Easy Roasted Red Pepper Hummus
Ingredients
- 2 red bell peppers or substitute 3/4 cup chopped jarred roasted peppers
- 1 can chickpeas or 1 ½ cups cooked chickpeas
15-ounce
- 1/4 cup fresh lemon juice
1 large lemon, 60ml
- 1/4 cup tahini
see homemade tahini recipe, 60ml
- 1 small garlic clove
minced or finely grated
- 2 tablespoons extra virgin olive oil
plus more for serving
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper
optional
- 2 to 3 tablespoons water or aquafaba
see notes, 30 to 45ml
- Salt to taste
Directions
- 1
Move an oven rack so that it is about 5 inches from the broiler. Turn the oven broiler on.
- 2
Remove the core of the peppers, then cut them into large, flat pieces.
- 3
Arrange pepper pieces, skin-side up, on a baking sheet. Broil for 5 to 10 minutes until the pepper skin has charred.
- 4
Add peppers to a resealable plastic bag, seal it, and then wait 10 to 15 minutes until cool enough to handle. (Or, add the peppers to a bowl and cover it with plastic wrap.)
- 5
Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish, then roughly chop the rest.
- 6
In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of the bowl, then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- 7
Add the olive oil, minced garlic, cumin, cayenne, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, and then process for another 30 seconds or until well blended.
- 8
Add half of the chickpeas to the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process them until thick and relatively smooth, 1 to 2 minutes.
- 9
Add the roughly chopped roasted peppers, saving 1 to 2 pieces for use as a garnish. Process until smooth.
- 10
The hummus will likely be too thick and still have tiny bits of chickpea. To fix this, slowly add 2 to 3 tablespoons of cold water or aquafaba with the food processor turned on until you reach the perfect consistency. Taste and adjust as needed.
- 11
Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers.
- 12
Store homemade hummus in an airtight container and refrigerate for up to one week. Freeze, covered with a thin layer of olive oil, for up to one month.
Easy Roasted Red Pepper Hummus
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About this Recipe
Craving that creamy, vibrant hummus you find at your favorite Mediterranean spot, but wish you could whip it up at home in a flash? This Easy Roasted Red Pepper Hummus recipe makes that desire a delicious reality, proving how simple truly satisfying homemade dips can be. You'll be surprised at how quickly this comes together.
What makes this hummus so special is the infusion of sweet, smoky roasted red peppers, which add both a beautiful color and a depth of flavor that elevates this classic dip. We've balanced speed with authentic taste, allowing you to either roast fresh peppers for an unparalleled aroma or take a shortcut with jarred ones for ultimate convenience. The thoughtful blend of ingredients ensures a perfectly balanced, flavorful outcome every time.
Prepare for a wonderfully smooth, velvety hummus with a subtle tang from fresh lemon and a nutty richness from tahini. The roasted red peppers lend a sweet, slightly smoky note, beautifully complemented by a hint of garlic and warming cumin, with an optional whisper of cayenne for a gentle kick. It's a comforting yet bright dip that feels both gourmet and incredibly approachable, designed to melt in your mouth.
This recipe is incredibly adaptable to your pantry and preferences. While fresh roasted red peppers offer the best flavor, feel free to substitute with jarred roasted peppers for a quicker prep. Don't have fresh garlic? A tiny pinch of garlic powder can work in a pinch. For a slightly bolder flavor, increase the cayenne pepper, or omit it entirely for a milder dip. The aquafaba from the chickpea can be used instead of water for an even silkier texture.
This vibrant hummus is perfect for spreading on warm pita bread, dipping with fresh vegetables, or as a flavorful spread in sandwiches and wraps. It makes an excellent addition to any mezze platter, picnic, or simple appetizer spread, offering a burst of color and taste.