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This Easy Roasted Red Pepper Hummus stands out for its vibrant flavor and simple, wholesome ingredients.
The addition of roasted red peppers infuses a smoky sweetness that elevates classic hummus, making it irresistibly delicious.
Beyond taste, this recipe is a nutritional powerhouse: it’s rich in plant-based protein and dietary fiber from chickpeas, supporting muscle health and digestion.
The use of extra virgin olive oil and tahini provides heart-healthy fats, including beneficial unsaturated fats, while keeping saturated fat low.
Naturally gluten-free and vegan, this hummus is an excellent choice for diverse dietary needs. Its quick preparation and flexibility—using either fresh roasted or jarred peppers—make it ideal for everyday cooking.
Whether as a snack, appetizer, or sandwich spread, it’s satisfying and easy to customize.
Plus, it’s perfect for meal prep and keeps well refrigerated, ensuring you have a nutritious option ready in minutes.
Must-Have Tools for Perfect Results
Food Processor
Essential for blending chickpeas, tahini, and peppers into a luxuriously smooth hummus.
Its powerful motor and sharp blades save time and deliver consistent texture, making it a versatile kitchen staple for dips, sauces, and more.
Oven Broiler
Key to roasting red peppers evenly with a smoky char that enhances their flavor.
Using a broiler speeds up roasting and adds depth to your dishes beyond this recipe.
Resealable Plastic Bag
Perfect for steaming peeled roasted peppers, making the skin removal effortless.
A simple tool that simplifies prep work and helps maintain kitchen cleanliness.
Measuring Cups & Spoons
Accurate measurements of lemon juice, tahini, and spices ensure balanced flavors.
Investing in quality measuring tools helps replicate successful results every time you cook.
Mixing Bowl
Useful for holding and combining ingredients when needed, ideal for prep or serving.
A durable, easy-to-clean bowl is a must-have for any home cook.
Roasted Red Pepper Hummus
Equipment
- 1 Food processor
- 1 Oven Broiler
- 1 Resealable Plastic Bag (or plastic wrap)
- Measuring cups and spoons (various sizes)
- 1 Mixing Bowl
Ingredients
- 2 large red bell peppers or 3/4 cup jarred roasted red peppers, chopped
- 1 15-ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
- ¼ cup fresh lemon juice from about 1 large lemon
- ¼ cup tahini sesame seed paste
- 1 small garlic clove finely minced or grated
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- ½ teaspoon ground cumin
- A pinch of cayenne pepper optional, for a hint of heat
- 2 to 3 tablespoons cold water or aquafaba reserved chickpea cooking liquid
- Salt to taste
Instructions
- Roast the Red Peppers for Smoky Flavor: Preheat your oven’s broiler and position a rack about 5 inches below the heat source. Remove the cores and seeds from the peppers, then slice them into large, flat pieces. Place the pepper pieces skin-side up on a baking sheet and broil them for 5 to 10 minutes until the skins are charred and blistered. Remove from the oven and transfer the peppers to a sealable plastic bag or cover a bowl tightly with plastic wrap. Let them steam for 10–15 minutes to loosen the skins.
- Peel and Prepare the Roasted Peppers: Once cooled, gently peel off the charred skins from the peppers and discard them. Reserve 1 or 2 pieces for garnish and roughly chop the rest to add to the hummus later.
- Whip Tahini and Lemon Juice for Creaminess: In a food processor, combine the tahini and lemon juice. Blend for about one minute to create a creamy, whipped base. Scrape down the sides and blend again for 30 seconds to ensure smoothness.
- Add Flavors and Oil: Add the olive oil, minced garlic, ground cumin, cayenne pepper (if using), and salt to the whipped tahini mixture. Process for 30 seconds, scrape the bowl, then blend another 30 seconds until everything is fully incorporated and fragrant.
- Puree the Chickpeas in Two Batches: Add half of the chickpeas to the food processor and blend for 1 minute. Scrape down the sides, then add the remaining chickpeas and process for another 1–2 minutes until the texture is thick and mostly smooth.
- Incorporate Roasted Peppers: Add the chopped roasted peppers (except the reserved garnish pieces) to the hummus and blend until fully incorporated and smooth.
- Adjust Texture with Liquid: With the food processor running, slowly add 2 to 3 tablespoons of cold water or aquafaba until you achieve a creamy, spreadable consistency. Taste and adjust seasoning as needed.
- Serve and Garnish: Spoon the hummus into a serving bowl. Create a small well in the center and sprinkle with finely chopped reserved roasted peppers. Drizzle a little olive oil on top for extra richness.
Notes
- Using Jarred Roasted Peppers: If you’re short on time, jarred roasted red peppers are a convenient substitute. Just drain and chop before adding them to the hummus.
- Aquafaba Substitute: Aquafaba (the liquid from canned chickpeas) adds extra creaminess and can replace water. Check its saltiness before adding additional salt to your hummus.
- Tahini Quality: Use fresh, high-quality tahini for the best flavor and creaminess. If your tahini is thick, slightly warming it can help it blend smoothly.
- Storage Tips: Store hummus in an airtight container in the fridge for up to one week. For longer storage, freeze it in a sealed container topped with a thin layer of olive oil to prevent drying.
- Garlic Flavor: Adjust the amount of garlic to your taste. For a milder flavor, roast the garlic beforehand or use less.
- Food Processor Alternative: A high-powered blender can work if you don’t have a food processor, but you may need to scrape down the sides more often for an even blend.
Chef’s Secrets to Creamy, Flavorful Hummus
Creating perfectly creamy hummus starts with whipping the tahini and lemon juice separately before adding the other ingredients.
This step aerates the tahini, giving the hummus a smooth, luscious texture that sets it apart.
Roasting the red peppers under the broiler develops a deep, smoky sweetness that fresh peppers simply can’t match, so don’t skip this step—even if you use jarred peppers, choosing a high-quality brand is key.
When peeling the peppers, allowing them to steam in a sealed bag or bowl makes skin removal effortless and preserves their vibrant flavor.
For added creaminess and a lighter texture, slowly incorporating cold water or aquafaba while blending helps balance thickness without watering down the taste.
Lastly, always taste and adjust the salt and lemon juice at the end to suit your palate, as acidity and seasoning levels can vary with ingredient freshness.
Serving Suggestions That Impress and Satisfy
This roasted red pepper hummus shines as a versatile appetizer or snack.
Serve it with warm pita bread, crunchy vegetable sticks like cucumber and bell pepper, or sturdy crackers for dipping.
It also works beautifully as a spread on sandwiches, wraps, or grain bowls to add a burst of flavor and protein.
For a Mediterranean-inspired platter, pair the hummus with olives, feta cheese, grilled vegetables, and fresh herbs like parsley or mint.
Garnishing with reserved roasted pepper pieces and a drizzle of olive oil not only enhances presentation but also adds a delightful texture contrast.
For party gatherings, try serving it alongside grilled meats or falafel as a creamy accompaniment that balances richer dishes perfectly.
Storage Tips for Freshness and Longevity
Store your homemade hummus in an airtight container in the refrigerator to maintain its freshness and flavor for up to one week.
To prevent a dry surface or discoloration, smooth the top and drizzle a thin layer of olive oil before sealing.
If you want to prepare hummus in bulk, freezing is a great option—portion it into freezer-safe containers, cover with olive oil, and thaw overnight in the fridge before serving.
When reheating frozen hummus, stir well and adjust the texture with a little water or aquafaba if needed.
Always use clean utensils when scooping to avoid contamination and extend shelf life.
If you notice any off smells or mold, discard the hummus immediately for safety.
Frequently Asked Questions About Hummus
1. Can I make this hummus without a food processor?
Yes! A high-powered blender can be used, but you may need to stop frequently to scrape down the sides for even blending. A food processor is ideal for achieving the best texture.
2. How do I store leftover hummus?
Store in an airtight container in the fridge for up to seven days. Covering the top with a drizzle of olive oil helps keep it moist and flavorful.
3. What if I don’t have fresh red peppers?
Jarred roasted red peppers are a convenient substitute. Just make sure to drain and chop them before adding to the hummus.
4. Is aquafaba necessary in this recipe?
Aquafaba is optional and can be used instead of water to add extra creaminess. Taste it beforehand, as it can be salty, so adjust your seasoning accordingly.
5. Can I prepare hummus ahead of time?
Absolutely! Hummus often tastes better after resting overnight, allowing flavors to meld. Just store it properly and stir before serving.
This recipe is inspired by inspiredtaste and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.