Creamy Roasted Red Pepper Hummus

This roasted red pepper hummus is perfect for dipping, slathering on pita bread, or stuffing in a sandwich! It’s super creamy, a little smoky, and absolutely delicious!

I got the idea for this red pepper hummus from Wegman’s. They sell it in their olive bar. I started buying it and it wasn’t long before I became completely addicted!

In an effort to save myself some trips to the store, I decided to create a recipe for homemade roasted red pepper hummus. It was pretty easy and the result was delicious! This stuff is a little bit creamier than regular hummus and packs a slightly sweet, subtly smoky flavor.

What You’ll Need

• Chickpeas. The recipe calls for canned chickpeas. You can use dried chickpeas, but you’ll need to soak and cook them first. Try one of these methods.
• Tahini. This is a paste made from sesame seeds that can be found in the international foods sections of most supermarkets.
• Roasted red peppers. Use jarred roasted red peppers packed in brine.
• Lemon juice. Use freshly squeezed juice for the best flavor.
• Garlic.
• Cumin.
• Salt.

How to Make Roasted Red Pepper Hummus

The following is a summary on how to make this dish. Scroll all the way down if you’d like to skip right to the full recipe.

• Place all of your ingredients into a food processor bowl. (Some blenders work too — I love making hummus in my Vitamix!) Make sure you drain and rinse your chickpeas, and drain the peppers. I like to also blot the peppers dry to avoid introducing too much liquid into the mix.
• Blend everything until smooth and creamy.

• Give your hummus a taste-test and adjust any of the seasonings to your taste. This might mean adding more lemon juice, more cumin, or more salt.
• Transfer your hummus to a serving bowl and dig in!

Leftovers & Storage

Leftover hummus will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 3 months.

Frequently Asked Questions

More Hummus Recipes

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Roasted Red Pepper Hummus

This roasted red pepper hummus is extra creamy and packed with the tangy and slightly sweet flavor of roasted red bell peppers.

Ingredients

• 1
  (14 ounce or 400 gram) can
  chickpeas,
  drained and rinsed
• 3
  tablespoons
  tahini
• 1
  cup
  jarred roasted red peppers,
  drained and blotted dry
• 3
  tablespoons
  lemon juice
• 1
  garlic clove
• 1
  teaspoon
  ground cumin
• ½
  teaspoon
  salt,
  plus more to taste

Instructions

1. Place all of the ingredients into the bowl of a food processor fitted with an s-blade. Blend until smooth.

2. Taste-test the mixture and adjust any seasonings to your taste.

Recipe Notes

Makes about 1 ¾ cups.

Nutrition Facts

Roasted Red Pepper Hummus

Amount Per Serving (0.25 cups)

Calories 120
Calories from Fat 39

% Daily Value*

Fat 4.3g7%

Saturated Fat 0.6g3%

Sodium 418mg17%

Potassium 189mg5%

Carbohydrates 17g6%

Fiber 3.6g14%

Sugar 1.3g1%

Protein 4.4g9%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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