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–+ servings
A bowl of roasted red pepper hummus topped with chili crisp.

Roasted Red Pepper Hummus

Angie Zoobkoff
Put your roasted red peppers to good use with this easy roasted red pepper hummus recipe.
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Prep Time 10 minutes
Total Time 10 minutes
Course condiment, Snack
Cuisine Mediterranean
Servings 16 servings
Calories 109 kcal

Equipment

Ingredients
  

  • 1 (15.5-ounce) can chickpeas drained (reserve liquid if desired)
  • ⅔ cup chopped roasted red peppers
  • 1 to 2 cloves garlic
  • ¼ cup tahini
  • Juice of 1 lemon (about ¼ cup)
  • 2 tablespoons olive oil
  • ½ teaspoon table salt
  • Water if needed, to thin
  • Chili crisp for topping (optional)

Instructions
 

  • Combine the chickpeas, peppers, garlic, tahini, lemon juice, olive oil, and salt in a food processor fitted with an S-blade.
  • Process until very smooth, 3 to 4 minutes, stopping occasionally to scrape down the sides of the food processor. If the hummus is too thick, pour in water through the feed tube, 1 tablespoon at a time, until the desired consistency is reached.
  • Transfer to a serving bowl and top with chili crisp if desired. Alternatively, for less heat, you can top with additional chopped roasted red pepper.

Notes

  • Use your pepper oil--If your roasted red peppers are stored in olive oil in the fridge, use the oil from the jar in the hummus for extra flavor.
  • Have some patience--It takes several minutes of processing for the hummus to become smooth and creamy. You may need to stop and scrape down the sides of your processor occasionally to make sure everything gets fully processed and incorporated.
  • Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 2 tablespoonsCalories: 109kcalCarbohydrates: 13gProtein: 4gFat: 5gSodium: 92mgFiber: 4gSugar: 2g
Keyword red peppers, ways to use roasted red peppers
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