Roasted Red Pepper Hummus Recipe
A flavorsome roasted red pepper hummus recipe with tahini, chickpeas and white beans, this has become one of our favorite spreads or dips.
Servings: 10
Calories: 128kcal
Ingredients
- 1 can chickpeas See note 1
- 1 can white beans
- 1 large roasted red pepper from a jar See note 2
- 4 tablespoons tahini paste
- juice of ½ lemon more to taste
- 2 small garlic cloves
- ¼ – ½ teaspoon red chili flakes to taste
- fine sea salt and black pepper to taste
- roasted chickpeas optional
- chopped parsley or coriander optional
Instructions
- Drain the chickpeas and the white beans. Place in a food processor. Add the rest of the ingredients and process until the hummus is smooth and creamy.
- Stop the food processor once or twice in between and scrape down the sides of the bowl, until the hummus is smooth. Add 1 or 2 tablespoons of cold water if the hummus seems too thick, I usually don't have to, the roasted red pepper is pretty juicy.
- Adjust the taste with salt, pepper, chili, and maybe more lemon juice.
- Garnish with roasted chickpeas, parsley, or coriander, if desired.
Video
Notes
- You can cook the chickpeas and beans yourself, if you wish. See instructions in the blog post.
- You can roast your own peppers as well. See instructions in the blog post.
Nutrition
Serving: 2-3 tablespoons | Calories: 128kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 421mg | Fiber: 4g | Sugar: 2g