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.Jump to Recipe
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.
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.
Originally Published On: July 20, 2020
Roasted Red Pepper Hummus
- 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
- 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