Oven-baked bell pepper hummus: Creamy dip with a subtle smoky note
Oven-roasted peppers, tahini and smoked paprika make this creamy hummus spicy, slightly sweet and pleasantly smoky on bread.
Red bell peppers bring color and a touch of sweetness to the kitchen. Especially during the cooler months, this aromatic vegetable pairs perfectly with savory spreads, warm bread, and colorful plates. This recipe combines bell peppers with chickpeas, tahini, and smoked paprika to create a vegan dip. Its vibrant color and subtle smoky flavor make it a refreshing addition to everyday meals and a great dish for entertaining.
Paprika hummus recipe with roasted peppers and a subtle smoky note
For this recipe, the bell peppers soften in the oven and develop a light roasted flavor around the edges. This makes the hummus taste rounder and sweeter than a version made with raw bell peppers. Smoked paprika enhances the warm aroma without making the dip spicy. Tahini provides a creamy, nutty base, lemon juice adds freshness, and cold water keeps the mixture smooth. Garlic and cumin remain subtle, allowing the bell peppers to take center stage. After blending, the hummus can be served immediately or refrigerated until the next day.
Extra tip: For more roasted flavor, place the bell peppers skin-side up on the baking sheet. After baking, they'll be easier to peel if you let them rest, covered, for a few minutes. For a milder flavor, use sweet paprika powder instead of smoked paprika. Smoked salt or a few drops of lemon juice will also change the taste. Roasted chickpeas, parsley, or thin strips of spring onion make a great accompaniment. Leftovers will keep, covered, in the refrigerator for about two days.
What oven-baked peppers and smoked paprika do in hummus
Bell peppers contain a lot of water, and roasting intensifies their flavor. The heat softens the flesh and gives it a mild, almost sweet note. Smoked paprika is made from dried bell peppers and adds a smoky aroma to the dip. Depending on the variety, it can be mild or hotter, so seasoning carefully is recommended. The red color of the hummus remains particularly vibrant if the bell peppers are peeled after roasting. Tahini binds the ingredients together and contributes to the creamy consistency. Another dip with a similarly creamy consistency is the autumnal guacamole.
This bell pepper hummus combines sweet roasted vegetables with creamy chickpeas and a subtle smoky note. It adds a vibrant color to any dish and pairs well with bread, raw vegetables, and warm side dishes. Another delicious hummus for autumn is this pumpkin hummus.
