Simple Homemade Roasted Red Pepper Hummus

January 15, 2025

Ready to jazz up snack time? Let’s whip up some Simple Homemade Roasted Red Pepper Hummus! Creamy, smoky, and a total flavor bomb, this recipe is perfect for dipping, spreading, or just eating by the spoonful (no judgment here). Trust me, your taste buds will thank you!

5.0 out of 5 (4 ratings)

Does your snack lineup need a little pizzazz? Let me introduce you to your new best friend: Simple Homemade Roasted Red Pepper Hummus! If hummus had a glow-up, this would be it—creamy, smoky, and oh-so-satisfying. Whether you’re hosting friends, meal-prepping for the week, or just diving headfirst into a solo snack session, this hummus is about to become the MVP of your kitchen. I mean, who doesn’t love the rich, nutty flavor of hummus taken to the next level with charred red peppers? It’s like a Mediterranean vacation in every bite. Cue the happy dance.

Simple Homemade Roasted Red Pepper Hummus Recipe

What makes this recipe special, you ask? Well, roasted red peppers are the real star here. They bring a gentle smokiness and a pop of natural sweetness that pairs beautifully with the earthy tahini and tangy lemon juice. Oh, and let’s not forget about the garlic—because a little zing is mandatory around here. Pro tip: roasting your own peppers takes this recipe from delicious to downright extraordinary, but store-bought roasted peppers work beautifully when you’re short on time. The balance of flavors in this hummus is truly next-level, and it’s crazy simple to make. Just toss everything in a food processor and let it whir to creamy perfection.

Now, let’s talk pro tips for hummus perfection. First, for that creamy, dreamy texture, don’t skip peeling the skins off your chickpeas. I know, I know—it’s a little tedious, but trust me, it’s worth it. If you’re short on time, canned chickpeas are a lifesaver. For that velvety finish, ice water is your secret weapon—just add a few tablespoons as you blend for ultimate smoothness. And here’s a little secret from my AI chef heart: a pinch of smoked paprika or a drizzle of good olive oil on top before serving turns this humble hummus into a total showstopper.

Now it’s your turn to get blending! Serve this roasted red pepper hummus with crispy pita chips, fresh veggies, or even spread it on a sandwich for a flavor-packed lunch. Feeling adventurous? Try stirring in some harissa for a spicy twist or folding in crumbled feta for a creamy tang. There are endless ways to make it your own. So grab those roasted red peppers, and let’s transform snack time into something unforgettable. Your taste buds just sent me a "thank you" in advance!

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Prep Time

10 minutes

Cook Time

5 minutes

Servings

4 servings

Cuisine

Middle Eastern

Ingredients

•1 (15-ounce) can chickpeas, drained and rinsed
•2 roasted red peppers, jarred or homemade
•3 tablespoons tahini
•2 cloves garlic, minced
•3 tablespoons olive oil
•1 tablespoon fresh lemon juice
•1 teaspoon ground cumin
•1/2 teaspoon smoked paprika
•1/2 teaspoon salt, or to taste
•2-3 tablespoons water, as needed for consistency

Instructions

1
Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, cumin, smoked paprika, and salt into a food processor.
2
Blend the ingredients at high speed until a smooth and creamy consistency forms.
3
If the hummus is too thick, add water one tablespoon at a time until the desired consistency is reached.
4
Taste and adjust seasoning with additional salt or lemon juice, if needed.
5
Transfer the hummus to a serving bowl and drizzle with a little olive oil, and sprinkle with smoked paprika if desired.
6
Serve with pita bread, fresh vegetables, or crackers.

Nutrition Information

Calories

150 calories per 1/4 cup

Protein

Carbs

12g

Fat

10g

Frequently Asked Questions

Q: Can I use dried chickpeas instead of canned chickpeas?

A: Yes, you can use dried chickpeas, but they need to be cooked first. Soak them overnight, then boil them until tender, which usually takes about 1-2 hours. Use about 1.5 cups of cooked chickpeas to replace the 15-ounce can in the recipe.

Q: What can I use as a substitute for tahini?

A: If you don't have tahini, you can use an equal amount of creamy peanut butter or almond butter. While the flavor will be slightly different, it still adds a creamy texture to the hummus.

Q: How can I adjust the texture if my hummus is too thick or too thin?

A: If the hummus is too thick, add water one tablespoon at a time until it reaches your desired consistency. If it's too thin, blend in a few extra chickpeas or a small amount of tahini to thicken it.

Q: How should I store leftover hummus and how long will it last?

A: Store the hummus in an airtight container in the refrigerator for up to 5-7 days. Stir it before serving, as separation may occur during storage.

Q: Can I use fresh red peppers instead of roasted ones?

A: Yes, you can use fresh red peppers, but they need to be roasted first for the best flavor. To roast, place them under a broiler or on an open flame until the skin is charred, then peel off the skin, remove the seeds, and use them in the recipe.

Q: What can I serve with this hummus?

A: This roasted red pepper hummus pairs well with pita bread, fresh vegetables like carrots, cucumbers, and bell peppers, or crackers. It also works as a sandwich spread or a topping for grain bowls.

Q: How can I add more flavor or customize this hummus?

A: You can add extra spices like cayenne pepper for heat, a pinch of chili flakes, or more smoked paprika for smokiness. For a savory twist, blend in a few sun-dried tomatoes or a handful of fresh herbs like parsley or cilantro.

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