Roasted Red Pepper Hummus

A bowl of orange hummus served in a white bowl surrounded by chopped veggies

5 from 49 votes

Homemade hummus can be a lot more economical than buying lots of small containers at the store, and it is so easy to vary up the flavors and make something a bit more exciting like we do here with this roasted red pepper hummus recipe. This recipe comes together so easily in the blender and makes for the perfect after-school snack or centerpiece for your next cheese platter. Pair with some chopped veggie sticks and some crackers.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: Anytime

Keyword: homemade hummus, hummus from scratch, red pepper hummus, roasted capsicum hummus

Servings: serves

Calories: 164kcal

Equipment

Food processor

Ingredients

2 cups cooked chickpeas (garbanzo beans) drained and rinsed
6 roasted peppers (the type that come in a can or glass jar)
2 cloves garlic minced
1 ½ tablespoons tahini
½ lemon juiced
⅛ teaspoon ground cumin
½ teaspoon each salt and ground pepper
2 tablespoons extra virgin olive oil plus more for serving
optional: smoked paprika, pumpkin seeds, sesame seeds, ground cumin, chopped fresh parsley, roasted peppers and extra chickpeas for serving

Instructions

Place all of the ingredients except for the olive oil into the bowl of a food processor, and blend until smooth.
2 cups cooked chickpeas (garbanzo beans), 6 roasted peppers, 2 cloves garlic, 1 ½ tablespoons tahini, ½ lemon, ⅛ teaspoon ground cumin, ½ teaspoon each salt and ground pepper
Once smooth, slowly add the olive oil while the food processor is still running.
2 tablespoons extra virgin olive oil
If the hummus is too thick, add more olive oil or filtered water 1 tablespoon at a time, while still blending, until the desired consistency is reached.
Taste, and add more salt if required.
To serve: scoop the hummus into a serving bowl and garnish with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.
optional: smoked paprika, pumpkin seeds, sesame seeds, ground cumin, chopped fresh parsley, roasted peppers and extra chickpeas

Notes

Storing:

Store leftover hummus in an airtight container in the fridge for 3-5 days.

Leftovers:

Can also be frozen for up to 3 months. Try freezing in small portions so that small amounts can be removed from the freezer and will thaw quickly.

Tip:

For better results, make sure to drain and rinse chickpeas. If you have more time, you can also simmer chickpeas in water over medium-low heat with 1-2 tablespoons of baking soda. This will help to get rid of chickpea skins that will result in ultra-creamy hummus. Wash and rinse under cold water.

To Make Your Own Roasted Peppers:

Gather 4-5 Sweet red bell peppers (red peppers are preferred due to their ripe and sweet taste, but green or yellow peppers will work fine too).

Cut the peppers into quarters and remove the seeds.

Lay on a baking sheet lined with foil or parchment paper, drizzle with olive oil and sprinkle with salt and pepper.

Bake for 30-45 minutes in 400 F (205 C) heated oven until peppers are soft and slightly charred. Let cool and proceed with the hummus instructions.

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