.
Notes
- Reserve aquafaba carefully; it helps create a creamy texture without adding oil.
- Adjust salt to taste depending on your preference.
- You can add a pinch of smoked paprika or cumin for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
Keywords: roasted red pepper hummus, hummus recipe, vegan dip, Mediterranean dip, healthy appetizer
