What ingredients do I need to make roasted red pepper hummus?

To make roasted red pepper hummus, you'll need cooked chickpeas (canned or homemade), roasted red peppers (store-bought or homemade), tahini (sesame paste), fresh lemon juice, garlic, olive oil, ground cumin, salt, and water to adjust the consistency. Optional additions include smoked paprika or cayenne pepper for extra flavor. Using fresh-roasted peppers will give the hummus a more vibrant taste, but jarred roasted red peppers work well for convenience.

How long does roasted red pepper hummus last in the refrigerator?

Roasted red pepper hummus typically lasts about 4 to 7 days when stored in an airtight container in the refrigerator. To maximize freshness, keep the hummus chilled and avoid double-dipping with utensils. If you notice any off smell, discoloration, or mold, discard it immediately. You can also add a thin layer of olive oil on top before sealing to help preserve moisture and freshness.

Can I make roasted red pepper hummus without a food processor?

While a food processor or blender is ideal for achieving smooth, creamy roasted red pepper hummus, you can make a rustic version without one. Use a fork or potato masher to mash the chickpeas and peppers, then mix in tahini, lemon juice, garlic, and spices with a whisk or spoon until combined. The texture will be chunkier but still delicious. For finer results, a hand-held immersion blender can also work.

Is roasted red pepper hummus healthy to eat?

Yes, roasted red pepper hummus is a nutritious choice. It’s rich in plant-based protein and fiber from chickpeas, healthy fats from olive oil and tahini, and vitamins from red peppers like vitamin C and antioxidants. It’s naturally gluten-free and vegan, making it suitable for many diets. However, watch added salt levels and serving sizes to keep it aligned with your dietary goals.

What are some easy ways to serve roasted red pepper hummus?

Roasted red pepper hummus is versatile and pairs well with a variety of foods. Serve it as a dip with fresh vegetables like carrot sticks, cucumber slices, or bell peppers. It’s also great as a spread on sandwiches, wraps, or toast. You can add it as a flavorful topping on grain bowls, salads, or grilled meats for extra moisture and taste. For party snacks, try it alongside pita chips or use it as a base for bruschetta.

Roasted Red Pepper Hummus Recipe For Easy Flavorful Snack

Ingredients

– 2 red bell peppers (or 3/4 cup chopped jarred roasted peppers)

– 1 (15-ounce) can chickpeas (or 1 ½ cups cooked chickpeas)

– 1/4 cup (60ml) fresh lemon juice (from 1 large lemon)

– 1/4 cup (60ml) tahini

– 1 small garlic clove, minced or finely grated

– 2 tablespoons extra virgin olive oil (plus more for serving)

– 1/2 teaspoon ground cumin

– Pinch of cayenne pepper (optional)

– 2 to 3 tablespoons (30 to 45ml) cold water or aquafaba

– Salt to taste

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Instructions

1-First, gather all your ingredients: start with the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, cumin, and salt. Drain and rinse the chickpeas well to cut down on sodium and get that smooth base we all love.

2-Next, in a food processor, blend the tahini and lemon juice for about 1 minute until it’s nice and creamy. Scrape down the sides and blend for another 30 seconds to make sure it’s extra smooth. Then, add the olive oil, garlic, cumin, cayenne if you’re using it, and some salt, and process for 30 seconds before scraping the sides again.

3-Now, add half the chickpeas and process for 1 minute, then scrape and add the rest along with the chopped roasted red peppers. Blend until everything is thick and smooth, slowly pouring in 2 to 3 tablespoons of cold water or aquafaba to get the right consistency. Taste it and adjust the seasonings, then spoon it into a bowl for serving.

4-For a fun twist, I like to create a little well in the center and top it with reserved pepper pieces.

Last Step:

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Notes

🥫 Use canned chickpeas for convenience, or cook dried chickpeas for enhanced flavor.
💧 Aquafaba can replace water to adjust consistency; check salt content before using.
⚡ Use a food processor for best results; a high-powered blender works if you scrape sides often.

Author: Brandi Oshea
Prep Time: 25 minutes
Broil time: 10 minutes
Cook Time: 10 minutes
Category: Snack
Method: Broiling, Blending
Cuisine: Mediterranean
Diet: Vegan, Vegetarian, Gluten-Free

Nutrition

Serving Size: 1/4 cup
Calories: 168
Sugar: 3.5 g
Sodium: 280 mg
Fat: 11.1 g
Saturated Fat: 1.5 g
Carbohydrates: 14.2 g
Fiber: 3.8 g
Protein: 4.9 g
Cholesterol: 0 mg