Roasted Red Pepper And Rosemary Hummus Recipe

Name: Roasted Red Pepper And Rosemary Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans chickpeas, rinsed; 1 large red pepper; 1 garlic clove, finely diced; 1 cup Italian parsley (large flat leaves); 2 medium green onions, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 6 tablespoons tahini; 3 whole lemons, juiced; 1/2 - 1 teaspoon salt; 1/2 - 1 teaspoon black pepper; 1 tablespoon tamari or 1 tablespoon soy sauce, to taste; 2 teaspoons cumin, to taste; 1/2 cup olive oil; 1 dash cayenne pepper, to taste; Garnish; Hungarian paprika

Servings: persons

2 (15 ounce) cans chickpeas, rinsed
1 large red pepper
1 garlic clove, finely diced
1 cup Italian parsley (large flat leaves)
2 medium green onions, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons tahini
3 whole lemons, juiced
1/2 - 1 teaspoon salt
1/2 - 1 teaspoon black pepper
1 tablespoon tamari or 1 tablespoon soy sauce, to taste
2 teaspoons cumin, to taste
1/2 cup olive oil
1 dash cayenne pepper, to taste
Garnish
Hungarian paprika

1
Rinse chick peas and place in saucepan with water to cover.
2
Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
3
Drain in strainer and set aside.
4
Slice red pepper in half and take out seeds.
5
Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
6
Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
7
Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
8
Season with cayenne pepper to desired spiciness.
9
Transfer to lidded container and store in refrigerator for 12-24 hours to age.
10
To serve, spread to 1/2 inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
11
Serve with sliced, toasted pita, sliced baguette, or vegetables.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (15 ounce) cans chickpeas, rinsed, 1 large red pepper, 1 garlic clove, finely diced, 1 cup Italian parsley (large flat leaves), and more.

Yes, Roasted Red Pepper And Rosemary Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper And Rosemary Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions