Roasted Red Pepper Hummus
Ginny McMeans
Published:
March 21, 2021
Last Modified:
May 8, 2024
Homemade Roasted Red Pepper Hummus is a super easy recipe! Blend up chickpeas, roasted red bells, and other simple ingredients to make this delicious flavored hummus.
Serve with chips or veggies – on a holiday, game day or just for a visit.
You can even make this easy Homemade Pita Bread recipe and cut in to triangles. It is the perfect pairing with hummus.
Follow the easy dip recipe below – you can roast your own red peppers or purchase store-bought.
Tips
- Use store-bought roasted bell peppers to cut down on prep time.
- Make a double batch! Roasted Red Pepper Hummus keeps well in the fridge and even the freezer.
- Top with a swirl of olive oil and a sprinkle of more cumin before serving to make it presentation ready!
Ingredients
- Garbanzo Beans (aka Chickpeas) – canned or dried beans that you have soaked and cooked. Garbanzo beans are the classic choice for hummus and they form the base for the dip.
- Red Bell Pepper is the key ingredient for making this flavored hummus recipe. It adds a mild sweetness and a beautiful color. I include the instructions for roasting the bell pepper, but you can also purchase pre-roasted bell peppers in a jar.
- Tahini is a paste made from ground sesame seeds and adds an earthy flavor. Tahini is at grocery stores or can also be made from scratch.
- Lemon Juice adds a tangy and fresh flavor. I recommend using freshly squeezed lemon juice for the best taste, but you can use bottled if that’s all you have.
- Extra Virgin Olive Oil adds both flavor and helps thin out the red pepper hummus. If you prefer a thinner hummus, you can just blend in extra olive oil. I also love drizzling a little extra olive oil on top of the finished hummus.
- Ground Cumin adds a subtle spice and richness to round out the flavor.
- Salt and Pepper are the ultimate seasonings and you can season the hummus to suit your taste.
How to prepare hummus
- Roast the Bell Pepper, if so choosing. Heat the broiler and broil the peppers, turning often, until the peppers are black all over. Allow to cool then carefully peel off the blackened skin. Or you can use store bought roasted peppers.
- Blend Hummus. Add all ingredients, including the roasted and peeled red bell pepper, to a food processor and blend until smooth. You’ll need to scrape down the sides a couple of times to fully incorporate. Taste, adjust seasoning if needed, and enjoy!
FAQ’s
Hummus is a spread or dip made from chickpeas and tahini. Hummus is naturally vegan and loaded with plant-based protein from the chickpeas.
There are endless flavored hummus possibilities and red bell pepper hummus is one of my favorites. You can find hummus in almost any grocery store but making it from scratch with this red pepper hummus recipe is so easy.
Yes, after you cook them. If you use a whole bag of dried chickpeas you will have to adjust the recipe ingredients. And … that will make a lot.
No, although some recipes call for peeling the chickpeas to make a smoother hummus, I don’t find that it makes any difference. The key to a smooth and creamy hummus is blending in the food processor.
If you cook the beans from scratch then you can skim off any of the casings that cook off of the beans. They’ll be floating on top or fall off as you drain the garbanzos.
How to store or freeze
Storage: Store leftover hummus in an airtight container in the fridge for up to 5 days.
Freezing: Hummus can be frozen in a freezer-safe container for up to 4 months. Thaw in the fridge overnight and give a stir before serving.
Roasted Red Pepper Hummus
Ingredients
- 15 ounces garbanzo beans (chickpeas) – one can drained (or cooked homemade)
- 2 ounces roasted red bell pepper – home roasted or jarred – you can use up to 4 ounces
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil – you may use up to 3 tablespoons to thin
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
If you’d like to roast your own pepper
- Heat the broiler.
- With tongs place the bell pepper on the top shelf turning often to get all sides blackened. When black, take it out of the oven.
- Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.
Hummus instructions
- Put everything into a Food Processor and process it. No need to pre-grind anything. It all blends together perfectly.
- Turn off the processor and scrape the sides a couple of times during processing.
