Flavorful roasted red peppers are blended with a classic hummus base of chickpeas, tahini, garlic, and lemon to create this creamy and addictive spread and dip.
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Table of Contents
- About Roasted Red Pepper Hummus
- What makes hummus good for you?
- Can you roast the peppers yourself?
- How can you garnish hummus?
- What can you serve with roasted red pepper hummus?
- How long is red pepper hummus good for?
- Can you freeze hummus?
- Notes & tips for red pepper hummus
- More delicious hummus recipes
- How to make roasted red pepper hummus
- Recipe Details
About Roasted Red Pepper Hummus
Hummus is always an eye-catching dip or spread, and this roasted red pepper version brings all the vibrant color and slight sweetness of delicious red bell peppers to this classic appetizer. Plus, you can use either jarred red peppers or roast your own.
What makes hummus good for you?
When it comes to the nutritional value of hummus, you need to look no further than the chickpeas.
Chickpeas (also called garbanzo beans) are round, cream-colored legumes. They’re a popular food around the globe, from Africa to Asia to all over the US – and for good reason. Chickpeas are a fantastic way to get a dose of proteins, fiber, carbs, and a long set of vitamins and minerals into your diet. Overall, hummus can be considered high in fat, but it’s the unsaturated fat that’s very heart-healthy.
Can you roast the peppers yourself?
This recipe makes things simple by using jarred roasted red peppers, but you could also roast the red peppers yourself.
To roast red peppers:
- Cut four or five red bell peppers (or sweet red Italian peppers) into fourths and remove the ribs and seeds. Lay peppers on a baking sheet lined with aluminum foil or parchment paper and drizzle with olive oil, salt, and pepper.
- Preheat your oven for 400 degrees F, then bake the peppers for 30 to 45 minutes or until soft and lightly charred.
- Let peppers cool, then use as directed in the recipe.
How can you garnish hummus?
One of the most eye-catching (and delicious!) parts of hummus are the garnishes on the top. They can add a pop of color, flavor, and texture to this classic dip, such as:
- Olive oil
- Sea salt flakes or coarse black pepper
- Sesame seeds
- Arugula leaves
- Pumpkin or sunflower seeds
- Whole portions of the blended ingredients, like chickpeas, lemon zest, paprika, a few diced pieces of roasted red pepper, etc.
What can you serve with roasted red pepper hummus?
When it comes to party dips like this, there are so many options for dipping! And as fans of traditional ranch know, it’s already one of the best, most classic flavors for pairing with a variety of foods. Feel free to use any (or many!) from the list below:
- Wheat thins (highly recommended!)
- Tortilla chips
- Ritz crackers
- Saltine crackers
- Pita bread
- Mild veggies like cucumbers, squash, cherry tomatoes, zucchini, or celery
How long is red pepper hummus good for?
Once prepared, this homemade hummus can be stored in a sealed container in the refrigerator for three to four days.
Can you freeze hummus?
Yes, you totally can!
Once prepared, roasted red pepper hummus can be stored in a sealed container in the refrigerator for up to four months.
Notes & tips for red pepper hummus
- As with most hummus recipes, this one uses chickpeas for its base. If you’re not a fan of chickpeas, check out these substitutions.
- To get the smooth consistency of hummus, you’ll need either a food processor or an immersion blender.
- For ultra creamy hummus, try simmering the chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help rid the chickpeas of their skins. Wash and rinse the chickpeas under cold water before using.
More delicious hummus recipes
How to make roasted red pepper hummus
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Add the following ingredients to a food processor (you can also use an immersion blender + large bowl): chickpeas, roasted red peppers, olive oil, lemon juice, tahini, garlic, paprika, cumin, salt, and pepper. Blend for a few minutes until the mixture is nice and smooth.
Step 2 – Serve and enjoy!
Roasted Red Pepper Hummus
- 15 ounce chickpeas, (1 can) rinsed and drained
- 3/4 cup roasted red peppers, roughly 6 peppers for a 12 ounce jar
- 2 tablespoon olive oil, plus more for drizzled garnish (optional)
- 2 tablespoon lemon juice, or to taste
- 1 1/2 tablespoon tahini paste
- 1 1/2 teaspoon fresh garlic, minced
- 1 teaspoon paprika, plus more for garnish (optional)
- 1/8 teaspoon ground cumin
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 1 tablespoon water, optional, for consistency
- bread, crackers, or vegetables, for dipping
- Using a food processor, blend the chickpeas, roasted red peppers, olive oil, lemon juice, tahini, garlic, paprika, cumin, salt, and pepper. (TIP: blending less will give the dip more of a "crunch" from the chickpeas). As you blend, stop the processor periodically and scrape the sides, then blend again.15 ounce chickpeas, 3/4 cup roasted red peppers, 2 tablespoon olive oil, 2 tablespoon lemon juice, 1 1/2 tablespoon tahini paste, 1 1/2 teaspoon fresh garlic, 1 teaspoon paprika, 1/8 teaspoon ground cumin, 1 pinch salt, 1 pinch black pepper
- Check hummus consistency. If desired, blend in water to make consistency softer.1 tablespoon water
- Serve immediately with drizzled olive oil and garnishes (optional) plus items for dipping.bread, crackers, or vegetables
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.