Roasted Red Pepper Hummus Recipe

Introduction

Roasted Red Pepper Hummus is a vibrant twist on the classic dip, combining smoky roasted peppers with creamy chickpeas for a flavorful and healthy snack. It’s easy to make and perfect for serving with veggies, crackers, or pita bread.

Ingredients

• 1 15-ounce can chickpeas (drained and rinsed, save some liquid for blending)
• 2 tablespoons tahini
• 7 ounces jarred roasted red peppers (drained)
• 1/4 cup lemon juice
• 2 teaspoons garlic (minced)
• 3 tablespoons extra virgin olive oil (plus more for serving)
• 3 tablespoons aquafaba (reserved liquid from canned chickpeas)
• 1/2 teaspoon kosher salt (plus more for taste)

Instructions

1. Step 1: Before you drain and rinse the chickpeas, save some of the liquid from the can. This is called aquafaba and will help give a creamy texture to the hummus.
2. Step 2: To a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.
3. Step 3: Blend until smooth, scraping the sides throughout the blending process. Add more aquafaba if the hummus is too thick.
4. Step 4: Blend for about 30 seconds more to achieve a smooth and creamy consistency. If you prefer thicker hummus, you can skip this final blending step.
5. Step 5: Serve with fresh veggies, crackers, or warm pita bread and drizzle with extra olive oil if desired.

Tips & Variations

• For extra smokiness, add a pinch of smoked paprika or a dash of cayenne pepper.
• Try using fresh roasted red peppers if available for a more vibrant flavor.
• Adjust the garlic amount to your taste for a milder or stronger garlic flavor.
• Use homemade aquafaba by cooking chickpeas yourself if you prefer a preservative-free option.

Storage

Store the hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving and drizzle with a little olive oil if it looks dry. You can also freeze hummus for up to 3 months; thaw overnight in the fridge and stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hummus without tahini?

Yes, you can omit tahini, but it adds a rich, nutty flavor and creamy texture. If you leave it out, consider adding a bit more olive oil or a spoonful of nut butter as a substitute.

What is aquafaba and why use it in hummus?

Aquafaba is the liquid from canned chickpeas. It helps create a smooth and creamy hummus texture without adding extra oil or fat. It’s also a great vegan substitute for egg whites in recipes.

Roasted Red Pepper Hummus Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

A creamy and flavorful Roasted Red Pepper Hummus made with chickpeas, jarred roasted red peppers, tahini, and a hint of garlic. This easy-to-make Mediterranean-inspired dip blends smooth and rich textures, perfect for serving with veggies, crackers, or pita bread.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 1.5 cups 1x
• Category: Dip
• Method: Blending
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Hummus

• 1 15-ounce can chickpeas, drained and rinsed (reserve some liquid – aquafaba)
• 2 Tablespoons tahini
• 7 ounces jarred roasted red peppers, drained
• 1/4 cup lemon juice
• 2 teaspoons garlic, minced
• 3 Tablespoons extra virgin olive oil, plus more for serving
• 3 Tablespoons aquafaba (reserved liquid from canned chickpeas)
• 1/2 teaspoon kosher salt, plus more to taste

Instructions

1. Reserve aquafaba: Before draining and rinsing the chickpeas, carefully save some of the can’s liquid called aquafaba; this will help create a creamy texture in the hummus.
2. Combine ingredients: In a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, minced garlic, olive oil, reserved aquafaba, and kosher salt.
3. Blend to smooth: Blend the mixture, stopping occasionally to scrape down the sides of the bowl to ensure even blending. If the texture is too thick, add more aquafaba gradually until desired creaminess is achieved.
4. Adjust consistency: Continue blending for about 30 seconds to attain a smooth and creamy consistency. If you prefer thicker hummus, you can blend for less time or skip this step.
5. Serve: Transfer the hummus to a serving bowl, drizzle with extra olive oil if desired, and enjoy with fresh vegetables, crackers, or pita bread.

Notes

• Use aquafaba (chickpea liquid) instead of water to achieve a creamier hummus without added oils or preservatives.
• Adjust garlic quantity based on your taste preference for milder or stronger flavor.
• Add a pinch of smoked paprika or cumin for an extra layer of flavor if desired.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• For a nuttier flavor, lightly toast the tahini before blending.

Keywords: Roasted red pepper hummus, hummus recipe, vegan dip, Mediterranean dip, healthy dip, chickpea dip, easy hummus, homemade hummus