Roasted Red Pepper Hummus

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Healthy, flavor-packed and oh-so-creamy Red Pepper Hummus. A plant-based appetizer, snack or side that everybody loves!

Are you a hummus lover?! I am, I can eat creamy dips every single day. But I like to mix things up so that this super tasty classic never gets boring. Today I’m sharing one of my favorite versions: roasted red pepper hummus. Roasting and charring the red pepper adds a smoky and slightly sweet taste to this wonderful vegan dip.

This nourishing and protein-rich recipe is a great party snack, easy to make and a real crowd-pleaser. Serve this dreamy hummus with crackers, chopped veggies or your favorite bread. It’s also delicious on sandwiches, buddha bowls and plant-based burgers. This tiny recipe adaptation packs so much flavor, your taste buds are going to be very happy.

If you try this hummus recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

Roasted Red Pepper Hummus

Flavor-packed roasted red pepper hummus. A simple, yet amazing, spin on an already delicious dip. The perfect, healthy, everyday snack.

Prep Time 5

Cook Time 35

Total Time 40

Servings 2 - 2 ½ cups

Ingredients

1 red bell pepper
2 big garlic cloves
1 ½ cup cooked chickpeas - or a 15oz - 400g can, drained and rinsed*
3 Tbsp olive oil, plus more for brushing the peppers
2 Tbsp tahini
1 Tbsp lemon juice
½ tsp lemon zest
½ tsp chili flakes
½ tsp smoked paprika
¼ tsp cumin powder
½ - ¾ tsp Himalayan salt
1 tsp coconut nectar or maple syrup

Instructions

Preheat the oven to 350 °F / 180 °C.
Cut the red bell pepper in half, remove the stem and seeds and brush the skin with a little olive oil.
Place the bell pepper and the garlic cloves (unpeeled) on a baking sheet. Roast in the oven for 10 minutes and remove the garlic cloves (they should a bit soft to the touch, if not, bake them for 5 more minutes). Place the bell pepper back in the oven for another 20 – 25 minutes, until the skin is bubbly and burned in a few spots.
Take the bell pepper out of the oven, place it in a glass/ceramic bowl and put a big plate on top (you could also use plastic wrap, but there's something about the plastic-heat combo that I don’t like). This will steam the bell pepper and make it easier to peel. Let it cool down like that. Once cold, use your fingers to remove the skin of the pepper. Discard the skin.
While the red pepper cools down, peel the garlic cloves and toss them in the food processor with the rest of the ingredients. Blend for a few seconds.
Add the red pepper’s flesh and continue blending until smooth and creamy. Taste, and adjust seasonings.
Grab some whole-grain crackers and enjoy!
You can store the hummus in an air-tight container in the fridge for 7 – 10 days.

Video

Notes

*If you want to make this extra creamy you have to use overcooked/mushy chickpeas. My favorite tip: using baking soda. Add cooked chickpeas to a medium saucepan, add water and ½ tsp of baking soda. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes. Drain and rinse the chickpeas under cold water.

Gaby

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