Roasted Red Pepper Hummus
Roasted red pepper hummus is incredibly easy to make at home with just a few ingredients, including chickpeas, roasted red peppers, tahini, olive oil, lemon juice and spices. It’s super creamy, slightly smoky and full of flavor!
I’m such a fan of fresh, homemade hummus and find myself making a new batch at least every few weeks. I love to schmear it, dollop it, and spread it on ALL the things, for a creamy, flavorful bite.
My classic hummus recipe is a staple, but when I’ve got a jar of roasted red peppers in my pantry it seems like a no-brainer to whip up a batch of vibrant, roasted red pepper hummus. It’s ultra creamy, slightly smoky, and a gorgeous shade of orange! I mean, don’t you think that bright pop of orange would make any meal more appetizing? I sure think so!
ROASTED RED PEPPER HUMMUS INGREDIENTS
This recipe is basically my original hummus recipe with a few flavorful additions. Here’s what you need.
- Chickpeas: The foundation for all hummus recipes! I’m using canned chickpeas, but you could use soaked chickpeas as well.
- Roasted Red Peppers: Again, you can use either jarred or fresh. See my tips in the next section.
- Tahini: You can make tahini at home (it’s super easy) or use store-bought.
- Aquafaba: This is the starchy liquid from the can of chickpeas. It helps to give it that silky smoothness, but you can also substitute with water.
- Olive Oil: Adds to its rich and creamy texture.
- Lemon Juice: As always, fresh is best!
- Garlic: Just one clove is needed for a punch of garlicky flavor.
- Cumin: The perfect complimentary spice to roasted red peppers.
Find the printable recipe with measurements below.
Should You Use Jarred or Freshly Roasted Red Peppers?
Honestly, 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 (always a win in my books!).
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 you could add less for a more mild flavor.
How to Make Roasted Red Pepper 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. If you don’t have a Vitamix blender, you can 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. 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.
Ways to Use Roasted Red Pepper Hummus
As I mentioned at the beginning, hummus is a magical ingredient that can be used numerous ways. Here’s a few ideas to get you started.
- Dip it with fresh cut veggies or your favorite crackers.
- Schmear it onto a plate and pile on veggies and meats, just as pulled pork or shredded chicken.
- Spread it as a layer in a wrap or sandwich.
- Dollop it onto a buddha bowl filled with roasted and pickled vegetables.
- To store: This hummus will last for up to a week in the fridge in a sealed container. It’s the ultimate meal prep ingredient!
- To freeze: Scoop it into a freezer safe container and store it for up to 3 months in the fridge. When you’re ready to use it, let it come to room temperature or pop it in the fridge to let it slowly thaw overnight.
Red Pepper Hummus Recipe Video
Want to see how easy it is to make this delicious recipe? Watch this quick step-by-step video below!
More Healthy Snack Recipes
When you can’t get enough of hummus, here’s a few other delicious flavors to enjoy! And if you need more snack ideas, take a peek at my roundup of healthy snacks.
Roasted Red Pepper Hummus
- 2 (15-ounce cans) chickpeas (garbanzo beans), drained with liquid reserved
- 1 (16-ounce jar) roasted red peppers, drained and extra liquid removed from peppers
- ½ cup tahini
- ¼ cup aquafaba/chickpea liquid
- ¼ cup olive oil
- 2 lemons, juiced
- 1 garlic clove
- 1 teaspoon cumin
- ½ teaspoon salt
- white sesame seeds
- black sesame seeds
- diced roasted red pepper
- Add all the ingredients to your Vitamix and secure the lid. Remove the lid cap and insert the tamper. 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.
- Add the hummus to a serving bowl and garnish diced roasted red pepper and white and black sesame seeds.
- You can reduce the amount of roasted red peppers in the hummus for a more mild flavor. I personally love it bold flavored!
- If you plan on adding some chopped roasted red pepper on top, make sure to hold back half of a pepper from the blender. Then chop it up to sprinkle on top.
- 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.
Originally published July 2018, but updated to include new information.