Roasted Red Pepper Hummus
This Roasted Red Pepper Hummus is a rich and flavorful blend of creamy chickpeas, tangy tahini, and smoky roasted red peppers.
Hummus is a traditional Middle Eastern dip that I love ordering at restaurants, and it’s actually really simple to make at home. I actually bought a food processor just so that I can make my own hummus my own! This Red Pepper Hummus and Cilantro Jalapeño Hummus are my two favorite ones.
What you’ll love about this recipe
- Healthy – Hummus is a healthy food option as it is high in protein and fiber, and rich in vitamins and minerals. It is also relatively low in calories and fat.
- It’s delicious! The smooth and velvety texture make each bite the perfect balance of savory, smoky, and slightly sweet. So good.
- Natural ingredients – Homemade is always better! Store-bought varieties may contain added sugar or preservatives which are never good for you.
Ingredients
- Jarred roasted red bell peppers.
- Tahini
- Fresh lemon juice (1 large juicy lemon) – I do not recommend jarred lemon juice.
- Fresh garlic cloves
- Jarred or canned cooked chickpeas
- For seasoning: salt & pepper + smoked paprika (optional)
- Extra virgin olive oil
I like to use roasted red peppers from a jar to save time. The flavor is just as delicious as roasting them yourself.
Steps to make Red Pepper Hummus
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
- In a food processor or high-powered blender, combine the tahini and lemon juice. Process until the tahini is smooth. Add the garlic and process a little more.
2. Then add the chickpeas with 3 tablespoon of the juice, oil, paprika, salt & pepper. Process until all ingredients are integrated.
- Add the roasted bell pepper and process until smooth or it reaches your desired consistency.
Let it sit for at least one hour in the refrigerator for the flavors to come together. A few hours or overnight is better.
All that’s left to do is assemble – arrange the creamy hummus onto a bowl plate and spoon some extra roasted peppers for good measure.
The finishing touches? An extra drizzle of olive oil and a little sesame seeds for extra flavors.
You can do so many things with this dip! The smooth and velvety texture goes perfectly with pita bread, slather it onto toast, crackers, use it as a dip for raw carrots and celery, or as a spread on sandwiches or wraps.
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Roasted Red Pepper Hummus
Equipment
- Food processor
Ingredients
- ¼ cup tahini
- ¼ cup fresh lemon juice (1 large juicy lemon)
- 2 small garlic cloves - minced
- 1 15 oz can cooked chickpeas
- 3 tablespoons chickpea juice from the can
- ¼ teaspoon smoked paprika
- 1 teaspoon kosher or sea salt
- ½ teaspoon fresh ground black pepper.
- 2 tablespoons extra virgin olive oil
- 1 ½ cup roasted red bell peppers from a jar.
Instructions
- In a food processor or high-powered blender, combine the tahini and lemon juice. Process until the tahini is smooth.
- Add the garlic and process a little more. Then add the chickpeas with 3 tablespoon of the juice, oil, paprika, salt & pepper. Process until all ingredients are integrated.
- Add the roasted bell pepper and process until smooth or it reaches your desired consistency.
- Cover and refrigerate for at least 1 hour. Serve with pita bread, vegetables or chips.
Delicious and easy hummus. It was ready in no time and my hubby loved it!