Roasted Red Pepper Hummus
Smooth, smoky, and full of vibrant flavour, this roasted red pepper hummus is a colourful twist on a classic dip. Sweet roasted red peppers blend with creamy chickpeas, tahini, garlic, and fresh lemon for a rich, velvety spread with a hint of brightness. Perfect for dipping crisp veggies, scooping with warm pita, or adding to wraps and sandwiches, it’s an easy, wholesome staple to keep on hand.
Ingredients
1 can (~15 oz) chickpeas, drained and rinsed
1 large roasted red pepper
2 tbsp tahini
2 tbsp olive oil (plus extra for serving)
1–2 cloves garlic
2 tbsp lemon juice
½ tsp ground cumin
½ tsp salt
2–4 tbsp cold water (for texture)
Directions
Add the chickpeas, roasted red pepper, tahini, garlic, lemon juice, olive oil, cumin, and salt to a food processor or blender.
Blend until mostly smooth, stopping to scrape down the sides as needed.
With the processor running, add cold water one tablespoon at a time until the hummus becomes creamy and smooth.
Taste and adjust with additional lemon juice or salt if needed.
Spoon into a serving bowl, drizzle with olive oil, and finish with a sprinkle of paprika, additional chopped red pepper, or fresh herbs if desired.
