You see roasted red pepper hummus at every grocery store, but this quick to make dip is way better than anything you buy pre-made.
Lauren and I love to host people and any host knows you can’t have a good party without some snacks/appetizers to hold them over. And to me, there isn’t much better than a dip that takes less than 5 minutes to prepare. This hummus gives a Mediterranean twist on a classic Middle Eastern dip.
Yes you can just as easily buy hummus at the store, but with this homemade roasted red pepper hummus, you know what goes in. And like I said it really is very simple to make. So if you’re looking for ideas for a healthy party snack or just love hummus, I suggest giving this roasted red pepper hummus a try.
What Ingredients are in this Roasted Red Pepper Hummus Recipe?
- Roasted red peppers
- Chickpeas
- Tahini
- Lemon
- Garlic
- Olive oil
- Spices – paprika, cumin, salt
How to Make Roasted Red Pepper Hummus
- Add all the ingredients except the roasted red peppers to the food processor.
- Puree to make smooth, about 1 minute.
- Add roasted red peppers and puree until mixed in. Add water in tbsp intervals if you need to reach desired consistency. I personally don’t add water.
How to Roast Red Peppers
If you really want to step up your game, you can roast your own red peppers and not buy jarred. Turn the broiler on and move a rack to about 6″ from the top. Remove core of peppers and seeds if desired and cut into flat pieces. Arrange the pieces on a baking sheet skin-side up and broil for 5-10 minutes, or until skin is charred.
Place peppers in bowl and cover with plastic wrap for 15 minutes. Peel or scrape away the charred skin and thinly dice. Use for hummus.
Is Red Pepper Hummus Good for You?
Hummus is naturally high in good fat because of its sesame seeds (tahini) and olive oil. It is also low in carbohydrates and is a good source of protein and fiber.
How Long Does Homemade Hummus Last?
If stored in the fridge and covered in an airtight container, hummus will last 3-4 days.
Tips for Tasty Roasted Red Pepper Hummus
- Use a food processor, not a blender to make the hummus. The wider base is just better for homemade hummus.
- No need to soak dried chickpeas overnight as canned chickpeas work just as well.
- Use quality tahini as it lends to the flavor of the red pepper hummus.
- Take it easy on the garlic. One garlic clove is enough. You don’t want it to overpower the hummus.
- Reserve the liquid from the canned chickpeas and use in place of water to get the consistency you want.
Other Appetizer Recipes
- Rosemary Hummus
- Authentic Guacamole
- Baked Teriyaki Chicken Wings
- Sweet Potato Rounds with Goat Cheese
- Baked Mac and Cheese Bites
If you’ve tried this Roasted Red Pepper Hummus or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Roasted Red Pepper Hummus
Ingredients
- 1 (15 oz can) chickpeas (rinsed and drained)
- 1/4 cup tahini
- 1 lemon, juiced
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 3/4 cup jarred roasted red peppers
Instructions
- Add everything except the red peppers to the food processor. Puree to make smooth, about 45 seconds to 1 minute.
- Add roasted red peppers and puree until mixed in. Add water if needed to reach desired consistency in tbsp increments. Serve immediately or store in fridge until ready.
Notes
- Use a food processor, not a blender to make the hummus. The wider base is just better for homemade hummus.
- No need to soak dried chickpeas overnight as canned chickpeas work just as well.
- Use quality tahini as it lends to the flavor of the red pepper hummus.
- Take it easy on the garlic. One garlic clove is enough. You don't want it to overpower the hummus.
- Reserve the liquid from the canned chickpeas and use in place of water to get the consistency you want.
If it’s as good as your rosemary hummus it’s a winner!