Roasted Red Pepper Hummus
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For this roasted red pepper hummus recipe, classic hummus gets an upgrade with the addition of roasted red peppers. Want to make it a little spicy? Serve it with chili crisp on top.
Recipe at a Glance: Roasted Red Pepper Hummus
- Details
- This roasted red pepper hummus is a great way to put your roasted red peppers to use. It’s a healthy snack that’s simple to make and ready in just 10 minutes.
- Whip up a batch, stash it in your fridge, and enjoy it all week with your favorite raw veggies or homemade whole wheat pita chips.
What’s better than a bowl of creamy hummus? One with roasted red pepper blended into it, of course! It’s a great way to use up a jar of store-bought roasted red peppers or your own homemade ones, and you’ll love the sweetness that they add to the classic dip. I like to spoon a little chili crisp on top for a spicy kick, but if you prefer a milder flavor, you can top it with more chopped roasted peppers.
Ingredients & Substitutions
- Chickpeas–You’ll need one can of chickpeas for this recipe. If you’re sensitive to abdominal discomfort or bloating from beans and legumes, I recommend draining and rinsing your chickpeas. If not, drain the chickpeas and reserve the liquid (aquafaba). You can use it for thinning the hummus instead of water, if you like.
- Lemon–You’ll use the juice of 1 large lemon here. This is about 1/4 cup of lemon juice. If your lemon is a little stingy, go ahead and squeeze a second half.
How to Make Red Pepper Hummus
- Combine the chickpeas, red peppers, garlic, tahini, lemon juice, salt and olive oil in a food processor.
2. Process until the hummus is very smooth.
Storage Instructions
Store your hummus in the fridge in a covered container and use within 5 days.
Tips & Troubleshooting
- If your roasted red peppers are stored in olive oil in the fridge, use the olive oil from the jar in the hummus for extra flavor.
- It takes several minutes of processing for the hummus to become smooth and creamy. You may need to stop and scrape down the sides of your processor occasionally to make sure everything gets fully processed and incorporated.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Roasted Red Pepper Hummus
Equipment
Ingredients
- 1 (15.5-ounce) can chickpeas drained (reserve liquid if desired)
- ⅔ cup chopped roasted red peppers
- 1 to 2 cloves garlic
- ¼ cup tahini
- Juice of 1 lemon (about ¼ cup)
- 2 tablespoons olive oil
- ½ teaspoon table salt
- Water if needed, to thin
- Chili crisp for topping (optional)
Instructions
- Combine the chickpeas, peppers, garlic, tahini, lemon juice, olive oil, and salt in a food processor fitted with an S-blade.
- Process until very smooth, 3 to 4 minutes, stopping occasionally to scrape down the sides of the food processor. If the hummus is too thick, pour in water through the feed tube, 1 tablespoon at a time, until the desired consistency is reached.
- Transfer to a serving bowl and top with chili crisp if desired. Alternatively, for less heat, you can top with additional chopped roasted red pepper.
Notes
- Use your pepper oil–If your roasted red peppers are stored in olive oil in the fridge, use the oil from the jar in the hummus for extra flavor.
- Have some patience–It takes several minutes of processing for the hummus to become smooth and creamy. You may need to stop and scrape down the sides of your processor occasionally to make sure everything gets fully processed and incorporated.
- Dietary–This recipe is suitable for gluten-free, dairy-free, and vegan diets.
