Roasted Red Pepper Hummus is an easy dip made of chickpeas, sesame paste, olive oil, and roasted red peppers. It goes great with chips or as a spread, and lasts up to five days in the fridge.
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Why this Red Pepper Hummus Recipe is a Keeper
This easy roasted red pepper hummus is a healthy snack you can eat with pita bread or cucumbers. It’s smooth and creamy, and uses jarred roasted red peppers for a smoky flavor. Here are a few reasons why you’ll want to try this super smooth classic hummus recipe with roasted bell peppers:
- Adaptable: Easily adjust the ingredients in this roasted red bell pepper hummus to your tastes and dietary needs. Everyone loves hummus and I love making it. It is so easy.
- Makes Great Leftovers: This red pepper hummus recipe lasts up to five days after you make it, so you can continue to use it throughout the week.
- Special Occasion Worthy: This hummus and red pepper recipe makes a great centerpiece for a spread, making it perfect for parties or game day celebrations.
Can I Make Easy Roasted Red Pepper Hummus Without Tahini?
Tahini is a sesame seed paste commonly found in Middle Eastern and Mediterranean cookbooks. You can find it at some grocery stores, or you can use your own tahini recipe. You can make hummus without tahini, but the texture will be different.
Homemade Roasted Red Pepper Hummus Ingredient List
Hummus with roasted red peppers is a delicious vegan recipe, which you can enjoy with pita chips and your favorite snacks. Of course, red pepper hummus is made with chopped roasted red peppers, along with chickpeas, olive oil, and other ingredients like tahini. You’ll see how easy it is to make this super smooth hummus dip with these easy ingredients:
- Chickpeas: Use canned chickpeas for this recipe. You can also soak dried chickpeas as well for this satisfying dip.
- Jarred Roasted Red Peppers: Use half a 14 ounce jar of roasted peppers in this classic hummus.
See the recipe card below for a complete list of the ingredients with measurements.
Prep Ahead Suggestions for this Popular Recipe
- Peppers: If you’re roasting your own peppers, do so in advance before making the hummus.
- Make in Advance: Make the hummus up to 2 days ahead before serving.
- Vegetables: Chop the vegetables ahead of time.
Special Equipment Needed for Homemade Hummus
- Blender: Use a blender to blend the hummus ingredients, or add all the ingredients to the bowl of a food processor and process.
Pro Tip for this Chickpea Healthy Snack
Spread the hummus on sandwiches or wraps for a healthy and flavorful meal.
How to Make Roasted Red Pepper Hummus
This hummus is creamy, and tastes better than store-bought hummus. Make your hummus with homemade roasted peppers, or use jarred roasted peppers instead. It’s so good, and you can easily make enough to handle a large crowd. Follow the steps below to learn how to make this original hummus recipe.
These are the basic steps for making red pepper hummus. Refer to the full, printable recipe card below for detailed instructions.
1. Add Olive Oil and Other Ingredients
Add the garlic and scallions to the blender, and blend for 5 seconds. Then, add chickpeas, tahini, lemon juice, extra virgin olive oil, and peanut butter and blend. (You can also use a food processor and blend.)
2. Add Peppers
Add roasted red peppers and blend to desired consistency. Then, add cayenne, salt, and pepper. Place in a serving bowl or refrigerate in an airtight container.
How to Store and Use Leftover Hummus with Roasted Red Peppers
- Storing: Store leftover hummus in an airtight container in the refrigerator.
- Using Leftovers: Eat leftover hummus up to 5 days after making it. Use it as a spread for sandwiches, add flavor to soup or try mixing into vegetables.
Roasted Red Pepper Hummus Recipe Variations and Substitutions
- Roasted vegetables: Add other roasted vegetables, such as roasted carrots, onions, or garlic to the hummus for a more complex flavor.
- Herbs: Incorporate fresh herbs, such as parsley, cilantro, or mint for a bright and fresh taste.
- Tangy: Drizzle the hummus with balsamic vinegar for a tangy and sweet flavor. You can also blend in roasted garlic along with the flavor of the roasted peppers.
- Hummus Flavors: Add a teaspoon of smoked paprika for a smoky flavor. You can also add other spices, like a tablespoon of cumin. For a spicy hummus, add more cayenne or even chipotle peppers.
Best Roasted Red Pepper Hummus Recipe FAQs
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If you loved this roasted red pepper hummus, server it with these popular recipes: roasted spicy cauliflower, bacon and cream cheese stuffed celery, or ranch spicy crackers.
When stored properly, this delicious recipe lasts up to 5 days in the fridge.
This hummus recipe is completely vegan. The main ingredient in this healthy recipe is chickpeas, which are high in protein and can help reduce risk of cancer and diabetes.
Expert Tips for Making This Recipe
- Roast your own peppers: For the most intense flavor, roast your own red peppers. You can do this on the grill, in the oven, or over an open flame.
- Blend until smooth: It’s important to blend the hummus until it’s completely smooth. Any lumps will affect the texture and consistency.
- Adjust the flavor: Taste the hummus and adjust the seasonings as needed. You may want to add more lemon juice, tahini, or garlic to achieve your desired flavor.
- Add a touch of heat: For a spicier hummus, add a pinch of cayenne pepper or a dash of hot sauce.
- Serve with a variety of toppings: Roasted red pepper hummus is delicious with a variety of toppings, such as olive oil, feta cheese, paprika, or toasted pine nuts.
Roasted Red Pepper Hummus
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Ingredients
- 2 Scallions, chopped
- 1 clove Garlic
- 7 ounces Roasted Red Pepper, half a jar, drained
- 15 ounces Chickpeas, 1 can, drained
- ¼ cup Tahini
- 2 teaspoons Olive Oil
- 2 tablespoons Lemon Juice
- ½ tsp Peanut Butter
- Salt and Pepper, to taste
- Cayenne Pepper, to taste
Instructions
- Add garlic and scallion into blender, blend for 5 seconds
- Add chickpeas, tahini, lemon juice, olive oil, peanut butter and blend until combined
- Add roasted red peppers and blend to desired consistency (I like to have little chunks)
- Add salt, pepper and cayenne to taste
- Place in serving bowl or place in the fridge
Christina’s Notes
- Roast your own peppers: For the most intense flavor, roast your own red peppers. You can do this on the grill, in the oven, or over an open flame.
- Blend until smooth: It’s important to blend the hummus until it’s completely smooth. Any lumps will affect the texture and consistency.
- Adjust the flavor: Taste the hummus and adjust the seasonings as needed. You may want to add more lemon juice, tahini, or garlic to achieve your desired flavor.
- Add a touch of heat: For a spicier hummus, add a pinch of cayenne pepper or a dash of hot sauce.
- Serve with a variety of toppings: Roasted red pepper hummus is delicious with a variety of toppings, such as olive oil, feta cheese, paprika, or toasted pine nuts.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Thank you this is so easy to make at home!