This roasted red pepper hummus is a creamy, smoky, and vibrant dip made with air-fried red peppers. Perfect with pita chips, fresh vegetables, or as a spread for sandwiches.
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves: 4-6 people
Ingredients:
- 2 red bell peppers
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup tahini
- 2 tbsp olive oil (plus more for drizzling)
- 2 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp smoked paprika (plus more for garnish)
- Salt to taste
- Fresh parsley for garnish
Optional Sides:
- Pita chips
- Carrot sticks
- Celery sticks
Instructions:
- Roast the Red Peppers:
- Cut the red bell peppers in half, remove the seeds and stem.
- Place the peppers in the air fryer basket, skin side up, and cook at 375°F (190°C) for 10 minutes, until the skin is charred.
- Peel the Peppers:
- Let the peppers cool slightly, then peel off the charred skin.
- Prepare the Hummus:
- In a food processor, combine the roasted red peppers, chickpeas, tahini, olive oil, lemon juice, garlic, smoked paprika, and salt. Blend until smooth. Add a tablespoon of water if the consistency is too thick.
- Serve:
- Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika. Garnish with fresh parsley.
- Accompaniments:
- Serve with pita chips, carrot sticks, celery sticks, or your favorite dippers.
Nutritional Information (Per Serving):
- Calories: 120
- Protein: 4g
- Carbohydrates: 12g
- Fat: 6g
- Fiber: 3g
- Sugar: 2g
Notes:
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
- Add a pinch of cayenne pepper for extra heat.
- Use jarred roasted red peppers as a shortcut.
Enjoy this smoky and creamy air fryer roasted red pepper hummus—a perfect dip for any occasion! 🫛✨