Spicy roasted red pepper hummus is a flavorful homemade dip that's filled with roasted red peppers and spicy cayenne pepper. Gluten-free, dairy-free, and vegan, this hummus is perfect for serving a crowd.
In a food processor, add chickpeas, drained roasted red peppers, garlic clove, tahini, lemon juice, olive oil, cayenne pepper, paprika, and salt. Puree until smooth (up to 2 minutes), adding water as needed to reach desired consistency.
Pour into serving dish and optionally top with a drizzle of olive oil and sprinkle of paprika before serving.
Store leftover hummus in a sealed container in the refrigerator. Leftovers will keep for 4-5 days.
Hummus can be frozen in an airtight container for up to six months (but flavor is best within 3 months). Thawed hummus will keep in the refrigerator for 4-5 days.
3 tablespoons of lemon juice = about 1 large lemon
Jar of roasted red peppers can be substituted with fresh roasted red peppers if desired.
Canned chickpeas can be substituted with fresh, cooked chickpeas.
Adjust cayenne pepper as desired for a hotter or milder hummus.