Roasted red pepper hummus recipe with step by step photos. I wanted to try this red pepper hummus recipe since long time. I have made regular chickpea hummus many times to serve with crackers or veg fingers (my favorite). I usually do not use tahini for my hummus, I just add a generous dose of toasted white sesame seeds.

I have seen this roasted red pepper hummus recipe in many websites and magazines. The pale orange color of the red pepper hummus was so lovely and I badly wanted to prepare it. I was sure it would taste good as we love the flavor of roasted red pepper in this soup and pasta.We just loved the way the roasted bell pepper hummus turned out, the color was so pleasing with a silky smooth texture and smoky flavor from the roasted bell pepper.

While blending hummus generally olive oil is added to bring it to the required consistency, if you do not want to add lots of oil, you can reserve the stock used for cooking chickpeas or even plain warm water while blending and add few spoons of olive oil to the roasted red pepper hummus while serving.

To make roasted red pepper hummus recipe, I roasted the red pepper in direct flame, so the flavor was so smoky and too good, you can even roast the bell pepper in oven if you wish. I have peeled the chickpeas after cooking, that is surely a daunting task but the taste and texture of the finished hummus was superb, if you have the time and patience do peel the skin of the chickpeas.

Serve roasted red pepper hummus with thinly sliced veggies(carrot,cucumber, bell peppers etc), this is my favorite way to serve hummus. Otherwise you can serve with pita bread, crackers or use hummus as spread for sandwich or wraps.

Here is how to make easy and tasty roasted red pepper hummus recipe, do try this when you have red pepper handy!

Roasted red pepper hummus recipe with step by step photos:

1. Soak 1 cup chickpeas in water for 6-8 hours.

2. Drain and pressure cook the chickpeas with 3 cups of water up to 3-4 whistles. Drain the cooked chickpeas and reserve the stock. You can use this stock for blending roasted red pepper hummus. Rub and peel of the skin of chickpeas if desired.

3. While the chickpeas are cooking, you can roast the red pepper. Apply olive oil all over the red pepper and roast over direct flame using a tong. Roast till chars appear on all the sides.

4. Cool for few minutes and peel of the skin of roasted red pepper as far as possible. Chop roughly.

5. Dry roast sesame seeds until nice aroma wafts out. Let cool.

6. Take the roughly chopped red pepper, cooked chickpeas, toasted sesame seeds and peeled garlic pods in a blender jar. Add some reserved chickpeas stock and blend for few minutes.

7. Add required salt and 1/4 cup olive oil and blend thoroughly. Check the consistency, add more olive oil and blend again if needed. Serve roasted bell pepper hummus topped with more olive oil. Serve with crackers or veggies or pita bread.

Roasted red pepper hummus recipe card below:

Roasted red pepper hummus recipe Harini Roasted red pepper hummus, easy,tasty dip made with roasted red peppers and chickpeas! 5 from 3 votes Print Recipe Pin Recipe Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Course side Cuisine Middle Eastern Servings 1 1/2 cups Calories 367 kcal Ingredients 1x 2x 3x 1 cup chickpeas

1 medium red bell pepper

2 tablespoons white sesame seeds

3-4 garlic pods peeled

2 teaspoons lemon juice

Salt

1/4 cup + 2 tablespoons olive oil. Instructions Soak 1 cup chickpeas in water for 6-8 hours.

Drain and pressure cook the chickpeas with 3 cups of water up to 3-4 whistles. Drain the cooked chickpeas and reserve the stock. You can use this stock for blending roasted red pepper hummus. Rub and peel of the skin of chickpeas if desired.

While the chickpeas are cooking, you can roast the red pepper. Apply olive oil all over the red pepper and roast over direct flame using a tong. Roast till chars appear on all the sides.

Cool for few minutes and peel of the skin of roasted red pepper as far as possible. Chop roughly.

Dry roast sesame seeds until nice aroma wafts out. Let cool

Take the roughly chopped red pepper, cooked chickpeas, toasted sesame seeds and peeled garlic pods in a blender jar. Add some reserved chick pe stock and blend for few minutes.

Add required salt and 1/4 cup olive oil and blend thoroughly. Check the consistency, add more olive oil and blend again if needed. Serve roasted bell pepper hummus topped with more olive oil. Serve with crackers or veggies or pita bread. Notes 1. You can add ready made thahini instead of sesame seeds.

2. You can add chili flakes if you wish while blending.

3. instead of adding water or chickpea stock, you can use olive oil alone for blending the hummus too. Nutrition Calories: 367 kcal Tried this recipe? Mention cookclickndevou or tag cookclickndevour