This spicy roasted red pepper hummus is a vibrant and flavorful twist on traditional hummus. It combines the creamy goodness of chickpeas with the smoky sweetness of roasted red peppers, and a hint of heat from cayenne pepper or red pepper flakes. Perfect as a dip for veggies or pita, or even as a spread for sandwiches, this hummus is both healthy and packed with bold flavors. The roasted red peppers add a deep, smoky richness, while the garlic, tahini, and lemon juice bring it all together for a balanced, zesty finish.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red pepper (or 2 smaller ones), peeled and chopped
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (adjust for spice level)
- 1/2 tsp smoked paprika
- Salt to taste
- Water as needed for consistency
- Red pepper flakes (optional, for garnish)
- Olive oil (optional, for drizzling)
- Fresh parsley (optional, for garnish)
Instructions:
- Roast the peppers: If using fresh red peppers, roast them by placing them under the broiler or over an open flame until the skins are charred. Let them cool in a covered bowl, then peel off the skins and remove the seeds.
- Blend ingredients: In a food processor, combine chickpeas, roasted red pepper, tahini, olive oil, garlic, lemon juice, cumin, cayenne pepper, smoked paprika, and a pinch of salt. Blend until smooth.
- Adjust consistency: If the hummus is too thick, add water a tablespoon at a time and blend until you reach your desired consistency.
- Taste and season: Taste the hummus and adjust seasoning by adding more salt, lemon juice, or cayenne pepper if you prefer more spice.
- Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with red pepper flakes and fresh parsley, if desired. Serve with pita bread, chips, or fresh vegetables.
Enjoy your spicy roasted red pepper hummus as a delicious appetizer or snack!
