A bowl of Roasted red pepper hummus with diced roasted peppers on top. A plate with sliced pita bread, cucumbers, green and orange peppers.
Appetizers, Condiments

Amazing Roasted Red Pepper Hummus Recipe

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Traditional Hummus is a staple at our home, but this roasted red pepper hummus is my husband’s favorite; he used to buy it from the grocery store, but I decided to fix it at home instead! And we couldn’t be happier with how it turned out! It was smoky, creamy, slightly sweet, and most important of all, way tastier than store-bought!

This Roasted red pepper hummus recipe was incredibly easy to make at home with just a few ingredients, including chickpeas (Garbanzo Beans), roasted red peppers, tahini, olive oil, lemon juice, and my two secret ingredients, Ice Cubes and Baking Soda!

A bowl of Roasted red pepper hummus with diced roasted peppers on top. A plate with sliced pita bread, cucumbers, green and orange peppers.

Is Roasted Red Pepper Hummus Healthy?

Hummus is the ultimate healthy snack, dip, and spread! Whether it’s the traditional Hummus recipe or variations such as this roasted red pepper hummus or roasted garlic hummus recipe.

Hummus is low in saturated fat and high in fiber and protein. The high fiber content means that it will leave you full for longer, and adding red bell pepper provides an additional nutritional value. Red pepper is an excellent source of vitamin C, vitamin A, and antioxidants!

Should I use Jarred or Fresh Roasted Red Pepper?

You can use either, but I prefer the fresh-roasted red pepper; it has a strong smokey flavor and is easy to make. But, if you are in a hurry and want to save time, use the jarred (Make sure to use at least 8oz from the jar to get a strong flavor).

Roasted Red Pepper Hummus Ingredients:

A bowl with chickpeas, a bowl with ice cubes, 1 1/2 red peppers, a cup with tahini, a plate with salt, baking soda and lemon. A bowl with minced garlic and a bottle of olive oil
  • Chickpeas (Garbanzo beans): A can of good organic chickpeas.
  • Baking Soda: Helps soften the chickpeas for easier grinding and smoother Hummus!
  • Fresh Red Pepper: I prefer using fresh roasted red pepper, but you can use the jarred.
  • Tahini: Tahini is the most prominent flavor in Hummus. Good-quality tahini is a must for delicious Hummus. I found that Tahini made from Ethiopian sesame seeds gives the best results; check it out here. (Affiliate Link)
  • Garlic: I like garlic but not too much garlic, so I am using just one clove for this recipe, but feel free to double that if you would like a more garlicky flavor.
  • Lemon juice: Freshly squeezed, gives a brightness.
  • Olive oil: Drizzle extra on top for serving.
  • Sea Salt: To taste.
  • Ice Cubes: Some people use cold water; I prefer ice cubes. They give a lighter color and a creamier texture to my Hummus.
  • Garnish: I diced half of the roasted red pepper and threw them in the center for a photogenic hummus bowl ? If you like a kick, don’t hesitate to sprinkle some cayenne pepper!
A bowl of Roasted red pepper hummus with diced roasted peppers on top. A plate with sliced pita bread, cucumbers, green and orange peppers.

How to make the Roasted red pepper Hummus?

This recipe is easy to make, just four steps, and viola, delicious red pepper hummus is ready to serve ?

red bell peppers, roasted red peppers, chickpeas in the food processor, ice and the final result of the hummus
  • Step one: 1A – Preheat the oven to 425°F. Cover a baking sheet with aluminum foil or parchment paper, slice the red pepper into flat slabs, place them on the tray, and then drizzle some olive oil and sprinkle sea salt. 1B – Roast the peppers for 30 to 40 minutes. Rotate the pan halfway through baking until the tops are blistering and darkening, and the skin is removed easily with a fork. 1C – Let them cool and peel off the skin.
  • Step two: 2A – Pour the chickpeas from the can into a small pot, add ¼ teaspoon baking soda, and bring it to a boil for five minutes. This step will make the chickpeas softer and easier to grind to give them a creamy texture. 2B – Drain the chickpeas and leave them to cool down.
  • Step three: 3A – Add the chickpeas to the food processor. Puree until a smooth, powder-like mixture forms. 3B – Add the minced garlic, Tahini paste, salt, and lemon juice. Blend for 1 minute. While the processor is running, add the ice cubes. If the consistency is too thick, add (1-2 ice cubes) until you reach the desired creamy texture.
  • Step four: Add the roasted red peppers and grind until a creamy texture.
A food processor with the final result of the hummus.

What to eat with Hummus?

Roasted red pepper hummus can be served as an appetizer (Mezze) or a dip with sliced veggies or sliced pita bread. It can also be used as a spread over chicken or beef sandwiches!

A bowl of Roasted red pepper hummus with diced roasted peppers on top. A plate with sliced pita bread, cucumbers, green and orange peppers.

Storage:

Place the roasted red pepper hummus in an air-tight container in the fridge for up to one week.

Did you love this Roasted Red Pepper Hummus Recipe? Check out my other dip recipes:

Homemade Authentic Creamy Hummus

Roasted Garlic Hummus 

The Best Tahini Sauce recipe

Traditional Garlic Sauce (Toum)

Best Guacamole Recipe | (Fast & Easy)

Roasted Red Pepper Hummus

5 from 3 votes
Recipe by Raneem Course: AppetizersCuisine: Middle easternDifficulty: Easy
Servings

8

servings
Prep time

50

minutes
Cooking time

10

minutes
Calories

107

kcal
Total time

1

hour 

This Roasted red pepper hummus recipe was incredibly easy to make at home with just a few ingredients, including chickpeas (Garbanzo Beans), roasted red peppers, tahini, olive oil, lemon juice, and my two secret ingredients, Ice Cubes and Baking Soda! It was smoky, creamy, slightly sweet, and most important of all, way tastier than store-bought!

Ingredients

  • 1 Can 1 Organic Chickpeas (15oz, 425g)

  • 1/4 Teaspoon 1/4 Baking Soda

  • 1 1/2 1 1/2 Red bell pepper

  • 1/4 Cup 1/4 Tahini paste

  • 1/2-1 Large 1/2-1 Fresh lemon juice (about 1/4 cup)

  • 1 Clove 1 Garlic

  • 1 Teaspoon 1 Sea Salt

  • 2-3 Cubes 2-3 Ice

  • Garnish Garnish Extra Virgin Olive Oil

Directions

  • Preheat the oven to 425°F. Cover a baking sheet with aluminum foil or parchment paper, slice the red pepper into flat slabs, place them on the tray, and then drizzle some olive oil and sprinkle sea salt.
  • Roast the peppers for 30 to 40 minutes. Rotate the pan halfway through baking until the tops are blistering and darkening, and the skin is removed easily with a fork. Let them cool and peel off the skin.
     
  • Pour the chickpeas from the can into a small pot, add ¼ teaspoon baking soda, and bring it to a boil for five minutes. Then drain the chickpeas and leave them to cool down.
  • Add the chickpeas to the food processor. Puree until a smooth, powder-like mixture forms.
  • Add the minced garlic, Tahini paste, salt, and lemon juice. Blend for 1 minute.
  • While the processor is running, add the ice cubes. Keep it running until the ice completely disappears.
  • Add the roasted red peppers and grind until a creamy texture.
  • Serve it in a bowl, garnish with diced roasted red peppers, and drizzle extra virgin olive oil.

Recipe Video

Notes

  • If the consistency is too thick, add (1-2 ice cubes) until you reach the desired creamy texture.
  • Make sure to hold half of the roasted pepper before adding it to the food processor to dice it for garnish.
  •   You can Roast a batch of the red peppers, store them in a jar and cover them with olive oil. That will save you time in any recipe with roasted red pepper

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