Roasted Red Pepper Hummus Recipe

Imagine diving into a velvety bowl of roasted red pepper hummus that dances with flavor. Its vibrant orange hue beckons you closer, while the aroma of smoky peppers and earthy tahini envelops your senses like a warm hug. Now picture yourself at your next gathering, impressing friends and family with this simple yet show-stopping dip that will have everyone asking for the recipe.

Years ago, I stumbled upon this recipe at a potluck where my friend Sarah brought her homemade version. As I dipped my carrot stick into her creamy creation, I had an epiphany. Who knew something so delicious could be this easy? Now it’s my go-to dish for every occasion—from casual get-togethers to fancy dinner parties—and trust me, it always steals the show.

I once made this recipe for a family game night, and even my skeptical cousin who “hates anything green” declared it his new favorite dip!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Roasted Red Peppers: You can use jarred ones for convenience or roast fresh peppers in the oven for extra flavor.
• Canned Chickpeas: Rinse them well; they are the base that gives our dip its creamy texture.
• Tahini: Look for smooth tahini; it adds richness and depth to the hummus.
• Garlic: Use fresh cloves for that punchy flavor; just adjust according to your garlic love level.
• Lemon Juice: Freshly squeezed juice brightens up the dip beautifully; bottled can’t compare!
• Olive Oil: A drizzle enhances both texture and flavor; opt for extra virgin if possible.
• Salt and Pepper: These basic seasonings bring out all the flavors; don’t skimp!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start by roasting those peppers if you’re opting for fresh ones. Preheat your oven to 450°F (230°C). Slice your peppers in half and remove seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast until their skins blister (about 20-25 minutes), then let them cool—patience is key here!

Next up, prepare your chickpeas. Drain and rinse them under cold water until they’re squeaky clean. No one wants sandy hummus! If you want an ultra-smooth texture, consider removing those pesky skins from each chickpea—yes, it’s tedious but oh-so-worth-it.

Now comes the fun part! In a food processor or high-speed blender, combine your roasted red peppers with chickpeas, tahini, garlic cloves (start with one if you’re unsure), lemon juice, olive oil, salt, and pepper. Blend until super creamy—stop occasionally to scrape down sides because no one likes chunky dips!

Adjust seasoning according to taste as you blend—the more you mix it up, the better it gets! If it’s too thick for your liking (or if you’re feeling adventurous), add a splash of water or more olive oil until you reach your desired consistency.

Finally, transfer your beautiful hummus into a serving bowl and give it an artistic swirl with a spoon. Drizzle some olive oil on top and sprinkle paprika or chopped parsley for that Instagram-worthy finish!

Serve immediately with pita chips or veggie sticks—or store in an airtight container in the fridge for up to five days (if it lasts that long). Enjoy every creamy bite of this irresistible roasted red pepper hummus!

Perfecting the Cooking Process

Start by roasting the peppers for that smoky flavor, then blend everything until silky smooth. Make sure to taste as you go for optimal seasoning.

Add Your Touch

Feel free to swap out tahini for Greek yogurt or add spices like smoked paprika for extra kick. Experiment with flavors you love!

Storing & Reheating

Store hummus in an airtight container in the fridge for up to a week. No need to reheat; just give it a good stir before serving.

Creating this roasted red pepper hummus recipe turned my kitchen into a mini culinary fiesta, complete with laughter and happy faces!

FAQ

Can I use jarred roasted peppers?

Absolutely! Jarred roasted peppers save time and still deliver great flavor.

Is this recipe vegan-friendly?

Yes, roasted red pepper hummus is completely vegan and plant-based!

What can I serve with this hummus?

Serve with pita chips, vegetables, or spread on sandwiches for added flavor!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Roasted Red Pepper Hummus

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• Author: Sophie
• Total Time: 35 minutes
• Yield: Approximately 4 servings 1x

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Description

Indulge in this creamy roasted red pepper hummus, a vibrant dip that’s perfect for gatherings or as a healthy snack.

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Ingredients

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• 1 cup roasted red peppers (jarred or freshly roasted)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. If using fresh peppers, preheat oven to 450°F (230°C). Halve the peppers, remove seeds, and place them cut-side down on a lined baking sheet. Roast for 20-25 minutes until skins blister. Allow to cool.
2. In a food processor, combine the roasted red peppers, chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and pepper.
3. Blend until smooth and creamy. If too thick, add water or more olive oil as needed to achieve desired consistency.
4. Transfer to a serving bowl and drizzle with olive oil. Optional: sprinkle with paprika or parsley before serving.

Notes

• For extra creaminess, consider removing the skins from chickpeas before blending.
• Customize flavors by adding spices like cumin or smoked paprika.
•  Store in an airtight container for up to one week; no reheating required—just stir before serving.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1/4 cup (60g)
• Calories: 100
• Sugar: 1g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg