What’s a better way to live it up with a friend’s party than with a tasty roasted red pepper hummus appetizer to nosh on?

Roasted Red Pepper Hummus Dip

Roasted red peppers (the key to this delicious hummus), chickpeas, garlic, red chili, olive oil, tahini, and salt & pepper all blended in a food processor – easy peasy!

Ingredients include:

  • 7.5 oz can of chickpeas (1/2 of a 15 oz can)
  • 1 large red bell pepper
  • 1/2 red chili pepper
  • 1/2 garlic clove
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp extra virgin olive oil
  • 1 tbsp tahini
  • salt and pepper, to taste

This hummus is perfect for dipping vegetables, pita bread, olives, or pita chips!

Get the full recipe below:

Roasted Red Pepper Hummus Dip

Ingredients:

  • 7.5 oz can of chickpeas (1/2 of a 15 oz can)
  • 1 large red bell pepper
  • 1/2 red chili pepper
  • 1/2 garlic clove
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp extra virgin olive oil
  • 1 tbsp tahini
  • salt and pepper, to taste

Directions:

  1. Preheat oven to 400 degrees. Chop de-seeded bell peppers into rough pieces, then spread on a baking sheet. Drizzle about 1/2 tsp of olive oil over peppers, making sure to cover each piece (I use my hands). Roast in the oven for about 30 minutes or even slightly charred and soft.
  2. Chop red chili peppers finely. Remove seeds, depending on the spiciness you desire in the hummus (remove all seeds if you are sensitive to spice).
  3. Add roasted red bell peppers, garlic, chili pepper, lemon juice, olive oil, tahini and chickpeas in a food processor (for this recipe, I used a small processor, if you double, use a regular/large food processor). Blend until smooth, adding extra oil olive if needed for creaminess. Season with salt and pepper.
  4. Serve with your favorite vegetables, pita bread, or pita crackers!
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Roasted Red Pepper Hummus Dip