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
- 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
- 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.
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