By Jenn
Jan 8, 2021

Roasted Red Pepper Hummus: A Tasty Twist

Roasted Red Pepper Hummus

Roasted red pepper hummus is a nice twist on the old classic chickpea hummus.  History supports that hummus originated from Ancient Egypt in the 13th Century and is a popular Middle Eastern cuisine dish.  

This recipe is sweet with a little bit of spice, smokey, garlicky and simply just wonderful.  It is super easy to make but can take a while if you roast your own red peppers.  Check out the Roasted Red Pepper post to make your own (which will be a lot tastier) or alternatively if you want to skip this part you can always buy roasted red peppers in a jar.

Why is Roasted Red Pepper Hummus Good for You?

Hummus is high in fibre, protein and full of healthy fat.  They aid digestion, control blood sugar levels, assist with weight loss and provide high levels of essential vitamins and minerals.

Eating hummus is also a great way to curb your appetite between meals, but make sure you stick to a serving size of 1 or 2 tablespoons per day.

Roasted Red Pepper Hummus

What You’ll Need

Red bell peppers

Capsicums are low in calories and a great source of vitamin A and C. The high amount of antioxidants and vitamin C help improve the immune and eye and skin health and have an anti inflammatory effect. They are also a good source of vitamin E, B6, dietary fibre, and folate.

Chickpeas

Rich in vitamins, minerals and fibre, they offer a variety of health benefits including weight management, improved digestion, and may reduce the risk of certain diseases. Also because they are high in protein, chickpeas make a great protein replacement for those on a vegetarian or vegan diet.

Tahini paste

Tahini is full of healthy fats, vitamins and minerals, is rich in antioxidants and also has anti-inflammatory properties. These compounds help protect liver and kidney function, may decrease the risk of certain diseases and strengthen the nervous system.

Olive oil

Olive oil is a great cooking choice as it is rich in monounsaturated fats and could potentially reduce the risk of cancer, strokes and heart disease. It also reduces inflammation that can assist in treatment of rheumatoid arthritis.

Cumin

Used in traditional medicine, cumin is a rich source of iron, promotes digestion and may promote weight loss, fat reduction and inflammation.

Lemon juice

Lemons are high in vitamin C which assists with immune system health and also reduces the risk of heart disease and stroke. Lemons may also help to control weight, protect against anemia, cancer and prevent kidney stones.

Garlic

Garlic has been used since the Greeks to treat a variety of medical conditions which can help combat sickness, including the common cold. It can also reduce blood pressure, lower cholesterol and lower the risk of heart disease.

Smoked paprika

Rich in vitamins and minerals and also full of antioxidants which may assist in healthy vision, improve cholesterol and blood sugar levels.

How to Make Roasted Red Pepper Hummus

Firstly chop the garlic and squeeze the lemon juice.  Put the garlic into a bowl and pour the lemon juice on top and leave for about 5 minutes.  This brings out the mellow flavour and aroma of the garlic with the acidness.  

Next add the tahini paste, spices, garlic, lemon juice and salt to the food processor and blitz for 30 seconds.

Then add the chickpeas and the roasted red peppers to the food processor and give it a spin.  Add the olive oil bit by bit until you reach the desired consistency.  If it is still a bit thick and you do not want to add any more oil then add a drop of water.

Place hummus in a bowl and chill in the fridge before serving.

How to Store and Make Ahead

Place the hummus into an airtight container or jar, keep in the fridge and eat within a week.

If you try this roasted red pepper hummus recipe or have a comment then feel free to leave a rating and let me know.  I love to hear what you think, or any changes you make, thanks!

 
Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Roasted red pepper hummus is a nice twist on the old classic chickpea hummus and is a popular Middle Eastern dish.
This recipe is sweet with a little bit of spice, smokey, garlicky and simply just wonderful.  It is super easy to make but can take a while if you roast your own red peppers.  Check out the Roasted Red Pepper post to make your own (which will be a lot tastier) or alternatively if you want to skip this part you can always buy roasted red peppers in a jar.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Dip
Cuisine Middle Eastern

Equipment

  • Food processor or hand held blender

Instructions
 

  • Firstly chop the garlic and squeeze the lemon juice.  Put the garlic into a bowl and pour the lemon juice on top and leave for about 5 minutes
  • Next add the tahini paste, spices, garlic, lemon juice and salt to the food processor and blitz for 30 seconds.
  • Add the chickpeas and the roasted red peppers to the food processor and give it a spin.  Add the olive oil bit by bit until you reach the desired consistency. Add a drop of water if you do not want to add any more oil.
  • Place hummus in a bowl and chill in the fridge before serving.
Keyword Quick and easy, Roasted, Vegan
Tried this recipe?Let us know how it was!

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Sources

National Library of Medicine, 2016, Pubmed “Effects of dietary polyphenols on metabolic syndrome features in humans: a systematic review”https://pubmed.ncbi.nlm.nih.gov/27079631/

National Library of Medicine, 2016, Pubmed, “Citrus Flavonoids as Regulators of Lipoprotein Metabolism and Atherosclerosis”, https://pubmed.ncbi.nlm.nih.gov/27146015/

National Library of Medicine, 2018, Pubmed, “Intervention with citrus flavonoids reverses obesity and improves metabolic syndrome and atherosclerosis in obese Ldlr-/- mice”, https://pubmed.ncbi.nlm.nih.gov/30008441/

National Library of Medicine, 2013, Pubmed, “Citrus flavonoids and lipid metabolism”, https://pubmed.ncbi.nlm.nih.gov/23254473/

National Library of Medicine, 2008, Pubmed, “Update on uses and properties of citrus flavonoids: new findings in anticancer, cardiovascular, and anti-inflammatory activity”, https://pubmed.ncbi.nlm.nih.gov/18593176/

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