This Roasted Red Pepper Hummus is a gutsy dip, loaded with flavor and color. It builds on the classic chickpea bean dip with layer upon layer of Mediterranean ingredients.

I usually don’t like to mess with my hummus

I think it’s one of the most perfect foods on earth just as is. But sometimes I get the urge to embellish. This hummus takes its cue from Middle Eastern muhamarra —it’s a spread, or dip, made from roasted red peppers, ground walnuts and spices, and it’s a brilliant, almost fluorescent orange. In other words, we’re taking basic hummus up a whole bunch of notches.

what you’ll need for roasted red pepper hummus:

chickpeas
roasted red peppers
tahini
hot red peppers
garlic
lemon
salt and pepper

how to present hummus

Don’t just plop it in a bowl and serve it naked. Spread it out a bit, and make a swirling pattern with the back of a spoon or spatula so the olive oil will have wonderful crevices to pool in. A shallow bowl or platter is perfect.

garnish matters!

I went a little crazy with toasted pine nuts, whole chickpeas, parsley, and marinated olives. Pine nuts are freakishly expensive these days, but their flavor, especially when you toast them, is incredible. And fresh parsley makes a nice color contrast with the orange hummus.

serving suggestions

The chunky garnish, the robust flavors, and hot pepper make this a good choice for feeding hungry sports fans It looks decadent but it’s insanely healthy. Serve with lots of pita, toasted or plain. If you’re going gluten free, use little endive leaves as scoops, jicama sticks, or sugar snap peas…carrots are over used.

Craving more hummus?

Roasted Red Pepper Hummus

5 from 4 votes

This Roasted Red Pepper Hummus is gutsy dish, loaded with flavor and color. It also packs a wallop in the form of a couple of red jalapenos.

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Prep Time:15

Cook Time:0

Total Time:15

Servings: 8 servings

Ingredients

2 cloves garlic, peeled
2 red jalapenos, rough chopped, seeds and all
2 15 oz cans chickpeas, drained and rinsed (reserve a handful for garnish)
1/4 cup cold water
1/2 cup roasted red peppers
1/2 cup tahini, sesame seed paste.
juice of 1 lemon
salt and fresh cracked pepper to taste

garnish

reserved chickpeas
1/3 cup toasted pine nuts
1/3 cup marinated Greek olives
olive oil
parsley

Instructions

Start with an empty food processor, and while the blade is going, drop in the garlic cloves, let them go until they are finely minced. Then drop in the jalapenos. Same thing.
Add the 2 cans of chickpeas and pulse and process for about a minute. It will be thick, scrape down the sides of the bowl. Add the cold water, and continue processing for another minute..
Add the roasted red peppers and continue to process, scraping down as you go.
Add the tahini, lemon, salt and pepper and let the machine do its thing for a couple of minutes until the hummus is completely smooth and creamy.
Taste it and add more lemon, salt, or pepper if necessary.
Hummus does best if it is allowed to sit in the refrigerator for a while before eating. You can make it a day ahead, if you want to.
Spread in a shallow bowl or plate, and top with the pine nuts, chickpeas, parsley and olives. Drizzle with good olive oil.

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Course: Appetizer

Cuisine: Middle Eastern

Author: Sue Moran

Keyword: chick peas, healthy, hummus, Middle Eastern, red peppers

Nutrition

Calories: 230 kcal · Carbohydrates: 21 g · Protein: 9 g · Fat: 13 g · Saturated Fat: 2 g · Sodium: 130 mg · Potassium: 305 mg · Fiber: 6 g · Sugar: 3 g · Vitamin A: 107 IU · Vitamin C: 11 mg · Calcium: 57 mg · Iron: 3 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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Questions and Reviews

Morgan says:

This hummus is absolutely gorgeous! Love the color and the all the toppings. This is going straight to “must make asap” list. Thanks for sharing 🙂

Bryan says:

This hummus sure looks good!

shannon weber says:

the sound which came from my mouth when i saw the picture of this hummus was embarrassing. If you went crazy on the garnish, it’s certainly not in a negative way. How lovely! This actually will be my Super Bowl dip. I don’t care if everyone else wants nachos; they can have them. I can’t pin this fast enough.

Mary Younkin says:

What if I have a thing for carrots? What if I just LOVE those orange sticks on my plate? What if my day will be incomplete without a carrot crunch alongside this awesome hummus? Oh wait, that’s my 7 year old. I’ll take the pita or endive leaves please. Have a great weekend!

Heather Schmitt-Gonzalez says:

Stunning! You couldn’t be more right – this DOES have Super Bowl written all over it. Mmm Hmm…making it. And until then, I’d be content staring at the beautiful photos of it all day long…

From Beyond My Kitchen Window says:

This looks soooo good. Roasted red peppers are so flavorful and add a subtle color to the hummus. Pine nuts are outrageous, $8.99 for a small bag.

Sulpicia (III) says:

This looks delicious. I usually find hummus too bland and prefer babaganoosh, but the addition of roasted red pepper makes this very appealing.

the gardener's cottage says:

you’re right…this will be perfect for the superbowl!

Tricia @ saving room for dessert says:

I think it’s absolutely beautiful! I love hummus, all kinds. I often indulge in olive filled hummus so this sounds perfect for me. Have a lovely weekend and enjoy your trip to the farmers market – lucky girl.

Averie @ Averie Cooks says:

I love that this is a gutsy hummus. I agree it is a perfect food that doesn’t need doctoring up; but variety is the spice of life & love this version!

5 from 4 votes (2 ratings without comment)