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Homemade hummus can be a lot more economical than buying lots of small containers at the store, and it is so easy to vary the flavors and make something a bit more exciting like we do here with this roasted red pepper hummus recipe.
Vegan. Refined Sugar-Free. Gluten-Free. Dairy-Free. Egg Free.
Roasted Red Pepper Hummus
We go through hummus by the bucketful here, so it only made sense to start creating our own hummus recipes. This roasted red pepper hummus was inspired by my roasted garlic and pumpkin hummus but instead uses leftover roasted red peppers from the fridge for a nice bright pop of color and a great flavor.
This recipe is not for the hummus purist, there's no peeling of the chickpeas happening here (I mean go for it if you have some extra time on your hands though)!
But, it comes together so easily in the blender and makes for the perfect after-school snack or centerpiece for your next cheese platter. Pair with some chopped veggie sticks and some crackers and you are well on your way to enjoying a healthy snack.
Ingredients
Here we go with another simple recipe using simple ingredients.
The ingredients for this hummus variety may not be pantry staples (the roasted red peppers in particular), but they are worth grabbing for the great flavor they deliver.
You are going to need:
- cooked chickpeas or garbanzo beans: personally, I use pre-prepared canned chickpeas as it is a lot quicker, although it would be cheaper to use dried chickpeas if you have the time and patience for the extra prep (usethis guidefrom The Wimpy Vegetarian to make your own chickpeas from scratch);
- roasted red bell peppers: you can use canned peppers or peppers in glass jars from the stre, or make your own in the oven (instructions below and in recipe notes);
- fresh garlic: we use a small amount of garlic in this recipe but you can use more or less depending on your love for garlic;
- tahini: this is basically ground sesame seeds, and can usually be found either near the honey and spreads, in the health food section, or in the middle eastern section in the supermarket (see notes below on what to look for)
- fresh lemon juice: in a pinch you can sub in some lemon juice from a bottle, but if you can get your hands on some fresh lemons they taste so much better;
- olive oil: as olive oil is such an integral part of homemade hummus you should splurge a little and use a good quality olive oil, you will definitely taste the difference;
- paprika: use ground paprika, which can be found in the spice section. If you prefer a more smoky flavor then add smoked paprika instead, and if you like a little spice then add some cayenne pepper;
- cumin: we use ground cumin in this recipe;
- salt and black pepper.
Tahini Tips
Not all tahini paste is created equally.
Have a look at the ingredient list: it should mainly consist of ground sesame seeds, and perhaps a little bit of salt, and sometimes oil.
If there is a layer of oil on top of your tahini when you open it, don't panic!
Simply use a spoon (or my go-to: a chopstick), to give everything a good stir, until the oil is fully incorporated, and you have creamy tahini.
If it isn't mixing well, which can happen if the weather is especially cold, simply pop the jar into the microwave for about 30 seconds, and then try mixing.
Be sure to mix all of the oil into the rest of the tahini mixture before adding it to the red pepper hummus in the food processor. Otherwise, you risk adding too much oil to the recipe, which will not taste good.
How To Roast Your Own Red Peppers (Capsicum)
Gather 4-5 sweet red bell peppers (otherwise known as capsicums).
Red peppers are preferred due to their ripe and sweet taste. Green or yellow peppers will work fine too, but the overall flavor of the hummus will change.
Cut the peppers into quarters and remove the seeds.
Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil, and sprinkle with salt and pepper.
Optional: add your favorite dried herbs (oregano, basil, coriander and etc).
Bake for 30-45 minutes in a 400 F (205 C) heated oven until the peppers are soft and slightly charred.
Let cool and proceed with the hummus instructions.
I love to do a big batch of red peppers like this, and use them throughout the week in salads and pasta dishes.
How To Make Homemade Hummus In The Blender
Making homemade hummus is pretty simple.
It is one of those things that always seems like such a big task, but once you try it you will realize there is nothing to it.
Simply add all of the ingredients except for the oil to the bowl of a high-speed blender or food processor and pulse until combined.
Once combined, slowly add in the olive oil until it is incorporated and you end up with a creamy hummus.
Adjust the seasoning according to your preferences, and away you go!
When serving up, top your red pepper hummus with some sesame seeds, a sprinkle of paprika, a drizzle of extra olive oil, some extra roasted peppers, and some crispy chickpeas (like these Roasted Za'atar Chickpeas in The Air Fryer) if you have them.
Storing and Freezing Instructions
Homemade red pepper hummus should be stored in an airtight container with a lid in the fridge after it has been prepared.
It will last about 3-4 days.
Store-bought hummus will last longer, about 5-7 days, but this is usually because it has added preservatives, which we are avoiding by making hummus at home.
Leftovers?Don't worry, if you can't finish all of the hummus before it goes off, simply use it in one of the recipe ideas below, or pop it into the freezer in individual portions
Freezing Homemade Hummus
Leftover hummus can also be frozen.
Do not freeze a huge batch all at once, as this will take a while to defrost.
Instead, split it into smaller, more manageable batches before freezing.
Why not try adding your hummus to an ice cube tray, or another small freezer-safe container so you can simply take out an individual serving when needed?
Allow it to defrost fully before eating.
What To Serve With Red Pepper Hummus
Hummus is one of those versatile dips that can be used in so many ways.
It can be used as a snack dip all by itself, or it can be used in a number of other recipes.
Why not try out some of these options:
- serve with tortilla chips, crackers, pita chips, or pita bread;
- serve with fresh vegetable sticks like carrots, cucumber and sugar snap peas;
- use as an alternative to butter in a sandwich or wrap;
- use as a salad dressing when mixed with some olive oil to thin it out, like in this recipeBaked Almond Crunch Falafel Bowl with Two Second Dressing;
- mix through some pasta as a sauce;
- stuff into some chicken breasts before cooking;
- whisk a spoonful into your scrambled eggs for an extra pop of flavor;
- use as a base on pizza instead of tomato sauce;
- mix in with the yolk in deviled eggs.
There are so many options.
Need More Homemade Dip Recipes?
Entertaining is always made so much easier when you have a bunch of dips ready to go as soon as your guests arrive.
Why not try these dips after you have mastered this easy roasted red pepper hummus:
- Whipped Feta Dip
- 3 Ingredient Everything Bagel Cheese Ball
- Warm Pesto Chicken and Cheese Dip
Happy Eating.
xx
Recipe
Roasted Red Pepper Hummus
Homemade hummus can be a lot more economical than buying lots of small containers at the store, and it is so easy to vary up the flavors and make something a bit more exciting like we do here with this roasted red pepper hummus recipe. This recipe comes together so easily in the blender and makes for the perfect after-school snack or centerpiece for your next cheese platter. Pair with some chopped veggie sticks and some crackers.
5 from 49 votes
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Appetizer
Cuisine Anytime
Servings 6 serves
Calories 164 kcal
Equipment
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Ingredients
- 2 cups cooked chickpeas (garbanzo beans) drained and rinsed
- 6 roasted peppers (the type that come in a can or glass jar)
- 2 cloves garlic minced
- 1 ½ tablespoons tahini
- ½ lemon juiced
- ⅛ teaspoon ground cumin
- ½ teaspoon each salt and ground pepper
- 2 tablespoons extra virgin olive oil plus more for serving
- optional: smoked paprika, pumpkin seeds, sesame seeds, ground cumin, chopped fresh parsley, roasted peppers and extra chickpeas for serving
Instructions
Place all of the ingredients except for the olive oil into the bowl of a food processor, and blend until smooth.
2 cups cooked chickpeas (garbanzo beans), 6 roasted peppers, 2 cloves garlic, 1 ½ tablespoons tahini, ½ lemon, ⅛ teaspoon ground cumin, ½ teaspoon each salt and ground pepper
Once smooth, slowly add the olive oil while the food processor is still running.
2 tablespoons extra virgin olive oil
If the hummus is too thick, add more olive oil or filtered water 1 tablespoon at a time, while still blending, until the desired consistency is reached.
Taste, and add more salt if required.
To serve: scoop the hummus into a serving bowl and garnish with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.
optional: smoked paprika, pumpkin seeds, sesame seeds, ground cumin, chopped fresh parsley, roasted peppers and extra chickpeas
Notes
Storing:
Store leftover hummus in an airtight container in the fridge for 3-5 days.
Leftovers:
Can also be frozen for up to 3 months. Try freezing in small portions so that small amounts can be removed from the freezer and will thaw quickly.
Tip:
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.
To Make Your Own Roasted Peppers:
Gather 4-5 Sweet red bell peppers (red peppers are preferred due to their ripe and sweet taste, but green or yellow peppers will work fine too).
Cut the peppers into quarters and remove the seeds.
Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil and sprinkle with salt and pepper.
Bake for 30-45 minutes in 400 F (205 C) heated oven until peppers are soft and slightly charred. Let cool and proceed with the hummus instructions.
Nutrition
Calories: 164kcalCarbohydrates: 18gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 512mgPotassium: 248mgFiber: 5gSugar: 3gVitamin A: 212IUVitamin C: 23mgCalcium: 52mgIron: 2mg
Tried this recipe?Leave a comment HERE and let us know how it was!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
