Spicy Roasted Red Pepper Hummus
Spicy roasted red pepper hummus is a tasty homemade dip made with roasted red peppers and spicy cayenne pepper. This hummus is gluten-free, dairy-free, and vegan, making it ideal for a crowd.
Equipment
- food processor
Ingredients
- 1 1 large red bell pepper halved, stems and seeds removed
- 1 15 oz. can garbanzo chickpeas drained
- 4 ice cubes
- ¼ cup tahini sesame paste
- ¼ tablespoon extra virgin olive oil
- 4 tablespoons freshly squeezed lemon juice
- ¼ teaspoon cayenne pepper
- 1 large clove of garlic
- 1 teaspoon paprika
- roasted sesame seeds for garnish
Instructions
- First, preheat oven at 350°F
- Next, place the halved red bell pepper on a prepared baking sheet lined with parchment paper, sprayed with cooking oil spray.
- Roast for 20 minutes.
- After that, to a food processor, add the drained chickpeas, garlic clove, paprika, olive oil, paprika, cayenne, the roasted red pepper, 4 ice cubes, and salt.
- Now, turn the food processor on at the highest speed for 3–4 minutes, until smooth and creamy.
- Finally, garnish with toasted sesame seeds, whole chickpeas, and/or chopped vegetables.
- Serve immediately or place in the refrigerator until cool. Serve with bagel chips, pita bread, raw vegetables, or tortilla chips.
Notes
Helpful Tips:
- Chill the hummus. It's best if the roasted red pepper hummus can be chilled for about an hour before serving. This improves the texture and allows the flavors to fully develop.
- In terms of flavor, hummus can become quite garlicky after sitting in the fridge for more than one night. Start with less garlic if you're not sure.
- To save time, you can substitute jarred roasted red peppers. You can also use raw or jarred jalapenos, but make sure to chop them well before adding them.
- Refrigerate roasted red pepper hummus in a tightly sealed container. It will keep for up to 4 days.