Healthy, hearty, and deeply satisfying, this roasted red pepper hummus recipe is incredibly delicious when served with crunchy vegetables or pita chips.
This is not your ordinary roasted pepper hummus dip. A trial will convince you.
Why you should make this hummus recipe:
It’s extra rich and creamy.
It’s vegan, gluten-free, and high in protein.
It’s not only vibrant but tasty.
It goes with a plethora of things.
It’s quick and easy
Great snacking dip for the whole family.
Jump to:
Ingredients
Here are some of the ingredients for the roasted red pepper hummus recipe
Chickpea or Garbanzo bean is the main ingredient readily available in a can. You can use the chickpeas juice, a.k.a aquafaba, to loosen it a bit for the hummus recipe. You can also use the aquafaba for a cocktail.
Extra virgin Olive oil: Use a good quality EVOO for this recipe as it adds a great flavor. I like these brands: Cobram Estate, , Pompeian, and Colavita. You can equally use olive oil.
Fresh Lemon juice: not the bottled stuff, fresh juice. This not only adds flavor but takes the hummus recipe up a notch.
Roasted Red bell peppers: I love using homemade roasted bell peppers (see recipe card to make yours). If you are short of time, grab a jar from the store or this Mild Ajvar Red Pepper spread (https://amzn.to/3HUGduL), it’s the best I’ve ever had. I adapted their method using eggplant for this recipe; it’s a must-try.
Eggplant: I love the texture and taste it adds to the hummus recipe when roasted. Although the skin is nutritious, you can peel it off if you don’t like the tiny black speckles in the hummus. Using eggplant is totally optional.
White sesame seed: (not toasted sesame seeds) Use the white hulled seeds or tahini. You can find the tahini in East African stores. I find homemade tahini best rather than store-bought ones.
Garlic: I love a good mix of fresh and roasted. Fresh garlic adds a pungent kick, whereas roasted garlic adds a sweet, mellow taste to the hummus dip. The choice is up to you!
Cumin: ground hummus is the holy grail that makes the hummus recipe stand out!
See the recipe card for quantities.
How to make the best Red Pepper Hummus
First, roast the peppers and eggplant.
While the veggies are roasting, prepare the chickpea.
Start by cooking the canned chickpea on the stovetop. First, bring to a boil on high heat, then cook slightly covered for 15 minutes on medium-low heat. Once cooked, place it in a colander and put it under running water. This method helps yield a creamier hummus.
Blend
First, blend the chickpea with the other ingredients (see the recipe card for details).
Next, add the roasted eggplant and pepper mix.
If you can’t make one, some brands out there carry good quality hummus.
- My favorite brand that makes one, if not the best, hummus is Sabra. I was opportune to work with them sometime last year for a campaign featuring their roasted red pepper hummus and Sabra supremely spicy hummus. It was to die! With that said, nothing beats a homemade anything because you add your spin to it.
- Market side brand also carries a tasty red pepper hummus.
- Boar’s head
- Private selection
- Good and gather
- Cedar’s foods
What do you eat with roasted red pepper hummus?
As satisfying as this hummus dip looks, you can enjoy it with:
- Fresh vegetables
- As a binder for cookies or other baked goods
- Spread for sandwiches
- Spread over flatbread for a fun veggie pizza
- Morning Toast
- Topping for Hors-d’œuvre
- Dressing
What can I use instead of chickpeas for hummus?
Tired of using chickpea for hummus? Try these hummus variations:
- Beans: White, Black, cannellini
- Beets
- Sweet hummus
- Cashew butter
- Cauliflower
- Edamame
Equipment
I used a food processor to blend the chickpea and roasted pepper mix. You can use a regular blender as well. (affiliate link)
Roasting pan or cookie sheet
Storage
Make a batch and store it in an airtight container. It will keep well for up to 4 days in the refrigerator or freezer for up to 3 months plus.
Thaw in the refrigerator or bring to room temperature and give it a good stir before serving.
You’ve made the best hummus recipe; now what do you dip in it? Here is a list of delicious and crunchy veggies to scoop up that creamy dip.
Carrot slices
Celery stalk
Cucumber slices
Sweet peppers or bell peppers
Crunchy cheese sticks
Pita chips or bread
Flatbread
Chips ( the sky is the limit with your favorite chips)
Veggies sticks
Crackers
Snap peas
Pretzel sticks
Yes! Depending on the add-ons, It’s as healthy as it gets. ( disclaimer: I am not a dietician, this is based on ingredients facts)
Absolutely! Make a batch and store it in an airtight container. Freeze for up to 3 months plus. Thaw in the refrigerator or bring to room temperature and give it a good stir before serving.
Add spices like Cayenne, smoked paprika, cumin, lemon juice, saffron e.t.c
Add herbs like fresh cilantro, parsley, chives e.t.c
Mix your favorite hummus recipe with the following:
Beets
Olives
avocado
Pesto
Sweet potato
Carrots
Sun-dried tomatoes
I hope you give this roasted pepper hummus recipe a try. Share a spoon with us on social media using the hashtag (#worldlytreat). We’d love to join the soirée. Don’t forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
OTHER DIP AND SAUCE RECIPES TO TRY
- Bbq Bacon Jam
- Pumpkin dip with goat cheese
- Nutty Asparagus Basil Pesto
- Multi-purpose Red Bell Pepper Sauce
Tools Used in this Recipe
Roasted Red pepper Hummus
Equipment
Ingredients
- 1 (15. Oz ) can chickpea, drained
- 3 tablespoons olive oil (plus more to top)
- ½ teaspoon kosher salt (or to taste)
- 2 tablespoons white sesame seed
- 3 tablespoons fresh lemon juice (from 1 lemon)
- ½ teaspoon cumin powder
- 3 garlic cloves (use less garlic if you don’t like the pungent taste)
- 2 large red bell peppers, seeded
- 1 small eggplant, quartered (about 8. oz)
- 1 tablespoon toasted sunflower oil (regular sunflower oil is okay)
Instructions
ROAST THE PEPPERS
- Preheat oven to 425°F.
- Place the bell peppers and eggplant on a lined baking sheet or pan. Drizzle with the sunflower oil, and toss to coat. Assemble in a single layer. Roast for 35 minutes or until the edges are beginning to brown.
- Remove from the oven, and allow to cool. Gently lift the skin off the peppers, and discard it.
BLEND THE HUMMUS
- While the peppers are in the oven, place the chickpea in a small saucepan, and cover slightly with water. Bring to a boil on high heat, then cook slightly covered for 15 minutes on medium-low heat. Once cooked, place it in a colander and put it under running water.
- In a food processor or blender bowl, combine chickpea, olive oil, salt, sesame seed, lemon juice, cumin, and garlic. Pulse/blend until it’s roughly mixed. Add a tablespoon of water if it is too thick.
- Next, add the roasted bell peppers and eggplant. Blend some more until pureed or silky smooth.
- Spoon the bell pepper hummus into a serving bowl drizzle with olive oil. Enjoy with your favorite chips or veggies.
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