Hummus with Roasted Red Pepper Recipe ~ a High-Protein & Delicious Vegan Dip
Ready to impress your guests with a flavorful twist on traditional hummus? Try out this Hummus with Roasted Red Pepper recipe and take your entertaining game to the next level! You’ll make all your guests happy, whether they’re vegan or not!
If you’re a roasted red pepper lover, you’re in for a treat with this hummus recipe. The sweet and smoky taste of the peppers perfectly complements the creamy texture of the chickpeas, creating a dip that is bursting with flavor.
Roasting red peppers may seem like a daunting task, but with a few simple steps, you can achieve perfectly roasted peppers every time. We’ve got you covered with our recipe below. But, we’ve also got your back if that’s not for you…
Quick Tips:
- If you’re short on time, use store-bought roasted peppers.
- Canned chickpeas work great too – just drain and rinse first.
Hummus with Roasted Red Pepper Recipe ~ a High-Protein & Delicious Vegan Dip
- Makes: about 1 ½ cups/360ml hummus
- Cook Time: 10 minutes
- Active Time: 20 minutes
Categories: vegan, gluten free, nut free, soy free, snacks, appetizer, easy, fast prep
Ingredients
- ½ lb/225g red bell peppers* (about 2)
- ½ c/275g cooked chickpeas, drained
- 3 tbsp/45ml olive oil, divided
- 2 tbsp/30ml tahini
- ½ tsp/1g smoked paprika
- ½ tsp/3g salt
- 3 cloves/15g garlic, crushed
- 2 tbsp/30ml lemon juice
- garnish with pine nuts and/or paprika, to taste
Directions
Position the oven rack so that it is as close to the heating element as possible. Preheat the broiler to high heat. Line a baking pan with foil.
Slice the sides of the peppers off so you have about 4-5 large segments per pepper.
Remove the seeds.
Toss the pepper pieces with 1 tbsp/15ml olive oil.
Place on the lined baking sheet skin side up.
Remove from oven and allow to cool until you can just handle them.
Once just cool enough to handle, pinch the skin on the peppers and pull off. Or you can scrape it off with a dull knife. You don’t have to remove every bit of skin, just most of it.
(This one is affordable and gets great reviews.)
Blend on low until starting to smooth out.
Add 1-2 tbsp/15-30ml water as necessary to reach the desired consistency.
Hummus with Roasted Red Pepper Recipe ~ a High-Protein & Delicious Vegan Dip
You're in for a treat with this fresh take on classic hummus. The sweet and smoky taste of the peppers perfectly complements the creamy texture of the chickpeas, creating a dip that is bursting with flavor.
Ingredients
- ½ lb/225g red bell peppers* (about 2)
- ½ c/275g cooked chickpeas, drained
- 3 tbsp/45ml olive oil, divided
- 2 tbsp/30ml tahini
- ½ tsp/1g smoked paprika
- ½ tsp/3g salt
- 3 cloves/15g garlic, crushed
- 2 tbsp/30ml lemon juice
- garnish with pine nuts and/or paprika, to taste
Instructions
- Position the oven rack so that it is as close to the heating element as possible. Preheat the broiler to high heat. Line a baking pan with foil.
- Wash and thoroughly dry the peppers. Slice the sides of the peppers off so you have about 4-5 large segments per pepper. Remove the seeds.
- Toss the pepper pieces with 1 tbsp/15ml olive oil. Place on the lined baking sheet skin side up.
- Broil for 7-9 minutes until the skin is charred and the pieces are soft. Remove from oven and allow to cool until you can just handle them.
- Once just cool enough to handle, pinch the skin on the peppers and pull off. Or you can scrape it off with a dull knife. You don’t have to remove every bit of skin, just most of it.
- Combine the rest of the ingredients in a food processors. Blend on low until starting to smooth out.
- Add the roasted red pepper pieces. Blend on low.
- Keep blending in short periods until completely smooth. Add 1-2 tbsp/15-30ml water as necessary to reach the desired consistency.
- Serve drizzled with high quality olive oil and sprinkled with paprika and pine nuts.
Notes
- Use as a dip for vegetables or chips, or a spread on sandwiches.
- Store in the tightly covered container in the fridge for up to one week.
Recommended Products
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 51Total Fat: 3gSaturated Fat: 0gUnsaturated Fat: 3gSodium: 81mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 2g
We have more Vegetarian Recipes:
- Easy Vegan Creamy Pesto Sauce Recipe ~ and How to Freeze Pesto for Later
- Delicious & Easy Mediterranean Lemon Feta Orzo Salad ~ that Keeps Well for Days
- Simple & Healthy Thai-inspired Crunchy Quinoa Salad ~ that keeps well for days!
- Delicious, Quick and Easy Sheet Pan Oven Baked Gnocchi with Roasted Vegetables Recipe
- Quick, Healthy & Easy Vegan Sheet Pan Dinners
Robin and Ed are a DIY-loving couple with over 25 years of design and build experience. Also, Robin is a Nutritionist and former Registered Dietitian and Ed is an award-winning Business Educator. We share strategies for living a rich life on a DIY budget: creative money-savvy ideas for a stylish home, healthy meals and family fun. Our work has been published in the pages of Do It Yourself, Farmhouse Style and Better Homes & Gardens magazines.
