In this second installment of our hummus bi tahini based recipe, smoky roasted red pepper hummus, we are delivering up a delicious, smoky, and creamy recipe that is sure to please. The flavors of smoked paprika, roasted red peppers, traditional chickpeas, and tahini really marry together to create a unique blend that will get you going creatively in the kitchen–pita chips, cut vegetables, sandwiches, sauces, the possibilities are limited to your imagination.
I always think of hummus as an incredibly social food. It’s often a go-to for me when I want to put together a finger food or an appetizer selection for friends who are stopping by for a casual visit. It’s simple, you can make many varieties, and it comes together in moments. It’s also inherently vegan, you really have to try to make it not, so I’ve found that most of my guests can eat it. It also comes together in a jiff, so even last minute drop-ins can be dazzled by this delicious dip.
Now, that being said, I also scarf it down solo plenty of times. Whether I need a snack for myself, sometimes too much, which is why I love homemade hummus–I know what’s in it–or if I need a lunch on the go (or a snack on the go). Hummus fills that bill perfectly. I can also talk to people about what flavor hummus I’m eating, or they prefer. Since the options seem endless, it can be a conversation starter when you’re looking for a conversation starter–man I sound fun don’t I?
Beyond that, and something I am only just beginning to do myself, is its application as a sauce. Did you know you can make hummus, with all of it’s delicious flavors and simply pop it into a recipe as a sauce? Hold onto your pants, because we’re about to start exploring here.
- Pita Chips: Pictured, I served this with our baked pita chips. It was chip night in my house and this dip was where it was at. I served it alongside the our Lemon and Kalamata White Bean Artichoke Hummus and it made for a great platter that gave people the option of flavors to pick and choose from–it was a hit!
- Mediterranean Platter: Serve this alongside, additional hummus’, olives, cut vegetables, feta, and pita (or pita chips)
- Sandwich: Hummus sandwich with sprouts, cucumber, tomato, and optionally feta if you aren’t going for a vegan option, with multigrain bread or stuffed in a pita–delish!
Get creative and let us know in the comments how you prepared it!
What is smoked paprika?
If you’re an avid reader of the blog you know we like simple answers. This one is no different. The answer can be as simple as, smoked paprika is paprika that has been smoked. La de dah. But answers are always a bit more complex than they appear to be upon further digging.
When I turned to the very informative Smoked Paprika Vs. Paprika at PepperScale Showdown I learned that sweet paprika smoked over oak is what we’re typically buying in the grocery store, and that most specialty blends–say hot smoked paprika you’re going to have to seek out online or at a specialty store. For more information I encourage you to click on the link above and have a quick read (it’s short!).
What can I substitute for smoked paprika?
That’s a question that I thought might come up. There are a few options depending on your desired results for this recipe.
- For the most similar taste, I would go with the same amount of Chipotle powder, the article referenced above even recommended it as well!
- Don’t have that on hand? Try out 1/2 teaspoon tomato paste with 1/8 teaspoon liquid smoke.
- Not looking for a smoky taste at all? Go with tomato paste, just a 1/2 teaspoon will do.
And here we are, ready to get cooking? Well there isn’t much to it–get out your food processor and you’re on your way to one of the best, smoky hummus recipes around.
Enjoy and be sure to leave us a rating or a comment if you can!
Smoky Red Pepper Hummus
- 15.5 ounces chickpeas drained and rinsed
- 14 ounces roasted red peppers drained well
- 1 clove garlic pressed or minced
- 2 tablespoons tahini
- 3 teaspoons parsley
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon white wine vinegar
- 1/4 teaspoon ground cumin
- Combine all ingredients in the food processor until smooth. Store in the refrigerator covered or in an airtight food storage container.
- Optional: serve with baked pita chips.
- Hummus will last up to three days in the refrigerator.