Easy Roasted Pepper Hummus recipe with sweet red peppers, chickpeas, garlic and tahini. This recipe is easy to make and makes hummus that is so much better than store bought. Switch to the Red Pepper Hummus recipe
watch the video
Homemade Roasted Pepper Hummus Recipe – it’s so much better than store bought
After falling in love with how easy it is to make hummus at home, we decided to play around with some of our favorite hummus flavors. This Spiced Beef, Feta, and Mint Hummus is another one. This time we’re sharing our Roasted Pepper Hummus recipe – it’s creamy, smooth and so delicious. Roasted peppers add a smoky sweetness to the hummus. We roast the peppers at home (it’s really easy), but you might as well use jarred roasted peppers.
You asked for more hummus recipes. Here we go. Adding roasted peppers to hummus is one of our favorite ways to spice up hummus.
If you’ve seen our original hummus recipe, you know it’s easy to make the best hummus at home. This pepper hummus recipe is also easy. In fact, we only added two roasted peppers to our original hummus recipe.
If you haven’t seen our original recipe yet, here’s our top hummus tip: to make the smoothest hummus that rivals the cups you buy at the store, it doesn’t matter what you put in your food processor , but in the order in which you add ingredients to your food processor.
Seriously, it is The simply. Tahini and lemon juice go in first. Then, before adding anything else, turn on the food processor and let it run for about a minute. This step helps to cream or whip the tahini and lemon juice to ensure the creamiest homemade hummus. You can find tahini at the store, but for the best pepper hummus, make your own with our easy tahini recipe.
By the way, this recipe uses canned chickpeas, but you can just as easily use your own cooked chickpeas. Click on our Tutorial showing you how to cook dried chickpeas to see how we do it.
Now that you know the secret to the best hummus, let’s talk about how to roast red peppers.
How to roast peppers
Most stores these days sell jars of roasted peppers. So if you don’t feel like roasting your own, you can use the peppers in the jar. If you choose to roast your peppers yourself, we are happy to remove the core for your convenience and then cut the peppers into a few flat pieces.
That way, we can place them skin-side up on a baking sheet, slide them under the grill, and grill until the pepper skin is charred.
See the photo below – See how charred the skin is?
It only takes 10 minutes to roast the peppers. After that we put the peppers in a resealable plastic bag or a bowl covered with cling film and set the peppers aside. They steam a little, which loosens the skin from the peppers – making them particularly easy to peel.
Serve this with your very own homemade flatbread! With a few simple ingredients and about 1 hour of rising time, you can make a soft and fluffy flatbread from scratch.
What do you think? Ready to skip the store-bought tub and make your own roasted pepper hummus recipe at home?
You may also like
Recipe updated, originally posted April 2013. Since posting in 2013 we have tweaked the recipe to make it clearer and added a short recipe video. – Adam and Joanne
Irresistible Roasted Pepper Hummus
- PREPARATION
When we first figured out how to make our own hummus, we were shocked at how easy (and quick) it was. With just a few simple tricks, you can make really creamy, smooth hummus at home. And since it really is that simple, we love adding extra flavors like sweet roasted red peppers. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried ones. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini at larger grocery or specialty stores, or you can actually make it at home.
Makes 6 servings or about 1 1/2 cups
Watch us make the recipe
you will need
2 whole red peppers (substitute about 3/4 cup chopped roasted jarred red peppers)
1 (15 ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
1/4 cup (60ml) fresh lemon juice, about 1 large lemon
1/4 cup (60ml) tahini, see our homemade tahini recipe
1 small garlic clove, chopped
2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Pinch of cayenne pepper (optional)
2 to 3 tablespoons (30 to 45 mL) water or aquafaba, see notes
Salt to taste
directions
- Roasted Peppers
- make humus
Slide an oven rack so it is about 5 inches from the grill. Switch on the grill.
Core the peppers and cut into large, flat pieces. Place the peppers, skin-side up, on a baking sheet. Grill for 5 to 10 minutes, until the pepper skin is charred.
Place the peppers in a resealable plastic bag, seal and wait 10 to 15 minutes until cool enough to handle. Or place peppers in a bowl, then cover with plastic wrap and wait 10 to 15 minutes. Carefully peel off and discard the charred pepper skin. Reserve 1 to 2 pieces of the peeled roasted peppers for garnish when serving, then roughly chop the rest.
In the bowl of a food processor, combine the tahini and lemon juice and process 1 minute, scraping the sides and bottom of the bowl and process an additional 30 seconds. This extra time helps to “beat” or “cream” the tahini, making the hummus smooth and creamy.
Add the olive oil, minced garlic, cumin, and 1/2 teaspoon salt to the whipped tahini and lemon juice. Process for 30 seconds, scraping down sides and bottom of bowl, then process for another 30 seconds or until well combined.
Open the chickpeas, drain and rinse. Place half of the chickpeas in the food processor and process for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and process until thick and fairly smooth; 1 to 2 minutes.
Add the roasted peppers and process 1 to 2 minutes or until smooth. If the hummus is too thick or has tiny bits of chickpea left in it, slowly add 1 to 3 tablespoons of water or aquafaba with the food processor on until you are happy with the consistency.
Taste for salt and adjust as needed. Finely chop the reserved peppers. Place the hummus in a bowl, make a small indentation in the center and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate for up to a week.
Advice from Adam and Joanne
- How to cook chickpeas: You can use canned chickpeas or chickpeas you have cooked yourself for this recipe. To see how we cook dried chickpeas, check out our easy tutorial here. We’ve included three methods including how to do it in a slow cooker.
- Aquafaba is the starchy liquid in a can of beans (or the bean cooking liquid). You can use this instead of water in the last step of the recipe. Before using, taste the liquid to see how salty it is. If it’s salty, consider withholding some of the salt noted in the ingredients list, then season to taste after adding the aquafaba.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values. We have omitted salt from the calculations as you need to complement your taste.
If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition per serving: serving size 1/4 cup / calories 195 / protein 6 g / carbohydrate 18 g / fiber 5 g / total sugar 4 g / total fat 12 g / Saturated Fatty Acids 2 g / cholesterol 0 mg