Roasted Red Pepper Hummus
Get ready to elevate your snack game with this incredibly creamy and flavorful roasted red pepper hummus. I've perfected this recipe through countless iterations, and it's become my go-to for both casual snacking and entertaining guests. What makes this version special is the sweet, smoky depth that roasted red peppers bring to traditional hummus, creating a perfect balance of flavors that'll have you coming back for more. Plus, it's packed with protein and healthy fats, making it a nutritious choice for any time of day.
Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 2 roasted red peppers homemade or from a jar
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 3 cloves garlic roughly chopped
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 3-4 tablespoons olive oil
- 2-3 tablespoons cold water as needed for consistency
Instructions
- Start by removing the skins from the chickpeas - this extra step makes your hummus incredibly smooth. Simply pinch each chickpea gently between your fingers, and the skin will slip right off.
- Add the peeled chickpeas, roasted red peppers, tahini, lemon juice, garlic, cumin, salt, and smoked paprika to your food processor.
- Process for about 1 minute, then scrape down the sides of the bowl.
- With the processor running, slowly drizzle in the olive oil through the feed tube until the mixture becomes smooth.
- Add cold water, one tablespoon at a time, until you reach your desired consistency. The hummus will thicken slightly when refrigerated, so aim for a slightly thinner consistency than you want in the final product.
- Taste and adjust seasonings as needed, adding more salt, lemon juice, or cumin to your preference.