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Nadia James

Roasted Red Pepper Hummus

A smooth plant-based option with a vivid red-pepper finish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 15 ounces canned chickpeas drained and rinsed
  • 1/2 cup jarred roasted red peppers drained
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic peeled
  • 1/4 teaspoon ground cumin
  • 2 tablespoons cold water plus more as needed
  • 1/4 teaspoon salt or to taste

Equipment

  • food processor
  • colander

Method
 

  1. Drain and rinse chickpeas and pat the peppers dry.
  2. Process chickpeas, peppers, tahini, lemon, oil, garlic, cumin and salt until a paste forms.
  3. With the machine running, add cold water one tablespoon at a time until smooth.
  4. Spoon into a bowl and top with a small swirl of olive oil if desired.

Notes

  • Drain the peppers thoroughly to avoid a runny dip.
Storage: Cover and refrigerate up to 3–4 days; serve with clean utensils.
Serving pairing: Serve with carrot sticks, bell pepper strips and pita.