Roasted Red Pepper Hummus

5 from 1 vote

Roasted red pepper hummus is full of vibrant and bold flavors. It's a creamy chickpea-based dip that is perfect served with fresh vegetables or pita chips. It's always a party guest favorite!

Prep Time5

Total Time5

Course: dip

Cuisine: Middle East

Keyword: hummus, roasted red pepper hummus

Servings:

Author: Alyssa Rivers

Ingredients

1 15- ounce can chickpeas drained and rinsed (save some liquid for blending)
2 Tablespoons Tahini
7 ounces jarred roasted red peppers drained
1/4 cup lemon juice
2 teaspoons garlic minced
3 Tablespoons extra virgin olive oil plus more for serving
3 Tablespoons aquafaba (reserved liquid from canned chickpeas)
1/2 teaspoon Kosher salt plus more for taste

Instructions

Before you drain and rinse the chickpeas, save some of the liquid from the can. This is called aquafaba and will help give a creamy texture to the hummus.
To a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.
Blend until smooth making sure to scrape the sides throughout the blending process. Add more aquafaba if the hummus is too thick.
Blend for about 30 seconds to get a smooth and creamy consistency. If you prefer your hummus thicker, leave this step out.
Serve with veggies, crackers, or pita bread.

Nutrition

QR code

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