Sweet and smoky, roasted red peppers add wonderful flavor to creamy hummus. With just a few simple ingredients, it has a smooth texture and is great as a veggie dip, spread on burgers and more. I'm sharing all of my tips on how to make the best homemade roasted red pepper hummus with homemade or jarred peppers.
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Hummus is one of those foods that is a perfect example of how a few, simple, wholesome ingredients can be made into something incredibly delicious (3 ingredient banana brownies are too!).
I make a fresh batch of hummus every week or two and while I love the classic flavor, I also enjoy experimenting with all sorts of twists. From savory spins like beet and dill pickle to sweet like chocolate or even cookie dough, it is wonderful for dipping, spreading or even straight from the spoon.
So when I recently made a batch of air fryer roasted red peppers and had leftovers, it was a natural choice for roasted red pepper hummus to be the flavor of the week.
The Ingredients
- Chickpeas (AKA Garbanzo Beans)- Both canned or homemade cooked and cooled dry chickpeas work. You need about 1 and ½ cups. You could also use white beans such as navy beans.
- Tahini (AKA Sesame Paste) - Almond butter or pumpkin seed butter can be used if needed but I recommend tahini if you can for best hummus flavor.
- Lemon Juice- Fresh if you can or use bottled if needed.
- Olive Oil- Ensure that you are using a good quality extra virgin oil as it can affect the flavor. Or you could use avocado oil or leave it out and add a tablespoon of water for an oil-free recipe.
- Roasted Red Peppers- You need 1 full roasted red pepper for this recipe if you make your own or ⅓ cup of jarred.
- Garlic- You can use ½ teaspoon of garlic powder instead or leave it out.
- Fine Sea Salt- Kosher or table salt will also work.
- Black Pepper
The Method
1. Prepare the chickpeas. If using homemade, cook your chickpeas. Drain and rinse (cooked or canned) and then set aside.
2. Whip tahini. Add the tahini, lemon juice, olive oil, 1 tablespoon of water, salt and pepper to the bowl of a food processor and blend on high for one minute until combined and creamy.
3. Puree. Add the chickpeas, roasted peppers and garlic and process for a minute. Remove the lid and scrape down the edges.
Process for an additional minute then pause to scrape the edges again. Repeat 1-2 more times until smooth and creamy. If it seems like it might be too thick, add a tablespoon of water.
4. Taste and Season. Taste the red pepper hummus and add additional salt and pepper as needed.
5. Enjoy!
Leftovers and Storage
To Store: Store leftover roasted red pepper hummus in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Make it Your Own
- Use Roasted Garlic- Like in beet hummus, you can roast the garlic before adding it to the hummus to enhance its flavor.
- Make it Spicy- Add ½-1 teaspoon of red pepper flakes.
- Add some garnish:
- Drizzle of olive oil
- Sesame seeds
- Chopped roasted peppers
- Chopped fresh parsley
- Toasted sesame or pumpkin seeds
Serving Ideas
You'll never go wrong serving this easy roasted pepper hummus recipe as a dip with:
- Pita Bread or Chips
- Fresh Vegetables (like carrots, peppers and cucumbers)
- Tortilla Chips
- Crackers
It is also great when used:
- On Burgers- It adds such great flavor to burgers!
- Spread on Sandwiches- Add major flavor and creamy texture to your favorite sandwiches (or check out these other Healthy Sandwich Spreads).
- Make Cucumber Bites- Spread a dollop on sliced cucumbers and sprinkle with fresh parsley, feta and diced tomatoes for a fun and healthy bite sized appetizer.
Check out this what to serve with hummus post for more ideas for dippers and ways to use it!
To make this a fluffy hummus without tahini, almond butter, pumpkin seed or sunflower seed butter will work.
Tips for the Best Hummus
- Add the Chickpeas Last- I find whipping tahini first makes the hummus turn out creamier and smoother and so I highly recommend following the order of addition written in this recipe. (It's how I make vanilla hummus too!).
- No Food Processor? You can try making this recipe in a high speed blender instead- add 2 tablespoons of water to start to make it easier.
- Make it Extra Smooth- The hummus turns out smooth enough for my liking with the recipe as written, but there are some things you can do to make it even smoother:
- Simmer your canned chickpeas with baking soda for about 20 minutes until soft.
- And then drain the chickpeas and rinse with warm water to remove most of the skins.
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Recipe Card
Roasted Red Pepper Hummus
Equipment
- Food Processor
Ingredients
- ¼ cup tahini
- ¼ cup lemon juice
- 1-2 tablespoon water
- 1 tablespoon extra virgin olive oil good quality
- ¼-1/2 teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
- 1 can (19 oz) chickpeas rinsed and drained (1 and ½ cups)
- ⅓ cup roasted red peppers about 1 whole pepper
- 1 clove garlic
Instructions
- Add the tahini, lemon juice, olive oil, 1 tablespoon of water, salt and pepper to the bowl of a food processor.
- Blend for about a minute until combined and creamy. Add the chickpeas. peppers and garlic and process for 1 minute. Stop and scrape down the edges of the bowl.
- Repeat 2-3 additional times until smooth and creamy. If the hummus seems too thick, add water 1 tablespoon at a time and pulse until desired consistency is reached.
- Taste and add additional salt and pepper as needed.
- Enjoy!
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