Experience the irresistible smoky flavor of this easy homemade roasted red bell pepper hummus, crafted with just a few simple ingredients. Creamy, flavorful, and perfect for a healthy snack or appetizer, this recipe will quickly become your favorite go-to dish.
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WHY YOU WILL LOVE THIS ROASTED RED PEPPER HUMMUS RECIPE
I’m such a fan of fresh, homemade hummus – it’s wildly more vibrant and tastier than any store-bought variety. I love to dollop it, dip it, schmear it, and spread it on sandwiches, wraps, and salads for a creamy, flavorful accent. The bright pop of orange and the smoky paprika make this hummus a sure thing!
Elevate your snack game with this roasted red bell pepper hummus recipe that’s incredibly easy to make with just a few simple ingredients. This roasted red pepper variety is creamy, slightly smoky, and a gorgeous shade of orange! Also, try my classic Speedy 10 Minute Hummus – it’s a staple in my home.
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- WHY YOU WILL LOVE THIS ROASTED RED PEPPER HUMMUS RECIPE
- ROASTED RED PEPPER HUMMUS INGREDIENTS
- HOW TO MAKE THIS GORGEOUS HUMMUS!
- SHOULD YOU USE JARRED OR FRESHLY ROASTED RED PEPPERS?
- SHOULD I REMOVE THE SKINS FROM THE CHICKPEAS?
- WAYS TO USE ROASTED RED PEPPER HUMMUS
- USEFUL EQUIPMENT OPTIONS
- Roasted Red Pepper Hummus
ROASTED RED PEPPER HUMMUS INGREDIENTS
- Chickpeas: The foundation for all hummus recipes! I’m using canned chickpeas, but soaked chickpeas work great too.
- Roasted Red Peppers: You can use either freshly roasted or jarred.
- Tahini: tahini offers creaminess, a mild nutty flavor, and adds healthy fats.
- Aquafaba: This starchy liquid from the chickpea can gives hummus its silky smoothness, but water or ice cubes can be used as a substitute.
- Extra Virgin Olive Oil: Adds a rich and creamy texture. Always select a high quality grade EVOO.
- Lemon Juice: Fresh is always best!
- Garlic: One clove provides adequate garlicky flavor, you don’t want to override the predominant flavor we are celebrating, which is smoky red bell pepper.
- Cumin: The perfect complementary spice for roasted red peppers.
- Paprika: This is my favorite accent ingredient that pulls the whole profile together with charm.
HOW TO MAKE THIS GORGEOUS HUMMUS!
- Start by cutting and slicing two medium-large red bell peppers into 1” slices. Toss lightly in olive oil and roast on 400°F/200°C for 25 minutes. I like to turn the oven up to broil the last 3 minutes to add a little “char” to enrich the smoky flavor. You are looking for a yield of about 8oz (2226g) of finished roasted red peppers, add 6oz (170g) to the blender and save 2oz for garnish.
- Add all the ingredients to a blender and secure the lid. Remove the lid, insert the tamper. Turn the blender on high for 30 seconds and use the tamper to push the hummus into the blades. Add more chickpea liquid, if needed, for a smoother consistency.
- Add the hummus to a serving bowl and garnish diced roasted red pepper and white and black sesame seeds. Feel free to be creative.
- Break some bread and enjoy! It’s literally that simple!
SHOULD YOU USE JARRED OR FRESHLY ROASTED RED PEPPERS?
Freshly roasted red peppers will have a stronger smoky flavor. When I roast red bell pepper I make plenty of extra so I can also whip up a batch of my favorite roasted red pepper dressing and dip, extremely delicious! However, jars of roasted red peppers work equally well and can save you time, Divina is a reliable brand I like to use.
SHOULD I REMOVE THE SKINS FROM THE CHICKPEAS?
It is commonly advised to remove chickpea skin for a smoother texture. However, when using canned, I do not worry about this step. A high-quality blender will effectively create a smooth texture. I find a blender creates a more lovely texture over a food processor. Removing the skin is important when you are re-constituting and cooking dried chickpeas from scratch, this is when it is very important to both rinse and peel the skins from the chickpeas.
WAYS TO USE ROASTED RED PEPPER HUMMUS
- As part of mezze alongside other small plates.
- As a vegetable, pita bread, or cracker dip
- Use as a sandwich spread for building flavor
- Great in lettuce and burrito wraps
- Pair as a tasty base with a favorite simple salad by spreading a layer on the bottom of your dish before plating the salad.
- Perfect for: backyard BBQ’s, Family Reunions, Work lunch snack at your desk, on the go travel companion for road trips. This is meal prep at it’s finest!
USEFUL EQUIPMENT OPTIONS
One of the following appliances will help you blend this hummus recipe, here are brands I use at home.
- Vitamix Blender
- Cuisinart 12-Cup Food Processor
- Ninja 1000-Watt Nutri Professional Personal Blender
- Rubber Spatula
The powerful Vitamix Blender is my favorite option because it yields the best texture.
Roasted Red Pepper Hummus
Equipment
- Rubber Spatula
Ingredients
- 15 ounce can of chickpeas-garbanzo beans (yields 265g), drained with liquid reserved
- 2 red bell pepper (170g), sliced and roasted - save 2 oz for garnish
- ¼ cup tahini (60ml)
- ⅛ cup aquafaba-chickpea liquid (30ml)
- ⅛ cup olive oil (30ml)
- 1 lemon (60ml), juiced
- 1 clove garlic 6g
- 1 teaspoon cumin
- 1 teaspoon smoked paprika hot or sweet
- ¼ teaspoon salt
Garnish
- white & black sesame seeds toasted
- 2 ounce roasted red pepper diced
Instructions
- Start by cutting and slicing two medium-large red bell peppers into 1” slices. Toss lightly in olive oil and roast on 400°F/200°C for 25 minutes. I like to turn the oven up to broil the last 3 minutes to add a little “char” to enrich the smoky flavor. You are looking for a yield of about 8oz (2226g) of finished roasted red peppers, add 6oz (170g) to the blender and save 2oz for garnish.
- Add all the ingredients to a blender and secure the lid. Remove the lid, insert the tamper. Turn the blender on high for 30 seconds and use the tamper to push the hummus into the blades. Add more chickpea liquid, if needed, for a smoother consistency.
- Add the hummus to a serving bowl and garnish diced roasted red pepper and white and black sesame seeds. Feel free to be creative.
- Break some bread and enjoy! It’s literally that simple!
Notes
- This hummus will last for up to a week in the refrigerator in a sealed container. As with all fresh recipes, this is best when eaten within a few days. Because of the water content in the roasted red bell peppers, this will be slightly thinner, if stored too long it can begin to separate. So eat up!
Nutrition
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