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Roasted Red Pepper Hummus Recipe with Za’atar Spice

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This easy, flavorful hummus combines smoky roasted red peppers and tangy za’atar spice for a creamy, crowd-pleasing dip. It’s vegan, gluten-free, and perfect for parties, snacks, or spreading on wraps.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/3 cup tahini
  • 2–3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 cloves garlic, peeled (can be roasted with peppers for milder flavor)
  • 1/2 teaspoon salt, plus more to taste
  • 1 large red bell pepper, halved and seeded (or 2 small peppers)
  • 1 teaspoon olive oil (for roasting)
  • 1–2 teaspoons za’atar spice blend
  • 1/4 teaspoon smoked paprika (optional)
  • Extra olive oil, for drizzling
  • Pinch of za’atar or paprika, for garnish
  • Fresh parsley, chopped (optional)
  • Pita chips, sliced veggies, or crackers for dipping

Instructions

  1. Preheat oven to 425°F (220°C). Place halved, seeded red pepper (cut side down) on a baking sheet lined with parchment paper. Drizzle with olive oil. Roast for 20-25 minutes until skin is blistered and charred. Let cool for 5 minutes, then peel off skins.
  2. In a food processor, combine chickpeas, tahini, lemon juice, garlic, and salt. Process for 1 minute, scraping down sides as needed.
  3. Slice roasted pepper into strips and add to processor. Pulse for 30 seconds, then blend for another minute until smooth. For thinner hummus, add 1-2 tablespoons cold water and blend again.
  4. Add za’atar spice blend and smoked paprika (if using). Blend for 10-15 seconds to incorporate. Taste and adjust salt, lemon, or za’atar as desired.
  5. Transfer hummus to a wide, shallow bowl. Swirl top with spoon, drizzle with olive oil, sprinkle extra za’atar and paprika, and garnish with chopped parsley if desired.
  6. Serve with pita chips, sliced veggies, or crackers.
  7. Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving and add a splash of water or olive oil if thickened.

Notes

For extra creamy hummus, peel chickpeas and add ice-cold water during blending. Roasting garlic with peppers gives a milder flavor. Za’atar is potent—add gradually and taste. Hummus tastes best after chilling for a few hours. You can substitute white beans for chickpeas, cashew or sunflower seed butter for tahini, and jarred roasted peppers for fresh. Make ahead for deeper flavor.

Nutrition

Keywords: hummus, roasted red pepper, za’atar, vegan, gluten-free, dip, appetizer, Mediterranean, healthy, easy

Find it online: https://blingbite.com/roasted-red-pepper-hummus-recipe-with-zaatar-spice-easy-flavorful-dip/