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Looking for a healthy snack or vegan appetizer? Make this delicious roasted red pepper hummus recipe! Flavorful and full of fiber & protein.
Roasted Red Pepper Hummus
I first made homemade hummus when my son was about a year and a half old. That chunky baby of mine ate it by the fistful. Now he is 5 (where has the time gone?!?), and a little more civilized, he just eats it by the pretzel-full. Thankfully, hummus has been kept off of his "I'm-too-picky-to-eat-this-now" list.
I'm so not opposed to store-bought hummus, don't get me wrong, but homemade hummus truly just tastes better and is so customizable to your preferences. Plus, you have total control over the ingredients - like what preservatives and "natural flavors" don't get added in. And unlike most store-bought hummus recipes, this hummus recipe is oil-free.
How to Make Roasted Red Pepper Hummus
Making roasted red pepper hummus is incredibly easy. It’s not much different from regular hummus, aside from prepping the red peppers.
You could certainly roast your own red peppers, but this gal just doesn’t have the time for that. I buy roasted red peppers from the store. They typically come in a jar, in either water or oil. I always opt for the roasted red peppers in water.
But because they come stored in water, you need to make sure you drain them and pat them dry otherwise you will have thin, water-logged hummus hummus. We prefer fluffy, thick hummus in these parts.
Then, roughly chop up the red peppers and measure 1 cup. Throw them in the blender with chickpeas, lemon juice, tahini, garlic, cumin, salt, and
What is
What to Dip in Roasted Red Pepper Hummus:
The possibilities are great! Hummus would make a lovely party appetizer paired with some, or all, of these options!
- Carrots
- Cucumbers
- Bell peppers
- Pita bread or chips
- Bagel chips
- Pretzels
- Crackers
- Raw broccoli or cauliflower
- Tofu
- Tortilla chips
More Ways to Eat Hummus:
Hummus is a great dip, but there are a bunch of other ways you can enjoy this delicious recipe!
- Thin it out and use as a salad dressing
- Use as a sauce for roasted vegetables
- Mix with whole chickpeas to make a sandwich filling
- Use as a sandwich spread
- Toss with warm pasta
Roasted Red Pepper Hummus
Ingredients
- 1 (16-ounce) can chickpeas - drain but reserve liquid
- ½ cup roasted red peppers - roughly chopped
- ¼ cup aquafaba - aka reserved chickpea liquid
- 1 tbsp lemon juice
- 1 tablespoon tahini
- 1 clove garlic
- ⅛ teaspoon cumin
- salt - to taste
Instructions
- Add all ingredients into a blender or food processor and blend until smooth and creamy. Serve with pita chips and your favorite veggies!
- Store in the fridge for up to 5 days.
KB says
I wish you had the weight of the chickpeas - since cans come in all sizes around the world, and I often use chickpeas that are not from a can (but soaked). Perhaps you could add the weight of the cooked chickpeas?
Karissa says
16 ounce can.
CindyBennett says
***** Very tasty and easy to make. I added a dash of cayenne pepper and Smokey paprika for a bit more flavor.
Janet says
Delicious! I didn’t have tahini but still very good. Thanks for sharing.
Carol Poe says
Karissa, I so LOVE many fo your recipes, including this one EXCEPT, I respectfully advise NOT to use the fad ingredient "Aquafaba". Traditionsally through all cultures and for centuries beans and legumes have been soaked. And cooked with water disgarded, beans rinsed a lot. This is with good reason and good science as the ingredients and by products are undigestable and produce health risks and at the very list ultra-gas!
Please consider researching this and read this article. https://www.thehealthyhomeeconomist.com/aquafaba-bean-water/
Do keep these tasty vegan recipes coming! YOu have wondrdful offering!
James E McCutcheon says
I make this all the time but, I never added cumin! Thank you
Alma says
Do you rinse the chickpeas or straight out of the can?
Karissa says
Drain & rinse. I edited to specify in the instructions 🙂
Ashleigh says
I love roasted red pepper hummus! This looks like a great recipe can't wait to make some! I can't tell you right now that it won't last long in our houses haha!! Thank for the recipe 🙂