Roasted red pepper hummus topped with oil, paprika, and red peppers in a round white dish with a pita bread behind on a wooden surface (with logo overlay)

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus is a delicious variation to hummus. You can make your own roasted peppers or buy them to add a blast of flavor to hummus.

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When I make hummus, it’s always a fairly basic garlic hummus. I don’t always like a lot of added flavor. But, Justin loves roasted red pepper hummus so we vary it up at times.

I will admit, our homemade version was much better than store bought ones I had before. It wasn’t too much red pepper flavor, so I liked it. If you want more flavor, you can always add a bit more red peppers to the mix.

Every other week, we get a produce co-op basket, so we never know what’s in there. One week we received a lot of red peppers. I think there were 5 total. That’s a lot of red peppers! So we made some fajitas and tacos and stir-fry. But I still had some peppers left over.

Justin decided he wanted to roast them and put them in hummus. So this is very similar to my regular recipe, except now we’ve added that to make it roasted red pepper hummus.

Of course, you can buy pre-made roasted red peppers. But that doesn’t help me use up the produce we had on hand. And I prefer cooking for ourselves. So if you want to roast your own peppers, you can follow this recipe HERE.

Step by Step

Drain the chickpeas, reserving 2 tbsp of the chickpea juice. Add all ingredients to a blender. Blend all ingredients to desired consistency, making sure all of the chickpeas have been crushed.

When serving, make a small well in the hummus and add a small amount of olive oil and sprinkle with paprika if desired. Serve with pita chips, pita bread, or fresh vegetables to dip.

Roasted red pepper hummus topped with oil, paprika, and red peppers in a round white dish with a pita bread behind on a wooden surface

Leftovers

Any extra hummus can be placed in an airtight container and be refrigerated. Hummus is best (in my opinion) cold, so you don’t have to do anything else with the roasted red pepper hummus to serve the leftovers.

Recipe

Originally Published On: July 20, 2020

Roasted red pepper hummus topped with oil, paprika, and red peppers in a round white dish with a pita bread behind on a wooden surface

Roasted Red Pepper Hummus

Prep Time 5 minutes
Total Time 5 minutes
Course: Appetizer
Cuisine: American, Greek
Keyword: chickpeas, dip, garlic
Servings: 2 cups
5 from 1 vote

Ingredients

  • 3/4 cup roasted red peppers
  • 1 can chickpeas
  • 2 tbsp chickpea juice
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 tbsp minced garlic
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp cumin
  • 1 tbsp water
  • 1 dash paprika

Recommended Equipment

Instructions

  • Drain chickpeas, reserving 2 tbsp of the chickpea juice
  • Add all ingredients to a blender (I use the magic bullet)
  • Blend all ingredients to desired consistency, making sure all of the chickpeas have been crushed
  • When serving, make a small well in the hummus and add a small amount of olive oil and sprinkle with paprika if desired
  • Serve with pita chips, pita bread, or fresh vegetables to dip
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Nutrition Facts
Roasted Red Pepper Hummus
Amount Per Serving (0.25 cup)
Calories 41 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 79mg3%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin C 1.5mg2%
Calcium 5mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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8 thoughts on “Roasted Red Pepper Hummus”

  1. That looks for flavourful! We like making hummus too and we always (always!) have red pepper around. Can’t wait to try this.

  2. We buy red pepper hummus all the time! I think I should try to make it! We love having it with veggies 🙂

  3. I love hummus so this is a favorite of mine. I love so many combinations of hummus that I don’t ever tire of it.

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