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This smoky roasted garlic and red pepper hummus turns basic chickpeas into a bold, colorful dip that's way better than store-bought versions. When you roast the peppers and garlic, they get sweet and caramelized, creating deep flavors that make this hummus totally addictive.
I whipped up this dip when friends dropped by unexpectedly and I needed something wow-worthy from what I had on hand. Everyone scraped the bowl clean and begged me for the how-to. Now I mix up a fresh batch every Sunday for healthy snacks all week long.
Ingredients
- Fresh red bell peppers: Roasting makes them super sweet and gives gorgeous color
- Whole garlic cloves: They turn mellow and sweet after roasting
- Cooked chickpeas: They're the base that gives protein and creaminess
- Tahini: This creamy sesame paste adds real flavor and helps everything blend smoothly
- Fresh lemon juice: Adds zip and cuts through the richness
- Olive oil: Makes everything blend up velvety and adds good fats
- Balsamic vinegar: The hidden trick that adds complex sweetness
- Paprika: Gives pretty color and gentle smokiness
- Salt: Wakes up all the other tastes
Step-by-Step Instructions
- Prepare and roast the vegetables:
- Cover a baking sheet with parchment and heat your oven to 450°F. Slice the red peppers in half and take out all the seeds. Put them on your tray with the unpeeled garlic cloves. Pour a bit of olive oil over everything so it won't stick and will brown nicely. Bake around 25 minutes, turning stuff over halfway, until you notice some char marks on the peppers. The hot oven totally changes how everything tastes.
- Peel and process:
- Let everything cool down a bit after roasting. Gently pull off any blackened skin from the peppers - it should come away without much trouble. Push the soft, golden roasted garlic out of its papery covering. Drop these flavor-packed goodies into your food processor.
- Blend everything together:
- Toss in all your other stuff - chickpeas, tahini, lemon juice, olive oil, cold water, balsamic vinegar, paprika, and salt. Run the processor until it's totally smooth, stopping now and then to push down what sticks to the sides. You'll need about 2 minutes to get it really silky.
- Adjust consistency and serve:
- Want it creamier? Slowly add more olive oil, tahini, or lemon juice until you like how it looks. Taste it and add more seasonings if needed. Scoop it into a nice bowl, swirl the top with the back of a spoon, drizzle some olive oil on top, and sprinkle on extra paprika.
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The thing I love most about this recipe is the amazing color from the roasted peppers. My sister actually thought I'd cheated and used food dye when I first brought it to a family meal. Roasting really brings out flavors you can't get any other way.
Storage Tips
This dip stays good in a sealed container in the fridge for about a week. The flavors actually get better after sitting together overnight. If it gets too thick after chilling, just mix in a spoonful of water or olive oil before you serve it. When you put it away, press plastic wrap right onto the hummus surface so it won't dry out or form a tough layer on top.
Make It Your Own
This recipe works great as is, but you can easily switch things up. Want it spicy? Throw in some cayenne or a roasted jalapeño. Need more tang? Add extra lemon juice or grate in some zest. If you like classic hummus better, skip the red peppers and use twice the garlic. For the smoothest texture ever, peel the chickpea skins before blending - it takes extra time but makes incredibly silky hummus.
Serving Suggestions
This bright hummus can star in an appetizer spread or add nutrition to everyday meals. Pair it with warm pita, crunchy veggies like cucumber, carrots, and peppers, or spread it in wraps and sandwiches. I like topping mine with za'atar, toasted pine nuts, or fresh herbs like parsley or cilantro. For a full Mediterranean spread, serve it alongside tabbouleh, stuffed grape leaves, and marinated olives.
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This roasted garlic and red pepper hummus will soon be your go-to favorite, whether you're throwing a party or just want something healthy to munch on!
Frequently Asked Questions
- → How long will garlic and red pepper hummus stay fresh?
Store it in a sealed container in the fridge, and it’ll last about 4 to 5 days. The flavors often improve after a day or two as they come together.
- → Can I swap roasted peppers from a jar instead of roasting my own?
Yes, drained jarred roasted red peppers (around 1 cup) can be used. While quicker, roasting them fresh adds a deep, smoky taste you can’t beat.
- → What goes well with this dish?
This pairs well with pita bread, chips, raw veggies, or as a spread for wraps. It’s also great in Mediterranean bowls with grains and veggies.
- → What can I use instead of tahini?
Tahini gives hummus its signature nutty flavor, but you can use Greek yogurt for creaminess or even unsweetened nut butter like cashew. The flavor will change slightly, though.
- → How can I make the texture smoother?
Blend the hummus in a food processor, scraping down the sides often. Gradually add a little water or olive oil while blending. Skinned chickpeas can also make it even creamier.
- → Can this hummus be frozen?
Yes, freeze it for up to 3 months in airtight containers. Leave room on top for expansion. Thaw in the fridge and stir once defrosted, adding olive oil if needed.