Roasted Red Pepper Hummus

A plate of vegetables sitting on top of a wooden table

A smooth, creamy roasted red pepper hummus made with tahini, garlic, and za’atar seasoning. This flavorful dip is easy to prepare in minutes and perfect for snacks, spreads, or entertaining.

Course Appetizer, Snack

Cuisine Mediterranean, Middle Eastern

Diet Gluten Free, Vegan, Vegetarian

Keyword chickpea dip, easy hummus recipe, healthy dip, homemade hummus, roasted red pepper hummus, tahini hummus, zaatar hummus

Prep Time 10

Total Time 10

Servings

Calories 149kcal

Author angela@mealstreetkitchen

Equipment

High-powered blender or food processor
Measuring cups and spoons
Spatula
Airtight container

Ingredients

1 15-ounce can garbanzo beans, drained and rinsed
2 tablespoons tahini sesame seed paste
2 tablespoons minced roasted red peppers
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic about 3–4 cloves
1 teaspoon za’atar seasoning
¼ teaspoon kosher salt
¼ cup + 2 tablespoons water
2 teaspoons extra virgin olive oil for topping

Instructions

Add the garbanzo beans, tahini, roasted red peppers, lemon juice, olive oil, garlic, za’atar seasoning, salt, and water to a high-powered blender or food processor.
Blend until smooth and creamy, stopping occasionally to scrape down the sides as needed.
Transfer the hummus to an airtight container.
Drizzle with the reserved 2 teaspoons of olive oil to prevent a dry film from forming.
Cover and refrigerate for at least 2 hours for best flavor.
Stir well before serving and enjoy.

Notes

For extra smooth hummus, peel the skins off the chickpeas before blending.
Adjust water as needed to reach your desired consistency.
Taste and adjust salt or lemon juice before serving.
Can be served immediately, but flavor improves after chilling.

Nutrition