Roasted Pepper Hummus is a delicious recipe, loaded with umami flavor, bursts with bright color, and is made with healthy ingredients for a delicious and nutritious party dip alongside your favorite sliced veggies or tortilla chips.
This hummus recipe is as simple as adding all the ingredients to a food processor, resulting in silky smooth and creamy hummus. Serve with pita chips, and veggies, in buddha bowls, sandwiches, with corn chips, and many more.
If you love quick dip recipes, don’t miss my Avocado Dip and Pimento Cheese.
Why We Love This
- The roasted peppers in this hummus provide a naturally sweeter taste and rich amber color which is both delicious and stunning to look at!
- This hummus is super easy, made with simple ingredients and in just under 10 minutes. Just add the ingredients to the food processor and serve!
- Making your own hummus gives you complete control over the ingredients used. It’s a healthy and delicious option for family and friends to enjoy.
- Chickpeas aka garbanzo beans - Canned, drained and rinsed. You could also use raw chickpeas that are soaked overnight.
- Roasted red peppers - Add that incredible smoky flavor. For even more intense smokiness, add smoked paprika in addition (to taste). We used Canned red peppers. You could also roast fresh red bell peppers in the oven, grill or over the gas stove to achieve a similar flavor and texture. Keep some aside as garnish to this hummus.
- Garlic - You only need 1 medium chopped garlic clove for a boost of flavor.
- Tahini (sesame paste) - Either store-bought or homemade tahini will work for this hummus.
- Olive oil - This adds to the creamy smooth texture of this hummus. You can also use it as garnish.
- Lemon juice - Freshly squeezed lemon juice provides the best flavor.
- Seasoning - I’ve used a combination of paprika, ground cumin, and salt and pepper for added flavor and spice to this hummus. Go ahead and use smoked paprika for a smokey taste. Paprika is also great as a garnish.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Add all ingredients to a bowl of a food processor or small blender. Add 1 or 2 tablespoons of water if needed for easier blending. Pulse multiple times until smooth and creamy.
Scrape the sides of the food processor and continue to pulse a couple of times. Transfer to a bowl and top with garnishes. Serve right away with crackers, vegetables, and pita bread.
How to make roasted peppers in oven
Gather 4-5 Sweet red bell peppers (red preferred due to their ripe and sweet taste but green and yellow will work fine too) or Sweet red Italian peppers. Cut into fourths and remove the seeds.
Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil and sprinkle with salt, pepper, and OPTIONAL: your favorite dried herbs (oregano, basil, coriander and etc).
Bake for 30-45 minutes in a 400 F heated oven until peppers are soft and slightly charred. Let cool and proceed with the hummus instructions.
Serve chilled roasted pepper hummus with a drizzle of olive oil on top with carrot sticks and other favorite veggies, pita bread, pita chips, and corn chips.
- You can serve your hummus at room temperature or chilled - it’s totally up to you.
- Easily double the ingredients of this hummus if you are catering to a larger crowd. This recipe makes about 3 cups which will provide about 6 servings.
- Add some ground turmeric or paprika for a rich color which you may enjoy with the holidays ahead.
- Garnish your hummus with a sprinkling of chickpeas, pumpkin seeds, fresh parsley, a sprinkle of smoked paprika, and ground cumin.
- For best results, drain and rinse the chickpeas well before adding to the food processor. If you have the time, simmering the drained chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda will loosen the skins of the chickpeas for you to remove which creates an ultra-creamy hummus.
- We love all sorts of hummus recipes, from classical chickpea hummus to roasted pumpkin hummus.
Freezing and Storing Instructions
Homemade hummus should be kept in the refrigerator, sealed in an airtight container for up to 3-4 days. Once you make it, I like to put a bowl of hummus (cover with a layer of plastic wrap first) over another bowl filled with ice cubes. This way your pepper hummus will be chilled and not refrigerated which will ruin its creamy texture and delicious flavors.
Freezing. Although I don't recommend freezing something this quick to make. You'll enjoy the best hummus flavor right after you make it, once it has been refrigerated it is just not the same. Hummus dip is a kind of dish that needs this freshly made consistency and texture.
But in theory, you can definitely freeze it for a month. But you'll need to thaw it well and mix again well, possibly adjusting and adding some ingredients to return the fresh flavor.
- High power blender
- Food processor or immersion blender
- Measuring Cups and Spoons - measure all your salad ingredients and seasonings with those superb tools without stress! Easy to wash!
Frequently Asked Questions
Absolutely! I love using a food processor for dips and hummus as it helps to achieve a very smooth and creamy consistency. If you don’t have a food processor, mix the ingredients by hand using something like a potato masher.
Keep in mind that hand mixing the hummus ingredients means that you will end up with more texture but it’s still going to be mouth-watering!
Like most legumes, chickpeas do pack a fair amount of carbohydrates so while I can’t say that this hummus is very low in carbs, it also depends on how much you eat in one sitting.
If you want to keep your carbohydrates low, make sure to serve this hummus with low carb sliced veggies such as carrots, cucumber, celery, and cauliflower or broccoli florets.
If you want to ensure a thick hummus, I recommend using 1-2 tablespoons of aquafaba instead of the cold water called for in the recipe. Aquafaba is the starchy liquid that you find in canned chickpeas and acts as a thickening agent for sauces and dips like this hummus.
Thank you so much for reading about this red pepper hummus recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
More Healthy Dips
Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!
10-Minute Roasted Pepper Hummus
- 2 cups chickpeas canned, drained, rinsed
- 6 canned roasted peppers about ¾ cup
- 1 medium garlic clove chopped
- 1 ½ tablespoon tahini
- ½ lemon juiced
- 2 tablespoon olive oil + more for serving
- 1 teaspoon paprika + more for serving
- ⅛ teaspoon ground cumin
- salt to taste
- black pepper to taste
- 1-2 tablespoon cold water if needed for easier blending
- garnish with: sesame seeds ground paprika, roasted peppers, olive oil
- Add all ingredients in a bowl of a food processor or small blender. Add 1 or 2 tablespoons of water if needed for easier blending. Pulse multiple times until smooth and creamy.
- Scrape the sides of the food processor and continue to pulse a couple of times. Transfer to a bowl and top with garnishes. Serve right away with crackers, vegetables, pita bread.
How to make roasted peppers in oven
- Gather 4-5 Sweet red bell peppers (red preferred due to their ripe and sweet taste but green and yellow will work fine too) or Sweet red Italian peppers. Cut into fourths and remove the seeds. Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil and sprinkle with salt, pepper, and OPTIONAL: your favorite dried herbs (oregano, basil, coriander and etc). Bake for 30-45 minutes in 400 F heated oven until peppers are soft and slightly charred. Let cool and proceed with the hummus instructions.
- Serve chilled roasted pepper hummus with a drizzle of olive oil on top with carrot sticks and other favorite veggies, pita bread, pita chips, corn chips.
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