If you’re looking to brighten up your snack game with something that bursts with flavor and creamy goodness, the Roasted Red Pepper Hummus Recipe is your new best friend. This vibrant, smooth dip takes classic hummus to the next level by adding sweet, smoky roasted red peppers that create a gorgeous color and irresistible taste. It’s perfect for parties, quick lunches, or whenever you crave a healthy but satisfying treat. Trust me, once you try this, you’ll wonder how hummus ever lived without roasted red peppers!
Ingredients You’ll Need
The foundation of an unforgettable Roasted Red Pepper Hummus Recipe lies in a handful of simple yet essential ingredients. Each one plays a unique role in creating that perfect creamy texture, balanced tang, and bold flavor that makes this dip so special.
- Chickpeas (2 cans, 15 ounces each): The hearty base that provides protein and creaminess when blended.
- Roasted red peppers (1 jar, 16 ounces): Add sweet smokiness and a vibrant pop of color to every bite.
- Tahini (½ cup): Gives the hummus its rich, nutty depth.
- Aquafaba (¼ cup): This reserved chickpea liquid helps with smoothness and adds moisture without oiliness.
- Olive oil (¼ cup): Brings richness and silky texture.
- Lemon juice (from 2 lemons): Brightens the dip with fresh acidity.
- Garlic clove (1): Injects a subtle pungent warmth.
- Cumin (1 teaspoon): Provides an earthy, aromatic spice note.
- Salt (½ teaspoon): Balances and enhances all flavors perfectly.
How to Make Roasted Red Pepper Hummus Recipe
Step 1: Prepare the Ingredients
Start by draining your chickpeas, but don’t toss out the liquid—this aquafaba will come in handy later to keep the hummus smooth and luscious. Make sure the roasted red peppers are drained well, as extra liquid can thin out the dip.
Step 2: Blend the Base
In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic clove, cumin, salt, and lemon juice. Pulse everything together until the mixture starts coming together. Don’t worry if it looks chunky at first; this is just the beginning.
Step 3: Add Liquids for Creaminess
With the processor running, slowly drizzle in the aquafaba and olive oil. These liquids give the hummus that perfect silky texture. Blend until the mixture is smooth and fluffy. If it feels too thick, add a little more chickpea liquid or olive oil to reach your desired creaminess.
Step 4: Taste and Adjust
This is the moment to tweak your hummus. Add more salt, lemon juice, or cumin if needed, and pulse to combine. Remember, flavors meld better after chilling, so subtle adjustments are best before serving.
How to Serve Roasted Red Pepper Hummus Recipe
Garnishes
A beautiful presentation makes enjoying this dip even more rewarding. Sprinkle white and black sesame seeds over the top for a toasty crunch and a hint of visual contrast. Finish with diced roasted red pepper to echo the dish’s star ingredient and add bursts of sweetness.
Side Dishes
Roasted Red Pepper Hummus pairs wonderfully with a variety of sides. Try it with warm pita bread, crunchy vegetable sticks like carrots and cucumbers, or spread it on sandwiches for a flavorful twist. It’s also fantastic alongside grilled meats or as a tasty addition to a Mediterranean platter.
Creative Ways to Present
If you want to impress guests, serve the hummus in a hollowed-out roasted red pepper or a rustic bowl surrounded by fresh herbs. Drizzle a little extra olive oil and sprinkle paprika or sumac on top for color and a hint of smoky warmth. This turns a humble dip into a conversation starter.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Roasted Red Pepper Hummus in an airtight container in the refrigerator for up to 5 days. Keeping it chilled helps retain its fresh flavors and creamy texture. Give it a quick stir and a drizzle of olive oil on top before serving again.
Freezing
Though fresh hummus is best, you can freeze it for up to 3 months. Transfer it into a freezer-safe container, leaving some space for expansion. Thaw it overnight in the fridge and stir well before enjoying, though the texture might be slightly different.
Reheating
This hummus is typically served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warm, let it sit at room temperature for 15–20 minutes and stir thoroughly before serving.
FAQs
Can I use fresh roasted red peppers instead of jarred?
Absolutely! Freshly roasted red peppers bring an even more vibrant flavor. Just be sure to peel off the skins well and remove excess moisture for the best texture.
What if I don’t have aquafaba?
If you don’t have aquafaba, you can substitute it with a bit of water or extra olive oil. The texture might be slightly less fluffy but still delicious.
Is this recipe vegan and gluten-free?
Yes, this Roasted Red Pepper Hummus Recipe is naturally vegan and gluten-free. It’s a perfect snack or appetizer for various dietary preferences.
Can I adjust the spiciness?
Definitely! You can add a pinch of cayenne pepper or smoked paprika to give it a little kick, or simply keep it mild to let the roasted red pepper shine.
How long does it take to make this hummus?
The entire process usually takes about 10 to 15 minutes, making it a quick and easy dip to whip up anytime you want something flavorful and wholesome.
Final Thoughts
Trying this Roasted Red Pepper Hummus Recipe is like inviting a burst of sunshine into your kitchen. It’s simple to make, packed with flavor, and versatile enough for countless occasions. Once you taste the creamy, smoky goodness, I promise it will become one of your go-to recipes for entertaining or a delicious everyday snack. Don’t hesitate to dive in and make this delightful dip your own!
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Roasted Red Pepper Hummus Recipe
This vibrant Roasted Red Pepper Hummus combines creamy chickpeas with smoky roasted red peppers for a flavorful twist on a classic Mediterranean dip. Smooth tahini, fresh lemon juice, garlic, and warm cumin create a rich, satisfying spread perfect for dipping or as a sandwich spread. Garnished with sesame seeds and extra roasted peppers, this hummus is both visually appealing and deliciously wholesome.
- Total Time: 10 minutes
- Yield: About 3 cups (12 servings, approx. 1/4 cup each)
Ingredients
Main Ingredients
- 2 (15-ounce) cans chickpeas (garbanzo beans), drained with liquid reserved
- 1 (16-ounce) jar roasted red peppers, drained and extra liquid removed
- ½ cup tahini
- ¼ cup aquafaba (chickpea liquid)
- ¼ cup olive oil
- 2 lemons, juiced
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon salt
Garnish
- White sesame seeds
- Black sesame seeds
- Diced roasted red pepper
Instructions
- Prepare Chickpeas: Drain the chickpeas, reserving the liquid (aquafaba). Rinse slightly if desired. This will help achieve the perfect hummus texture.
- Drain Roasted Peppers: Open the jar of roasted red peppers and drain thoroughly, removing any excess liquid to avoid a watery hummus.
- Combine Ingredients: In a food processor, add the chickpeas, roasted red peppers, tahini, aquafaba, olive oil, lemon juice, garlic clove, cumin, and salt.
- Blend to Smooth: Process the mixture until smooth and creamy. Scrape down the sides as needed to ensure even blending. If the hummus is too thick, add a little reserved aquafaba or olive oil to reach desired consistency.
- Taste and Adjust: Taste the hummus and adjust seasoning if necessary, adding more salt, lemon juice, or cumin according to preference.
- Serve and Garnish: Transfer the hummus to a serving bowl. Garnish with white and black sesame seeds and diced roasted red pepper for a beautiful presentation and added texture.
Notes
- For a smoother hummus, peel the chickpeas by gently squeezing each between your fingers to remove skins before blending.
- Aquafaba can be replaced with water if unavailable, but aquafaba adds creaminess and helps bind the ingredients.
- This hummus can be stored in an airtight container in the refrigerator for up to 5 days.
- Serve with pita bread, raw veggies, or use as a spread for sandwiches and wraps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
