Roasted Red Pepper Hummus (One Bowl)
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Healthy, quick, easy roasted red pepper hummus dip recipe, homemade with simple ingredients in one pot or bowl in 20 minutes. Loaded with red peppers, chickpeas and tahini.
This creamy dip is so good that I bet you’ll never go back to the store-bought version. It’s fresh and super flavorful with gorgeous reddish orange color. Be sure to add it to your Mediterranean dinner menu, along with this Mediterranean Quinoa Salad (One Bowl) and Mediterranean Veggie Sandwich (One Pan).
How to make roasted red pepper hummus dip?
- Prepare tahini mixture– Blend together tahini, lemon juice, garlic, olive oil.
- Add chickpeas, cumin powder, paprika, cayenne pepper, salt– Mix until combined.
- Add red peppers– Mix until there are no lumps. Add some water, if necessary to make it super smooth.
- Enjoy! Garnish with some paprika, fresh parsley and red chili flakes and dig in!
What to serve with red pepper hummus recipe?
It is traditionally served as an appetizer dip with bread such as slices of pita bread. Other non-classic options could be naan, soft pretzels, puff pastry sticks, breadsticks, garlic bread or even dinner rolls.
Crispy sides like chips, crackers and pretzels would also go well.
It is also great alongside vegetables like cherry tomatoes, cucumbers, baby carrots, celery, bell peppers, broccoli, cauliflower. Fresh and sturdy veggies work the best for dipping.
Use it as a spread on sandwiches, burgers and wraps for some added flavor and creaminess.
Thin it down with milk or water and mix it in to salad dressings to add a lovely flavor. You can even mix it into these Creamy Mashed Potatoes (One Pot) or this Mediterranean Chickpea Salad (One Bowl).
Topping and garnish options– Try nuts like pine nuts, toasted walnuts, or cashews. Top with more chopped roasted red peppers, red chili flakes, black olives, roasted garlic, bacon crumbles, or even caramelized onion. Fresh herbs are a great topping such as parsley, dill, cilantro e.t.c.
Make it more or less spicy- Add more or less cayenne pepper according to your personal preference. You can leave it out if you are sensitive to heat.
Add white beans– Use a combination of half cannelini beans and half chickpeas for additional heartiness. You can use other types of beans too but the flavor, color and texture will change depending on the beans of your choice. The classic choice for this dip is always chickpeas.
Add other veggies– Such as roasted eggplant or artichoke hearts for a different flavor profile.
Refrigerate– In a sealed container for up to 3 days.
Freeze– In a sealed container for up to 3 months. Let it thaw in the fridge overnight when you are ready to enjoy it.
Make ahead instructions- Make it a day in advance and keep it chilled in the fridge until you are ready to serve.
Tips and Techniques
Boiled chickpeas vs. Canned chickpeas– I used canned chickpeas for convenience purposes, but either will work just fine.
How to roast red bell peppers? There are many ways to roast bell peppers. You can roast them directly over the gas flame on your stove making sure to turn the pepper with tongs to evenly char them. You can also cut them in half, de-seed them, drizzle with olive oil and then roast them in the oven, or you can roast them on the grill.
Homemade roasted peppers vs. Jarred roasted peppers– I used jarred for convenience and time saving purposes, but you can use whichever you prefer.
What is tahini? It is a sesame seed paste used to add nuttiness and creaminess in the dip. It’s found in most grocery stores in the “international” aisle.
Homemade tahini vs. Store bought tahini– I used store-bought, but either will work just fine/
Use high quality olive oil– The better the quality, the better the overall flavor.
Make sure to drain ingredients– The chickpeas and roasted red peppers need to be drained, and the chickpeas also need to be rinsed to remove all of the preservatives.
What to do if my dip is thick and lumpy? Add 1 tbsp water at a time and keep mixing until you reach the desired consistency.
Use fresh lemon juice– Fresh tastes so much better than processed lemon juice.
Garlic powder vs. Fresh garlic– Hands down, you need to use fresh garlic because the flavor is so much better.
Serve a crowd– Double all the ingredients to make a bigger batch for a party.
More One Pot Appetizers and Dips
- Easy Queso Dip (One Pot)
- Homemade French Onion Dip (One Pot)
- Bacon Cheddar Ranch Dip (One Pot)
- Spinach Artichoke Dip (One Bowl)
- Buffalo Chicken Dip Recipe (One Pot)
- Homemade Veggie Dip (One Bowl)
- Creamy Dill Dip (One Bowl)
One Pot Roasted Red Pepper Hummus
- 1/4 cup Tahini
- 2 tbsp Lemon juice, From 1 fresh lemon
- 1 clove Garlic, Finely minced
- 2 tbsp Olive oil, Extra virgin
- 1 can Chickpeas, Drained and Rinsed, 15 oz. can
- 1/2 tsp Cumin powder
- 1/4 tsp Paprika
- 1/4 tsp Cayenne pepper
- Salt, To taste
- 1/2 – 3/4 cup Roasted red peppers , Chopped, Drained, Adjust according to your preference
- In a food processor or blender, add tahini, lemon juice, garlic, olive oil and pulse until smooth.
- Add chickpeas, cumin powder, paprika, cayenne pepper, salt and mix until combined.
- Add roasted red peppers and continue to mix for 1-2 minutes until smooth and creamy. If the mixture still has lumps and is too thick, add 1 tbsp water at a time and keep mixing until you reach the desired consistency.
- Garnish with some paprika, red chili flakes (optional), fresh parsley. Drizzle with olive oil and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.