Roasted Red Bell Pepper Hummus Recipe (2024)

Creamy roasted red bell pepper hummus recipe will make hummus lovers happy. Using pantry staples like roasted red peppers and garbanzo beans, this middle eastern dip makes a great afternoon healthy snack or pre-dinner nibble. Serve it up for game day too with crackers, pita chips, crostini, or raw veggies. Just make some, and make it ahead.

Here's a nice twist from regular hummus. Roasted red pepper hummus goes together in a matter of minutes with jarred, roasted red bell peppers, garbanzo beans, tahini, olive oil, and spices for bold flavors. Puree in a food processor and until smooth or use a high-speed blender. Homemade hummus is the best!

Why You'll Like This Recipe

• Made with pantry items.
• Easy, goes together quickly.
• Versatile serving ideas.

If you love garbanzo beans, try this terrific kale salad with garbanzo beans and a creamy tahini dressing.

Recipe Ingredients

This recipe serves about 6 people. If you need a lot of hummus the recipe doubles easily.

• Roasted red peppers:The key ingredient. Use jarred, already roasted peppers for speed and the ease of keeping in the pantry, or roast your own peppers. Directions below.
• Garbanzo beans:Use canned garbanzo beans (aka canned chickpeas) for ease in getting this hummus recipe made. You'll use some of the canned liquid (called aquafaba) for a creamier hummus. It looks like egg whites.
• Tahini: Sesame seed paste used in traditional hummus for a creamy consistency. and richness. Think of peanut butter made from sesame seeds but it's not sweet, more bitter and earthy.
• Lemon: Fresh lemon juice brightens the flavor and provides a little liquid to help when pureeing.
• Extra virgin olive oil: Healthy fat that adds flavor and smoothness to hummus.
• Ground cumin: One of the most widely used spices in the world. It has a rich, warm, earthy, almost lemony flavor. Buy ground, not seeds, unless you grind you own fresh.
• Paprika: Use either regular paprika, sharp or hot paprika for the kick (it can be quite hot so go easy,) or my favorite, smoked paprika for a smoky flavor. Can't live without it!
• Garlic: Fresh garlic cloves work well, but you can use a tube of garlic puree.

Please see recipe card for quantities.

Chef's tip: Two ways to use fresh garlic. One, peel the cloves then drop the whole cloves through the food processor feed tube while the machine is running before other ingredients. For super fine garlic that is a paste, use a microplane zester. Works great.

Substitutions and Variations

• Substitute sunflower butter (sun butter) for a hummus recipe without tahini.

To make red pepper hummus spicier, try adding chipotle powder, cayenne pepper, Tabasco sauce, your favorite hot sauce, or another style hot condiment such as harissa when you are pureeing it. If you roast your own red bell peppers, roast 1-2 hot red chili peppers with the bell peppers, seed them, chop fine and puree.

Want another terrific garbanzo recipe? Try this easy three bean salad with chickpeas, kidney beans, and green beans.

Recipe Instructions

There are a few ways to achieve creamy hummus. First, don't throw the canned liquid that they come in away. It's called aquafaba. Adding a little of this liquid to your hummus helps give it that creamy consistency.

See Also

Vegan Enchiladas Recipe | Gimme Some OvenPumpkin Snickerdoodles Recipe - Sally's Baking AddictionRecipes with Ground Pork - Easy Weeknight DinnersBonfire Night food for kids: family-friendly recipes - Netmums

How Do I Roast My Own Red Peppers for Hummus?

If you want to roast your own red bell peppers, there are two main ways:

• Method one: roast red peppers directly over a medium open flame such as the top of a gas stove (placing them directly on the grate) or barbecue until the skins are blackened and charred. Turn them occasionally to get even black blistering. There will still be a few areas of red when they are done, so don't worry.
• Method two: heat the broiler to hot, place an oven rack on the second level down from the top. Line a rimmed baking sheet with foil (parchment paper could light on fire). Cut the peppers in half top to bottom and remove the seeds. Lay the pepper halves flat and broil until the skins are blackened and fairly evenly charred. Remove from the oven.

For both methods, when peppers are well charred, place them in a medium bowl and cover tightly with plastic. This steams the skins off allowing for easier removal.

When the peppers are cool enough to handle, peel and rub off as much of the blackened skins as possible and remove seeds. It's a bit messy, so wear disposable kitchen gloves if you prefer. The peppers are ready to use.

If you love roasted red bell peppers, try this sheet pan red pepper soup!

Serving Suggestions

Here's What to Serve With Roasted Red Bell Pepper Hummus

• Cucumber slices.
• Raw zucchini "chips" or sticks.
• Endive leaves (they are great scoopers).
• Rice crackers or wheat crackers.
• Pita chips or warm pita bread wedges.

Roasted red pepper hummus is a terrific appetizer spread to make ahead of time. It lasts for up to 5 days well refrigerated in an airtight container so make a few days ahead of time.

What Else Can You do With Red Pepper Hummus?

• Make a Mediterranean turkey wrap spreading red pepper hummus onto tortillas, add turkey and salad greens.
• Use for a delicious sandwich spread on whole grain or gluten-free bread.
• Toss with hot pasta noodles.
• Packs easily for lunch at school or the office in a to-go, airtight container.
• Use a dollop to top roast fish or chicken.
• Use as a sauce for chicken, fish, or vegetarian tacos.
• Use it as part of a beautiful Mediterranean mezze platter when friends are coming over.

More Hummus and Dips

Ready to party? There are lots of terrific dips and spreads for snacking, sharing, and enjoying. The nice thing is they are all easy to make. Check out the appetizers and snacks page for more ideas!

⭐️Did you Make This?

If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe