This roasted red pepper hummus recipe is a variation from my silky smooth hummus. For those of you that like hummus and the smoked taste of roasted red peppers, you’re in for a treat! It’s smooth, unctuous, spicy, smoky and just delicious!
Follow the silky smooth hummus recipe and don’t forget to take out the chickpea skins and add icy cold water until you get the right smooth and silky texture!
The recipe variation required you to add roasted red peppers, paprika or smoked paprika and cayenne for a spicy kick. Peppers get added right after the chickpeas in your mixer or blender and there you go, you have a nice red pepper hummus!
The best way of roasting your peppers is on the BBQ or in the oven at high heat (450F). You want the skin to blacken and blister. Once it is properly roasted, take an air tight container and slip your peppers in it for 10 minutes to rest. This will help easily remove the pepper skins once they’ve rested in the bag.
One simple way of enjoying roasted red pepper hummus is with pita bread or vegetables as a dip. I also enjoy it with falafels (chickpea based fritters) and a nice fresh salad.
For silky smooth hummus
- 1 (14 oz) can of chickpeas
- 1 garlic clove, crushed
- 1 lemon, juiced
- 3 tbsp tahini
- Icy cold water
- 1/2 tsp of Salt
- 1/4 tsp of Pepper
- 1 tbsp Cumin
- Paprika, to taste
- Olive oil
- 1 tbsp Fresh Parsley, roughly chopped
For the roasted red pepper variation
- 1/2 cup roasted red peppers
- 1/2 tbsp of paprika or smoked paprika
- 1/4 tsp cayenne pepper (optional)
- olive oil to serve
- Roast your red peppers on the BBQ or in the oven at high heat (450F). You want the skin to blacken and blister.
- Once it is properly roasted, take a zip lock bag and slip your peppers in it for 10 minutes to rest. This will help easily remove the pepper skins once they've rested in the bag.
- Follow the instructions from the Silky Smooth Hummus Recipe
- Add the roasted red peppers along with the chickpeas in the mixer.
- Add paprika and cayenne (optional) after mixing or blending your red peppers and chickpeas and pulse until combined.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.