We make a lot of hummus in my home, and this Roasted Red Pepper Hummus is one of our favorite variations. Smoky, peppery, garlicky, and sweet with a kick of spice, this silky smooth hummus is a flavor sensation.
Hummus is the ultimate healthy snack to have on hand… it’s loaded with protein, fiber, and heart-healthy fat. It’s really filling, which means it will help curb your appetite between meals. All that, and it happens to taste amazing. Adding roasted red peppers to the mix is a great way to change things up. I’ve made red pepper hummus before, but always found it somewhat dull… until I hit upon the perfect combination of flavors that took this hummus from good to “oh em gee” amazing.
First I roasted the peppers, which made them soft and smoky. I peeled the chickpeas before processing, which helped the hummus turn ultra smooth and creamy (you don’t have to do that step, if you don’t have the patience… I love the texture it gives). Then I added fresh garlic and lemon juice, salt and a little tahini. Finally, the two magic ingredients that took this hummus to another level– smoked paprika and cayenne. The smoked paprika enhanced the natural smoky flavor of the roasted peppers, and the cayenne gave it a little kick of spice that made it all come together in perfect harmony. Delish!
This hummus is creamy, smoky, spicy, sweet, garlicky goodness… a flavorful “twist” on an old favorite. Enjoy!
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Food Photography and Styling by Kelly Jaggers
Roasted Red Pepper Hummus
Ingredients
- 3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)
- 3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed
- 1/4 cup tahini paste
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons crushed fresh garlic (or more to taste)
- 3/4 teaspoon smoked paprika (or more to taste)
- 1/4 teaspoon salt (or more to taste- I usually use about 1/2 tsp)
- 1/4 teaspoon cayenne pepper (or more to taste)
- Warm water as needed
Instructions
- Use jarred roasted red peppers (drained), or make your own. For instructions on making homemade roasted peppers, click here.
- If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and allow to cool to room temperature. For more detailed instructions, click here.
- To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
- Outfit your food processor with a blade attachment. Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices in the processor.
- Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.
- Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills. Goes great with grilled pita bread, pita chips, crackers or crudites.
Nutrition
I love this stuff. I did not ever want to try it but then I had a roasted garlic hummus and I fell in love with it. Now I want to make my own at home. 🙂
This sounds so good!! Love this idea!
Love it! Will try your recipe doll. Xoxo
hummus soiunds good. on my way to the kitchen
mmmm i could eat that whole bowl:)
Yummy
This looks so good.
My kids hate red pepper hummus so i never make it, just garlic hummus but if i buy it i often like the variety pack that has spicy versions! I made an onion dip for veggies before dinner today!
I have made a similar one, but being lazy, used canned chickpeas and the bottled roasted red pepper. Instead of the lemon juice, try it with a bit of orange (or just add some grated orange peel) for another change of taste. Pretty doggoned yummy.
Great idea Anne!
On your virtual recipe card, the title says: “Roasted Rep Pepper Cashew Hummus”, but I don’t see where cashews have anything to do with this recipe. ???
Thanks for pointing that out! I’ve corrected the post. No cashews. Originally I made this hummus with soaked cashews instead of tahini, but I found the flavor too sweet, so I tried again using tahini and it was way better. Must have forgotten to remove “cashew” from the recipe card!!
Hi! I’m a new reader and I can tell from even just the last few posts that I’m going to be making a ton of your recipes. 🙂 Thanks!
Thank You so much !
I´d eat that whole bowl up with only that very spoon pictured there.
No pita required . Lol…
Ooooo Denise, I love cucumbers and hummus, too. YUMMY
There´s one at the market here that has 4 spices in it. It´s hotter than hell and addictive. I love it. YUM.
Looks sooo good!
The ~Shiksa~ Way is the Only Way! GOD Bless you! 🙂
does anyone know a brand of pita chip that is not soooo very hard ???
Sara, make your own! They´re soooo easy and much crisper/less tough than store-bought: http://theshiksa.com/2011/06/23/baked-pita-chips-2/
…. Is this the Shixsa Elixir ? 😉
my favorite!!! just had some with baby cucumbers and a wonderful onion pita chip!!!! <3