Spicy Roasted Red Pepper Hummus
This Spicy Roasted Red Pepper Hummus is so creamy and smooth! It’s given a nice spicy kick thanks to Harissa, and tastes amazing as a dip or as a spread on anything!
Okay, I’m getting right into this. This Roasted Red Pepper Hummus is unbelievably good. I mean eat this ALONE with crackers for dinner good. Spread this on everything good. It’s surprisingly easy to make and words as a dip and a spread for just about everything you can get your hands on. Put this one on your list.
I love recipes like this because they fall under “things to make to clean out your fridge.” It seems like a super fancy hummus but I literally had homemade Tahini I needed to finish, cherry tomatoes, chickpeas in the fridge and lots of bell peppers. First I was just going to roast it all together then bam! Duh, make hummus!
A few perfect things about this:
- The peppers are unbelievably easy to roast
- You can roast the tomatoes at the same time
- It has a divine spicy kick thanks to harissa
- It’s vegan and gluten free
- It’s unbelievably creamy
P.S. nothing is strict – want to use yellow peppers in the mix? Go ahead. I had a few yellow peppers too so added them in the mix. It’s your world, friends. The hummus just lives in it.
Here are some tips for this roasted red pepper hummus:
1. Don’t skip the tahini! It boosts the creaminess and deep hummus flavour of the whole dish. It’s amazing store bought, and even better homemade.
2. Feel free to increase of decrease the salt, oil or lime in the recipe. It can all be done to your taste buds.
3. Add the Harissa tablespoon at a time. I got a nice kick out of it, but it might be very spicy for you.
4. Most of all, enjoy!
Roasted Red Pepper Hummus
This Spicy Roasted Red Pepper Hummus is so creamy and smooth! It’s given a nice spicy kick thanks to Harissa, and tastes amazing as a dip or as a spread on anything!
Ingredients
- 2-3 red bell peppers
- 1 cup cherry tomatoes
- 1 ½ cups cooked chickpeas
- ¼ cup water
- ¼ cup olive oil
- ¾ teaspoon sea salt
- ½ teaspoon ground black pepper
- Juice of two limes
- 2 tablespoons ground harissa
- ¼ cup tahini
- 4 cloves roasted garlic
- Additional chickpeas, for topping
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or greased parchment paper.
- Slice the tops of the bell peppers and then in half, placing cut sides down . Also place the whole unsliced cherry tomatoes on the baking sheet. Drizzle generously with oil and rub in.
- Bake for 40 minutes until the peppers are soft and the tomatoes are shrivelled and cooked through.
- Remove from oven and allow to cook. In a food processor or a blender, add all the ingredients except the tomatoes and the extra chickpeas on top. Blend until completely smooth.
- Pour/scoop into a serving bowl. Drizzle with more olive oil and top with tomatoes and extra chickpeas. Serve with pita chips and enjoy!
Notes
Notes
You can store this in an airtight Tupperware container in the fridge for a few days.
Calories: 238kcal, Carbohydrates: 21g, Protein: 6g, Fat: 16g, Saturated Fat: 2g, Sodium: 370mg, Potassium: 352mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1420IU, Vitamin C: 65mg, Calcium: 51mg, Iron: 2mg
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o my…this looks out of this world! I can just eat this as the lunch…pass the spoon over, pleeeeeeeeeeeeeeeeease????
hahaha thanks Angie!!! It’s SO good!!!
LOVE hummus and this is such a great spin on it! Can’t wait to make my own and give this a try! Thanks for creating this recipe!
I’m kind of addicted to hummus so this is right up my street! love hummus…and so do my kids…and this one, with the earthy roasted red peppers is PERFECT for autumn.
OK, call me crazy but I have to ask. I’m a recipe follower. The limes; just the juice from them? Thanks!
Hi Marilyn,
Oops haha, just the juice!
That’s what I thought but just wanted to make sure. Thanks so much for all these great recipes!!
Hi, this looks yummy! If I was using cooked dried chickpeas instead, how much should I use?
Hi Hazel,
Thank you! I would say cook about 1 cup cooked chickpeas the way you usually do, then when they are fully cooked, measure out 1 ½ cups and proceed with the recipe. I hope that helps and that you enjoy!
What do you think of the idea of substituting Smoked Paprika for the Harissa?
Hi Nanette! We haven’t tried Smoked Paprika as a substitute so we couldn’t give you a definite opinion but based on the flavour profile of the spices this does sound like it should be fine! I wish you all the best and I hope it works well!