Hummus is a tasty way to get your daily legumes, providing a good amount of fiber and plant protein. I have already shared my basic hummus recipe here https://cuisinewithme.com/hummus, but to spice things up a bit, you can add a wide variety of herbs or spices to it. Or, like in this roasted red pepper hummus, add some vegetables for an extra kick of vitamins and phytonutrients!

I like to make this from fresh bell peppers that I roast myself. This article is an excellent guide on how to roast peppers. https://toriavey.com/how-to/roasted-bell-peppers/

You can use jarred peppers if you are short on time, though. Just look for brands that have the fewest ingredients, such as this one https://amzn.to/3ngv4dG

Serve this roasted red pepper hummus as a dip for vegetables or pita chips, use as a spread for sandwiches, or eat a couple of spoons on their own just because…!

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Roasted red pepper hummus

An irresistible dip or spread loaded with fiber, protein, and extra vitamins from the red bell pepper. Smoked paprika adds a hint of smokiness.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Appetizer / Hors D’Oeuvre, Sauce / Dip / Dressing, Side Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: bell pepper, chickpea

Servings: 12

Author: Veronique Eichler

Equipment

• Food processor
• Measuring cups
• Measuring spoons
• Baking sheet with wire rack
• Glass mixing bowls

Ingredients

• 1 can Cooked chickpeas 15 oz can, drained and rinsed
• 1 ea Red bell pepper roasted (or 3/4 cup of jarred roasted pepper)
• 1 clove Garlic chopped
• 2 tbsp Tahini
• 1 tbsp Extra virgin olive oil
• 1 tbsp Lemon Juice
• 1/2 tsp Kosher salt
• 1/4 tsp Smoked paprika
• 1/4 tsp Cayenne pepper
• 1 tbsp Extra virgin olive oil for serving
• 1 pinch Sumac for serving

Instructions

• Roast bell pepper on a parchment lined baking sheet at 400°F for about 40 minutes, turning at regular intervals so their skin gets charred on all sides (Note: you may want to roast several peppers at once, they will keep very well and can be used in other dishes and salads).
• Place bell pepper in a glass bowl and cover. Let cool for at least 15 minutes. Once cool enough to handle, remove the skin and seeds.
• Place all ingredients in a food processor, and blend until smooth, stopping to scrape the sides of the bowl from time to time.
• Taste and adjust seasonings. If you wish to adjust the consistency you can add water, olive oil, or reserved liquid from the can of chickpeas.
• Transfer to a serving bowl. Drizzle a tablespoon of olive oil on top and sprinkle with sumac.

Nutrition

Serving: 2tbsp | Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg