Roasted Red pepper Hummus

5 from 26 votes

Roasted Red pepper Hummus

Healthy, hearty, and deeply satisfying, this roasted red pepper hummus recipe is incredibly delicious when served with crunchy vegetables or pita chips. It is also vegan, gluten-free, and high in protein.

Prep Time10

Cook Time45

Total Time55

Course: Condiments, dips

Cuisine: international, middle Eastern

Diet: Gluten Free, Vegan

Servings: yields 2 ½ cups

Calories: 140.26kcal

Author: Maureen Celestine

Equipment

Ingredients

1 (15. Oz ) can chickpea, drained
3 tablespoons olive oil (plus more to top)
½ teaspoon kosher salt (or to taste)
2 tablespoons white sesame seed
3 tablespoons fresh lemon juice (from 1 lemon)
½ teaspoon cumin powder
3 garlic cloves (use less garlic if you don’t like the pungent taste)
2 large red bell peppers, seeded
1 small eggplant, quartered (about 8. oz)
1 tablespoon toasted sunflower oil (regular sunflower oil is okay)

Instructions

ROAST THE PEPPERS

Preheat oven to 425°F.
Place the bell peppers and eggplant on a lined baking sheet or pan. Drizzle with the sunflower oil, and toss to coat. Assemble in a single layer. Roast for 35 minutes or until the edges are beginning to brown.
Remove from the oven, and allow to cool. Gently lift the skin off the peppers, and discard it.

BLEND THE HUMMUS

While the peppers are in the oven, place the chickpea in a small saucepan, and cover slightly with water. Bring to a boil on high heat, then cook slightly covered for 15 minutes on medium-low heat. Once cooked, place it in a colander and put it under running water.
In a food processor or blender bowl, combine chickpea, olive oil, salt, sesame seed, lemon juice, cumin, and garlic. Pulse/blend until it’s roughly mixed. Add a tablespoon of water if it is too thick.
Next, add the roasted bell peppers and eggplant. Blend some more until pureed or silky smooth.
Spoon the bell pepper hummus into a serving bowl drizzle with olive oil. Enjoy with your favorite chips or veggies.

Notes

Cut down the time for making the hummus recipe by using a store-bought roasted pepper. The eggplant is entirely optional.

I also used roasted garlic and unroasted garlic for extra flavor. Feel free to use either.

Can you freeze red pepper hummus?

Absolutely! Make a batch and store it in an airtight container. Freeze for up to 3 months plus. Thaw in the refrigerator or bring to room temperature and give it a good stir before serving.

Nutrition