Roasted Pepper Hummus
Hummus is an incredibly delicious Mediterranean classic, and this roasted pepper hummus is deliciously creamy and made with roasted red peppers, parsley, pine nuts, tons of olive oil, and chickpeas of course! I love to enjoy this hummus with tortilla chips or pita chips, vegetables like cucumbers or carrots, or in a sandwich.
It’s a super easy recipe and takes about 20 minutes to put together. First, roast the peppers with olive oil and pepper until beautifully charred. I put them on the bottom rack (or bottom/middle rack) of the oven so they develop a beautiful color. Then, blend the roasted pepper with the rest of the ingredients. I recommend a food processor for this! Then, spoon the hummus into a bowl and garnish it with olive oil, paprika, cumin, parsley, and more pine nuts.
This recipe is also vegetarian and vegan! Feel free to check out my other dip recipes as well: homemade spinach pesto and tzatziki!
Ingredients
- 1 red bell pepper
- 3 tbsp olive oil, divided
- 1 tsp pepper, divided
- 1 can cooked chickpeas
- 2 tbsp pine nuts (plus more to garnish)
- 2 tbsp tahini
- 6 cloves minced garlic
- 1/2 cup parsley (plus more to garnish)
- 1 tsp lemon juice
- 1 tsp salt
- 1 tsp cumin, divided
- 2 tbsp water
- 1/2 tsp paprika
Instructions
- Preheat your oven to 400ºF and line a baking sheet with parchment paper. Cut the bell pepper into quarters and remove the seeds and stem. Drizzle with one tbsp olive oil and 1/2 tsp pepper, coating well. Roast on the bottom or bottom middle rack for about 15 minutes, flipping halfway through. Let cool.
- Drain the can of chickpeas and add them to the food processor along with the other ingredients: 2 tbsp olive oil, 1/2 tsp pepper, 2 tbsp pine nuts, 2 tbsp tahini, 6 cloves minced garlic, 1/2 cup parsley, 1 tsp lemon juice, and 1/2 tsp cumin. As it blends, add in 2 tbsp water to thin it out.
- Spoon the hummus into a bowl and use the back of a spoon to swirl it like in the picture. Drizzle with extra olive oil, then sprinkle with cumin, paprika, pine nuts, and parsley. Enjoy!
Roasted Pepper Hummus
Equipment
- food processor
Ingredients
- 1 red bell pepper
- 3 tbsp olive oil divided
- 1 tsp pepper divided
- 1 can chickpeas
- 2 tbsp pine nuts plus more to garnish
- 2 tbsp tahini
- 6 cloves minced garlic
- 1/2 cup parsley divided
- 1 tsp lemon juice
- 1 tsp salt
- 1 tsp cumin divided
- 1/2 tsp parsley
Instructions
- Preheat your oven to 400ºF and line a baking sheet with parchment paper. Cut the bell pepper into quarters and remove the seeds and stem. Drizzle with one tbsp olive oil and 1/2 tsp pepper, coating well.
- Roast on the bottom or bottom middle rack for abotu 15 minutes, flipping halfway through. Let cool.
- Drain the can of chickpeas and add them to the food processor along with the other ingredients: 2 tbsp olive oil, 1/2 tsp pepper, 2 tbsp pine nuts, 2 tbsp tahini, 6 cloves minced garlic, 1/2 cup parsley, 1 tsp lemon juice, and 1/2 tsp cumin.
- As it blends, add in 2 tbsp water to thin it out. Spoon the hummus into a bowl and use the back of a spoon to swirl it like in the picture. Drizzle with extra olive oil, then sprinkle with cumin, paprika, pine nuts, and parsley. Enjoy!