Roasted Red Pepper Hummus

Roasted red pepper hummus is incredibly easy to make at home with just a few ingredients. It’s creamy, smooth, slightly smoky and full of flavor – a great healthy snack!

I’m such a fan of fresh, homemade hummus and find myself making a new batch at least every few weeks. Hummus is a great healthy snack and perfect for spreading on wraps and sandwiches.

If you’ve watched the video for my original hummus recipe, then you know how easy it is to make.

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But there’s so much you can do with that original hummus recipe to spice up the flavor. You could make a roasted beet hummus or you could make a roasted red pepper hummus. I’ve already shown you how to make the former, so today let me show you how to make the latter.

Should You Use Jarred or Freshly Roasted Red Peppers?

You can use either for this recipe. Freshly roasted red peppers will have a stronger smoky flavor, but jars of roasted red peppers work equally well and can save you time.

As for how many roasted red peppers to add – well that’s entirely up to you. I like to add about one cup (or 8oz), but if could add less for a more mild flavor.

How to Make Roasted Red Pepper Hummus

I’m a huge fan of using my Vitamix blender for making hummus as it creates a silky smooth hummus. Many people advocate removing the skin of chickpeas when making hummus, but if you use a Vitamix no removing of skins is needed. It automatically creates an ultra smooth texture.

But if you don’t have a Vitamix blender, you could definitely use a food processor as well.

To make the roasted red pepper hummus, add all of the ingredients to your Vitamix. Attach the lid, remove the cap and insert the tamper. Blend for approximately 30 seconds and use the tamper as necessary to ensure the hummus is fully blended. And that’s it!

Before serving the hummus, you can garnish it with diced roasted red peppers along with white and black sesame seeds. I like to serve my hummus with slices of cucumber (which are great for scooping), but a variety of veggie sticks work equally as well.

More Healthy Snack Recipes:

• Best Ever Guacamole
• Baked Plantain Chips
• Curly Sweet Potato Fries
• Spinach and Artichoke Dip

WATCH THIS QUICK VIDEO OF MY ROASTED RED PEPPER HUMMUS RECIPE:

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Roasted Red Pepper Hummus

Yield: Approx 2 cups

Total Time: 5 minutes

Prep Time: 5 minutes

Cook Time: 0 minutes

Roasted red pepper hummus is incredibly easy to make at home with just a few ingredients. It’s creamy, smooth, slightly smoky and full of flavor. Watch my video above to see how quickly it comes together!

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Ingredients

• 2 (15oz) cans chickpeas (garbanzo beans), drained with liquid reserved
• 1 cup (8oz) of roasted red peppers (peppers only, no liquid)
• 1/3 cup aquafaba/chickpea liquid (or more, as needed)
• 1/2 cup tahini
• 1/4 cup olive oil
• 2 lemons, juiced
• 1 garlic clove
• 1 tsp cumin
• 1/2 tsp salt

Garnish

• white sesame seeds
• black sesame seeds
• diced roasted red pepper

Directions

1. Add all the ingredients to your Vitamix and secure the lid. Remove the lid cap and insert the tamper. Alternatively, you could use a food processor.
2. Turn the blender on high for 30 seconds and use the tamper to push the hummus into the blades. Add more chickpea liquid, if desired, for a smoother consistency.
3. Add the hummus to a serving bowl and garnish diced roasted red pepper and white and black sesame seeds.

Lisa's Tips

• You can reduce the amount of roasted red peppers in the hummus for a more mild flavor. I purchase these organic roasted red peppers and use half the jar.
• The hummus will last for up to a week in the fridge, if kept in a sealed container. You can also freeze the hummus for future use. This recipe is great for meal prep!
• Don’t forget that you can also make tahini yourself – it’s super easy! Just follow my tahini recipe.

Nutrition Information

Yield: Approx 2 cups, Serving Size: 2 tbsp

• Amount Per Serving:
• Calories: 154.6
• Total Fat: 8.9g
• Saturated Fat: 1.1g
• Sodium: 274.5mg
• Carbohydrates: 14.9g
• Fiber: 4.3g
• Sugar: 3.1g
• Protein: 5.2g

All images and text ©Lisa Bryan for Downshiftology

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