Go Back
–+ servings
Roasted Red Pepper Hummus Dip

Roasted Red Pepper Hummus Dip

No ratings yet
Roasted red peppers blend with creamy chickpeas to create a smoky, tangy dip that stays smooth in the fridge for days. Whip it up in 10 minutes for easy snacking or party dips with a vibrant orange-red color and creamy texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 15 ounce canned chickpeas drained and rinsed
  • 1 cup roasted red peppers jarred or fresh, drained and patted dry
  • 3 tablespoons tahini smooth sesame paste
  • 2 tablespoons lemon juice fresh-squeezed
  • 1 clove garlic peeled, can be roasted for milder flavor
  • 2 tablespoons olive oil plus extra for drizzling
  • 0.5 teaspoon ground cumin adds warm, earthy spice

Equipment

  • Food processor Used for blending all ingredients to a smooth consistency without manual effort.

Method
 

  1. Drain and rinse the chickpeas, then pat the roasted red peppers dry with a towel to remove excess moisture. Keep reserved chickpea liquid nearby to adjust consistency.
  2. Add tahini and lemon juice to the food processor. Blend for 1 minute until the mixture whitens and thickens into a paste.
  3. Add chickpeas, garlic, cumin, and a pinch of salt to the processor. Blend for 1 minute, scraping halfway, until thick and smooth.
  4. Add roasted red peppers and drizzle in two tablespoons of olive oil. Pulse 8–10 times until peppers break down and color is vivid orange-red with no large chunks.
  5. Check texture and add reserved chickpea liquid one tablespoon at a time while pulsing until dip is creamy, spreadable, and holds a slight mound on a spoon.
  6. Taste and adjust with extra salt, lemon juice, or cumin if needed. Transfer to a bowl and chill at least 1 hour to meld flavors and firm texture.

Notes

Pat dry the roasted red peppers before blending to prevent a watery dip and preserve vibrant color and texture.

Tried this recipe?

Let us know how it was!