This Roasted Red Pepper Hummus comes together in just 5 minutes! Creamy and smokey, it’s the perfect dip or spread for any occasion!
Roasted Red Pepper Hummus Recipe
I’m a major hummus fan but, for me, the best one out there is Roasted Red Pepper Hummus: it has a creamy nutty base just like regular hummus but the roasted red peppers add in a layer of sweet and smoky that’s literally addictive!
Why this recipe works:
- Packed with flavor. Nutty and smoky, this recipe uses a classic hummus recipe as a base to which you’ll add the roasted red peppers.
- Ready in 5 minutes. This is the perfect quick and easy dip or spread for hectic weeknights, busy Holidays, or lazy snacks!
- Versatile: enjoy with your favorite bread or crackers, on raw veggies, in wraps or sandwiches, or toss with pasta for a deliciously creamy hummus sauce!
- Gluten-free, dairy-free, vegan. This dip can feed and satisfy all your guests (provided they don’t have allergies to any of the ingredients)!
Ingredients for Roasted Red Pepper Hummus
Red bell peppers. This is the key ingredient and for best flavor I recommend getting fresh bell peppers and roasting them yourself following the instructions in the recipe card down below! If you’re a in a rush, you can use jarred roasted red peppers instead, just make sure to drain them really well.
Chickpeas. For convenience, I like to use canned chickpeas but you can totally cook raw chickpeas and use those if you want to make hummus from scratch. A tip for a perfectly creamy hummus is to used peeled chickpeas: this is a bit time consuming but you can decide if it’s worth it! (;
Chickpea water (aquafaba). If using canned, this is the liquid that comes with the chickpeas so make sure to reserve it because you’ll need it to thin out the hummus. If using cooked chickpeas, reserve the water in which you cooked them.
Tahini. This is a key ingredient in hummus. It’s basically peanut butter but made with sesame seeds instead of peanuts and it has a rich earthy nutty flavor. You can get it on Amazon, in Middle-Eastern grocery stores, and even your local grocery store if you’re lucky.
Olive oil, make sure to use a high-quality olive oil as cheaper ones can easily taste very bitter and be too overpowering.
Lemon juice. I recommend fresh lemons for best flavor.
Garlic, fresh.
Cumin, ground.
Smoked paprika, or regular paprika.
Salt and pepper.
How to make roasted red pepper hummus
STEP ONE: Roast the red peppers. Skip this step if using jarred roasted red peppers. Turn the oven broiler on. Start off by removing the stem and seeds of the peppers, then cut each pepper in half lengthwise. Arrange the peppers skin-side up on a non-stick baking sheet. Place the baking sheet on the top rack, close to the broiler, and broil until charred (5-10 minutes).
STEP TWO: Peel the peppers. Skip this if using jarred. Place the hot peppers in a bowl and tightly cover it with plastic wrap (or use a ziplock bag). Allow to rest for 10-15 minutes so the steam will make it easier for the skin to come off. Once cool enough to handle, gently peel away the skin and discard and chop the peppers.
STEP THREE: Make the hummus. In a food processor or blender, add the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, and salt. Blend at medium-low speed until creamy and smooth (about 6-7 minutes). Scrape the sides of the bowl, set the speed on high and blend again until smooth (time depends on your food processor/blender). Taste and adjust seasonings, if desired.
STEP FOUR: Serve. Top with whole chickpeas and diced roasted red peppers (optional), a drizzle of olive oil, and/or a dust of paprika. Enjoy! Hummus tastes even better if you let it rest for 2-3 hours or overnight as the flavors deepen but you can also enjoy it right away!
What do you eat with hummus?
- Pita bread, naan, focaccia or any bread of choice.
- Crackers or crostini.
- Tortilla chips or regular chips.
- Raw veggies.
- Potato Churros
- Falafel.
- Toss it with pasta (and some pasta water if needed for extra creaminess)
- Grilled fish.
- As a filling for deviled eggs.
- With Spicy Lebanese potatoes or regular potatoes.
- In a wrap, sandwich, roll-up, or on a toast.
- As a pizza sauce.
- As a salad dressing (thin it out with some aquafaba or water if desired).
Make-Ahead and Storing Instructions
Make-Ahead Instructions: Hummus tastes even better if you let it sit for 2-3 hours or even overnight (the flavors deepen) so you can make it up to 1 day ahead of time, if desired.
Storing Instructions: store in an air-tight container in the refrigerator for up to 3-4 days. Some people store it for up to a week but I’ve found the flavor and texture is best if only refrigerated for up to 3-4 days.
HAPPY COOKING!! I hope you'll love this Roasted Red Pepper Hummus Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More dips you’ll enjoy:
Roasted Red Pepper Hummus
Ingredients
- 4 red bell peppers (or 1 16-oz or 225 g jar of jarred roasted red peppers, drain very well if using jarred)
- 2 15-oz cans (850 g) chickpeas (or 3 cups – 500 g cooked chickpeas if you want to cook your own from raw chickpeas)
- 1/2 cup (120 ml) tahini
- 1/4 cup (60 ml) chickpea water (aquafaba) (reserved from the cans or reserved from the cooking water if using homemade)
- 1/4 cup (55 ml) extra-virgin olive oil
- 2 lemons (juiced)
- 2 cloves garlic
- 1 teaspoon cumin
- 1/4 teaspoon smoked or regular paprika
- Salt (to taste)
Instructions
- Roast the red peppers. Skip this step if using jarred roasted red peppers. Turn the oven broiler on. Start off by removing the stem and seeds of the peppers, then cut each pepper in half lengthwise. Arrange the peppers skin-side up on a non-stick baking sheet. Place the baking sheet on the top rack, close to the broiler, and broil until charred (5-10 minutes).
- Peel the peppers. Skip this if using jarred. Place the hot peppers in a bowl and tightly cover it with plastic wrap (or use a ziplock bag). Allow to rest for 10-15 minutes so the steam will make it easier for the skin to come off. Once cool enough to handle, gently peel away the skin and discard and chop the peppers.
- Make the hummus. In a food processor or blender, add the chopped roasted red peppers, chickpeas, tahini, chickpea water, olive oil, lemon juice, garlic, cumin, paprika, and salt. Blend at medium-low speed until creamy and smooth (about 6-7 minutes). Scrape the sides of the bowl, set the speed on high and blend again until smooth (time depends on your food processor/blender). Taste and adjust seasonings, if desired.
- Serve. Top with whole chickpeas and diced roasted red peppers (optional), a drizzle of olive oil, and/or a dust of paprika. Enjoy! Hummus tastes even better if you let it rest for 2-3 hours or overnight as the flavors deepen but you can also enjoy it right away!
Notes
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Leave a Reply