Roasted red pepper hummus

This creamy roasted red pepper hummus is an excellent appetizer or snack. We absolutely love hummus, and I have made many versions through the years. But this version with roasted red peppers and tahini is my current favourite. So versatile, so creamy, so delicious!

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How to make roasted red pepper hummus

This dip is extremely easy, and there's no way to mess this up! Just look:

1. Add all the ingredients to a blender or food processor
2. Blend it all together until the hummus has reached desired consistency.

That's all! Then all you have to do is prepare whatever you are serving the roasted red pepper hummus with.

Serving suggestions

Serve roasted red pepper hummus as an appetizer or snack with fresh pita bread. I also love adding it to my salad bowls. Hummus can be served as a dip for vegetables, as a sandwich filler, or even as a pasta sauce. You can add it to a cheese board. Serve it with baked chicken. This dish is really versatile, and I am constantly discovering new uses for it.

Tips and substitutions

• Don't like tahini? Replace it with some olive oil for a creamy roasted red pepper hummus without tahini.
• All the spices are optional and can be substituted with your preferences. Try adding paprika, coriander or cayenne pepper for a nice twist!
• I always use tinned chickpeas for my hummus. If you choose to use dried chickpeas, you need to soak and boil them completely first. The tinned version will still become creamier.
• Use a high quality blender for silky smooth hummus. A food processor will often leave it a little chunky (which I also like!).

Frequently asked questions

Can you freeze hummus? Yes! Hummus freezes well for up to 4 months. Allow frozen hummus to thaw, then give it a stir before serving. You can therefore make a large batch and freeze it in portion sizes for future easy access.

How do you store it? Leftover roasted red pepper hummus can be stored in an airtight container in the fridge up to 5 days.

Can I roast my own peppers? Yes. However, I prefer to use store bought jarred roasted red peppers for this recipe. They are convenient, cheap, and as they have been stored in oil, they bring all the oil we need to make a creamy hummus. If you roast your own peppers, I recommend removing the seeds and skins off the peppers, as well as adding a little oil to the hummus.

More tasty appetizers:

• Broccoli and cheese balls
• Tomato and mozzarella salad
• Sweet Crockpot BBQ meatballs
• Guacamole with lemon

Recipe

Roasted red pepper hummus

This creamy roasted red pepper hummus is an excellent appetizer or snack. We absolutely love hummus, and I have made many versions through the years. But this version with roasted red peppers and tahini is my current favourite. So versatile, so creamy, so delicious!

5 from 5 votes

Created by: Tonje

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Prep Time 5 mins

Total Time 5 mins

Course Appetizer, Breakfast, Dip, Side Dish, Snack

Cuisine Mediterranean

Servings 4

Calories 198 kcal

Equipment

• Food Processor

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 3 roasted red peppers (from a jar)
• ▢ 1 400 g tin of chickpeas
• ▢ 1 tablespoon tahini
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon garlic powder
• ▢ 1 teaspoon cumin
• ▢ ½ lemon (juice only)

Instructions

 

• Roughly chop the roasted red peppers. If you roast your own peppers, you might want to add a tiny bit of oil to the hummus as the jarred peppers naturally bring some oil to the dish.
• Drain and rinse the tinned chickpeas.
• Add all the ingredients to the food processor or blender. A high quality blender is required for a creamy smooth hummus. A food processor will give a slightly chunky result. Both are good! Blend until it's all broken down, about 2 minutes.

Notes

• Don't like tahini? Replace it with some olive oil for a creamy roasted red pepper hummus without tahini.
• All the spices are optional and can be substituted with your preferences. Try adding paprika, coriander or cayenne pepper for a nice twist!
• I always use tinned chickpeas for my hummus. If you choose to use dried chickpeas, you need to soak and boil them completely first. The tinned version will still become creamier.
• Use a high quality blender for silky smooth hummus. A food processor will often leave it a little chunky (which I also like!).

Can you freeze hummus? Yes! Hummus freezes well for up to 4 months. Allow frozen hummus to thaw, then give it a stir before serving. You can therefore make a large batch and freeze it in portion sizes for future easy access.

How do you store it? Leftover roasted red pepper hummus can be stored in an airtight container in the fridge up to 5 days. 

Can I roast my own peppers? Yes. However, I prefer to use store bought jarred roasted red peppers for this recipe. They are convenient, cheap, and as they have been stored in oil, they bring all the oil we need to make a creamy hummus. If you roast your own peppers, I recommend removing the seeds and skins off the peppers, as well as adding a little oil to the hummus.

Nutrition

Calories: 198kcalCarbohydrates: 31gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 535mgPotassium: 376mgFiber: 8gSugar: 5gVitamin A: 171IUVitamin C: 21mgCalcium: 74mgIron: 4mg

Keyword chickpeas, peppers

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