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Roasted Red Pepper Hummus

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Have you seen the Arab protests in the US where someone was holding a sign that said “We Gave You Hummus! Have some respect.” Seriously, what would vegans worldwide do without hummus? Even non-vegans? It’s one of those perfect foods that most people enjoy….even kids love it. You can have it for breakfast, lunch, dinner or snack. I love having it with crudités, spicy pita chips, or as a spread in a wrap or sandwich. It has also become popular as a dressing or sauce for power bowls.
Another great thing about hummus is the many variations you can create from the basic recipe….adding even more nutrition to the mix. In the recipe below I’ve added roasted red pepper, which gives it an interesting flavor especially when combined with the smoked paprika. I love making hummus with cooked beetroot or steamed sweet potato too!
You can buy ready roasted red peppers in jars at most supermarkets. But it’s also easy to make at home. Simple wrap the pepper in foil and place in the oven on high for 45-50mins. Take out and carefully place in a bowl and wrap the bowl with plastic wrap. Let it cool completely before you peel away the skin.

Roasted Red Pepper Hummus

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients: 
  • 1 1/2 cups cooked chickpeas 
  • 1 large roasted red pepper (see notes) 
  • 3-4 tbsp lemon juice 
  • 2 tbsp tahini 
  • 3/4 tsp smoked paprika 
  • 1/4 tsp onion powder 
  • 1/4 tsp garlic powder 
  • 1-2 tbsp nutritional yeast (optional) 
  • 1/2 to 1 tsp salt 
  • pinch black pepper 
  • pinch crushed chili flakes 

Instructions: 
  1. Simply place all the ingredients in a food processor, starting with the lower amount of lemon juice, salt, and nutritional yeast if using.
  2. Blend until smooth. Taste and add more lemon juice if you’d like it more tangy, and more salt if you’d like it more salty, and more nutritional yeast if you like it more cheesy. And if you like it spicy go ahead and add more chili.
  3. Store in the fridge in an air tight container and consume within for 3-4 days.

Enjoy with some crackers, pita bread, as a spread for a sandwich. In the image I spread the bread slices with hummus, before piling it up with sautéed spinach, avocado and caramelized onion.

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4 COMMENTS

  1. Sara | 9th Oct 17

    I really liked the recipe ( Thumbs up) This would definitely be added to my favorite dips. Thank you Arwa it is sooooo delicious and healthy.

    • Arwa | 10th Oct 17

      Thanks Sara! I’m so glad ?

  2. Sara | 18th Oct 17

    Super delicious recipe ( thumbs up) god bless u Arwa for all what u r doing.

    • Arwa | 20th Oct 17

      I’m so glad you liked it Sara!

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