Paprika Hummus with Roasted Red Peppers
This Paprika Hummus is luxuriously creamy and SO much better than store-bought! It’s surprisingly easy to make with canned chickpeas, roasted red peppers, garlic, tahini, lemon, and EVOO. Plus, cumin and smoked paprika for an enticingly warm, rustic flavor.
Skip the Sabra because making hummus from scratch literally involves throwing a handful of simple ingredients in your food processor, giving it a quick spin, and voila! A rich and creamy batch of homemade hummus in mere seconds.
In addition to the minimum manual labor, the beauty of making hummus at home is the liberty to experiment with different flavors. This paprika hummus, for instance, takes classic hummus to the next level with roasted red peppers, smoked paprika, and ground cumin.
As a result, this silky smooth paprika hummus delivers a warming, flame-grilled-like flavor no one can resist. To add to that, this roasted red pepper hummus is packed with fiber, protein, vitamins, and minerals, so there’s no reason to resist!
Why you’ll love this recipe
- It’s good for you! As the main ingredient, chickpeas give hummus a healthy dose of fiber, protein, vitamins, and minerals. Altogether, this recipe is naturally gluten-free, vegan, and dairy-free with moderate carbs.
- It’s quick and easy. With a shortlist of ingredients (many of which you may already have) and a push of a food processor button, you can have paprika hummus ready in less than a minute.
- Serves as an appetizer, snack, or condiment. This hummus is the best healthy dip for parties, packed lunches, and after-school snacks, but you can also use it in sandwiches, wraps, and beyond!
Ingredients you’ll need
- Chickpeas – Since canned chickpeas are already cooked, there’s no cooking required. All you need to do is rinse, drain, and blend. If you have a bag of dried chickpeas, scroll to the ‘FAQs’ below for further instructions.
- Roasted red bell peppers – These add a layer of sweet, tangy, and lightly charred flavor. I used a jar, but you can also use freshly roasted red bell peppers (see the FAQs below for a quick tutorial).
- Garlic cloves – Garlic is a prominent ingredient in most hummus recipes. I love fresh garlic’s pleasant pungency, but if you prefer a mild garlic taste, use a couple of roasted garlic cloves instead.
- Tahini – Tahini is a smooth paste made from ground sesame seeds emulsified with oil. It’s one of the main ingredients in traditional Middle Eastern Hummus, making it extra creamy with a rich, earthy flavor (see the FAQs for possible alternatives). You can also use it to make my decadent chocolate tahini brownies!
- Water – Adding water gives the hummus a silky smooth mouthfeel with a light and fluffy consistency.
- Fresh lemon juice – It adds a subtle citrusy taste while balancing the other flavors.
- Extra virgin olive oil – As always, pick a high-quality EVOO. You will need it for the hummus and for drizzling on top.
- Salt – This improves flavor and texture. Kosher salt also works.
- Smoked paprika – It’s made from smoked and dried red bell peppers, giving it a distinct sweet smokiness. That said, please don’t try to substitute regular paprika here. It’s simply not the same.
- Ground cumin – Cumin elevates the warm, smoky, and nutty flavor profile.
How to make roasted red pepper hummus
Step 1: Puree. Add all of the ingredients to a food processor. Give everything a few quick pulses, then puree until smooth, scraping down the sides a couple of times during the process.
Step 2: Chill. Transfer the hummus to a serving bowl, cover, and place it in the fridge until you’re ready to serve.
Step 3: Serve. Before serving, garnish the hummus with a drizzle of EVOO, fresh parsley, and extra roasted red peppers. Serve with naan crackers and fresh pita bread slices, and enjoy!
Recipe Tips
- Start with high-quality ingredients. Using the freshest, highest-quality ingredients you can get your hands on makes a world of difference in the final flavor of your homemade hummus.
- The chickpeas must be tender. Most canned chickpeas will fall apart easily when pieced with a fork, but if yours aren’t fully tender, you may want to pop them in the microwave with a splash of water until softened.
- Reserve the liquid from the canned chickpeas (aka aquafaba). You can use it at the end if you aren’t satisfied with the consistency. Simply blend a splash or two (adding more as needed) of the reserved canning liquid until the hummus is smooth and creamy.
Variations
This roasted red pepper hummus is a versatile dip you can easily personalize to suit your preferences. Here are a few delicious ways to add more depth of flavor:
- Spices – I used cayenne instead of smoked paprika when I originally shared this recipe. That said, if you were hoping for spicy hummus, you could substitute cayenne for paprika to turn up the heat. Or, try adding harissa paste, chili powder, or red pepper flakes. Sumac and Za’atar would also be great.
- Fresh herbs – Blend in fresh herbs like parsley, cilantro, basil, or chives to brighten every flavor.
- Garnishes – For presentation purposes and a pop of fresh flavor, garnish your hummus with chopped parsley or cilantro. You can also top it with extra roasted red peppers, olive oil, smoked paprika, and cumin. Or, for some nutty crunch, sprinkle pine nuts, pistachios, cashews, walnuts, pepitas, or sunflower seeds on top.
Serving suggestions
Hummus is often served as a dip with pita bread, crackers, tortilla chips, crusty bread, and fresh veggies, but this roasted red pepper hummus is so much more than a dip. Here are some unconventional serving ideas:
- As a condiment – It’s an excellent topping for sandwiches, pita wraps, burgers, and grain bowls.
- As a serving sauce – Try hummus with roasted vegetables, potatoes, and grilled meats.
- As a salad dressing – You can thin it out with water to a salad dressing-like consistency for salads like chickpea artichoke salad and Mediterranean chicken quinoa salad.
- As a filling – It’s an excellent filling for stuffed chicken, stuffed veggies, deviled eggs, and even stuffed mushrooms!
Storing and freezing
Storing: This roasted red pepper hummus with paprika will keep in an airtight container in the fridge for 4-5 days.
Freezing: Transfer the hummus to a freezer-safe container, leaving room at the top to accommodate expansion, and keep it frozen for up to 4 months. Let it thaw overnight in the fridge, then give it another spin in the food processor before serving.
FAQs
I highly recommend using canned chickpeas, as there’s no prep work involved. You can use dried chickpeas, of course, but you’ll need to first soak them in boiling water for 20-30 minutes and then simmer them on the stove for 40-50 minutes or until soft and mashable.
Tahini is usually a non-negotiable ingredient in hummus, but if you already have everything you need except the tahini, you can omit it altogether and add some of the liquid from the canned chickpeas (known as “aquafaba”) for creaminess. Or, you can substitute tahini with pure, unsweetened almond, cashew, or peanut butter. Of course, the flavor won’t be quite the same, but delicious nonetheless.
If you want to roast fresh red bell peppers instead of using a jar of roasted red peppers, first remove the cores and cut the peppers in half lengthwise. Then, place the peppers with the skin-side facing up on a baking sheet and broil for 5-10 minutes or until the peppers are fork-tender and the skins appear charred.
More no-cook dip recipes
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Paprika Hummus with Roasted Red Peppers
Ingredients
- 30 oz canned chickpeas rinsed and drained
- 2 large garlic cloves
- 1/2 cup tahini
- 6 oz jar roasted red bell peppers drained, and extra if desired for garnishing
- 1/2 cup water
- 2 tbsp extra virgin olive oil plus a little more for drizzling on top
- 1 1/2 tsp sea salt
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/3 cup fresh lemon juice
- Optional garnishes: drizzle of EVOO, extra chopped roasted red peppers, and fresh parsley
Instructions
- Process all ingredients in a food processor until smooth, scraping down sides a couple of times during processing.
- Cover and chill until ready to serve.
- Garnish with a drizzle of olive oil, fresh parsley, and extra chopped roasted peppers, if desired.
- Serve with your favorite veggies or dippers.
Notes
- Start with high-quality ingredients. Using the freshest, highest-quality ingredients you can get your hands on makes a world of difference in the final flavor of your homemade hummus.
- The chickpeas must be tender. Most canned chickpeas will fall apart easily when pieced with a fork, but if yours aren’t fully tender, you may want to pop them in the microwave with a splash of water until softened.
- Reserve the liquid from the canned chickpeas (aka aquafaba). You can use it at the end if you aren’t satisfied with the consistency. Simply blend a splash or two (adding more as needed) of the reserved canning liquid until the hummus is smooth and creamy.
Nutrition
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