Smoky Red Pepper Hummus
Smoky Red Pepper Hummus is one of my favorite creations. The inspiration came from a desire to make a hummus that packed a bold, smoky flavor without using any oil. Smoky Red Pepper Hummus is creamy, tangy, and has just the right amount of heat from the sriracha. When I first made Smoky Red Pepper Hummus, I was amazed at how the roasted red peppers blended perfectly with the chickpeas and tahini.
Perfecting the Recipe
Creating Smoky Red Pepper Hummus was a delightful challenge. I wanted to balance the smokiness of the paprika with the fresh, zesty lemon juice. I remember roasting the peppers, the kitchen filling with their sweet aroma, and thinking, “This is going to be amazing.” Combining all the ingredients in the food processor, I watched as they transformed into a smooth, vibrant dip. The first taste was magical, confirming that the flavors had melded together beautifully.
Sharing with Friends
Whenever I make Smoky Red Pepper Hummus, it quickly becomes the star of any gathering. I love seeing the reactions on my friends’ faces when they take their first bite. The hummus pairs perfectly with fresh vegetable sticks and warm pita bread, making it an ideal appetizer. It’s also a fantastic spread for sandwiches and wraps. The best part is that it’s healthy and oil-free, so I can enjoy it guilt-free and share it with everyone, knowing it’s nutritious.
Enjoying at Home
At home, Smoky Red Pepper Hummus is a staple in my fridge. It’s so versatile; I often use it as a quick snack or as a part of a larger meal. Sometimes, I add a little extra smoked paprika on top or garnish it with a few chickpeas for a bit of texture. It never fails to impress and is a testament to how simple ingredients can come together to create something extraordinary. I hope you enjoy making and eating this hummus as much as I do!
Table of Contents
Chef’s Notes- Smoky Red Pepper Hummus
- Consistent Texture: Ensure chickpeas are well-drained and rinsed to achieve a smoother texture in your hummus.
- Roasting Tips: If roasting red peppers at home, ensure they are well-charred and allow them to cool in a covered bowl to easily peel off the skin.
- Blending Smoothness: For the creamiest hummus, blend for at least 2 minutes and add more water or lemon juice if needed to reach your desired consistency.
- Flavor Adjustment: Start with half the amount of smoked paprika and sriracha, and adjust to taste, especially if you’re sensitive to heat or strong flavors.
- Serving Ideas: Garnish with a sprinkle of paprika and a drizzle of tahini or olive oil for visual appeal and extra flavor. Serve with an assortment of colorful vegetables and warm pita bread.
Smoky Red Pepper Hummus
Dive into the bold flavors of this Smoky Red Pepper Hummus! It’s incredibly creamy, tangy, and has a delightful kick, making it the perfect healthy snack. This oil-free recipe is a must-try for hummus lovers looking for a nutritious and delicious dip. Perfect for parties, picnics, or just a wholesome snack at home!
4
servings10
minutes0
minutes362
kcal10
minutesKeep the screen of your device on
Ingredients
1 15 oz can Chickpeas low-sodium, drained and rinsed
2/3 cup Roasted Red Peppers jarred, drained
2 cloves Garlic large
2 tablespoons Water
3 tablespoons Tahini smooth, preferably salted
1 teaspoon Sriracha sauce
2 tablespoons Lemon Juice freshly squeezed
1/2 teaspoon Smoked Paprika
1/2 teaspoon Sea Salt fine
1/8 teaspoon Black Pepper ground
- Alternative Ingredients:
Chickpeas: Cannellini beans for a different texture
Roasted Red Peppers: Freshly roasted bell peppers if jarred is unavailable
Tahini: Sunflower seed butter for nut allergies
Sriracha: Cayenne pepper for a different type of heat
Lemon Juice: Lime juice for a different citrus flavor
Directions
- If using jarred red peppers, drain them well before measuring. For homemade roasted peppers, preheat the oven to 425°F and roast a large red bell pepper until charred (20-25 minutes). Let it cool slightly before removing the stem and seeds.
- Combine the chickpeas, roasted red peppers, garlic cloves, water, tahini, sriracha sauce, lemon juice, smoked paprika, sea salt, and black pepper in a food processor.
- Blend the mixture until it becomes smooth and creamy. Scrape down the sides as needed to ensure everything is well incorporated. This should take about 30 seconds to a few minutes depending on your equipment.
- Taste the hummus and adjust the salt or other seasonings if necessary.
- Transfer the hummus to a serving bowl and garnish with a sprinkle of smoked paprika or a few whole chickpeas if desired.
Equipment
- food processor
- measuring cups and spoons
Nutrition Facts
- Calories: 362kcal
- Carbohydrates: 51.8g
- Protein: 17.1g
- Fat: 11.2g
- Saturated Fat: 1.4g
- Cholesterol: 0mg
- Sodium: 277mg
- Potassium: 795mg
- Fiber: 14.8g
- Sugar: 10.1g
- Vitamin A: 20IU
- Vitamin C: 60mg
- Calcium: 137mg
- Iron: 6mg
FAQs- Smoky Red Pepper Hummus
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Soak them overnight and cook until tender before using them in the recipe.
What if I don’t have a food processor?
You can use a high-speed blender. If neither is available, a potato masher can work, but the texture will be chunkier.
How long does this hummus last in the fridge?
Store in an airtight container in the refrigerator for up to 5 days.
Can I freeze the hummus?
Yes, you can freeze hummus for up to 3 months. Thaw it in the refrigerator overnight before serving.
What can I use instead of tahini?
You can substitute tahini with sunflower seed butter, almond butter, or even Greek yogurt for a different flavor profile.
