Looking for a tasty dip? Roasted garlic and red pepper hummus is the perfect choice! This vibrant, flavorful dip is packed with health benefits and is surprisingly easy to make. Forget bland store-bought hummus; this recipe will elevate your snack game and impress your guests. We’ll explore five compelling reasons why you should make this today, backed by data and deliciousness!
Ingredients List
This recipe yields approximately 2 cups of creamy, delicious hummus. Prepare to be amazed!
- 1 large head of garlic
- 2 large red bell peppers
- 1 (15-ounce) can chickpeas, rinsed and drained (or 2 cups cooked chickpeas)
- 1/2 cup tahini
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1/4 cup extra virgin olive oil
- 2 tablespoons water (plus more as needed)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup chopped fresh parsley for garnish (A sprinkle of za’atar adds an intriguing Middle Eastern flair!)
Instead of canned chickpeas, you can use dried chickpeas. Soak them overnight and cook until tender for a richer flavor. Want a creamier texture? Add a tablespoon or two more olive oil or water.
Timing
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes (which is approximately 30% faster than many traditional hummus recipes requiring pre-cooked ingredients!)
Step-by-Step Instructions
Step 1: Roasting the Garlic and Peppers: Preheat your oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes, until soft and caramelized. Meanwhile, halve the red peppers, remove seeds and membranes, and toss with olive oil, salt, and pepper. Roast alongside the garlic for the last 20 minutes, or until softened. (Tip: For a deeper smoky flavor, char the peppers directly on a gas flame before roasting).
Step 2: Preparing the Roasted Vegetables: Once cool enough to handle, squeeze the roasted garlic cloves from their skins. Peel and roughly chop the roasted red peppers.
Step 3: Blending the Hummus: Combine the roasted garlic, red peppers, chickpeas, tahini, lemon juice, olive oil, cumin, smoked paprika, salt, and pepper in a food processor. Process until completely smooth, adding water as needed to reach your desired consistency.
Step 4: Taste and Adjust: Taste the hummus and adjust seasonings as needed. A pinch more salt, lemon juice, or cumin might enhance the flavor profile. Want it spicier? Add a pinch of cayenne pepper!
Step 5: Garnish and Serve: Transfer the hummus to a serving bowl. Garnish with chopped parsley (or za’atar!), a drizzle of olive oil, and a sprinkle of paprika. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Nutritional Information (per serving, approximately 1/4 cup)
This is an approximation and can vary depending on specific ingredients used. Always check nutrition labels for your precise ingredients.
- Calories: Approximately 150-180
- Protein: 4-5g
- Fat: 10-12g
- Carbohydrates: 15-18g
- Fiber: 4-5g
(Note: This data is based on average values and may vary.) Refer to a nutrition calculator for a more accurate estimation using the exact ingredients and quantities in your recipe.
Healthier Alternatives for the Recipe
For a vegan option, ensure your tahini is vegan. To reduce fat, use a slightly lower quantity of olive oil or try using avocado oil instead. If you prefer a lower-calorie version, reduce the amount of tahini or add more chickpeas for added fiber. For those with gluten sensitivities, ensure all your ingredients are gluten-free.
Serving Suggestions
This roasted garlic and red pepper hummus is incredibly versatile! Serve it with:
- Pita bread or pita chips
- Crudités (carrots, celery, cucumber)
- Veggie sticks (bell peppers, zucchini, broccoli)
- Crackers
- Topped with grilled chicken or fish for added flavor and creaminess.
- Spread on sandwiches or wraps for a zesty twist.
Personalize your serving experience! Consider adding some toasted pine nuts or a sprinkle of sumac for added texture and flavor.
Common Mistakes to Avoid
- Over-processing: Over-processing can make the hummus too airy and less creamy. Process until smooth, but don’t overdo it.
- Using stale ingredients: Fresh ingredients are key to great hummus. Use fresh garlic, red peppers, and lemon juice for optimal flavor.
- Not tasting and adjusting: Always taste your hummus before serving and adjust the seasonings according to your preference.
(Note: Based on anecdotal evidence from experienced cooks, these are common pitfalls to avoid.)
Storing Tips for the Recipe
Store leftover hummus in an airtight container in the refrigerator for up to 5 days. For optimal freshness, press a layer of olive oil on top of the hummus before covering. This helps prevent oxidation and keeps the hummus moist.
Conclusion
Looking for a tasty dip? This roasted garlic and red pepper hummus recipe is your answer! It’s quick, easy, healthy, and incredibly flavorful. Try this recipe today and share your experience in the comments below! Don’t forget to check out our other delicious recipes!
FAQs
Q: Can I make this hummus ahead of time?
A: Absolutely! The flavors meld beautifully when refrigerated for a few hours or even overnight.
Q: Can I freeze this hummus?
A: Yes, you can freeze hummus in an airtight container for up to 3 months. Thaw in the refrigerator overnight.
Q: What if my hummus is too thick?
A: Add a tablespoon or two of water or olive oil at a time until you achieve the desired consistency.
Q: Are there any variations of this recipe I can try?
A: Absolutely! Experiment with adding roasted eggplant, sun-dried tomatoes, or different spices to create your unique hummus blends. Get creative and have fun with it!
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🧄 Roasted Garlic and Red Pepper Hummus
Equipment
- Baking sheet
- Foil
- Food processor or blender
- Knife and cutting board
- spatula
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 head garlic
- 1 large red bell pepper
- 3 tablespoons tahini
- 2 tablespoons lemon juice about 1 lemon
- 2 tablespoons olive oil plus more for garnish
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika optional
- Salt to taste
- 2 –4 tablespoons water as needed for texture
- Optional garnish: chopped parsley sesame seeds, smoked paprika, olive oil drizzle
Instructions
Roast the garlic and pepper
- Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast for 30–35 minutes, until soft and golden. At the same time, roast the red bell pepper (whole or halved) on a baking sheet until skin is blistered and blackened—about 20–25 minutes. Remove skin, seeds, and stem from the pepper after cooling.
Prepare the hummus
- In a food processor, combine chickpeas, tahini, lemon juice, roasted red pepper, and 4–6 cloves of roasted garlic (start with 4, taste and adjust). Add cumin, smoked paprika (if using), salt, and 2 tablespoons olive oil.
Blend until smooth
- Blend, adding water 1 tablespoon at a time to reach desired consistency. Scrape down sides as needed.
Taste and adjust
- Add more garlic, lemon, salt, or spices as desired. Blend again until fully creamy.
Serve
- Spoon into a bowl and garnish with a drizzle of olive oil, parsley, paprika, or sesame seeds. Serve with pita, veggies, crackers, or use as a sandwich spread.
Notes
Use canned chickpeas for convenience or cook your own for a deeper flavor Peel chickpeas for an ultra-smooth texture (optional but effective!) Add a pinch of cayenne for heat or smoked paprika for a deeper smoky flavor
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