Creamy and smooth, this roasted paprika hummus has a sweet, smoky and spicy touch. Whisk quickly with simple ingredients!
When it comes to hummus where it's homemade! Even if you have a party classic homemade hummusor something similarly creative black bean hummusYou will be amazed how much flavor it has.
Not only is red pepper hummus lovely with that bright orange color, it's delicious too! It has a slightly sweet and spicy taste from roasted paprika, a smoky taste from smoked paprika, and spices from red pepper.
The reasons for this recipe
- vegan, gluten-free and full of healthy fats and proteins
- Our 3-step method offers perfectly smooth hummus without peeling your chickpeas
- Beautiful and great for sprinkles for starters
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Check out the video below to see exactly how I prepare this hummus. As simple as that! You can find more in my recipe videos. Youtube channel.
Content notes
- Chick-pea- You can use your own homemade chickpeas (I use these Ready Pot Chickpea Recipe) or just canned chickpeas. Be sure to separate the liquid from the can or without boiling as we used in this recipe!
- roasted red pepper Again, you can fry your own red pepper (here is a good looking recipe) or just buy roasted chili peppers. If you are using roasted, discard the oil in it.
- Tahini this is sesame paste; You should be able to find it next to peanut butter or in the international grocery section of your grocery store.
Step by step instructions
For this recipe, we'll mix it three times to obtain the great, smooth texture.
1.Mix liquids + spices- First, attach a 7-cup food processor with a steel S-blade. Add two tablespoons of chickpea liquid to the processor along with the tahini, olive oil, lemon juice, garlic, salt, cumin, ground coriander, smoked paprika, and paprika. Mix on low heat for 1 minute, scraping off the edges as needed.
2. Add the roasted peppers. When it's smooth and mixed well, add the roasted peppers. Stir for 1 minute until all of the peppers crumble.
3. Add the chickpeas last. Finally add the chickpeas. Mix on high for 2-3 minutes, sit and scrape the sides as necessary. Rate the thickness of the hummus – if you'd like it to be thinner, pour some chickpea liquid through the channel of the processor while mixing on a low temperature.
FAQ
This recipe is similar to the classic hummus with a slightly sweet / hot taste of paprika and a slightly smoky / spicy taste of smoked paprika and paprika.
With healthy ingredients and healthy oils, I consider hummus a healthy snack. However, you should keep an eye on serving sizes at 150 calories per 1/4 cup.
I cognize some people have successfully used blenders to make hummus, but I haven't tried it. I suspect you need a strong brand like Vitamix and you need to manipulate to make sure all the ingredients are mixed properly.
I have this food processor for years and i love it! These are kind of "bells and whistles" that do what it's supposed to do.
How to serve
- with vegetables (carrot sticks, celery sticks, bell pepper slices, cucumber slices, cauliflower, broccoli, peas and more)
- Pita or french fries
- as a condiment on sandwiches, wraps or pita
- as a salad dressing in macro bowls
- as part of a cheese platter or delicatessen board (see below!)
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Here are some tips on how to keep this recipe secure:
- a refrigerator– Store in an airtight food prep container in the refrigerator for up to 1 week.
- Freeze– Store in an airtight food preparation container for up to 3 months, store in ice cubes or freezer bags (roll flat for simple storage).
- unravel– overnight in the refrigerator.
Check out my favorite Food preparation containers!
More hummus recipes
☆ Did you make this recipe? I would love to hear how it turned out! Leave me a rating and star rating in the comments below. Your comments are very helpful!
Hummus with roasted hot peppers
Calorie: 148kcal
Portion: 8th
Creamy and smooth, this roasted paprika hummus has a sweet, smoky and spicy touch. Whisk quickly with simple ingredients!
Mix liquids + spices- First, attach a 7-cup food processor with a steel S-blade. Add two tablespoons of chickpea liquid to the processor along with the tahini, olive oil, lemon juice, garlic, salt, cumin, ground coriander, smoked paprika, and paprika. Mix on low heat for 1 minute, scraping off the edges as needed.
Add fried peppers When it's smooth and mixed well, add the roasted peppers. Stir for 1 minute until all of the peppers crumble.
Add chickpeas last Finally add the chickpeas. Mix on high for 2-3 minutes, sit and scrape the sides as necessary. Rate the thickness of the hummus – if you'd like it to be thinner, pour some chickpea liquid through the channel of the processor while you mix on low.
2- If you don't like spicy hummus, reduce or neglect it
camp
- a refrigerator– Store in an airtight food prep container in the refrigerator for up to 1 week.
- Freeze– Store in an airtight food preparation container for up to 3 months, store in ice cubes or freezer bags (roll flat for simple storage).
- unravel– overnight in the refrigerator.
Offer: 0.25Cup | Calorie: 148kcal | Carbohydrates: 17thG | Protein: 5G | Fat: 7thG | Saturated fatty acids: 0G | Cholesterol: 0mg | Sodium: 638mg | Potassium: 223mg | Fiber: 4thG | Sweets: 2 ..G | Vitamin A: 200IU | C vitamin: 18.2mg | Calcium: 47mg | Iron: 2.1mg
