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Red pepper hummus takes roasted red peppers and blends them into classic homemade hummus, served just the same way. The healthy flavors are earthy and bright.
It’s a great moment when a cook realizes that hummus can take on many other ingredients beyond its core components, to change up the classic with a fun variety of mix-ins. So many options! I always enjoy using hummus as a foundation for toppings, including my hummus with sโpicy red peppers. And because I also love to give my hummus a hit of color (as in: fresh mint hummus, which is a beautiful shade of green, or roasted beet hummus, a beautiful pink), I wondered what would happen if I added my red peppers into the processor with my hummus and not just on top.ย
The results are so delicious! And beautiful! Another homemade hummus to love is here. My simple recipe yields the smooth, creamy hummus we love while bursting with bold flavor and vibrant color–truly a Mediterranean-style hummus–with roasted red peppers as a key ingredient. They bring a sweet taste and earthy flavor to the mix. And of course, hummus of any kind is a nutrition power-house, packed with all of the goodness of chickpeas, including fiber and plant protein. Red pepper hummus dip has a slightly smoky flavor from the roasted peppers, though not quite as smoky as baba gannouj, roasted eggplant dip.
Ingredients
- Chickpeas. Also known as garbanzo beans, you can use canned chickpeas (drained and rinsed) or you can start with dry chickpeas (here’s how to cook chickpeas). The best hummus, in my opinion!, is smooth and creamy. For smoother hummus, remove the thin peels from the chickpeas by rubbing them off in a large bowl of water in the sink.ย (You can also buy peeled chickpeas in my shop)
- Roasted red peppers, homemade or jarred.ย
- Tahini (a creamy tahini paste made from ground sesame seeds)
- Garlic cloves, 2 to 3 depending on how garlicky you like your hummus
- Lemon juice
- A little bit of cayenne pepper for a hint of heat, if desired
- Salt
- Cold water, chickpea cooking liquid, or chickpea canning liquid, to adjust the consistency if needed
- Extra virgin olive oil for drizzling on top
- Sesame seeds, for finishing (optional)
How to make Red Pepper Hummus
This easy roasted red pepper hummus recipe comes together just like a classic hummus recipe, with a short ingredient list for a flavorful blend of chickpeas, tahini, and roasted red peppers. Roasted red bell peppers are peeled, so they won’t have pesky skins in the game–but they do contain a good bit of liquid naturally. This means you need to hold back on the amount of other liquids added to the hummus to ensure the results aren’t too thin.
- If you are roasting your own red peppers, which is a great way to prep because it’s easy and economical, simply place thick slices on a baking sheet under the broiler until they are charred. Transfer the hot charred peppers to a heatproof bowl and cover the bowl with a plate or cover. The steam heat helps loosen the skins, which you will peel once the peppers are cool enough to handle. It helps to do this under running cool water. Chop the peppers for the hummus from there.
- Start by pulverizing the chickpeas and garlic cloves to your food processor.ย
- Add the roasted red peppers, tahini, lemon juice, salt, and cayenne pepper. Blend until smooth, stopping numerous times to scrape down the sides of the processor for even mixing.ย
- Once you achieve a creamy consistency, taste the hummus and adjust the seasoning, adding more salt, lemon juice, or cayenne pepper according to your preference.ย
Storage
If you have leftover hummus, you can store it in an airtight container in the fridge for up to a week. I also like to cover the surface of the hummus with plastic wrap to help prevent it from drying out. To serve after refrigeration, bring hummus to room temperature and whisk to smooth it out. Add a squeeze of lemon juice or a teaspoon of cold water to loosen, if needed. Making hummus ahead makes it a convenient option for meal prep or a quick, healthy snack.
Serving Suggestions and Variations
Homemade red pepper hummus is not only delicious, but it is also incredibly versatile. Just like my original hummus recipe, it’s great to serve alongside pita chips, pita bread, tortilla chips, or fresh vegetables like cucumbers, carrots, and cherry tomatoes. It makes a fantastic addition to any mezze platter, bringing such a colorful joy.ย
Use this hummus and any hummus as a spread on wraps. It’s great on Falafel Wraps!
Add roasted garlic for a sweet roasted garlicky flavor.
Blend in other spices such as cumin, paprika, For more smokiness, try smoked paprika.
Crumble feta cheese on top along with the chopped roasted peppers for added creaminess and tang.
Red Pepper Hummus Recipe
Equipment
Ingredients
- 2 cups chickpeas, drained and rinsed, or cooked from dry. Removing the peels on the chickpeas will result in smoother hummus
- 2-3 cloves garlic, coarsely chopped
- 1 cup chopped roasted red peppers
- 1 tablespoon lemon juice
- 1/2 cup tahini, stir before measuring
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chickpea cooking or canning liquid, if needed
- 2 tablespoons extra virgin olive oil, for drizzling
- 1 teaspoon sesame seeds, optional, for finishing
Instructions
- In a food processor, pulverize the chickpeas and garlic. Stop and scrape down the bowl occasionally, continuing to process until the mixture looks smooth when pressed with a spatula.
- Add 3/4 cup of the roasted peppers, reserving the rest for garnish, and process until smooth. The hummus will be bright and slightly chunky.
- Add the lemon juice, tahini, salt, and cayenne pepper and process until smooth and creamy, stopping to scrape down the bowl as you go. Add the chickpea liquid only if needed here to loosen the hummus. Taste and adjust seasonings if needed.
- Dollop the hummus into a bowl and create a swoosh with a well in the middle with the back of a clean spoon. Place the remaining chopped peppers in the center of the well. Drizzle the entire top of the hummus with olive oil, dust with sesame seeds if using, and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
