This roasted red pepper hummus is perfect for dipping, slathering on pita bread, or stuffing in a sandwich! It's super creamy, a little smoky, and absolutely delicious!
I got the idea for this red pepper hummus from Wegman's. They sell it in their olive bar. I started buying it and it wasn't long before I became completely addicted!
In an effort to save myself some trips to the store, I decided to create a recipe for homemade roasted red pepper hummus. It was pretty easy and the result was delicious! This stuff is a little bit creamier than regular hummus and packs a slightly sweet, subtly smoky flavor.
What You'll Need
- Chickpeas. The recipe calls for canned chickpeas. You can use dried chickpeas, but you'll need to soak and cook them first. Try one of these methods.
- Tahini. This is a paste made from sesame seeds that can be found in the international foods sections of most supermarkets.
- Roasted red peppers. Use jarred roasted red peppers packed in brine.
- Lemon juice. Use freshly squeezed juice for the best flavor.
How to Make Roasted Red Pepper Hummus
The following is a summary on how to make this dish. Scroll all the way down if you'd like to skip right to the full recipe.
- Place all of your ingredients into a food processor bowl. (Some blenders work too — I love making hummus in my Vitamix!) Make sure you drain and rinse your chickpeas, and drain the peppers. I like to also blot the peppers dry to avoid introducing too much liquid into the mix.
- Blend everything until smooth and creamy.
- Give your hummus a taste-test and adjust any of the seasonings to your taste. This might mean adding more lemon juice, more cumin, or more salt.
- Transfer your hummus to a serving bowl and dig in!
Leftovers & Storage
Leftover hummus will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 3 months.
Frequently Asked Questions
It's great spread on pita bread, used as a dip for veggies, or as a sandwich or wrap dressing.
This is an oil-free hummus recipe! Olive oil is a traditional ingredient in most hummus recipes, but I found that this one didn't need it — the peppers add plenty of flavor and creaminess.
More Hummus Recipes
- Roasted Garlic Hummus
- Sun-Dried Tomato & Kalamata Olive Hummus
- Buffalo Hummus
- Caramelized Onion Hummus
- Roasted Jalapeño Hummus
Roasted Red Pepper Hummus
- 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 1 cup jarred roasted red peppers, drained and blotted dry
- 3 tablespoons lemon juice
- 1 garlic clove
- 1 teaspoon ground cumin
- ½ teaspoon salt, plus more to taste
Place all of the ingredients into the bowl of a food processor fitted with an s-blade. Blend until smooth.
Taste-test the mixture and adjust any seasonings to your taste.
Makes about 1 ¾ cups.