Roasted Red Pepper Hummus
A velvety hummus with smoky roasted red peppers and tangy sundried tomatoes, perfect as a dip or light meal.
- Prep5 min
- Total5 min
- DifficultyEasy
- Servings4
This hummus comes together in minutes using leftover chickpeas or canned ones. The combination of roasted red peppers and sundried tomatoes adds a sweet, smoky depth, while tahini and lemon keep it classic and bright.
Serve it chilled with crunchy cucumber sticks and toasted bread for a satisfying, healthy snack or a light lunch. It stores well in the fridge for up to 3 days.
Ingredients
Servings
For serving
For garnish
Converted amounts are rounded.
Method
- Drain the chickpeas very well in a colander, then pat dry with paper towels. Blot the roasted peppers dry on paper towels, removing any skin or seeds. Blot the sun-dried tomatoes dry as well.
- Place the chickpeas, peppers, tomatoes, garlic, tahini, olive oil, lemon juice, cumin, paprika, salt, and pepper in a blender. Purée for a few minutes until smooth.
- Add a small splash of water, just a tablespoon or two, and blend again until the hummus is velvety and fully smooth. Taste and adjust salt, pepper, or lemon juice as needed.
- Cover the hummus and refrigerate for at least 1 hour to chill thoroughly.
- To serve, spread the hummus in a shallow bowl, make a well in the center with a spoon. Drizzle with a little olive oil, sprinkle with paprika, and garnish with tender parsley leaves. Serve cold with cucumber sticks and toasted bread.
💡 Tips
- For extra smokiness, roast fresh Florina peppers under the broiler (grill) until charred, then peel and seed.
- If the hummus is too thick, add water a tablespoon at a time until it reaches your desired consistency.
- This hummus keeps in the fridge for up to 3 days; stir before serving.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου