Roasted Red Pepper Hummus

Long ago, there was a time when chickpeas would sit in my pantry for months on end before I figured out how to use them. When I started making homemade hummus, that quickly changed. Over the past year, I’ve tried a ton of variations of fresh hummus including Cauliflower Hummus, White Bean Hummus, Avocado Hummus, and even Dessert Hummus to pair with snacks, spread onto wraps, and enjoy in salads.

Roasted Red Pepper Hummus is easily one of the best flavors I’ve tried to date. It’s made with your classic hummus ingredients –chickpeas, tahini, lemon juice– but includes one special addition… Roasted red bell peppers. You can roast your peppers yourself or buy roasted peppers at the store to achieve the same delicious outcome.

This delicious and wholesome dip comes together in under 10 minutes and is perfect for pairing with your favorite fresh vegetables, crackers, pretzels, and pita bread. It’s delightfully creamy and packed with fresh, crave-worthy flavors.

Not to mention, Roasted Red Pepper Hummus (or any hummus, really) is loaded with protein and fiber to keep you feeling full throughout the day. You can serve this dip as a snack, use it as a spread on a lunch wrap, or use it with grain bowls and salads like this Hummus Bowl. The options are endless!

Key Ingredients

To make this creamy homemade hummus, you need just a few simple ingredients:

• Roasted red peppers: Now, you can either buy these from the store or roast the peppers yourself. If you’re opting for the store-bought kind, make sure to drain any liquid before adding them to the food processor.
• Chickpeas: As you may already know, chickpeas serve as the base of any traditional hummus recipe. Just like the red peppers, you can use canned chickpeas or about a cup and a half of home-cooked chickpeas.
• Tahini: This scrumptious sesame seed paste can be found in the international aisle of most grocery stores. It’s a staple in this Mediterranean-inspired dish and adds a ton of delicious nutty flavor.
• Lemon juice: Fresh lemon juice adds a bit of acidity that brightens up the dish and enhances all of the wonderful flavors of our homemade hummus.

• Olive oil: Olive oil is key to making smooth and creamy hummus. Choose one that tastes great since it is a big part of the flavor of the hummus.
• Garlic: Choose a small clove so the garlic doesn't overpower the other flavors in the hummus. You can also roast it first to mellow out the flavor and let it soak in lemon juice for 10 minutes before using it. If you don't have fresh garlic, use garlic powder.
• Ice water: Using ice water or ice cubes is the secret to making really creamy hummus. Start with a couple of tablespoons of really cold water or simply add a couple of ice cubes. 

What does roasted red pepper hummus taste like?

This hummus variation is basically just an elevated take on the classic. It’s one of the most popular types of hummus for a reason!

This rendition takes the silky smooth texture of hummus and pairs it with the smoky and sweet flavors of roasted bell peppers. The peppers also give the dish a really beautiful color, a hint of smoky flavor, and a touch of sweetness that traditional hummus doesn't have.

How to Make Hummus

It can feel intimidating to make hummus but it actually couldn't be easier. Follow these simple steps.

1. Prep the chickpeas

There are a few tricks to prepare the chickpeas that really help for a creamy and delicious hummus. The best hummus is made with homemade cooked chickpeas in my opinion. Start by soaking the dried chickpeas for one hour or overnight in a combination of water and baking soda. Use 1 teaspoon of baking soda for every cup of chickpeas. 

Drain the chickpeas and add them to a large pot. Cover the chickpeas in 2-3 inches of water. Bring to a simmer and cook for 2-3 hours until soft and tender.

Whether using freshly cooked chickpeas or canned chickpeas, remove the skins before using them for hummus. The easiest option to remove the skins is to simply roll the chickpeas in between a kitchen towel or paper towel.

2. Blend ingredients in a food processor

Pulse everything except the olive oil and water in the food processor until it is well blended and starting to look fluffy. It will still be somewhat gritty but the ingredients should be dully broken down. You may have to scrape down the sides a couple of times.

3. Add ice-cold water until creamy

Finally, add the olive oil and ice-cold water to the food processor. You can also use ice cubes. This step brings everything together and makes the hummus super smooth. 

Season with salt and pepper to taste. You can also add more olive oil or lemon juice if desired. 

How to Roast Red Peppers

For this recipe, you can use jarred red peppers or you can roast your own at home using fresh red bell peppers. If you’re going with the latter, stay tuned to learn everything you need to know.

Before roasting my peppers, I like to remove the cores and slice them into flat pieces. This allows you to place the skin-side up on a baking sheet, which is going to make your life a whole lot easier (trust me!). Then, just slide the baking sheet into a 450° oven and cook for about 15-20 minutes.

After you pull the peppers from the oven, carefully transfer them into an airtight storage bag or container. Set them aside, then wait about 10 minutes for the peppers to steam. As they steam, the outer skin separates from the peppers, making it super easy to peel off once the peppers have cooled.

Then, after you’ve peeled the skin off your peppers (totally optional, but highly recommended for optimal texture), add them to your food processor with the rest of your hummus ingredients and proceed as normal. It’s super easy and great for using up the lonely bell peppers in your fridge!

How to Serve Roasted Red Pepper Hummus

If you thought hummus could only be served as a dip, you thought wrong! Yes, it’s a dip. However, it’s also so much more than that. From lunch wraps to grain bowls, this classic recipe with chickpeas is an easy way to elevate almost any dish.

To get you started, here are some of my favorite ways to serve hummus:

• As a dip. Before we get all crazy, let’s start with the basics. Roasted Red Pepper Hummus is fantastic for serving as a snack alongside raw vegetables, baked tortilla chips, pita chips, pretzels, and crackers. Try pairing it with crackers and carrots, celery, or broccoli for a refreshing and filling snack.
• Atop grain bowls. If you’re building your own buddha bowl, Mediterranean Bowl, or grain bowl, this hummus recipe is a terrific way to add some creamy texture and great flavors.
• As a salad dressing. Step aside, ranch. There’s a new creamy dressing in town. To amp up your favorite salads and add tons of fiber and plant-based protein, use a dollop of hummus in place of your usual dressing. 
• In sandwiches or wraps. This hummus recipe is a terrific way to add some extra protein to your favorite sandwiches and wraps. Instead of the traditional mayo or mustard, a spoonful of red pepper hummus will do the trick.
• With charcuterie boards. Red pepper hummus makes a show-stopping addition to any homemade charcuterie board. Load up your board with cured meats, cheeses, dried fruit, fresh veggies, and a small bowl of hummus, and voila. You’ve got a stunning appetizer that is guaranteed to impress your guests.

How to Store Roasted Red Pepper Hummus

Because there are so many ways to serve this dish, make sure to save your leftovers. Simply transfer any leftover hummus to an airtight storage container and then store in one of two ways:

• In the fridge for up to 4-5 days.
• In the freezer for up to 3 months.

How to make hummus without tahini?

If you prefer hummus without tahini, there are a few options.

• Use extra olive oil
• Swap in another mild seed or nut butter like sunflower butter or cashew butter
• Add Greek yogurt (but this will add a tangy flavor)