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Homemade roasted red pepper hummus, made with chickpeas, tahini, olive oil, lemon juice, and spices, is easy to make and deliciously creamy and smoky.
I'm all about easy appetizers - from beer cheese dip to baked brie to smoked queso.
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 hummus, you know what goes in it and it just tastes better.
Why This Recipe Works
- Easy to make - With just a few simple ingredients, you can whip up this hummus quickly and effortlessly at home.
- Nutritious - Packed with protein, fiber, and healthy fats, it’s a wholesome snack or addition to any meal.
- Versatile - Perfect as a dip, spread, or addition to various dishes, it complements many different foods.
- Healthy alternative - It offers a tasty and healthier option compared to many store-bought dips and spreads.
Jump to:
Ingredient Notes
- Chickpeas - Use canned chickpeas for convenience or cook dried ones for a fresher taste. Ensure they are well-drained and rinsed.
- Tahini - Choose a smooth, high-quality tahini for the best creamy texture.
- Lemon juice - Freshly squeezed lemon juice provides the best tangy flavor, balancing the richness of the tahini.
- Garlic - Fresh garlic cloves give a sharp, pungent kick, but roasted garlic can be used for a milder taste.
- Olive oil - Extra virgin olive oil adds a robust flavor. Drizzle some on top for a finishing touch if you want.
- Spices - Common choices include cumin and paprika. Adjust according to your taste preference.
- Salt - Enhances all the flavors.
- Roasted red peppers - Use jarred for ease or roast fresh red peppers for a richer flavor. Make sure they are well-drained to avoid excess liquid.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients if you'd like. Some variations include:
- Substitute chickpeas with white beans or lentils for a different texture and flavor.
- Replace the tahini with almond butter, cashew butter or Greek yogurt for a different creamy base.
- Swap olive oil with avocado oil or a mild vegetable oil like canola or grapeseed oil.
- Experiment with smoked paprika, chili powder or curry powder for a flavor variation.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add all the ingredients, except the roasted red peppers, to the food processor and puree for about 1 minute until smooth.
Then, add the roasted red peppers and puree until fully combined. If needed, add water in tablespoon intervals to reach the desired consistency, though I typically do not add water.
FAQs
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.
Yes. While I prefer chickpeas, there are 4 types of white beans and all work well as a substitute.
Substitute tahini with almond butter, cashew butter, or Greek yogurt for a similar creamy texture.
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.
This hummus will last 3-4 days in an airtight container in the fridge.
What to Eat with Hummus
You can dip almost anything in this homemade hummus and it will taste great. Some dip options include:
- Pita bread
- Chips - pita chips, pretzels, rice crackers, etc...
- Fresh vegetables - carrots, celery, cucumbers, broccoli, etc...
Pro Tips/Recipe 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.
- Reserve the liquid from the canned chickpeas and use in place of water to get the consistency you want.
- Allow the hummus to chill in the refrigerator for at least an hour before serving to let the flavors meld.
Similar Recipes
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)
- ¼ cup tahini
- 1 lemon, juiced
- 1 clove garlic, minced
- 2 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- ¾ cup jarred roasted red peppers, drained
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 tablespoon 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.
- Reserve the liquid from the canned chickpeas and use in place of water to get the consistency you want.
- Allow the hummus to chill in the refrigerator for at least an hour before serving to let the flavors meld.
Chris says
If it’s as good as your rosemary hummus it’s a winner!
Minnie says
This was super easy and tasty!
Christopher J Wells says
Looks delicious. I mix cilantro and lime with the garlic, chick peas and sesame tahini. The cilantro and lime are a fresh summer flavor. If you are serving it for a gathering make sure you do not have any guests that only taste soap when eating cilantro. I always say a good host knows as much as possible about their guests.
Great blog