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

To make roasted red pepper hummus, you’ll need canned or cooked chickpeas, roasted red peppers (jarred or homemade), tahini, fresh lemon juice, garlic, olive oil, ground cumin, salt, and a little water to achieve the desired consistency. Blending these ingredients together creates a creamy and flavorful dip that is perfect for snacking or serving with vegetables and pita.

How can I roast red peppers for homemade hummus?

To roast red peppers, place whole peppers on a baking sheet under the broiler or directly on a gas stovetop flame, turning occasionally until the skin is blackened and blistered. Transfer them to a bowl, cover with plastic wrap, and let steam for 10–15 minutes. Then peel off the charred skin, remove seeds and stem, and chop before adding to your hummus. Roasting enhances the pepper’s natural sweetness and adds depth to the hummus.

Can roasted red pepper hummus be stored, and how long does it last?

Yes, roasted red pepper hummus can be stored in an airtight container in the refrigerator for up to 5 days. Stir the hummus before serving if it has separated slightly. For longer storage, you can freeze it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and mix well before eating.

Is roasted red pepper hummus healthy?

Roasted red pepper hummus is a nutritious snack, rich in plant-based protein and fiber from chickpeas, and vitamins from red peppers, such as vitamin C and A. It is low in saturated fat and can be part of a balanced diet. Using fresh ingredients and moderate amounts of olive oil keeps it wholesome while also providing antioxidants and healthy fats.

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

Roasted red pepper hummus pairs well with fresh vegetables like carrots, celery, and cucumber slices, as well as pita bread or crackers. It can also be spread on sandwiches or wraps, used as a sauce for grilled meats, or mixed into salads for added flavor and creaminess. Experimenting with toppings such as pine nuts, parsley, or a drizzle of olive oil can enhance its presentation and taste.

Roasted Red Pepper Hummus Recipe For A Quick Homemade Snack

Name: Roasted Red Pepper Hummus
Prep time: 35 min
Cook time: 10 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: – 2 red bell peppers (or 3/4 cup chopped jarred roasted peppers); – 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked chickpeas); – 1/4 cup fresh lemon juice (from 1 large lemon); – 1/4 cup 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 water or aquafaba; – Salt to taste

Ingredients

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

– 1 (15-ounce) can chickpeas (or 1 1/2 cups cooked chickpeas)

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

– 1/4 cup 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 water or aquafaba

– Salt to taste

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Instructions

1-Position an oven rack about 5 inches from the broiler and preheat the broiler.

2-Core the red bell peppers and cut them into large flat pieces.

3-Arrange pepper pieces skin-side up on a baking sheet. Broil for 5 to 10 minutes until the skin chars.

4-Place roasted peppers in a resealable plastic bag or covered bowl. Let them steam for 10 to 15 minutes until cool.

5-Peel away and discard the charred skin. Reserve 1 to 2 pieces for garnish; roughly chop the rest.

6-In a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape the bowl, then process another 30 seconds until creamy.

7-Add olive oil, minced garlic, cumin, cayenne (if using), and 1/2 teaspoon salt. Process for 30 seconds. Scrape the bowl, then process another 30 seconds until well blended.

8-Add half the chickpeas. Process for 1 minute. Scrape the bowl, then add the remaining chickpeas. Process 1 to 2 minutes until thick and smooth.

9-Add the chopped roasted peppers. Process until smooth.

10-With the processor running, gradually add 2 to 3 tablespoons cold water or aquafaba until you reach the desired consistency.

11-Adjust seasoning to taste with salt.

12-Spoon hummus into a bowl, create a well in the center, and garnish with reserved chopped roasted peppers.

Last Step:

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Notes

🧄 Using canned chickpeas offers convenience, but cooking your own improves flavor.
💧 Aquafaba can replace water but adjust salt accordingly.
🔥 Roasting peppers and steaming helps peel the skin easily and enriches flavor.

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