Roasted Red Pepper Hummus

My number one country to visit on my bucket list since childhood is Egypt. I have tons of books 📚 on the history of Egypt, maps, culture, information, sites, and so on. I’m so prepared to go that I’ve already made a schedule and itinerary for my 4 week trip to Egypt years ago. This is a dream I’ve been looking forward to for a long time and I keep saying that one day, in the very near future, I’ll be there exploring this fascinating part of the globe 🌏.
 
On my pre-plan “itinerary”, I dedicated a couple of days for a cooking class; one in Cairo and the other in Sharm El-Sheikh by the Red Sea. I just want to cook 👩‍🍳 like they have been doing for centuries – okay I’m sure they’ve evolved since but they should still have traditional dishes that haven’t transformed much!
 
A dish that originated in Egypt is “hummus bi tahini” and apparently it was recorded as far back as the 13th century, according to Wikipedia – I personally thought it would’ve been even earlier like the 5th century… oh well! This popular dip became popular throughout the Middle East and North Africa and now you can find it at your local grocery store BUT wait, why buy it when you can make my Roasted Red Pepper Hummus at home 🏡!
 
I love 💖 that stuff! I can eat it every week but although David likes it as well, he won’t eat it obsessively like me. As you know, I dislike buying premade food therefore I knew this recipe would be easy enough to make at home. This is how this Roasted Red Pepper Hummus was created.
 
Unlike most of them, mine is quite “moist” as David likes to say and I agree with him. When I’ve bought 🛒 the ones from the store before, they were dry. What I mean by that is they left a dry sensation in the mouth after a few bites. You don’t want to make it too wet otherwise you won’t have a dip anymore… it needs to be just right.
 
Depending on how I feel, I either use roasted red peppers in a jar or I roast my peppers therefore I add a little more oil to compensate for the liquid in the jar. One thing for sure that I made myself is Tahini. Why spend so much money 💰 by buying it at the store when making it from scratch is a fraction of the cost…
 
This Roasted Red Pepper Hummus is quite a tasty recipe 😋! Next time you have a craving for this incredible dish, simply make it at home… it’s much better! Here’s another delicious recipe to try… Beet Hummus
 
Take a moment to look 👀 at these other great dishes from this area like Middle East Muhammara, Falafel, Tabbouleh, Shakshouka, Kofta, Shish Tawook, and so on.
Bon Appétit!🍽
 
Check out these other healthy and delicious recipes…😀
– Middle East Labneh
– Moroccan Couscous Salad
– Mediterranean Fish Fillet with Tapenade
– Jicama Mango Pepper Salad
– Energy Berry Bites
– German Red Cabbage
– Vietnamese Summer Rolls
and for even more appetizer recipes 🍢, click on this link… Recipe Category • Appetizers
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Roasted Red Pepper Hummus

Smooth and creamy, this Roasted Red Pepper Hummus is so good, so healthy and so full of flavor, you won't be buying it at the store anymore!

5 from 4 votes

Print Recipe

Add to Favorites

Leave a Comment

Servings 3 cups

Hover to scale

Prep Time 5 minutes mins

Cook Time 0 minutes mins

Passive Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Ingredients

  

1x2x3x

• 1 can (19 oz.) chickpeas, drained and rinsed
• 6 ounces jarred roasted red peppers, juice reserved + 1 tbsp. finely chopped for garnish Footnote
• 3 tbsp. freshly squeezed lemon juice tips & tricks
• 1 1/2 tbsp. tahini see Recipe
• 2 large cloves garlic, pressed
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper, or to taste
• 1 pinch ground Himalayan pink salt
• 1 tsp. extra virgin olive oil tips & tricks
• 1 tbsp. fresh parsley, chopped tips & tricks

Directions

 

• In the bowl of a food processor with the blade attachment, combine chickpeas, 6 oz. roasted red peppers, lemon juice, tahini paste, garlic, cumin, cayenne, salt and oil.
• Pulse for about 60 seconds and then process until the mixture is smooth, 1 to 2 minutes. If the hummus is too thick or still has tiny bits of chickpeas, slowly add 1 to 3 tbsp. reserved roasted red pepper juice until desired consistency is reached.
• Transfer the hummus into a serving bowl and refrigerate for at least 1 hour.
• When ready to serve, finely chop 1 tbsp. roasted red peppers.
• Make a small well in the middle of the hummus and add chopped red peppers; sprinkle with chopped parsley.
• Serve with pita bread, pita chips, crackers, crostini, or crudités. Store the hummus in an airtight container and refrigerate up to one week.

Notes

Footnote: If your hummus is too thick, add 1 tsp. of the reserved juice from the roasted red pepper jar. Also if you prefer to roast them at home, click on this link... How to Roast & Peel Peppers

Don't forget to rate and comment on this recipe!