Roasted Red Pepper Hummus with Chipotle

This roasted red pepper hummus with chipotle is hummus with a serious kick & sweet balance from the roasted red pepper. Swoon (and spoon)-worthy.

I love my standard hummus, really (my stand-by family-loved home recipe is below) but the roasted red pepper hummus with chipotle is truly what I’m after when I’m looking for hummus: loads of flavor, past the lemon and garlic we’re usually accustomed to.

This hummus parties well in wraps, with crudités, even thinned out as a salad dressing, added to soups to thicken, mixed with lentil pasta and artichoke hearts (my favorite), and so much more. In fact, add some to smashed chickpeas and rice and you can even make veggie burgers. It really does all that!

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But first, here are some fun facts you may want to know:

Benefits of Chickpeas

• High in fiber (10.6 grams per cup) and protein (11.9 grams per cup!)
• Low glycemic load (sustained energy over hours)
• Good source of fiber, B6 and folate
• Click here for my favorite way to buy chickpeas!
• Click here for a tutorial on how to cook them from scratch.

This recipe is:

• Creamy
• Versatile
• Filling
• Flavorful
• Mildly spiced and balanced well with sweet
• Simply delicious!

Basic Hummus Recipe

Before we get ahead of ourselves, we should really master a standard hummus recipe, right? This one is seriously delicious, is in my fridge most days (unless we ate it all up) and is my first choice for creamy savory fillings. Here we go:

• 3 cups chickpeas (or 2 cans, rinsed and drained)
• 1/2 cup tahini
• 1/2 lemon, juiced
• 1 tsp salt
• 1/2 tsp cumin powder
• 2 garlic cloves, minced
• 1/2 cup hot water

First, combine all ingredients in a food processor and process a few minutes until super smooth. You may have to scrape the sides a few times.

Lastly, taste for seasoning.

This keeps well in the fridge for about 4-5 days. I prefer to use glass containers like these due to the fat content.

Roasted Red Pepper Hummus With Chipotle

• 3 cups chickpeas (or 2 cans, rinsed and drained)
• 1/2 cup tahini
• 1 tsp salt
• 2 garlic cloves, minced
• 1/2 cup hot water
• 2 large red peppers (or 3 long ones)
• 1 chipotle in adobo sauce
• chili flakes

First, roast the red peppers. Wash them well, pierce them with a knife (they tend to explode in the oven when you don’t do this) and place them on a cast iron pan, or a cookie sheet lined with parchment paper, and roast at 375 degrees for about 30 minutes, turning them often with tongs so they brown evenly on all sides.

Next, place them in a bowl and cover with a plate to steam 10 minutes.

Gently peel off the skin, and take the seeds out.

Add these roasted peppers to the rest of the ingredients in a food processor.

Lastly, add these roasted peppers to the rest of the ingredients. Process in a food processor a few minutes until super smooth. You may have to scrape the sides a few times. Taste for seasoning. Serve with chili flakes on the top.

This keeps well in the fridge for about 4-5 days. I prefer to use glass containers like these due to the fat content.

These hummus recipes pair well with:

Crudites, added to your favorite sandwich, in collard wraps, added as a dollop to soup, thinned out to make a creamy pasta (yum!), and more!

If you try this recipe, let us know! Feel free to leave a comment below, rate it, and tag your photo on Instagram so we see it ~ #LittleBitesOfJoy. We love sharing fan favorites! Thanks, friends!

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