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To make this tasty dip, you need a few main ingredients: - 1 cup canned chickpeas, drained and rinsed - 1 large roasted red pepper (you can use jarred or homemade) - 2 tablespoons tahini - 2 cloves garlic, minced - 2 tablespoons olive oil - 2 tablespoons lemon juice - 1/2 teaspoon cumin - Salt to taste To make the hummus even better, consider these extras: - Water, as needed for the right texture - Fresh parsley, for garnish - Paprika, for garnish You will need some simple tools to make this dip: - A food processor for blending - A baking sheet if you're roasting peppers - A bowl for mixing and steaming peppers With these ingredients and tools in hand, you can create a delightful roasted red pepper hummus that everyone will love! To make roasted red peppers, start by preheating your oven to 450°F (230°C). Cut a large bell pepper in half and remove the seeds. Place the halves on a baking sheet, skin side up. Roast them for about 25-30 minutes until the skin is charred and black. This roasting brings out sweet flavors. Once done, place the peppers in a bowl and cover it with plastic wrap for 10 minutes. This steaming helps loosen the skin. After they cool, peel off the charred skin. Now, your peppers are ready for the hummus! In a food processor, add one cup of drained chickpeas, your roasted red pepper, 2 tablespoons of tahini, and 2 cloves of minced garlic. Next, pour in 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Add 1/2 teaspoon of cumin for a warm flavor. Blend all these ingredients on high speed until smooth. You may need to scrape down the sides of the bowl to ensure everything mixes well. This process allows all the flavors to blend nicely. If your hummus is too thick, don’t worry! Gradually add cold water, one tablespoon at a time. Blend after each addition until you reach your desired creaminess. Taste your hummus and adjust the seasoning with salt or more lemon juice if needed. Once it’s smooth and creamy, transfer the hummus to a serving bowl. For the final touch, drizzle some olive oil on top, sprinkle paprika, and add fresh parsley for a lovely garnish. Enjoy your homemade roasted red pepper hummus! You can change the flavor of your hummus easily. Try adding roasted garlic for a sweeter taste. For a kick, mix in a bit of cayenne pepper or red pepper flakes. You can also add herbs like basil or cilantro for a fresh twist. If you love a nutty flavor, consider using almond butter instead of tahini. One mistake is not draining the chickpeas well. This can make your hummus too watery. Another issue is not blending long enough. A smooth hummus needs time to blend, so be patient. Also, remember to taste it! You might need more salt or lemon juice for that perfect balance. To make your hummus look great, use a shallow bowl. Spread the hummus out in the bowl and create a small well in the center. Drizzle olive oil into the well and add a sprinkle of paprika. Finally, add fresh parsley on top for color. This simple trick makes your dip more inviting! {{image_2}} Roasted red pepper hummus pairs well with many tasty foods. Here are some of my favorites: - Pita Bread: Soft pita is perfect for scooping. - Veggies: Carrots, cucumbers, and bell peppers add crunch. - Crackers: Choose your favorite type for a fun texture. - Spread on Sandwiches: Use it to add flavor to wraps or subs. You can serve hummus in fun and unique ways. Try these ideas: - Hummus Platter: Create a colorful platter with dips and veggies. - Stuffed Peppers: Fill mini bell peppers with hummus for a bite-sized treat. - Hummus Toast: Spread on whole-grain bread and top with sliced tomatoes. - Hummus Dip Cups: Serve in small cups with assorted dippers for easy snacking. Adjust your serving ideas based on the season. Here are some suggestions: - Summer: Serve with fresh, grilled vegetables for a light meal. - Fall: Pair with roasted root veggies for a warm touch. - Winter: Add to a cozy soup for extra creaminess and flavor. - Spring: Use it as a dressing for vegetable salads with fresh herbs. Each serving of roasted red pepper hummus has about 150 calories. You get 6 grams of protein and 8 grams of fat. This dip also has 14 grams of carbs and 4 grams of fiber. These numbers can vary based on how much olive oil you add or if you use less salt. - Chickpeas: These provide protein and fiber. They help keep you full and aid digestion. - Roasted Red Peppers: Packed with vitamins A and C, they support your immune system. Their bright color adds antioxidants, which fight free radicals. - Tahini: This sesame seed paste is rich in healthy fats and calcium. It also boosts the flavor while adding creaminess. - Garlic: Known for its strong taste, garlic may help lower blood pressure and improve heart health. - Olive Oil: This oil has heart-healthy fats and can reduce inflammation. It also adds a rich flavor to the dip. Roasted red pepper hummus is great for many diets. With only 150 calories per serving, it fits well into a healthy eating plan. If you watch carbs, the 14 grams per serving can suit low-carb diets too. You can also control calories by adjusting olive oil or serving size. This dip is perfect for snacking or as a side dish. Choose fresh veggies or whole-grain pita for dipping to make it even healthier! Yes, you can make hummus without tahini. You can use extra olive oil or nut butter instead. Both options add creaminess and flavor. If you skip tahini, the hummus will taste different. It may lose some depth, but it will still be tasty. You can also add more roasted red pepper for extra flavor. Homemade hummus stays fresh for about five to seven days in the fridge. Make sure to store it in an airtight container. If you see any signs of spoilage, like mold or an off smell, throw it away. To keep it fresh, always use clean utensils when scooping. This keeps bacteria out of your hummus. Yes, you can freeze Roasted Red Pepper Hummus. It freezes well for about three months. Use an airtight container or a freezer bag for storage. When you are ready to eat it, thaw it in the fridge overnight. Stir well before serving, as it may separate a little. If needed, add a bit of water to reach the right consistency. Making roasted red pepper hummus is simple and fun. We covered the main ingredients, methods, and tips needed for success. I shared ways to improve flavor and texture, plus serving suggestions that will impress. Remember, this dish is not just tasty; it’s also healthy and easy to make. Try new variations to keep it exciting. I hope you enjoy making and sharing this hummus as much as I do!

Roasted Red Pepper Hummus

Savor the delicious taste of homemade roasted red pepper hummus with this simple recipe! Perfect for snacking or entertaining, this creamy dip combines chickpeas, tahini, and vibrant roasted red peppers for an explosion of flavor. Learn how to make it from scratch in just 40 minutes. Ready to impress your guests? Click through for the full recipe and enjoy a healthy, tasty treat that everyone will love!
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Ingredients
  

1 cup canned chickpeas, drained and rinsed

1 large roasted red pepper (jarred or homemade)

2 tablespoons tahini

2 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons lemon juice

1/2 teaspoon cumin

Salt to taste

Water as needed for consistency

Fresh parsley, for garnish

Paprika, for garnish

Instructions
 

If using homemade roasted red pepper, preheat the oven to 450°F (230°C). Cut the bell peppers in half, remove seeds, and roast them on a baking sheet for about 25-30 minutes until the skin is charred. Once done, place them in a bowl and cover for 10 minutes to steam. Peel off the skin when cool.

    In a food processor, add the drained chickpeas, roasted red pepper, tahini, minced garlic, olive oil, lemon juice, and cumin.

      Blend on high speed until smooth, scraping down the sides as needed.

        If the hummus is too thick, gradually add cold water, one tablespoon at a time, blending after each addition until the desired consistency is reached.

          Taste and adjust seasoning with salt or more lemon juice as preferred.

            Once the hummus is smooth and creamy, transfer it to a serving bowl.

              Drizzle a little olive oil on top, sprinkle paprika, and garnish with fresh parsley for a pop of color.

                Prep Time: 10 mins | Total Time: 40 mins | Servings: 4