5-minute Chili Red Pepper Hummus – creamy, flavorful and healthy!
If you ask me, homemade hummus always beats store-bought hummus. The flavor is better, it’s fresher, and it doesn’t contain heaps amounts of oil or preservatives.
This chili red pepper hummus is made from 9 ingredients, requires merely five minutes to make, and is so delicious.
Besides being insanely delicious, there are three main reasons why I love hummus.
One, it’s so easy to make and requires only basic ingredients. Five minutes and 9 ingredients are all you need! Serve it at room temperature or chill it for a few hours. I personally think it tastes even better after 1 or 2 days in the fridge.
Two, it’s super healthy. It offers a nice boost of protein thanks to the chickpeas. Plus, red bell pepper has a high amount of beta-carotenes (precursor to vitamin A). Not to mention this hummus also has heaps of fiber. Plant-power at its finest.
And last but not least, hummus is so versatile; it goes with almost anything in the savory kitchen. You can use it as a dip for crackers and veggies, or use it in burgers and sandwiches. I’m also a huge fan of having it with pasta. If it’s a really good hummus, like this one, I may just eat it by the spoonful.
If you’re interested, I also have a recipe for a green sesame hummus.
If you try this Chili Red Pepper Hummus, let me know by leaving a comment or sharing a picture on Instagram using the hashtag #themostlyhealthy. Enjoy!
- 1 can chickpeas (240 g)
- 1 small onion
- 2 garlic cloves
- 1-2 inches chili
- 1/2 red bell pepper
- 1 tbsp tamari
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tsp paprika
Roughly chop the onion, garlic, chili and red bell pepper.
Add chickpeas, onion, chili, garlic gloves, and red bell pepper to a food processor and process for a few minutes or until slightly broken down and combined.
Add the remaining ingredients and process until the consistency is smooth. If too dry or rough, add 2-3 tbsp water (I added 2 tbsp).
Season to taste. Adding more tamari for saltiness, lemon juice for acidity, or spices for flavouring.
Transfer the hummus to an airtight container and place in the fridge. I recommend allowing it to cool for at least an hour before serving.
Store in the fridge for about a week.