Spicy Roasted Red Pepper Hummus is the perfect blend of tangy, sweet and spicy. It has the most beautiful color from the roasted red peppers and that little kick of heat makes it just perfect. I use canned roasted red peppers and chickpeas for a speedy version of this delicious dip. Just dump all the ingredients in the blender and two minutes later you got a bowl of healthy and delicious hummus!
You can easily adjust the heat level in this hummus. I like it spicy but not too spicy so I remove the seeds from the chili pepper. If spicy is you thing, leave them in!
This Spicy Roasted Red Pepper Hummus so easy and fast to make. For this recipe I am using the chickpeas and peppers straight out of the can, just as they are. It makes the hummus quite rustic and for this hummus recipe, I think rustic is the way to go!
If you prefer a smoother hummus, you can put some extra time in peeling the chickpeas and the roasted red peppers.
I love a big scoop of this Spicy Roasted Red Pepper Hummus on crunchy vegetable sticks and crackers. But the possibilities are endless, use it in salads, with pasta, in a sandwich or on a pice of breakfast toast with some avocado.
It is a perfect summer appetizer that can easily be made ahead, it tastes even better better the next day when all the flavors have developed.
For another great hummus recipe try Lemon and Ginger Hummus
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
- 400 g canned chickpeas, drained
- 200 g roasted red pepper, drained
- 1 red chili pepper, seed removed for a milder version
- 1 garlic clove
- 1 lemon, juiced
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 tablespoon tahini
- 2 tablespoon olive oil
- 2-4 tablespoon water
- salt and pepper to taste
- optional topping, cilantro, olive oil and sweet paprika spice
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Add all the ingredients except for the water, salt and pepper to a food processor. Blend until smooth, this will take a couple of minutes. Scrape down the sides as needed. Add the water a tablespoon at a time for desired thickness of the hummus. Salt and pepper to taste.
Enjoy with veggies or crackers. Keeps in an airtight container in the fridge for about a week
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