Name: Roasted Red Pepper Hummus with Veggie Sticks Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 can (15 ounces) chickpeas, drained and rinsed; 1 large roasted red bell pepper (or ½ cup jarred roasted red peppers, drained); 2 tablespoons tahini; 2 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); 1 garlic clove, minced; ½ teaspoon ground cumin; Salt, to taste; 2–3 tablespoons cold water (for blending); For serving: carrot sticks, celery sticks, cucumber slices, bell pepper strips, cherry tomatoes; Optional garnish: olive oil drizzle, paprika, or fresh parsley

Description

This Roasted Red Pepper Hummus with Veggie Sticks is a smooth, flavorful, and nutritious dip that’s perfect for parties, picnics, or a wholesome afternoon snack. The combination of smoky roasted red peppers, creamy chickpeas, and zesty lemon creates a vibrant spread that’s both healthy and delicious. Pair it with crisp veggie sticks for a colorful, guilt-free snack everyone will enjoy.

Ingredients

Scale

1 can (15 ounces) chickpeas, drained and rinsed
1 large roasted red bell pepper (or ½ cup jarred roasted red peppers, drained)
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
1 garlic clove, minced
½ teaspoon ground cumin
Salt, to taste
2–3 tablespoons cold water (for blending)
For serving: carrot sticks, celery sticks, cucumber slices, bell pepper strips, cherry tomatoes
Optional garnish: olive oil drizzle, paprika, or fresh parsley

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Instructions

Drain and rinse the chickpeas well. For extra smooth hummus, gently rub them with a clean towel to remove the skins.
If roasting your own red pepper, preheat the oven to 450°F (230°C). Roast for 20–25 minutes until the skin is blistered. Place in a covered bowl to steam for 10 minutes, then peel and remove seeds.
In a food processor, combine chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth, scraping down the sides as needed.
Add cold water gradually, one tablespoon at a time, until the hummus reaches a creamy consistency.
Taste and adjust seasoning—add more lemon juice for brightness or salt for depth.
Transfer to a serving bowl. Drizzle with olive oil and sprinkle with paprika or parsley.
Arrange fresh veggie sticks around the bowl and serve immediately.

Notes

To make the hummus extra creamy, add an ice cube while blending.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
You can use jarred roasted red peppers for convenience—just drain well.
For a smoky flavor, add a pinch of smoked paprika or roasted garlic.
This hummus also makes a great spread for sandwiches, wraps, or grain bowls.

Prep Time: 10 minutes
Cook Time: 20 minutes (if roasting peppers)