I’m a hummus junkie. Roasted red pepper hummus is my favorite, though I have no problem getting down with some roasted garlic or even plain hummus.
My daughter loves hummus too. Which is a blessing. How many kids do you know that eat chickpeas? Not very many is my guess. Anyway, between the two of us we go through a LOT of hummus in this house. And it’s cheap enough to get at the store, but I figure it’s a whole lot healthier if we make it at home.
So here’s how to make roasted red pepper hummus from scratch.
Ingredients:
1 jar roasted red peppers, drained
1 16-oz can chickpeas, drained
3 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1 tsp minced garlic
3 tbsp tahini – save the rest for dairy free caesar salad dressing!
1 tsp salt
1/2 tsp pepper
pita chips or raw veggies for dipping
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Directions:
Start by draining the chickpeas. I like to rinse them too, but you don’t have to. Alternately, you can peel the skin off of each one if you’d like, but I have no time for that nonsense either. Peeling them will make for a smoother hummus, but if you’ve got a good blender or food processor, it’s really not necessary.
Next, drain the peppers. You’ll want to put half a jar aside to chop up and use for the center of the hummus. The other half can go right into the food processor or blender (I use the Ninja blender.)
Combine half the red peppers, the chickpeas, olive oil, lemon juice, garlic, tahini, and salt and pepper in the food processor or blender.
Blend on high speed until the hummus is the desired consistency. In my experience, this takes about a minute. Your time will depend on your food processor or blender.
Taste it! If you think it could use more salt, pepper, or garlic, add a little and blend it up. It’s always best to start out with less and then add more as you go.
Once the hummus is the way you want it, put it in a bowl and make a well in the center.
Drop the reserved red peppers into the center well. For presentation, you can drizzle a little bit more extra virgin olive oil on the top. If you’ve got extra peppers leftover, save them for easy corn salad with roasted red peppers.
Serve with pita chips or raw veggies.
Here’s the printable recipe:
Easy Roasted Red Pepper Hummus
Making homemade roasted red pepper hummus is so easy that you'll never buy premade again. This creamy recipe is full of bold flavors and goes well with pita chips or raw veggies.
Ingredients
- 1 jar roasted red peppers, drained
- 1 16-oz can chickpeas, drained
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp lemon juice
- 1 tsp minced garlic
- 3 tbsp tahini
- 1 tsp salt
- 1/2 tsp pepper
- pita chips or raw veggies for dipping
Instructions
Start by draining the chickpeas. I like to rinse them too, but you don't have to.
Next, drain the peppers. You'll want to put half a jar aside to chop up and use for the center of the hummus. The other half can go right into the food processor or blender.
Combine half the red peppers, the chickpeas, olive oil, lemon juice, garlic, tahini, and salt and pepper in the food processor or blender.
Blend on high speed until the hummus is the desired consistency. In my experience, this takes about a minute. Your time will depend on your food processor or blender.
Taste it! If you think it could use more salt, pepper, or garlic, add a little and blend it up. It's always best to start out with less and then add more as you go.
Once the hummus is the way you want it, put it in a bowl and make a well in the center.
Drop the reserved red peppers into the center well. For presentation, you can drizzle a little bit more extra virgin olive oil on the top.
Serve with pita chips or raw veggies.
Tools for making roasted red pepper hummus:
food processor or blender
can opener
measuring spoons
serving bowl
How to store roasted red pepper hummus:
You can store the hummus for up to a week in an airtight container in the refrigerator. Make sure that it is covered well or it will get crusty.
Can you freeze roasted red pepper hummus?
I don’t recommend freezing roasted red pepper hummus. It’s so easy to make that you can throw it together in a few minutes. It would take longer to thaw out than it would to make fresh.
Can I use dried chickpeas?
You can use dried chickpeas if you cook them first – this recipe is only for cooked or canned chickpeas. If you’re looking for a great way to cook chickpeas, try the Instant Pot method!
Is this recipe keto-friendly?
This recipe is not keto friendly. Chickpeas are a little high in carbohydrates.
How to make Garlic Hummus:
Using the recipe above, leave out the roasted red peppers and replace with minced garlic. You will need approximately 6 tablespoons of minced garlic for this variation: 3 to blend into the hummus and 3 for the well.
What to serve with hummus?
Roasted red pepper or even garlic hummus make great dips for chips and veggies, but I also know some people that like to add them to a sandwich in place of mayo for a much healthier option.
If you made this recipe, share it in our Facebook group – The Moody Blonde – Cooking Tips and Easy Recipes! We’d love to hear how you liked it!
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