Roasted Red Pepper Hummus with Pita

It’s funny how some of the simplest recipes can become absolute staples in your kitchen. Roasted red pepper hummus is one of those for me. From the first time I whipped up a batch, the vibrant color and smoky-sweet flavor had everyone in my family hooked. Weekends at our place now almost always involve a big bowl of this creamy dip, surrounded by warm pita bread, crunchy veggies, and happy chatter. Even my picky eater, who usually shies away from anything remotely healthy-sounding, devours this hummus with enthusiasm. It’s become my go-to for snacks, lunches, and even light dinners, and honestly, I can’t imagine our fridge without a container of this deliciousness ready to go. If you’re looking for a recipe that’s both incredibly easy and incredibly impressive, look no further. This roasted red pepper hummus with pita is about to become your new favorite too.

Ingredients for Roasted Red Pepper Hummus with Pita

• Red Bell Peppers: (2 large) – The star of the show! Choose firm, brightly colored red bell peppers. Roasting them brings out their natural sweetness and smoky flavor, essential for this hummus.
• Chickpeas (Garbanzo Beans): (1 can, 15 ounces, drained and rinsed) – The base of our hummus, chickpeas provide a creamy texture and are packed with protein and fiber. Draining and rinsing removes excess sodium and helps achieve a smoother consistency.
• Tahini: (1/4 cup) – A paste made from sesame seeds, tahini is crucial for authentic hummus flavor. Look for smooth, runny tahini for the best results. Stir well before measuring, as the oil tends to separate.
• Lemon Juice: (1/4 cup, freshly squeezed) – Brightens the flavors and adds a necessary tang to balance the richness of the tahini and chickpeas. Freshly squeezed juice is always preferred for its vibrant taste.
• Garlic: (2 cloves) – Adds a pungent kick. Raw garlic is traditionally used for a stronger flavor, but you can roast it along with the peppers for a milder, sweeter garlic note.
• Olive Oil: (1/4 cup, plus extra for drizzling) – Adds richness, smoothness, and healthy fats. Extra virgin olive oil is recommended for its flavor and health benefits.
• Ground Cumin: (1 teaspoon) – Adds warmth and earthy notes that complement the roasted red peppers and other ingredients.
• Salt: (1/2 teaspoon, or to taste) – Enhances all the flavors. Start with 1/2 teaspoon and adjust to your preference.
• Water: (2-4 tablespoons, or as needed) – Used to adjust the consistency of the hummus, making it smoother and creamier. Add gradually until you reach your desired texture.
• Pita Bread: (for serving) – Soft and slightly chewy pita bread is the classic accompaniment to hummus. You can use store-bought or homemade pita.

Instructions for Making Roasted Red Pepper Hummus

1. Roast the Red Peppers: Preheat your oven to 400°F (200°C). Wash the red bell peppers, halve them lengthwise, and remove the seeds and membranes. Place the pepper halves, cut-side down, on a baking sheet lined with parchment paper or foil. Roast for 30-40 minutes, or until the skins are blackened and blistered. Roasting the peppers until the skins are blackened is key to achieving that smoky, roasted flavor. Don’t be afraid of the char!
2. Steam the Peppers: Once roasted, remove the baking sheet from the oven and immediately transfer the hot peppers to a heatproof bowl. Cover the bowl tightly with plastic wrap or a plate and let them steam for 10-15 minutes. Steaming makes it much easier to peel the skins off the roasted peppers. The trapped steam loosens the skin from the flesh.
3. Peel and Chop the Peppers: After steaming, the skins should peel off easily. Peel the skins from the peppers and discard them. Roughly chop the roasted red pepper flesh. If you have any stubborn bits of skin, you can rinse them off under cool water, but try to avoid rinsing too much as you want to retain the roasted pepper flavor.
4. Combine Ingredients in a Food Processor: In a food processor, combine the drained and rinsed chickpeas, tahini, lemon juice, garlic cloves, ground cumin, and salt. Process until the mixture is very smooth and creamy, scraping down the sides of the bowl as needed. A high-powered food processor will give you the smoothest hummus. If your hummus seems too thick, you can add a tablespoon or two of ice water to help achieve a creamier texture.
5. Add Roasted Red Peppers and Olive Oil: Add the chopped roasted red peppers and olive oil to the food processor. Process again until everything is well combined and the hummus is smooth and vibrant orange-red in color. Taste the hummus at this stage and adjust the seasoning if needed. You might want to add more salt, lemon juice, or cumin to your liking.
6. Adjust Consistency: With the food processor running, slowly drizzle in 2-4 tablespoons of water, or more if needed, until the hummus reaches your desired consistency. You want it to be creamy and easily spreadable, but not too thin. Adding water is a trick to get that perfect, restaurant-style creamy hummus. Start with a small amount and add more gradually until you are happy with the texture.
7. Serve and Enjoy: Transfer the roasted red pepper hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with a pinch of paprika or chopped fresh parsley, if desired, for garnish. Serve immediately with warm pita bread, fresh vegetables, or crackers for dipping. Hummus is best served fresh, but it can also be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld and deepen overnight.

Nutrition Facts for Roasted Red Pepper Hummus (per serving)

(Approximate values, based on 6 servings per recipe)

• Serving Size: Approximately 1/2 cup (120g)
• Calories: 220-250 kcal
• Protein: 7-8g

Note: Nutritional values can vary slightly depending on the specific ingredients used and serving sizes.

Preparation Time for Roasted Red Pepper Hummus

• Prep Time: 20 minutes (includes pepper prep and ingredient gathering)
• Cook Time (Roasting Peppers): 30-40 minutes
• Steaming Time: 10-15 minutes
• Processing Time: 10 minutes
• Total Time: Approximately 1 hour 10 minutes – 1 hour 25 minutes

While roasting the peppers takes some time, most of it is hands-off. The actual active preparation and blending time is relatively quick, making this a surprisingly easy recipe for such flavorful results.

How to Serve Roasted Red Pepper Hummus

Roasted red pepper hummus is incredibly versatile and can be served in countless delicious ways. Here are some ideas to get you started:

• Classic Dip with Pita Bread:
  • Warm pita bread in the oven, microwave, or on a grill until soft and pliable. Cut into triangles or strips and serve alongside a generous bowl of hummus.
  • For a twist, try grilling the pita bread briefly for a slightly smoky flavor and crispy edges.
• Vegetable Platter Dip:
  • Arrange a colorful platter of fresh, crunchy vegetables around a bowl of hummus.
  • Excellent vegetable options include: carrot sticks, cucumber slices, bell pepper strips (different colors), celery sticks, cherry tomatoes, broccoli florets, snap peas, radishes, and asparagus spears.
• Sandwich and Wrap Spread:
  • Use hummus as a healthier and more flavorful alternative to mayonnaise or other spreads in sandwiches and wraps.
  • It pairs especially well with Mediterranean-inspired fillings like grilled vegetables, falafel, feta cheese, olives, and sun-dried tomatoes.
• Mezze Platter Component:
  • Incorporate roasted red pepper hummus into a larger mezze platter alongside other Mediterranean dips and appetizers.
  • Complementary items include: baba ghanoush, tabbouleh, olives, feta cheese, stuffed grape leaves (dolmades), falafel, and grilled halloumi.
• Crackers and Chips Dip:
  • Serve hummus with a variety of crackers, pita chips, or tortilla chips for a quick and easy snack or appetizer.
  • Consider different types of crackers like whole wheat crackers, multigrain crackers, or even vegetable crackers.
• Topping for Grain Bowls and Salads:
  • Add a dollop of hummus to grain bowls or salads to add creaminess, flavor, and protein.
  • It works wonderfully with quinoa bowls, farro salads, or Mediterranean-style salads.
• Base for Flatbreads and Pizzas:
  • Spread a layer of hummus on flatbreads or pizza dough instead of tomato sauce for a unique and flavorful base.
  • Top with roasted vegetables, feta cheese, olives, and herbs for a delicious Mediterranean-inspired flatbread or pizza.
• With Grilled Meats or Fish:
  • Serve hummus as a side accompaniment to grilled chicken, lamb, or fish.
  • The creamy texture and smoky flavor of the hummus complement the grilled flavors beautifully.

Additional Tips for Perfect Roasted Red Pepper Hummus

1. Roast Peppers Properly: Don’t rush the roasting process. Ensure the pepper skins are fully blackened and blistered for the best smoky flavor. This step is crucial for achieving that signature roasted red pepper taste.
2. Use Good Quality Tahini: Tahini is a key ingredient, and its quality significantly impacts the final hummus flavor. Look for tahini that is smooth, runny, and has a slightly nutty aroma. Avoid tahini that is thick, dry, or bitter.
3. Fresh Lemon Juice is Key: Freshly squeezed lemon juice provides a much brighter and more vibrant flavor than bottled lemon juice. It really makes a noticeable difference in the overall taste of the hummus.
4. Don’t Overdo the Garlic: Start with 2 cloves of garlic, and taste after blending. You can always add more if you prefer a stronger garlic flavor, but too much can overpower the other flavors. Roasting the garlic with the peppers will mellow its flavor if you prefer a milder taste.
5. Adjust Consistency with Water (or Ice Water): Add water gradually, starting with a tablespoon at a time, until you reach your desired creamy consistency. Ice water can sometimes help create an even smoother texture.
6. Warm Chickpeas for Creamier Hummus: Some chefs recommend using slightly warmed chickpeas (either gently heated in a saucepan or microwaved briefly) before blending to achieve an even smoother and creamier texture.
7. Peel Chickpeas (Optional, but Recommended for Extra Smoothness): For the absolute smoothest hummus, you can peel the skins off the chickpeas before blending. This is a bit time-consuming but results in an incredibly silky smooth texture. Simply pinch each chickpea to pop the skin off.
8. Taste and Season: Always taste your hummus after blending and adjust the seasoning to your liking. You might want to add more salt, lemon juice, cumin, or even a pinch of smoked paprika for extra depth of flavor.

Frequently Asked Questions (FAQ) about Roasted Red Pepper Hummus

Q1: Can I use canned roasted red peppers instead of roasting my own?

A: Yes, you can use canned roasted red peppers for convenience, but the flavor will be slightly different and less intensely smoky. If using canned, drain them well and pat them dry before adding to the food processor. Roasting your own peppers yields the best flavor, but canned are a good shortcut when you’re short on time.

Q2: Can I make hummus without tahini?

A: While you can technically make hummus without tahini, it won’t be authentic hummus. Tahini is a crucial ingredient that provides the characteristic nutty, slightly bitter flavor and creamy texture of hummus. If you must substitute, you could try using a different nut butter like cashew butter or almond butter, but the flavor profile will be different.

Q3: How long does roasted red pepper hummus last in the refrigerator?

A: Roasted red pepper hummus will typically last for 3-4 days in an airtight container in the refrigerator. It’s always best to check for any signs of spoilage (off smell, mold) before consuming. The flavors often meld and deepen overnight, so it can even taste better the next day.

Q4: Can I freeze roasted red pepper hummus?

A: Yes, you can freeze hummus, although the texture might change slightly upon thawing. To freeze, transfer the hummus to an airtight freezer-safe container, leaving a little headspace as it may expand. Thaw in the refrigerator overnight and stir well before serving. You may need to add a little extra olive oil or water to restore its creamy texture after thawing.

Q5: Is roasted red pepper hummus vegan and gluten-free?

A: Yes, roasted red pepper hummus is naturally vegan and gluten-free, as it is made from chickpeas, roasted red peppers, tahini, lemon juice, garlic, olive oil, cumin, and salt. However, always double-check the ingredients of your pita bread or serving accompaniments to ensure they also meet your dietary needs.

Q6: Can I make hummus spicier?

A: Absolutely! You can easily make your roasted red pepper hummus spicier by adding a pinch of red pepper flakes, a dash of hot sauce (like sriracha or harissa), or a finely chopped jalapeño pepper (roasted along with the bell peppers for a milder heat). Start with a small amount and add more to taste.

Q7: My hummus is too thick. How can I thin it out?

A: If your hummus is too thick, you can thin it out by adding a tablespoon or two of water, ice water, or even a little extra lemon juice while the food processor is running. Add liquid gradually until you reach your desired consistency.

Q8: What if I don’t have a food processor? Can I still make hummus?

A: While a food processor is ideal for making smooth hummus, you can still make it with a high-powered blender. You may need to scrape down the sides more frequently and blend for a longer time to achieve a smooth consistency. If using a less powerful blender, you might need to add a bit more liquid to help it blend properly. The texture might be slightly grainier, but it will still be delicious.

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