Ultra Creamy Roasted Red Pepper Hummus

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

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This is one of the creamiest hummus recipes that has ever come out of my processor! It has a light sweetness with a lovely roasted flavour thanks to the roasted red peppers.

Yield
2 cups
Prep Time
10 Minutes
Cook time
0 Minutes
Total Time
10 Minutes

Ingredients:

  • 1 garlic clove
  • One 14-ounce/400ml can chickpeas (about 1 1/2 cups cooked)
  • 3/4 cup roasted red peppers
  • 1/4 cup tahini
  • 5 tablespoons freshly squeezed lemon juice, or to taste
  • 2 tablespoons reserved chickpea brine (or water)
  • 1 teaspoon fine sea salt, or to taste
  • 1/8 to 1/4 teaspoon cayenne pepper, to taste
  • Extra virgin olive oil, for drizzling
  • Smoked paprika, for garnish

Directions:

  1. Open the can of chickpeas and spoon off 2 tablespoons of the brine (liquid). Reserve this for the recipe. Now, drain the rest of the can and rinse the chickpeas well.
  2. Add the garlic clove into a food processor and process until finely chopped.
  3. Add the drained chickpeas, roasted red peppers, tahini, lemon juice, and reserved chickpea brine into the food processor. Process until the hummus is silky smooth. Scrape down as necessary.
  4. Now add in salt and cayenne, to taste, and process again until combined.
  5. Scoop into a bowl and drizzle with olive oil and garnish with paprika. This hummus will last about 4-5 days in the fridge in a sealed container.

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