Description
This roasted red pepper hummus is a bold, creamy, and flavorful homemade dip made with chickpeas, roasted red bell peppers, tahini, garlic, and lemon juice. It’s smooth, vibrant, and far fresher than store-bought versions, perfect for snacks, spreads, or entertaining.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed (reserve liquid)
- 1 large red bell pepper, roasted (or jarred roasted red peppers)
- 1/4 cup tahini (sesame paste)
- 2 tablespoons lemon juice, freshly squeezed
- 1–2 cloves garlic, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin (optional)
- Salt to taste
- 2–4 tablespoons water or reserved chickpea liquid
Optional Additions & Garnish:
- Crumbled feta cheese
- Paprika or smoked paprika
- Fresh parsley
Instructions
- Roast the Red Pepper: Halve and seed the red bell pepper. Place cut-side down on a baking sheet and roast at 450°F (230°C) for 20–25 minutes until blistered. Cover and steam, then peel and cool. Alternatively, use drained jarred roasted peppers.
- Blend the Base: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until mostly smooth.
- Add the Pepper: Add the roasted red pepper and continue blending until smooth and creamy, scraping down sides as needed.
- Adjust Texture: Add water or reserved chickpea liquid, 1 tablespoon at a time, until desired consistency is reached.
- Serve: Transfer to a bowl, drizzle with olive oil, and garnish with paprika, feta, or parsley if desired. Serve with pita, crackers, or vegetables.
Notes
- Peeling chickpeas creates an ultra-smooth hummus, but it’s optional.
- Roast peppers until well-charred for deeper smoky flavor.
- Use high-quality tahini for the best taste and texture.
- Chilling the hummus for 1 hour enhances flavor.
- Store in the refrigerator up to 5 days or freeze up to 2 months.
Keywords: Roasted Red Pepper Hummus, Homemade Red Pepper Hummus, Hummus with Roasted Red Peppers, Red Pepper Hummus Recipe, Healthy Hummus Dip