Roasted Red Pepper Hummus Recipe

In my quest for the perfect healthy snack that satisfies both my cravings and my commitment to wholesome eating, I stumbled upon a recipe that has become an absolute staple in our home – Roasted Red Pepper Hummus. And not just any roasted red pepper hummus, but Brandi Doming’s oil-free version, which is a game-changer. From the moment I first tasted this vibrant dip, I was hooked. The creamy texture, the smoky sweetness of the roasted red peppers, the subtle tang of lemon, and that gentle kick of sriracha – it’s a symphony of flavors that dance on your palate. My family, initially hummus skeptics (believe it or not!), are now devout converts. It’s become our go-to appetizer for gatherings, a healthy addition to lunchboxes, and a delightful afternoon snack paired with crunchy vegetables or warm pita bread. What truly sets this recipe apart is its simplicity and the incredible depth of flavor achieved without any added oil. It’s a testament to the power of fresh, quality ingredients and the magic of roasting red peppers. If you’re looking for a hummus that’s bursting with flavor, incredibly creamy, and guilt-free, look no further. This Roasted Red Pepper Hummus recipe is about to become your new favorite too.

Ingredients: The Foundation of Flavor

The beauty of hummus lies in its simplicity, relying on a handful of key ingredients to create a dish that is both nutritious and incredibly flavorful. Each ingredient in this Roasted Red Pepper Hummus recipe plays a vital role in achieving the perfect balance of taste and texture. Let’s delve into each component and understand why they are essential:

• Chickpeas (Garbanzo Beans): The Heart of Hummus At the core of any great hummus lies the humble chickpea. This recipe calls for one 15oz can of low-sodium chickpeas, drained and rinsed, or approximately 1 ½ cups of cooked chickpeas. Chickpeas are not just the base; they are the soul of hummus, providing that creamy, smooth texture and a mild, nutty flavor that serves as a canvas for the other ingredients.
  • Why Low-Sodium Chickpeas? Opting for low-sodium chickpeas gives you greater control over the salt content of your final hummus. You can adjust the seasoning to your preference, ensuring it’s perfectly balanced without being overly salty.
  • Canned vs. Cooked from Scratch: While canned chickpeas are incredibly convenient and work wonderfully in this recipe, you can also cook your own chickpeas from dried. Soaking and cooking dried chickpeas can yield an even creamier texture, as you can control the cooking process to achieve optimal softness. If using dried chickpeas, remember to soak them overnight and then cook them until they are very tender, almost to the point of being slightly overcooked. This will contribute to a smoother hummus. Approximately ½ cup of dried chickpeas will yield about 1 ½ cups of cooked chickpeas.
  • Nutritional Powerhouse: Chickpeas are nutritional powerhouses, packed with protein, fiber, and essential vitamins and minerals. They are a fantastic source of plant-based protein, making hummus a satisfying and filling snack or meal component. The high fiber content aids digestion, promotes satiety, and helps regulate blood sugar levels. Chickpeas are also rich in folate, iron, and phosphorus, contributing to overall health and well-being.
• Roasted Red Peppers: The Star of the Show Roasted red peppers are the defining ingredient in this hummus, lending their vibrant color, smoky sweetness, and a depth of flavor that elevates this dip to another level. The recipe calls for 2/3 packed cup (120g) of roasted red peppers. Brandi Doming recommends using jarred roasted red peppers for convenience, draining them before measuring.
  • Jarred vs. Freshly Roasted: Jarred roasted red peppers are a fantastic time-saver and readily available in most supermarkets. They offer a consistent flavor and texture. However, roasting your own red peppers at home unlocks an even more intense smoky flavor.
  • Roasting Your Own Red Peppers (Detailed Instructions): If you choose to roast your own, the process is simple but rewarding. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Wash and dry a large red bell pepper. Place the whole pepper on the prepared baking sheet and roast for 20-25 minutes, or until the skin is completely charred and blackened on all sides. Turning the pepper occasionally during roasting ensures even charring. Once roasted, remove the pepper from the oven and let it cool slightly. Once cool enough to handle, carefully remove the stem and seeds. There’s no need to peel off the blackened skin – this is where a significant portion of the smoky flavor resides! Roughly chop the roasted pepper and measure out 2/3 cup for the recipe.
  • Flavor Benefits of Roasting: Roasting red peppers intensifies their natural sweetness and imparts a delightful smoky char that is simply unmatched. The Maillard reaction, which occurs when sugars and amino acids are heated, creates complex flavor compounds that contribute to the unique taste of roasted peppers. This smoky sweetness pairs beautifully with the other ingredients in the hummus, creating a harmonious flavor profile.
• Garlic: Aromatic Pungency Two large garlic cloves (approximately 6g) are included in this recipe to add a pungent and aromatic depth. Garlic is a foundational flavor enhancer in Mediterranean cuisine, and it plays a crucial role in balancing the sweetness of the roasted red peppers and the richness of the tahini.
  • Raw Garlic vs. Roasted Garlic (Optional Variation): This recipe uses raw garlic, which provides a sharp, assertive flavor that cuts through the richness of the hummus. For a milder, sweeter garlic flavor, you could opt for roasted garlic. To roast garlic, simply cut off the top of a whole head of garlic, drizzle with a little olive oil (though we are aiming for oil-free in this recipe, a tiny drizzle won’t hurt, or use a spritz of water), wrap in foil, and roast alongside the red pepper in the oven until softened and fragrant, about 30-40 minutes. Squeeze the roasted garlic cloves out of their skins and use two cloves in the recipe.
  • Garlic Preparation: For this recipe, simply peel the garlic cloves. You can roughly chop them before adding them to the food processor or blender to ensure they are evenly incorporated.
  • Health Benefits of Garlic: Garlic is renowned for its health benefits, including its immune-boosting and anti-inflammatory properties. It contains compounds like allicin, which are associated with various health advantages.
• Water: Achieving Creamy Consistency Two tablespoons (30g) of water might seem like a simple ingredient, but it’s essential for achieving the desired creamy and smooth texture of the hummus, especially in an oil-free version. Water helps to thin out the hummus, creating a lighter and more spreadable consistency.
  • Adjusting Water for Desired Texture: The amount of water can be adjusted slightly to reach your preferred hummus consistency. If you prefer a thicker hummus, start with less water and add more, one tablespoon at a time, until you reach the desired texture. For a thinner, more dip-like hummus, you may need to add a little more water.
  • Ice Water for Extra Creaminess (Tip): For an even creamier texture, some hummus aficionados swear by using ice water instead of regular water. The cold temperature is believed to help emulsify the ingredients and create a smoother, lighter hummus.
• Tahini: Nutty Richness and Creaminess Three tablespoons (48g) of smooth, very runny tahini are crucial for adding a rich, nutty flavor and contributing to the overall creamy texture of the hummus. Tahini is a paste made from ground sesame seeds and is a signature ingredient in authentic hummus.
  • Runny Tahini is Key: The recipe specifically calls for “very runny tahini.” This type of tahini is easier to blend and incorporates smoothly into the hummus. Stir your tahini well before measuring, as the sesame solids tend to settle at the bottom of the jar.
  • Salted vs. Unsalted Tahini: Brandi Doming mentions using tahini with added salt and notes that if you use unsalted tahini, you may need to adjust the salt in the recipe. Consider the salt content of your tahini when seasoning your hummus.
  • Tahini Brands: The recipe mentions Trader Joe’s and Kroger Simple Truth brands as preferred options. These brands are known for their smooth texture and good flavor. Experiment with different brands to find your favorite tahini, as the flavor can vary.
  • Nutritional Value of Tahini: Tahini is a good source of healthy fats, protein, and minerals like calcium and iron. It contributes to the overall nutritional value of the hummus.
• Sriracha: A Touch of Heat One teaspoon of sriracha adds a subtle kick of heat to the hummus, balancing the sweetness of the roasted red peppers and adding another layer of flavor complexity. Sriracha is a chili sauce made from chili peppers, vinegar, garlic, sugar, and salt.
  • Adjusting Heat Level: If you prefer a milder hummus, you can reduce or omit the sriracha. For those who enjoy more heat, you can increase the amount of sriracha to taste. Alternatively, you could use a different type of chili sauce or a pinch of red pepper flakes to achieve the desired level of spiciness.
  • Flavor Profile of Sriracha: Sriracha not only adds heat but also a touch of sweetness and tang, which complements the other flavors in the hummus.
• Fresh Lemon Juice: Tangy Brightness Two tablespoons (30g) of fresh lemon juice provide essential acidity and brightness to the hummus. Lemon juice cuts through the richness of the tahini and chickpeas, creating a balanced and refreshing flavor profile.
  • Freshly Squeezed is Best: Freshly squeezed lemon juice is always preferred over bottled lemon juice for its brighter, more vibrant flavor.
  • Adjusting Lemon Juice to Taste: The amount of lemon juice can be adjusted to your preference. If you like a tangier hummus, you can add a bit more lemon juice. Start with the recommended amount and then taste and adjust as needed.
  • Lemon Zest (Optional): For an extra burst of lemon flavor, you could add a teaspoon of lemon zest to the hummus. Be sure to zest only the yellow part of the lemon peel, avoiding the bitter white pith.
• Smoked Paprika: Smoky Depth and Color Half a teaspoon of smoked paprika enhances the smoky flavor of the roasted red peppers and adds a beautiful reddish hue to the hummus. Smoked paprika is made from peppers that are smoked over oak wood, giving it a distinctive smoky aroma and taste.
  • Smoked vs. Regular Paprika: Smoked paprika is crucial for achieving that deep smoky flavor in this hummus. Regular paprika, while adding color, will not provide the same smoky depth.
  • Types of Smoked Paprika: There are different types of smoked paprika, ranging from sweet to hot. Sweet smoked paprika is generally used in this type of recipe to enhance the smoky flavor without adding significant heat. Hot smoked paprika can be used if you want to add an extra layer of spiciness.
  • Color and Aroma: Smoked paprika not only adds flavor but also contributes to the vibrant color of the hummus and imparts a wonderful smoky aroma that enhances the overall sensory experience.
• Fine Sea Salt and Ground Black Pepper: Seasoning Essentials Half a teaspoon of fine sea salt and 1/8 teaspoon of ground black pepper are used to season the hummus, bringing all the flavors together and enhancing the overall taste.
  • Salt to Taste: Salt is a crucial seasoning that balances and enhances the flavors of all the other ingredients. The recipe provides a starting point, but you should always taste and adjust the salt to your preference. Remember that the salt content of your tahini and roasted red peppers (if jarred) will affect the final seasoning.
  • Freshly Ground Black Pepper: Freshly ground black pepper offers a more vibrant and aromatic flavor compared to pre-ground pepper.

Instructions: Crafting the Perfect Hummus

Creating this Roasted Red Pepper Hummus is a straightforward process, requiring minimal prep time and yielding maximum flavor. Follow these step-by-step instructions to achieve hummus perfection:

1. Prepare Your Ingredients: Begin by gathering all your ingredients. If using canned chickpeas, drain and rinse them thoroughly under cold water. This helps to remove excess sodium and any canning liquid, which can sometimes have a slightly metallic taste. If using jarred roasted red peppers, drain them well before measuring to ensure you have the correct amount of pepper and to avoid excess liquid in your hummus. Peel your garlic cloves and measure out the remaining ingredients – tahini, water, sriracha, lemon juice, smoked paprika, salt, and pepper.
2. Combine Ingredients in a Food Processor or Blender: The key to creamy hummus is a powerful food processor or blender. A high-speed blender like a Vitamix works exceptionally well, but a good food processor will also do the job. Add all the prepared ingredients – chickpeas, roasted red peppers, garlic cloves, water, tahini, sriracha, lemon juice, smoked paprika, sea salt, and black pepper – into the bowl of your food processor or the container of your blender.
3. Blend Until Smooth and Creamy: Now, it’s time to blend! Start blending on low speed and gradually increase to high. Blend continuously until the mixture is completely smooth and creamy. This may take anywhere from 30 seconds in a high-speed blender to a few minutes in a food processor. The longer you blend, the creamier your hummus will become.
4. Scrape Down the Sides as Needed: During the blending process, you may need to stop the machine periodically and scrape down the sides of the bowl or container with a spatula. This ensures that all the ingredients are evenly incorporated and that no chunks of chickpeas or peppers are left unblended. Scraping down the sides also helps to achieve a consistently smooth texture throughout the hummus.
5. Taste and Adjust Seasoning: Once the hummus is blended to a creamy consistency, it’s crucial to taste it and adjust the seasoning to your preference. Dip a piece of pita bread or a vegetable stick into the hummus and give it a taste. Consider the balance of flavors – is it salty enough? Does it need more lemon juice for tanginess? Would you like a bit more heat from the sriracha? Add any additional salt, lemon juice, or sriracha, one small increment at a time, and blend again briefly to incorporate the adjustments. Remember that the flavors of the hummus will meld and deepen slightly as it sits, so it’s best to slightly under-season initially and then adjust to perfection.
6. Serve and Enjoy! Your Roasted Red Pepper Hummus is now ready to be served! Transfer it to a serving bowl. You can optionally garnish it with a sprinkle of smoked paprika, a drizzle of olive oil (if you are not strictly oil-free), a few chopped fresh herbs like parsley or cilantro, or a scattering of toasted sesame seeds for added visual appeal and flavor. Serve immediately at room temperature or chilled. This hummus will keep in an airtight container in the refrigerator for up to a week.

Nutrition Facts: A Healthy and Delicious Choice

This Roasted Red Pepper Hummus isn’t just incredibly delicious; it’s also a healthy and nutritious snack or appetizer. Here’s a breakdown of the approximate nutritional information per serving (based on 4 servings yield):

• Servings: 4
• Calories per Serving: Approximately 180-220 calories (This can vary slightly depending on the specific brands and measurements of ingredients).

Detailed Nutritional Breakdown (Approximate per Serving):

• Protein: 7-9 grams (Chickpeas and tahini are good sources of plant-based protein, contributing to satiety and muscle building).
• Fat: 10-14 grams (Primarily from tahini, these are mostly healthy unsaturated fats, including monounsaturated and polyunsaturated fats, which are beneficial for heart health).
• Carbohydrates: 15-20 grams (From chickpeas and red peppers, providing energy).
• Fiber: 5-7 grams (Chickpeas are rich in dietary fiber, promoting digestive health, regulating blood sugar, and contributing to feelings of fullness).
• Sodium: Varies depending on ingredients, especially if using regular canned chickpeas and salted tahini. Using low-sodium chickpeas and being mindful of added salt helps control sodium intake.
• Vitamins and Minerals: Hummus is a good source of various vitamins and minerals, including:
  • Vitamin C: From red peppers and lemon juice, an antioxidant that supports immune function.
  • Vitamin A: From red peppers, important for vision, immune function, and cell growth.
  • Folate (Vitamin B9): From chickpeas, essential for cell growth and development.
  • Iron: From chickpeas and tahini, necessary for oxygen transport and energy production.
  • Phosphorus: From chickpeas, important for bone health and energy metabolism.
  • Potassium: From chickpeas and red peppers, important for blood pressure regulation and nerve function.
  • Manganese: From tahini, an antioxidant and cofactor for various enzymes.
  • Calcium: From tahini, essential for bone health and muscle function.

Preparation Time: Quick and Easy

This Roasted Red Pepper Hummus is incredibly quick to prepare, making it perfect for busy weeknights or last-minute gatherings.

• Prep Time: 10 minutes (This includes gathering ingredients, draining and rinsing chickpeas and roasted red peppers, peeling garlic, and measuring ingredients).
• Total Time: 10 minutes (The blending process itself is very fast, especially with a high-speed blender. Even with a food processor, the total time from start to finish is typically around 10 minutes).

How to Serve Roasted Red Pepper Hummus: Versatile and Delicious

Roasted Red Pepper Hummus is incredibly versatile and can be served in numerous ways, making it a fantastic addition to any meal or snack. Here are some delightful serving suggestions:

• Classic Dip with Pita Bread: Warm pita bread, cut into wedges, is the quintessential accompaniment to hummus. The soft, slightly chewy pita is perfect for scooping up the creamy dip.
• Vegetable Platter: Serve hummus with a colorful assortment of fresh, crunchy vegetables for a healthy and satisfying snack or appetizer. Excellent choices include:
  • Carrot sticks
  • Celery sticks
  • Cucumber slices
  • Bell pepper strips (different colors for visual appeal)
  • Cherry tomatoes
  • Radishes
  • Broccoli florets
  • Cauliflower florets
  • Snap peas
• Crackers and Breadsticks: Offer a variety of crackers, such as whole-wheat crackers, pita chips, or seeded crackers, alongside breadsticks for dipping.
• Sandwiches and Wraps: Spread hummus on sandwiches or wraps instead of mayonnaise or other condiments. It adds flavor, moisture, and nutritional value. Hummus pairs particularly well with:
  • Vegetable sandwiches
  • Falafel wraps
  • Chicken or turkey wraps
  • Mediterranean-style wraps with feta cheese, olives, and cucumbers
• Salad Dressing or Topping: Thin out hummus with a little extra lemon juice and water to create a creamy and flavorful salad dressing. You can also dollop hummus on top of salads for added protein and creaminess.
• Mezze Platter: Include Roasted Red Pepper Hummus as part of a Mediterranean mezze platter, alongside other dips like baba ghanoush, olives, feta cheese, dolmades (stuffed grape leaves), and falafel.
• Baked Potatoes or Sweet Potatoes: Top baked potatoes or sweet potatoes with a generous dollop of hummus instead of butter or sour cream for a healthier and more flavorful option.
• Grain Bowls: Add a spoonful of hummus to grain bowls with quinoa, brown rice, or farro, along with roasted vegetables, grilled chicken or tofu, and fresh herbs.
• Pizza Base: Use hummus as a base for homemade pizza instead of tomato sauce. Top with roasted vegetables, feta cheese, and olives for a Mediterranean-inspired pizza.
• Pasta Sauce (Thinned): For a creamy and flavorful pasta sauce, thin out hummus with pasta water and toss with cooked pasta, vegetables, and herbs.

Additional Tips for Perfect Roasted Red Pepper Hummus

To ensure your Roasted Red Pepper Hummus is consistently delicious and creamy, here are five additional tips:

1. Warm Chickpeas for Extra Creaminess: For the absolute smoothest hummus, gently warm the drained and rinsed chickpeas before blending. You can do this by microwaving them for about 30-60 seconds or briefly sautéing them in a pan with a tablespoon of water until heated through. Warm chickpeas blend more easily and create a silkier texture.
2. Peel Chickpeas (Optional, but Recommended for Ultimate Smoothness): For truly restaurant-style creamy hummus, take the extra step of peeling the chickpeas. While it’s a bit time-consuming, removing the skins of the chickpeas results in an incredibly smooth and velvety hummus texture. To peel chickpeas, place the drained and rinsed chickpeas in a bowl and cover them with baking soda (about 1 teaspoon baking soda per can of chickpeas). Rub the chickpeas vigorously between your hands for a minute or two. Then, rinse them thoroughly. The skins will loosen and come off easily. You can then pinch off the skins or simply let them float to the top and skim them off.
3. High-Quality Tahini Makes a Difference: The quality of your tahini significantly impacts the flavor of your hummus. Invest in a good quality tahini that is smooth, runny, and has a slightly nutty and not bitter flavor. Stir the tahini well before measuring, as the sesame solids tend to separate and settle at the bottom of the jar.
4. Don’t Skimp on Lemon Juice and Garlic: Lemon juice and garlic are crucial for balancing the richness of the tahini and chickpeas and adding brightness and pungency. Don’t be afraid to use the recommended amounts or even adjust to your taste preference for a bolder flavor. Freshly squeezed lemon juice and fresh garlic cloves are always preferred for the best flavor.
5. Blend for Long Enough: Achieving a truly creamy hummus requires adequate blending time. Don’t rush the blending process. Blend for at least a minute or two in a food processor, or even longer in a less powerful machine, stopping to scrape down the sides as needed. The longer you blend, the smoother and creamier the hummus will become.

Frequently Asked Questions (FAQ) – Ingredients

Here are five frequently asked questions specifically related to the ingredients in Roasted Red Pepper Hummus:

Q1: Can I use different types of peppers besides red bell peppers?

A: While red bell peppers are classic for roasted red pepper hummus due to their sweetness and vibrant color, you can experiment with other types of peppers. Yellow or orange bell peppers can be used for a slightly different flavor profile, though they will be less sweet than red peppers. You could also incorporate a small amount of roasted poblano peppers or Anaheim peppers for a milder heat and a different smoky flavor dimension. However, for the traditional roasted red pepper hummus flavor, sticking with red bell peppers is recommended.

Q2: Can I substitute tahini with something else if I don’t have it?

A: Tahini is a key ingredient in hummus, providing its signature nutty flavor and creamy texture. While it’s difficult to perfectly replicate tahini’s unique flavor, you can try substitutions in a pinch. Cashew butter or almond butter (smooth and unsalted) can be used as a substitute for tahini, but they will alter the flavor profile, making it nuttier and less traditionally “hummus-like.” Sunflower seed butter is another option, especially for those with sesame allergies, but it can sometimes have a slightly bitter taste, so use it sparingly and taste as you go. For the best and most authentic roasted red pepper hummus flavor, tahini is highly recommended.

Q3: Can I use pre-minced garlic instead of fresh garlic cloves?

A: Fresh garlic cloves are always preferred for their more potent and vibrant flavor compared to pre-minced garlic. Pre-minced garlic often loses some of its pungency and can sometimes have a slightly metallic taste. However, if you are short on time or don’t have fresh garlic cloves available, you can use pre-minced garlic. Use about 1 teaspoon of pre-minced garlic to substitute for two fresh garlic cloves, and adjust to taste. If using pre-minced garlic, consider sautéing it briefly in a dry pan for a minute or two to mellow out the raw garlic flavor and enhance its aroma before adding it to the hummus.

Q4: Can I use dried chickpeas instead of canned chickpeas?

A: Yes, absolutely! Using dried chickpeas, cooked from scratch, can actually result in an even creamier hummus. To use dried chickpeas, soak ½ cup of dried chickpeas overnight in plenty of water. The next day, drain and rinse the soaked chickpeas. Place them in a pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for 1-1.5 hours, or until the chickpeas are very tender, almost to the point of being slightly overcooked. Drain the cooked chickpeas and use approximately 1 ½ cups in the recipe. Cooking your own chickpeas allows you to control the texture and can contribute to a smoother hummus. You can also save the chickpea cooking liquid (aquafaba) for other recipes.

Q5: Is there a substitute for sriracha if I don’t want it spicy?

A: If you prefer to avoid the heat from sriracha, you can easily omit it entirely or use a milder substitute. For a similar depth of flavor without the spiciness, you can use a pinch of smoked paprika or a dash of liquid smoke to enhance the smoky notes of the roasted red peppers. You could also add a tiny drizzle of honey or maple syrup to balance the flavors and add a hint of sweetness. If you like a very mild heat, you could use a very small amount of a mild chili sauce or even just a pinch of red pepper flakes, using a fraction of the amount of sriracha called for in the recipe. Always taste and adjust seasonings to your preference.

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