Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is a great tasting dish that features chickpeas, tahini, red peppers and garlic. This is perfect as a healthy snack that's full of spice and flavor or enjoy it on the side with your next dinner. Making hummus at home tastes a lot better than mass-produced store-bought hummus and is a lot more cost efficient too!
This post may contain affiliate links which won't change your price but will share some commission.
SUMMARIZE & SAVE THIS CONTENT ON
Roasted Red Pepper hummus is a great dish to make for a healthy lunch. It goes great served with a variety of vegetables. Try serving with cucumbers, celery, carrots, or broccoli. If you want another serving option, serve this with pita chips, multi-grain crackers, or pretzels.
The best thing about hummus is not only how much variety in flavors you can make it, but also its versatility as a dish. With the high protein content of chickpeas, this can be a quick and easy snack or even be served as a hefty side dish. If you want the true Middle Eastern experience in all its glory, try stuffing a falafel pita with this hummus, you'll have plenty of delightful flavors to enjoy!
Why You'll Love This Recipe:
Bold, smoky flavor: Roasted red peppers bring natural sweetness and a hint of smokiness that sets this hummus apart.
Smooth and creamy: Blending chickpeas with tahini and olive oil creates a velvety texture that's perfect for dipping or spreading.
Just the right kick: A touch of red pepper flakes adds subtle heat without overwhelming the other flavors.
Simple ingredients: Made with pantry staples and no preservatives-better than store-bought and just as convenient.
Naturally vegan and gluten-free: A wholesome snack or appetizer that works for nearly any dietary need.
Ingredients to Make Roasted Red Pepper Hummus:
- chickpeas. Use canned chickpeas for convenience, drained and rinsed well. For an ultra-smooth texture, remove the skins before blending.
- roasted red peppers. Use jarred peppers packed in water or oil, drained before blending. You can also roast your own for a deeper flavor.
- tahini. This sesame paste adds richness and depth. Stir well before measuring, especially if separated in the jar.
- olive oil. Helps create a creamy, smooth hummus and adds flavor. Use a good-quality extra virgin olive oil.
- lemon juice. Adds brightness and balances the richness of the tahini and olive oil. Freshly squeezed is best.
- garlic. Just one clove adds sharpness and depth. Use raw for a bold kick, or roast it for a mellower flavor.
- red pepper flakes. Optional, but they add a hint of heat that complements the sweetness of the roasted peppers. Adjust to taste.
How to Make Roasted Red Pepper Hummus:
- Drain and rinse the chickpeas. For a smoother texture, gently rub them in a clean towel to remove the skins.
- Add the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and red pepper flakes to a food processor. Blend until mostly smooth.
- With the processor running, slowly stream in the olive oil and continue blending until the hummus is ultra-creamy.
- Taste and adjust with additional lemon juice, salt, or red pepper flakes as desired.
- Spoon into a serving bowl. Drizzle with a little olive oil and garnish with extra red pepper flakes or chopped parsley, if desired.
Recipe Notes & Tips:
- Remove chickpea skins for extra smoothness: Gently rub the chickpeas in a clean kitchen towel to loosen the skins-time-consuming, but worth it for a silky finish.
- Use cold water to adjust consistency: If the hummus is too thick after blending, add cold water 1 tablespoon at a time. It lightens the texture without diluting the flavor like extra oil might.
- Roast your own peppers: For deeper, smokier flavor, roast fresh red bell peppers at 450°F until the skins blister and blacken. Let them steam in a covered bowl, peel, and use in place of jarred.
- Blend in stages: Start by blending the tahini, lemon juice, and garlic first. This helps emulsify the tahini for an extra creamy base before adding chickpeas and peppers.
- Use good olive oil: Since olive oil is a major flavor in this recipe, use a high-quality extra virgin olive oil for best results.
- Adjust seasoning last: Always taste after blending. Add more salt, garlic, lemon juice, or red pepper flakes to get the flavor just right.
- Make it a meal: Spread it on toast with avocado, or use it as a base layer in grain bowls and wraps.
Serving Suggestions:
- Cucumber Rolls
- Butternut Squash Chips
- Veggie Spring Rolls
- Almond Crusted Mushrooms
- Sweet Potato Chips
How to Store:
Refrigerator: Store the hummus in an airtight container in the fridge for up to 5 days. Give it a stir before serving, and add a drizzle of olive oil if it looks a little dry on top.
Freezer: You can freeze this hummus, though the texture may be slightly less creamy after thawing. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Make-ahead tip: This hummus can be made a day or two ahead, just hold off on adding any garnishes until right before serving for the freshest look and texture.
FAQs:
Yes! Roast fresh red peppers until charred, then peel and use in place of jarred. It adds a deeper, smoky flavor.
Only if you want it to be. The red pepper flakes are optional, add more or less depending on your heat preference.
Serve with pita chips, sliced veggies, crackers, or use it as a sandwich spread or grain bowl topping.
Grab your Free copy
Get a FREE Healthy Meal Planning Ebook
Roasted Red Pepper Hummus
Ingredients
- 2 cans chickpeas
- 16 ounces roasted red peppers
- ¼ cup tahini
- ½ cup olive oil
- ¼ cup lemon juice
- 1 clove garlic
- red pepper flakes, to taste
Instructions
- Drain and rinse the chickpeas. For a smoother texture, gently rub them in a clean towel to remove the skins.
- Add the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and red pepper flakes to a food processor. Blend until mostly smooth.
- With the processor running, slowly stream in the olive oil and continue blending until the hummus is ultra-creamy.
- Taste and adjust with additional lemon juice, salt, or red pepper flakes as desired.
- Spoon into a serving bowl. Drizzle with a little olive oil and garnish with extra red pepper flakes or chopped parsley, if desired.
Nutrition
Notes
-
- Remove chickpea skins for extra smoothness: Gently rub the chickpeas in a clean kitchen towel to loosen the skins, time-consuming, but worth it for a silky finish.
- Use cold water to adjust consistency: If the hummus is too thick after blending, add cold water 1 tablespoon at a time. It lightens the texture without diluting the flavor like extra oil might.
- Roast your own peppers: For deeper, smokier flavor, roast fresh red bell peppers at 450°F until the skins blister and blacken. Let them steam in a covered bowl, peel, and use in place of jarred.
- Blend in stages: Start by blending the tahini, lemon juice, and garlic first. This helps emulsify the tahini for an extra creamy base before adding chickpeas and peppers.
- Use good olive oil: Since olive oil is a major flavor in this recipe, use a high-quality extra virgin olive oil for best results.
- Adjust seasoning last: Always taste after blending. Add more salt, garlic, lemon juice, or red pepper flakes to get the flavor just right.
- Make it a meal: Spread it on toast with avocado, or use it as a base layer in grain bowls and wraps.
DID YOU MAKE THIS RECIPE?
Please leave a comment and star rating on this post!More Appetizer Recipes:
Did You Make This Roasted Red Pepper Hummus Recipe?
If you've made this recipe, please leave a comment and a rating. We love hearing your feedback and it greatly helps us improve our recipes!
You can also give us a follow on Pinterest, Instagram and Facebook - we love staying in touch!