Smooth and smokey, this Roasted Red Pepper and Paprika Hummus is not a recipe you are going to want to miss. Great for dipping anything from chips to raw vegetables to whatever else you can think of. Everyone should have this dip in their go to recipe arsenal. Great for bringing to parties or just an afternoon snack!
If there is one item my fridge is never without it would definitely be hummus. It’s right up there with milk and eggs as a staple of my kitchen. My husband and I can demolish a whole container in a single night. Most nights it’s easier to make my own hummus than grab any from the store. I always have all of the ingredients on hand and it whips up in no time at all. The addition of roasted red peppers keeps it interesting and is way better than the store bought version.
The secret is in roasting your own peppers. It only takes a few minutes of hands on time and is so simple anyone can do it as long as you have an oven and a bowl. If you don’t have the time, a jar of roasted red peppers will suffice. But the taste won’t be as incredible as if you were to roast fresh peppers. I’ve tried it both ways and you can definitely tell!
While this recipe isn’t exactly a brand new idea, there are a lot of hummus recipes out there, I have added my own little spin with some of my favorite spices. I was inspired by some incredible hummus my husband and I had at a restaurant when we were going to see Hamilton the musical. The show was by far the most amazing part of the night, but that hummus was definitely in second place. I tried to replicate the smokey, earthy flavors in this recipe for you.
Tips for roasting red peppers:
- While some recipes advise roasting the peppers whole, I prefer to deseed them before hand. This makes the process of peeling and dicing the peppers much easier in the long run!
- Do not skip the step of letting the peppers rest/steam. The steam helps the skin release from the pepper. I have learned from personal experience that it’s hard to peel if it hasn’t had the chance to steam.
- Peppers can be roasted in advance and stored in an airtight container if desired. They will last 3-5 days refrigerated.
- 2 Red Bell Peppers Or 1/2 cup Roasted Red Pepper
- 1 15 oz. Can Chickpea Drained
- 3 Tbsp Tahini Paste
- 2 Tbsp Sesame Oil Or olive oil
- 1 Tbsp Lemon Juice
- 1/2 Tsp Paprika
- 1/4 Tsp Cumin
- 1/4 Tsp Salt
- 1/2 Tsp Sesame Seeds Garnish (Optional)
- Fresh Parsley Garnish (Optional)
Preheat oven to 425 degrees. Slice peppers in half and remove the stems and seeds. Spray sheet pan with cooking spray or lightly oil with a high heat oil.
Roast peppers in oven for 20 minutes or until skin appears to be charred and wrinkly. Remove from oven and place into a bowl and cover tightly with foil or plastic wrap. Set aside for 15 minutes.
Once peppers have steamed remove from the bowl and peel off the skin. It should come off easily at this point.
Finely dice each slice of pepper and set aside 2 Tbsp to use as garnish if desired.
In a food processor or blender add chickpeas (drained),tahini, oil, lemon juice, cumin, paprika, and salt. Process until smooth. About 1-2 minutes.
Add roasted red peppers to the chickpea mixture. Process again until the peppers have been fully pureed in the mixture. Taste and adjust any ingredients as necessary.
Serve in a bowl with additional red pepper, sesame seeds, and fresh parsley if desired. Eat with chips, roasted, or raw vegetables.
To store place in an airtight container in the fridge for up to 5 days.
If you do not have the time or desire to roast red peppers, feel free to use jarred peppers instead!