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Ultra-Creamy Roasted Red Pepper Hummus

5 from 4 votes
Red Pepper Hummus with Chips
Learn the trick to making ultra-creamy homemade hummus with this roasted red pepper variation. This hummus is the perfect healthy snack or appetizer!
Author: Lindsey Jenkins
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
 

  • 1 15 oz can chickpeas or 1 1/2 cups cooked chickpeas
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 1 cup roasted red peppers skins removed
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 1 clove garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • pinch of cayenne pepper
  • 1/2 teaspoon salt to taste
  • water to thin (optional)

Instructions

  • If using canned chickpeas, drain the liquid, rinse the beans, and set aside.
  • Add the tahini and lemon juice to the base of a food processor and process for 30 seconds. Scrape down the sides and process for another 30 seconds.
  • Now add the olive oil, minced garlic, ground cumin, smoked paprika, cayenne pepper, and salt to the whipped tahini and lemon juice mixture. Process this until well combined, scraping down the sides as needed.
  • Add the chickpeas in two to three batches depending on the size of your food processor. Once the first batch is well blended, continue until all the chickpeas are used up and you have a thick smooth paste.
  • Now that you have the base, add the roasted red peppers and process until smooth. If it's too thick, add water (one tablespoon at a time) until you've reached your desired consistency.
  • Taste to see if it needs more salt or other seasonings. If so, process again.
  • Enjoy!

Notes

  • Don't discard the chickpea liquid. It's a great egg replacement, like in this easy egg-free mayo recipe.
  • You can eat the hummus as is, but to make it even more flavorful, drizzle with more olive oil, chopped roasted red peppers, fresh parsley, or sprinkle with more cumin and/or paprika.
  • You can also make this in a blender, but it must be a high-powered blender.