Roasted Red Pepper Hummus

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There’s something incredibly satisfying about making hummus from scratch, and this Roasted Red Pepper Hummus takes it to the next level. I love how the sweetness of roasted red peppers complements the earthy flavor of chickpeas, creating a creamy, flavorful spread that’s both vibrant in taste and color. Whether I’m serving it at a party or keeping it all to myself for a snack throughout the week, this hummus always delivers a punch of flavor and a burst of nutrition.

I’ve experimented with many versions over the years, but this one has become my go-to. It’s smooth, rich, and just the right amount of smoky and tangy. Plus, it’s so easy to whip up with a food processor and a handful of pantry staples. Whether you’re dipping veggies, spreading it on sandwiches, or using it as part of a Mediterranean platter, this recipe is a total winner.

Why You’ll Love This Roasted Red Pepper Hummus

• It’s creamy, flavorful, and loaded with healthy fats.
• Roasted red peppers add a sweet and smoky depth.
• Perfect for meal prep, parties, or everyday snacking.
• Naturally vegan and gluten-free.
• Comes together in just about 10 minutes.

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What Kind of Peppers Should I Use?

Jarred roasted red peppers are a time-saving hero here and work beautifully. But if you have the time and want a fresher, deeper flavor, roasting your own red bell peppers in the oven or over a gas flame brings a rich, slightly charred dimension that elevates the hummus even more.

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Options for Substitutions

• Chickpeas: If you don’t have canned chickpeas, cooked dry chickpeas work just as well—just make sure they’re soft.
• Tahini: Sunflower seed butter can work in a pinch if you’re avoiding sesame.
• Garlic: Fresh is best, but roasted garlic can give it a milder, sweeter touch.
• Lemon Juice: A splash of vinegar (like apple cider) can replace lemon if needed.
• Olive Oil: Avocado oil or even a neutral oil like grapeseed can be used instead.

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Ingredients for this Roasted Red Pepper Hummus

• Chickpeas (Garbanzo Beans) – These form the creamy base of the hummus. Canned chickpeas are convenient, but cooking your own can result in an even smoother texture.
• Roasted Red Peppers – The star ingredient that gives this hummus its sweet, smoky flavor and gorgeous color. Use jarred or homemade.
• Tahini – A paste made from ground sesame seeds, tahini adds richness and a slight nuttiness that balances the tangy and savory notes.
• Garlic – Just one clove brings a strong punch of flavor. You can roast it for a milder, sweeter taste.
• Lemon Juice – Adds brightness and acidity to round out the flavors. Freshly squeezed is best.
• Olive Oil – Helps emulsify and smooth out the hummus while adding flavor. A drizzle on top enhances presentation.
• Ground Cumin – Adds a warm, earthy spice that enhances the smoky flavor of the peppers.
• Salt – Essential to bring all the flavors together.
• Paprika (Optional) – For garnish and a hint of smoky heat if you like a bit more depth.

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Step 1: Prep Your Ingredients

Drain and rinse a can of chickpeas. If you want an extra-smooth hummus, you can remove the skins by rubbing them gently with a clean kitchen towel. If you’re roasting your own red peppers, place them under a broiler or over a gas flame until the skin is charred, then peel off the blackened skin once cooled.

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Step 2: Blend the Base

Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, and salt into a food processor. Blend for about 1-2 minutes until everything starts to come together.

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Step 3: Add Olive Oil and Adjust

While blending, slowly stream in olive oil until the hummus reaches your desired consistency—usually about 2 to 3 tablespoons. You may also add a little water or reserved chickpea liquid to make it even smoother.

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Step 4: Taste and Tweak

Pause and taste your hummus. Adjust the seasoning if needed—add more lemon for brightness, salt for depth, or a touch of cumin for warmth.

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Step 5: Serve and Garnish

Scoop the hummus into a bowl, swirl the top with the back of a spoon, and drizzle with olive oil. Sprinkle paprika, chopped parsley, or sesame seeds for a finishing touch. Serve with pita, crackers, or fresh veggies.

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How Long to Prepare Roasted Red Pepper Hummus

Prep Time: This hummus comes together fast—if you’re using jarred roasted red peppers, prep takes just about 10 minutes. That includes draining the chickpeas, peeling garlic, and gathering the rest of the ingredients.

Homemade Pepper Option: If you choose to roast your own peppers, add an additional 15–20 minutes to account for roasting and cooling. Even then, the entire process remains under 30 minutes, making it a great last-minute dish.

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Tips for Perfect Roasted Red Pepper Hummus

• Use warm chickpeas – They blend more easily and create a creamier texture.
• Add ice water – A few tablespoons of ice water while blending can fluff up the hummus beautifully.
• Roast your own peppers – For a smoky, deeper flavor.
• Scrape the bowl often – Stop the food processor occasionally to scrape down the sides for even blending.
• Taste as you go – Balance is key; don’t be afraid to add a touch more lemon, salt, or tahini.

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Watch Out for These Mistakes While Cooking

• Using too much liquid too soon – This can make your hummus runny. Always blend first and add liquid slowly.
• Not blending long enough – Let it process until silky smooth, which may take up to 3–5 minutes.
• Skipping the tahini – It’s essential for authentic flavor and texture.
• Overpowering with garlic – One clove is enough unless you’re specifically going for a garlicky hummus.
• Under-seasoning – Taste and season generously with salt and lemon to make the flavors pop.

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What to Serve With Roasted Red Pepper Hummus?

1. Warm Pita Bread

Perfectly soft and chewy, pita is ideal for dipping or scooping.

2. Fresh Veggie Sticks

Carrots, cucumber, bell peppers, and celery provide crunch and color.

3. Grain Bowls

Use it as a creamy base or dollop on top of bowls filled with quinoa, roasted veggies, and greens.

4. Sandwich Spread

Swap out mayo for hummus in wraps and sandwiches for extra flavor and moisture.

5. Mediterranean Platter

Pair with olives, falafel, tabbouleh, and feta for a complete mezze experience.

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Storage Instructions

Refrigeration: Store leftover hummus in an airtight container in the fridge. It will stay fresh for up to 5 days. Before serving again, give it a quick stir and a drizzle of olive oil to refresh the texture.

Freezing: Hummus can be frozen in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge, then stir well before serving. You may need to blend it again with a little water or lemon juice to restore creaminess.

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Estimated Nutrition (Per Serving – about 2 tablespoons)

• Calories: 90
• Total Fat: 6g
• Saturated Fat: 1g
• Sodium: 140mg
• Carbohydrates: 7g
• Fiber: 2g
• Sugars: 1g
• Protein: 3g

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Frequently Asked Questions

How do I make my hummus smoother?

Use warm chickpeas and blend for longer, adding a little cold water as needed.

Can I use other types of beans?

Yes, white beans or cannellini beans work well as a base too, but the flavor will be slightly different.

Is this hummus spicy?

Not by default. To add heat, you can include a pinch of cayenne or some crushed red pepper.

Can I make this without tahini?

You can substitute with a nut or seed butter, but it will change the flavor. Tahini is highly recommended for authenticity.

How can I use leftovers creatively?

Spread it on toast, use it as pasta sauce with a little warm water, or add to avocado toast for extra protein.

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Conclusion

Roasted Red Pepper Hummus is one of those recipes that feels gourmet but is surprisingly easy to make. It’s rich, smooth, and packed with flavor—ideal for snacks, parties, or even meal prepping for the week. With just a few simple ingredients and a food processor, you can create a beautiful dip that’s as nutritious as it is delicious. Once you try it, you’ll find countless ways to enjoy it again and again.

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