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Roasted Red Pepper Hummus: Creamy Homemade Dip

Close-up of creamy, bright orange roasted red pepper hummus topped with olive oil and chopped sun-dried tomatoes.
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Make a bright, flavorful, and protein-rich roasted red pepper hummus that surpasses store-bought versions. This recipe yields a smooth dip perfect for healthy lunches or grazing boards.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 1/2 cup jarred roasted red peppers, drained
  • 2 cloves garlic
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2–4 tablespoons ice water (as needed for texture)

Instructions

  1. Place the rinsed chickpeas, tahini, lemon juice, roasted red peppers, garlic, olive oil, cumin, and salt into a food processor.
  2. Process the mixture for 1 minute, scraping down the sides as needed.
  3. Continue processing for another 2-3 minutes until the mixture is thick.
  4. While the processor runs, slowly drizzle in 2 tablespoons of ice water until the hummus becomes light and creamy. Add more water, one teaspoon at a time, if you prefer a thinner consistency.
  5. Taste and adjust salt or lemon juice if necessary.
  6. Transfer the homemade hummus to a serving bowl. Drizzle with extra olive oil and sprinkle with paprika or a few extra roasted red pepper pieces for garnish.
  7. Serve immediately or chill for later.

Notes

  • For the smoothest texture, remove the skins from the chickpeas before processing.
  • If you do not have a jar of roasted red peppers, roast one large red bell pepper over an open flame or under the broiler until charred, steam it in a covered bowl for 10 minutes, then peel, seed, and use.
  • This dip is excellent served with pita bread or vegetable sticks for healthy vegan snacks.

Nutrition

Find it online: https://cookerycommand.com/roasted-red-pepper-hummus-creamy-homemade-dip/