Hummus with roasted red peppers is creamy, and savory, with smoky flavors and a little spicy kick to it. Don't limit yourself to boring hummus flavors.
It's a healthy snack to dip veggies, crackers, pretzels, cheese, or anything you want in this red pepper hummus recipe!
I like to combine cold and hot appetizers for snacks or parties and have shared a couple on this blog. From my Cold Spinach Dip, Baked Spinach Artichoke Dip, to hot and spicy Buffalo Chicken Dip. Make these for your next party!
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Why it's yummy
- Healthy dip - This hummus is packed with nutrient-rich chickpeas and tahini that make a proper healthy fulfilling appetizer.
- Homemade hummus does taste better than from the grocery store and has no harmful additives.
- Budget-friendly and quick. Most of the ingredients are already sitting in your kitchen pantry and all you need to do is to make roasted peppers or for a quicker version use canned peppers.
- This hummus with roasted peppers makes a great veggie dip, especially good for weight watchers!
If you like chickpeas be sure to try these recipes next: Sauteed Eggplant Salad With Chickpea, Sweet Potato, Kale and Chickpea Tacos, Chickpea and Cauliflower Coconut Curry | Vegan, Roasted Pumpkin Salad with Chickpea and Feta, Roasted Pumpkin Hummus or simply type the word ''chickpea'' into the search bar.
Ingredients
You'll need just simple ingredients to make this roasted red pepper hummus. And after trying this, you'll never want to get a store-bought hummus again.
- Roasted Peppers - this is the key ingredient and what gives this hummus its smoky flavor. You can use canned roasted peppers or make your own homemade. Here's how you go about it.
How to make roasted peppers in oven:
Gather 4-5 Sweet red bell peppers (red preferred due to their ripe and sweet taste but green and yellow will work fine too) or Sweet red Italian peppers.
Cut into fourths and remove the seeds. Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil and sprinkle with salt, pepper, and OPTIONAL: your favorite dried herbs (oregano, basil, coriander and etc).
Roast for 30-45 minutes in a 400 F heated oven until peppers are soft and slightly charred. Let cool and proceed with the hummus instructions.
- Chickpeas (or garbanzo beans). You can use either canned or raw chickpeas. I usually use the canned ones and boil them with soda to remove the skins (creates a very smooth texture but does require more prep). If in a rush, straight-up drained chickpeas from a can will be fine too. Read more in detail in the ‘’Tips’’ section.
- Extra Virgin Olive oil - even 1 tablespoon makes a whole difference once added to the mix while blending. Olive oil gives a luxurious texture and simply makes the best hummus.
- Salt - generously season with salt, not enough salt and pepper and your homemade hummus will not taste good!
- Lemon juice - fresh is usually best but I totally understand that sometimes we want to cut corners and save up precious time by using bottled juice instead. Star by adding a ½ teaspoon and increase until the desired flavor.
- Fresh garlic cloves - you'll only need 1 medium one, but add little by little and see if you like the flavor.
Instructions
Add all ingredients to a small blender or a bowl of a food processor.
Add a small amount of water (1 or 2 tablespoons of cold water) for easier blending. Blend hummus, pulsing multiple times until smooth and creamy.
Transfer to a serving bowl and top with garnishes and a drizzle of olive oil.
Serve right away with crackers, vegetables, and pita bread.
Tips
- Prepare chickpeas - For better results, make sure to drain and rinse chickpeas. If you have more time, you can also simmer chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help to get rid of chickpea skins that will result in ultra-creamy hummus. Wash and rinse under cold water.
- Roasted pepper flavor - the more peppers you add the more pepper flavor you will get. Start with 3 and blend until smooth. Keep adding the peppers until you are satisfied with the result. Different brands vary and thus flavor will be different too. Make sure to use enough salt for the hummus!
- The ingredient quantities in this recipe make delicious and creamy hummus with roasted pepper, however, you can try with different proportions until you find the right balance. For example, adding fewer peppers and more chickpeas will make your hummus a little drier but you can always balance it off with warm water, lemon juice, and olive oil adding as needed to achieve the desired consistency.
- For more flavor add an extra garlic clove or 1 teaspoon of garlic powder and/or onion powder to the mix.
- Drizzle with more lemon juice to taste when all the ingredients are added. Mix until combined.
- Smoked paprika for more flavor and color. For spicy flavor, add a pinch of chili powder, cayenne pepper or red chili flakes when seasoning the hummus.
- Add more Tahini and olive oil to taste to achieve an even more creamy texture.
- What can I add to hummus for more flavor? Herbs! Rosemary, green onion, dill, chives, oregano, basil or different spices, such as ground cumin, ground turmeric, cayenne, and sumac.
- If you are a hummus lover, you gonna appreciate our traditional hummus and roasted pumpkin hummus.
Serving Suggestions
Hummus is a famous middle eastern dip, usually served with pita bread and as a part of mezze platter.
What do you dip hummus in? All kind of veggie sticks!
- Celery sticks
- Carrot sticks
- Bell peppers
- Cucumber
Other items you can serve this Hummus with Roasted Peppers:
- Gluten free nacho chips
- Gluten free Pita chips
- Tortilla Chips
- Crackers
- Gluten free breadsticks
- Gluten free Pretzels
Storing and freezing instructions
Leftover hummus should be kept in the refrigerator, sealed in an airtight container for up to 3-4 days.
Freezing. Technically you can, but I’d recommend avoiding freezing hummus as it will be dry after thawing and some separation will occur. The texture will be not suitable for serving.
FAQ
This Red pepper hummus has a smoky and garlicky flavor, creamy and with a little spicy kick in it.
Homemade hummus should be kept chilled at all times, you can tell if hummus has gone bad if it has a sour smell and taste.
I hope you'll enjoy this hummus with roasted peppers and if you make it, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Easy Appetizer Recipes
For more easy gluten-free appetizers and condiment, recipes check out my Appetizer and Side Dish recipe index here.
Hummus With Roasted Red Pepper
INGREDIENTS
- 2 cups chickpeas canned, drained, rinsed
- 4-5 canned roasted peppers
- 1 medium garlic clove chopped
- 1 ½ tablespoon tahini
- ½ lemon juiced
- 2 tablespoon olive oil + more for serving
- 1 teaspoon paprika + more for serving
- ⅛ teaspoon ground cumin
- salt and pepper to taste
- 1-2 tablespoon cold water if needed for easier blending
- Garnish with: sesame seeds ground paprika, roasted peppers, olive oil
INSTRUCTIONS
- Add all ingredients to a small blender or food processor. Add 1 or 2 tablespoons of water if needed for easier blending. Pulse multiple times until smooth and creamy.
- Transfer to a bowl and top with garnishes. Serve right away with crackers, vegetables, pita bread.
NOTES
- Prepare chickpeas - For better results, make sure to drain and rinse chickpeas. If you have more time, you can also simmer chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help to get rid of chickpea skins that will result in ultra-creamy hummus. Wash and rinse under cold water.
- Roasted pepper flavor - the more peppers you add the more pepper flavor you will get. Start with 3 and blend until smooth. Keep adding the peppers until you are satisfied with the result. Different brands vary and thus flavor will be different too. Make sure to use enough salt for the hummus!
- How to make roasted peppers in the oven: Gather 4-5 Sweet red bell peppers (red preferred due to their ripe and sweet taste but green and yellow will work fine too) or Sweet red Italian peppers. Cut into fourths and remove the seeds. Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil and sprinkle with salt, pepper, and OPTIONAL: your favorite dried herbs (oregano, basil, coriander and etc). Roast for 30-45 minutes in a 400 F heated oven until peppers are soft and slightly charred. Let cool and proceed with the hummus instructions (once cooled you can remove the skins but this is optional).
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
Creamy and smoky dip with a little spicy kick to it that you'll enjoy.