If you’re looking for a healthy snack with bold flavor, this easy roasted red pepper hummus is a great way to enjoy a delicious and nutritious treat. This creamy hummus combines the rich, smoky taste of roasted red peppers with the classic flavors of traditional hummus, making it an irresistible dip for pita chips, fresh vegetables, and more.
Ingredient Notes
Chickpeas: Also known as garbanzo beans, chickpeas are the star of most hummus recipes. Using canned chickpeas saves extra time and makes this dish quick to prepare.
Roasted Red Bell Peppers: You can use store-bought jarred roasted red peppers or roast your own peppers at home for a stronger smoky flavor. Roasting brings out a bright pop of orange and deepens the flavor profile. (Instruction-
Tahini: This creamy sesame seed paste is essential for achieving the creamy consistency of hummus. Good quality tahini ensures a smoother texture.
Garlic Cloves: Fresh garlic adds a robust flavor to the hummus. Feel free to adjust the amount to your taste.
Lemon Juice: Freshly squeezed lemon juice adds a tangy brightness that balances the richness of the tahini and chickpeas.
Ground Cumin: Adds a warm, earthy flavor.
Olive Oil: A drizzle of extra virgin olive oil on top of the hummus makes for a beautiful presentation while preventing the top from drying out.
Instructions
Roast the Red Peppers: Preheat your oven to 400°F. Place the red bell peppers on a baking sheet lined with parchment paper. Roast until the skin is charred, then cool, peel, and chop them.
Prepare the Hummus: In the bowl of a food processor, combine the chickpeas, tahini, minced garlic, chopped roasted red peppers, lemon juice, ground cumin, salt, and black pepper. Pulse until roughly blended.
Adjust Consistency: With the food processor running, gradually add cold water until the hummus reaches your desired creamy consistency. Taste and adjust the seasoning as needed.
Serve: Transfer the hummus to a serving dish. Drizzle with olive oil and garnish with your favorite toppings.
How to Serve
- With warm pita bread
- Alongside fresh vegetables like carrots and cucumbers
- As a dip for tortilla chips or pita chips
- Spread on a sandwich or wrap
- As a salad dressing when thinned with a bit of water or extra lemon juice
- If you are looking for more hummus combination inspiration, I have 55 ideas for what to dip in hummus.
Tips, Tricks, and Alterations
- Extra Smooth Hummus: For a smoother texture, you can peel the chickpeas before blending. (to be honest, I have only done this twice- it is more work than feels worth it.) Or you can just add a little extra cold water (2 tablespoons at a time) and let the food processor run a little longer.
- Flavor Variations: Experiment with different flavors by adding chipotle peppers for a smoky kick or smoked paprika for an extra roasted flavor.
- Storage: Store leftover hummus in an airtight container in the refrigerator. It will stay fresh for up to a week. And you can always freeze any extra hummus.
- Meal Prep: Make a large batch of hummus and portion it into individual containers for a quick and healthy snack throughout the week. It can also make a perfectly good school lunch, too.
If you’ve tried this Roasted Red Pepper Hummus recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Roasted Red Pepper Hummus
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- ¼ cup tahini
- 2 garlic cloves minced
- 3 roasted red bell peppers seeded and chopped (or 1 cup chopped jarred roasted red peppers)
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cumin
- 1 teaspoon salt
- Black pepper to taste
- Cold water as needed
- 2 tablespoons olive oil for topping
Instructions
- Preheat the oven to 400°F. Roast the red bell peppers until the skin is charred, then cool, peel, and chop.
- Combine chickpeas, tahini, garlic, roasted red peppers, lemon juice, cumin, salt, and pepper in a food processor. Pulse until roughly blended.
- With the processor running, add cold water gradually until the hummus reaches the desired consistency.
- Taste and adjust seasoning.
- Transfer to a serving dish and garnish as desired.
Did you make this recipe? Let me know!