Roasted Red Pepper Hummus
Learn how to make flavorful roasted red pepper hummus at home! This healthy recipe is perfect for snacking and is our favorite hummus recipe.
This easy roasted red pepper hummus is quick and simple to make and so much yummier than store-bought. Roasting the bell peppers brings out a sweet smokiness to the hummus. If you’re short on time, you can skip roasting the peppers and use jarred peppers instead. We’ll show you how to make this both ways.
The red bell peppers, chickpeas, garlic, and tahini combined together make for a great appetizer. This is a creamy and very flavorful recipe that is requested everywhere we go. We serve it with vegetables, crackers, and pita bread.
Roasted red pepper hummus is so flavorful, bright, tangy, smoky, and creamy. Topped with a roasted red pepper garnish, it makes a beautiful and easy homemade appetizer. While you can buy roasted red pepper hummus in the store, it’s so much fresher tasting when you make it at home.
WHAT YOU’LL NEED TO MAKE THIS HUMMUS RECIPE
The great thing about homemade hummus is that we usually have all the ingredients on hand in the pantry and it takes just a few minutes to whip up. It’s especially quick and easy when using canned/cooked chickpeas. For this recipe, you can use fresh or jarred red bell peppers.
If you’re not familiar with tahini, it’s simply ground sesame seeds that have a consistency similar to creamy peanut butter. It doesn’t taste very good on its own but makes a delicious lemon tahini salad dressing, tahini sauce, or hummus. You can find it in many grocery stores. At Whole Foods, it’s right next to the nut butter.
- Fresh lemon juice
- Olive oil
- Aquafaba (chickpea water – if needed)
- Roasting pan (if using fresh bell peppers)
- Food processor (or blender)
HOW TO ROAST RED BELL PEPPERS
Roasting red bell peppers essentially involves charring the skin under a broiler and then steaming it in their own juices in a covered bowl until the skin peels away. You can also do this on a BBQ grill or even on the stove. Charring is what creates the smoky flavor.
Don’t forget, you can completely skip this step and use a jar of roasted red peppers instead and your hummus will still be very tasty.
HOW TO MAKE ROASTED RED PEPPER HUMMUS
Once your bell peppers are prepared, whether freshly roasted or from a jar, the hummus comes together in just a few minutes.
We recommend using a food processor for the best, super creamy, results. First, blend together the tahini and lemon juice until creamy. Then, add the rest of the ingredients until smooth and delicious.
Finally, transfer to a jar and store in the refrigerator. Don’t forget to garnish with extra roasted bell pepper pieces – it adds a lovely contrast of texture and a pop of flavor and color.
My kids love Naan Dippers or pita chips with hummus. If you have pita bread you can even make your own homemade pita chips, which are so tasty! For a very healthy option, I love to scoop hummus up with cucumber spears.
Roasted red pepper hummus works wonderfully as a spread for veggie sandwiches and wraps, and is perfect with homemade falafel wraps. Or add a big dollop to a Mediterranean Buddha bowl.
Try hummus crostini or add a bowl of hummus to a vegetarian charcuterie board.
- Can I use jarred peppers? Yes! Jarred peppers are a great ingredient to keep on hand as they add a ton of flavor. To substitute jarred peppers, use ¾ cup of jarred roasted red peppers that have been patted dry.
- Is oil necessary? I love the flavor and silkiness that olive oil lends to homemade hummus. However, some people prefer to make oil-free hummus and this recipe works very well without it too.
- Is this spicy? No, this roasted red pepper hummus is not spicy. Red bell peppers are mild and sweet. There is only a little cayenne in this recipe, but you can add more for more kick.
- How long does hummus last in the fridge? Stored in an airtight container, hummus lasts up to 7 days.
MORE HUMMUS AND DIP RECIPES YOU’LL LOVE
- 2 whole red bell peppers (fresh or jarred - see note)
- ¼ cup tahini
- ¼ cup fresh lemon juice (1 large lemon)
- 15-ounce chickpeas/garbanzo, drained
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons aquafaba (chickpea liquid). Keep all the aquafaba off to the side if needed for the end, if case your hummus is too thick.
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 tablespoon fresh chives, finely chopped reserved for the topping
To Roast the Peppers
- Move your oven rack 5 inches from the broiler. Turn the oven broiler to 500 ° F. to preheat. If you do not have a broiler you can saute (skin side down) on a cast iron skillet so as to get those beautiful charred marks.
- Remove the core of the bell peppers. Cut into large flat pieces. Place the peppers skin-side up on a baking sheet. Broil the peppers for 7-10 minutes or until the skin has charred.
- Add the peppers to a glass bowl and cover with plastic wrap. Allow the bell peppers to cool for 10-15 minutes. Peel the charred pepper skin and discard the charred skin.
- Reserve 2 tablespoons of the chopped roasted pepper pieces to use as a garnish.
To Make the Hummus
- Add the tahini and lemon juice to a blender or food processor and process on high for 1 minute. Scrape the sides and process for 1 additional minute to create a creamy whipped texture.
- Add the remainder of the ingredients (excluding the 2 tablespoons of the chopped bell peppers and the fresh chives, as they will be used for the garnish) to the food processor and blend until fully mixed for 1 minute. Scrape the sides of the food processor and mix for 1 additional minute or until smooth and creamy.
- If the hummus is too thick or has little pieces of chickpea slowly add 1 tablespoon of the Aquafaba at a time until you have a perfectly smooth and creamy consistency. You can also add additional olive oil if you want to get a creamier and smoother consistency. Add one tablespoon at a time of the olive oil.
- Spoon the hummus into your serving bowl.
- Sprinkle the chopped roasted red peppers and fresh chopped chives on the center of the hummus for the garnish.
- Chill for 2 hours before serving.
We like to use Trader Joe's or Whole Foods jarred roasted red peppers. Remove two whole peppers from the liquid and pat dry. Cut into chunks. If your peppers are chopped or sliced, two bell peppers equal about 3/4 cup of pieces.
Nutrition Information:Yield: 6 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 70Cholesterol: 0mg
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.