Roasted Red Pepper Hummus

Roasted red pepper in a bowl with additional chopped red peppers garnished on top with sesame seeds and hunks of bread surrounding it.

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.

Course Condiment, Sides

Cuisine Mediterranean, Middle Eastern

Keyword hummus, roasted red pepper hummus

Prep Time 25

Cook Time 5

Servings 8

Calories 177kcal

Equipment

Vitamix Blender
Cuisinart 12-Cup Food Processor
Ninja 1000-Watt Nutri Professional Personal Blender
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!