I’m so excited to share my favorite hummus with roasted red pepper recipe with you all. This dish is a staple in our household, and for good reason – it’s incredibly easy to make, packed with nutrients, and tastes amazing. The addition of roasted red peppers gives it a sweet and smoky flavor that complements the creamy hummus perfectly.
I’ve been making this recipe for years, and it’s always a hit with my family and friends. We love serving it as a snack or appetizer, but it’s also perfect for a quick and easy lunch or dinner. One of the best things about this recipe is that it’s incredibly versatile – you can serve it on its own, with pita chips or veggies, or even as a dip for grilled meats or vegetables.
I also love that it’s a great way to get in some extra veggies, as the roasted peppers add a boost of vitamin C and antioxidants to the dish. As an added bonus, hummus is also an excellent source of protein and fiber, making it a great option for vegetarians and vegans looking for a satisfying and filling meal. My kids are huge fans of this recipe – they love helping me roast the peppers in the oven and then blending them into the hummus.
It’s become a fun family activity that we look forward to every week. Whether you’re looking for a healthy snack, a tasty side dish, or a main course option, this hummus with roasted red pepper recipe is sure to impress. So go ahead, give it a try – I promise you won’t be disappointed!
In fact, I’m so confident in this recipe that I’ve included some frequently asked questions below to help you get started.
Hummus with Roasted Red Pepper
4.6 from 1558 votes
This hummus with roasted red pepper recipe is a delightful twist on the classic hummus. The roasted red peppers add a smoky and slightly sweet flavor, making it a perfect dip or spread for pita bread, vegetables, or crackers.
2Place the red bell peppers on a baking sheet lined with parchment paper.
3Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
4Roll the peppers to coat them evenly.
5Roast in the preheated oven for 20-25 minutes, turning occasionally, until the skins are charred and the peppers are softened.
6Remove the peppers from the oven and place them in a bowl.
7Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
8This will make it easier to remove the skins.
9After steaming, carefully peel the skins off the peppers and discard them.
10Chop the roasted red peppers into small pieces and set aside.
11In a food processor, combine the drained and rinsed chickpeas, minced garlic, tahini, lemon juice, 1 tablespoon of olive oil, ground cumin, paprika, and 1/4 teaspoon of salt.
12Process until the mixture is smooth and creamy, scraping down the sides of the food processor as needed.
13If the hummus is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency.
14Add the chopped roasted red peppers to the food processor and pulse until they are well incorporated into the hummus.
15Taste and adjust the seasoning if necessary.
16Transfer the hummus to a serving bowl and drizzle with a little more olive oil if desired.
17Serve immediately with pita bread, vegetables, or crackers.
Tips: For an extra kick, add a pinch of cayenne pepper to the hummus. You can also store the hummus in an airtight container in the refrigerator for up to one week.
This hummus with roasted red pepper recipe is always a good idea for any occasion – whether you’re looking for a quick snack or appetizer for guests or just want something healthy and filling for your family dinner routine.
We love serving it at parties because it’s so easy to grab onto with pita chips or crackers and is always devoured quickly by our friends and family alike.
❓ Frequently Asked Questions About Hummus with Roasted Red Pepper
Q: What type of peppers should I use for this recipe?
A: For this recipe, I prefer to use red bell peppers because they are sweet and have a tender texture that holds up well to roasting. However, you can use any color bell pepper you like – just adjust the cooking time accordingly based on the pepper’s color and thickness.
Q: Can I roast the peppers in advance?
A: Yes, you can roast the peppers several hours or even days in advance if needed. Simply let them cool completely before storing them in an airtight container in the refrigerator until ready to use.
Q: How do I store leftover hummus?
A: Leftover hummus can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months – simply thaw overnight in the fridge before serving.
Q: Can I make this recipe vegan?
A: Yes, this recipe is naturally vegan-friendly since it doesn’t include any animal products or by-products. However, if you’re using store-bought tahini or lemon juice, be sure to check the ingredient labels for any animal-derived ingredients.
Q: Can I serve this hummus at room temperature?
A: While hummus is typically served chilled, you can serve it at room temperature if desired. Just keep in mind that it may lose some of its creamy texture once warmed up.
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