Roasted red pepper hummus

close up of a bowl of red pepper hummus.

5 from 5 votes

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!

Prep Time5

Total Time5

Course: Appetizer, Breakfast, Dip, Side Dish, Snack

Cuisine: Mediterranean

Keyword: chickpeas, peppers

Servings:

Calories: 198kcal

Author: Tonje

Cost: Cheap

Equipment

Food Processor

Ingredients

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.

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