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 RecipeWhen 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.
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
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
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
That looks for flavourful! We like making hummus too and we always (always!) have red pepper around. Can’t wait to try this.
It definitely adds some flavor to regular hummus!
We buy red pepper hummus all the time! I think I should try to make it! We love having it with veggies 🙂
It’s pretty easy to make! And the hardest thing to find is the tahini, but if you buy a container it lasts a long time since you don’t use much.
I’m a sucker for roaster peppers on just about everything. My mom would love this hummus recipe.
Sounds like this would be a great recipe to try together, then!
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.
I love that there are so many ways to make it, that you can have it often without having the same thing!