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Smooth, creamy, and spicy, this Roasted Red Pepper Hummus is ideal for entertaining or just as a quick, healthy snack. Naturally gluten-free and vegan

Spicy Roasted Red Pepper Hummus

Print Recipe
Pair it with some toasted pita chips, crackers, or veggie sticks and you have a tasty snack or appetizer ready in no time!
Servings: about 2 cups of roasted red pepper hummus, or 8 (1/4-cup) servings. 
Course Appetizer / Snack
Cuisine Mediterranean
Prep Time 5 mins
Total Time 5 mins
Servings 8
Calories 53
Author Elena Tomasi

Ingredients

  • 2 tablespoons tahini
  • the juice of 1 lemon (2 tablespoons)
  • 1 can (14 oz.-400 g) chickpeas (or 2 cups cooked chickpeas) drained and rinsed
  • 1 medium roasted red pepper (about ½ cup)
  • 2 garlic cloves roughly chopped
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt or more to taste
  • 2-4 tablespoons water

Toppings (optional):

  • Micro greens, red pepper flakes, sesame seeds, sunflower seeds, extra virgin olive oil

Instructions

  • In the bowl of a food processor or blender, combine the tahini, lemon juice, and 1 tablespoon of water.  Pulse to combine.
    Add the chickpeas, roasted red pepper, garlic, cumin, smoked paprika, cayenne pepper, and salt. 
    With the machine running, slowly add water, one tablespoon at a time, until the hummus is creamy and smooth.
    Taste and adjust seasonings.
  • Spread the roasted red pepper hummus in a shallow dish or bowl, drizzle with extra virgin olive oil, garnish with sesame seeds, sunflower seeds,  red pepper flakes, and micro greens.
    Serve with pita bread, pita chips or raw vegetables.
    Hummus can be refrigerated in a sealed container up to 1 week.

Notes

Nutrition information is for 1/4 cup of hummus without toppings.
 

Nutrition

Serving: 0.25cup | Calories: 53kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Sodium: 148mg | Fiber: 2g