Whip up this quick and easy roasted red pepper hummus and snack happy! This creamy chickpea dip pairs great with carrots, cucumber, celery, and pita wedges. Recipe yields 12 servings at 1/4 cup each.
Course Appetizer, Snack
Cuisine Mediterranean
Keyword Roasted Red Pepper Hummus
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 12servings
Calories 191kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
2cans(15.5 oz each) chickpeasdrained with liquid reserved
¼cupreserved chickpea liquidplus extra 1-2 TBSP as needed
2clovesgarlic
1cupjarred roasted red pepper strips(approx. 7-8 oz) drained
2small lemonszested and juiced to yield ¼ cup juice
½tspsweet paprika, smoked paprika, or cayennefor topping
Instructions
Drain the liquid from canned chickpeas into a bowl, we will use the aquafaba to thin the hummus. Set aside.
Peel, smash, then mince two cloves of fresh garlic.
Measure out 1 cup (around 7-8 oz) of roasted red pepper strips. Finely chop and set aside ¼ cup of red pepper for topping the hummus.
Before you crack open your lemons to juice them, scrub one clean and zest it. Trying to zest a lemon after you've juiced it is like trying to get dressed when you're still sopping wet from a shower. It's just plain difficult and a bit uncomfortable.
Measure out all remaining ingredients for speedy hummus assembly.
Into the bowl of a high-speed food processor, add lemon juice, ⅓ cup olive oil, ½ cup tahini and ¼ cup of aquafaba. Add drained chickpeas, garlic, roasted red pepper, cumin, and salt.
Secure the lid and blend until smooth. Press down or scrape down ingredients as needed. If the hummus is too thick, add extra aquafaba or plain water (1 TBSP at a time) blending between spoonfuls until desired creaminess is reached.
Add as much or as little zest as you'd like to the food processor. I used around half a lemon's worth in mine and sometimes get gung-ho and just add it all. You can always swirl it in later if you have a change of heart and want more lemon. Blend and taste test. Additional cumin and salt may be added if you would like to amp up the flavors even more.
Spoon into a bowl and top with chopped roasted red pepper. Drizzle with a little extra olive oil (optional but delish!) and sprinkle with choice of seasoning: sweet paprika, smoked paprika, or (spicy) cayenne pepper.
Enjoy with all your favorite dippers!
Notes
Optional: you can remove the skin from the chickpeas for extra creamy hummusServe with your favorite hummus dippers! Some of my favorites are carrot sticks, cucumber sticks, pita wedges, sweet mini peppers or pepper slices, celery sticks, broccoli, and cauliflower.Hummus Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of dippers and enjoy!