Creamy Roasted Red Pepper Hummus is the light but filling dip for all of your crackers and veggies and so easy to make again and again!
Why We Love Roasted Red Pepper Hummus
- There may look like a lot of ingredients but tossing everything into a food processor means this dip is so very simple to make and you’ll be enjoying it quickly!
- Hummus is the perfect complement to all veggies and crackers but also makes for a fantastic sandwich spread and you know it’s amazing with various meats.
- Are you a garlic lover? When you’re making your own hummus there’s no need to hide how much you love garlic, make this hummus with as much as you like!
- Hummus is the ideal make-ahead dip for parties! This dip is so easy to whip up the day before and keeps well for a party the next day- less for you to worry about.
What is Roasted Red Pepper Hummus made of?
PANTRY ITEMS: For this recipe you will need 2 cups of canned chickpeas that have been drained and rinsed. You will also need olive oil, canned roasted red peppers and tahini, which is a roasted sesame “butter” that can be found in the global foods section of the grocery store.
PRODUCE: Freshly squeezed lemon is needed for this hummus, as well as garlic.
SPICES: A little paprika, cumin, salt and pepper are all you need. Sometimes I like to keep the paprika out to sprinkle more on top as needed.
EXTRA: You may need to add a little water to the blender if the dip is too thick to blend easily.
How to Make Roasted Red Pepper Hummus
Jump to RecipeSTEP 1 Add all of the ingredients to a blender or a food processor.
STEP 2 Blend or pulse the ingredients until smooth. If the hummus appears too thick or isn’t blending well, add 1-2 Tablespoons of water to get a smooth consistency.
STEP 3 Spoon the hummus into a bowl or shallow dish and enjoy immediately or store in an airtight container until you’re ready to serve it.
Tips & Tricks
- If you have more time, simmer the chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help to get rid of chickpea skins and result in ultra-creamy hummus. Wash and rinse the chickpeas under cold water before using.
- For the garlic lovers: Adding more garlic to the hummus is really great but when the hummus has time to sit and let the flavors develop it may become too garlicy so add a few more cloves but stay a little conservative the first time you make this hummus.
- Do you love spicy hummus? Toss in a small can of chopped jalapenos, or if you roast your red peppers, roast a sliced and de-seeded jalapeno while you’re at it and then add it along with the other ingredients.
- When kept in an airtight container, this Roasted Red Pepper Hummus will last for up to five days. I like to add a little olive oil and paprika to the top each time I pull it out so it tastes like I just made it!
Roasted Red Pepper Hummus FAQ
How do you roast red peppers?
You can always buy jarred roasted red pepper at the store, but it’s a lot cheaper to make them at home.
Here’s how to make roasted red peppers
- Cut 5 or 6 red bell peppers into quarters and remove the seeds, membrane , and stem.
- Lay the peppers skin side up on a baking sheet lined with foil or parchment paper. Drizzle the peppers with olive oil and sprinkle with salt and pepper.
- Bake for 30-45 minutes in a 400 degree F oven until peppers are soft and slightly charred.
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let the peppers steam until cool enough to handle.
- Take off the plastic wrap and peel off the skins with your hands. You can julienne cut or chop the peppers and store them in a jar for later use. In the fridge they’ll last up to 5 days, or you can cover the peppers in olive oil and they’ll keep for 2-3 weeks.
How many calories are in roasted red pepper hummus?
The pre-made hummus from the stores has 70 to 80 calories for 2 tablespoons of hummus. This homemade recipe has 61 calories per 2 tablespoons. So a little less than prepared hummus, but SO much tastier!
How to eat roasted red pepper hummus
There are so many delicious ways to enjoy this hummus! Veggies like cucumber, carrots, thick sliced tomatoes and snap peas are super good, as well as various crackers and soft pita bread or baked pita chips. Hummus is amazing with falafel, gyros and as a sandwich spread. I happen to REALLY love Mexican food so of course I have to use this hummus in my Black Bean Cakes recipe- it is literally the mega tasty “glue” that holds everything together!
Other Recipes You May Like
- Restaurant-Style Blender Salsa
- Crock Pot Spinach & Bacon Queso Dip
- French Onion Dip
- Homemade Pesto Sauce
- Romesco Sauce
Roasted Red Pepper Hummus
Equipment
Ingredients
- 2 cups canned chickpeas drained & rinsed
- 6 roasted red peppers (about 3/4 cup)
- 1 clove garlic minced
- 1 ½ tablespoons tahini
- ½ lemon juiced
- 2 tablespoons olive oil plus more for serving
- 1 teaspoon paprika
- ⅛ teaspoon ground cumin
- Salt and pepper to taste
- 2 tabelspoons cold water if needed
- Sesame seeds for garnish
Instructions
- Add the chickpeas, roasted red pepper, garlic, tahini, lemon juice, olive oil, paprika, and cumin to the bowl of a food processor.
- Cover and pulse until creamy, add 1-2 tablespoons of cold water as needed for easier blending.
- Transfer the hummus to a serving bowl. Top with a drizzle of olive oil, sesame seeds, and chopped roasted red peppers for garnish. Serve with veggies, pita bread, or crackers.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Leave a Comment