It is effortless to whip up at home with just a few ingredients, including chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, and salt. Who says that making homemade hummus has to be hard? The homemade hummus with tahini has such a distinctly delicious flavor. We make a lot of hummus in my home, and this Roasted Red Pepper Hummus is one of our favorite variations.
What is Hummus?
Hummus is a Middle Eastern dip that resembles a thick spread. Not only in the Middle East, but hummus is also famous around the globe. Whether it’s classic, jalapeno, beet, avocado, or red pepper hummus, it’s readily available in grocery stores across the U.S. The hummus recipe is traditionally made from chickpeas, tahini, olive oil, lemon, and garlic. To give a yummy twist, I have added Roasted bell pepper to the hummus. Roasted red bell peppers add a smoky flavor to the dip. Not only does it taste great, but the added roasted red peppers enhance the flavors of this easy hummus recipe. This Chickpea hummus with roasted pepper has a creamy texture that is perfect for a delicious side dish or an appetizer! It’s also great for spreading onto a sandwich wrap at lunch or adding to a gorgeous mezze platter for easy entertaining. I roasted the peppers at home (it’s straightforward) and used home-cooked chickpeas, but you could just as easily use jarred roasted peppers and canned chickpeas.
Why will you love this recipe?
It’s easy to tweak!It’s a fast way to add a healthy balance of nutrients to a snack recipe that people love!So much better than store-bought.It’s filling.
Ingredients required
Chickpeas: The main ingredient for all hummus recipes! I use cooked chickpeas for this recipe because it’s simple to make and gives a great taste. They’re also very easy to blend up as well. But you can use store-bought canned chickpeas. If using store-bought canned chickpeas, drain them off before using them.Lemon juice: It brightens up the whole dish and makes all other flavors pop. Make sure to use fresh lemon juice.Tahini: Don’t leave out the tahini. It gives the hummus recipe a bit more flavor. Use good quality tahini.Garlic Cloves: When making hummus at home, garlic is a must!Roasted red bell peppers: I Roast bell pepper at home, but you can easily buy these from the store in a jar. If using jarred variety, Make sure to drain them before adding them.Seasonings: Add in salt to help enhance the overall flavorings.Extra virgin Olive Oil: Adds to its rich and creamy texture. Good quality olive oil is essential because you can taste it in the dip.
Find the printable recipe with measurements below in the recipe card.
Step-by-step process
Roast the red bell pepper.
If you are roasting the bell pepper on an induction stove (Glass top) like me, place the little mesh grill first.Turn your stovetop flame from high to medium.Place pepper on the mesh grill. Let it roast for 15 minutes. Then, use a pair of tongs to give the pepper a quarter turn every 3 to 4 minutes.Once you have roasted your pepper, you will need to steam them. This process will help you peel the tough skin from them more easily.Place the roasted peppers in a bowl, then cover the bowl with a plate or lid.The bowl traps the steam inside. Steam for 10 minutes.Then remove the charred skin. You can leave a few small blackened bits on the skin if you want a more charred flavor.Then slice the pepper and remove the seeds. Finally, roughly chop the sliced pepper. Keep it aside.
Make Hummus
Add the drained chickpeas, roasted red peppers, lemon juice, tahini, garlic, olive oil, and salt to the bowl of a food processor or blender.Blend until smooth and creamy making sure to scrape the sides in between. Add Some ice cubes if you find it hard to blend, and the hummus is too thick.Serve with chips, veggies, crackers, or pita bread.
How to serve roasted red pepper hummus?
In salad dressingsDip it with fresh-cut veggies, pita chips, or your favorite crackers.Use it in making seven layers of greek dip.Spread it as a layer in a wrap or sandwich.Dollop it onto a buddha bowl filled with beetroot falafel, feta cheese, olives, and vegetables.
Storage
This hummus will last for up to a week in the fridge in a sealed container. To freeze, scoop it into a freezer-safe container and store it in the fridge for up to 4 months. Then, when you’re ready to use it, let it come to room temperature or pop it in the refrigerator to let it slowly thaw overnight.
To blend the ingredients, ensure you’re frequently scraping down the sides of the food processor with a spatula.To make this hummus spicy, you must add some spicy ingredients to make spicy hummus dip. For example, I like blending harissa and jalapeno or adding crushed red pepper flakes to boost extra heat!You can use jarred roasted red peppers if you like instead to save time.If you don’t have tahini, use 3 tablespoon white sesame seeds.
More Dip Recipes
Edamame HummusRoasted red pepper and peanut sauceJalapeno salsaElote dipPizza dip
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