Skip the bland store-bought stuff and make your own red pepper hummus, in just five minutes, using simple ingredients. It’s cheaper, tastes so much better and is perfect for entertaining or meal prep.
Once you realise how easy it is to make dips at home, I guarantee you won’t go back to store-bought. Not only do they taste substantially better – you can control exactly what goes into them, they’re much cheaper than buying those little pots AND you’ll get the satisfaction of making them yourself.
Roasted red pepper hummus is a staple at the grocery store, but it seriously is so simple to make at home. It’s as simple as throwing all the ingredients into a blender or food processor and hitting go. It’s a little sweet, savoury and smoky, and wonderful paired with lovely fresh bread, pita chips, crudites or as the base for salads, roasted potatoes, grilled chicken, meatballs or kofta.
Ingredients
- Chickpeas. Use canned or jarred for ease. Jarred chickpeas tend to be better quality, but you can make great hummus with canned chickpeas. I like to boil them first with a little baking soda for the best, smoothest result. This will soften them and help their skins break down, meaning you’ll have a smoother hummus. But, that’s not an essential step.
- Roasted red peppers. For ease, I’m using jarred roasted red peppers. You could roast them yourself if you like (and this is a great way to use up any leftovers you might have from a roasted veggie salad).
- Tahini. I prefer using tahini produced in Israel or Lebanon, rather than a generic grocery store own-brand. The difference in quality, taste and texture really comes through so I recommend seeking out better quality tahini if you can. My favourites are Al Yaman, Belazu or Al Nakhil (you can pick them up from Amazon).
- Ground cumin. This brings a lovely subtle warmth to the hummus, but you can skip it if you don’t have any.
You’ll also need a food processor, chopper or blender for this recipe.
How to make it
Add all your ingredients to the bowl of a food processor (or blender or food chopper). Blitz well to combine into a smooth, luscious hummus, stopping to scrape down the sides a couple of times to ensure even mixing. This will take a few minutes.
PRO TIP: If you’re using canned chickpeas, for ULTRA smooth hummus I recommend boiling them with a pinch of baking soda until they’ve softened considerably (about 10 – 15 minutes). Then, use a slotted spoon to transfer them straight to the bowl of your food processor
Spoon the hummus onto a lipped plate or bowl, then scatter over chopped roasted red pepper, flat-leaf parsley and something crunchy – I like everything bagel seasoning or dukkah. Serve with pita chips, crackers, soft focaccia, soft flatbreads or crudites.
Got a question?
It will keep well for one week, stored in the fridge in an airtight container.
While it’s LOVELY as a dip, I love using hummus as a base for roasted vegetables, crispy potatoes or sweet potatoes. Or, you can pile harissa grilled chicken, lamb koftas, chicken meatballs, honey harissa halloumi or sweet chilli halloumi on top.
Like this recipe? You might enjoy these dips too
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Roasted Red Pepper Hummus
- Total Time: 5 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
Skip the bland store-bought stuff and make your own red pepper hummus, in just five minutes, using simple ingredients. It’s cheaper, tastes so much better and is perfect for entertaining or meal prep.
Ingredients
For the hummus –
- 2 x 400g/14oz cans chickpeas (garbanzo beans), drained
- 4 jarred roasted red peppers, drained
- ½ cup tahini
- 1 lemon, juiced
- 4 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
Optional, to serve –
- 1 jarred red pepper, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon everything bagel seasoning
- A handful of flat-leaf parsley leaves
Instructions
- Make the hummus. Add the chickpeas, roasted red peppers, tahini, garlic, ground cumin, lemon juice and salt to the bowl of a food processor or blender. Blitz for a couple of minutes, until super smooth and creamy. Stop the motor to scrape the sides down a few times to ensure even blending.
- Garnish and serve. Spoon the hummus onto a lipped serving plate, or into a bowl. Use the back of your spoon to make swirls in the dip, then drizzle with olive oil and scatter the chopped red pepper, parsley and everything bagel seasoning on top. Enjoy with crunchy pita chips, sourdough crackers or fresh bread (focaccia or rosemary parmesan bread is great)
Notes
STORAGE INSTRUCTIONS: The hummus will keep well, for one week, stored in the fridge in an airtight container.
INGREDIENT NOTES: Jarred or canned chickpeas are both fine here. If you’re using canned, if you have time, I like to boil the canned chickpeas for 10 – 15 minutes with a pinch of baking soda. This will soften them up nicely and ensure they blitz into a super smooth hummus.
SERVING SUGGESTIONS: While this is fabulous served as part of a grazing spread, I love using it as a sandwich spread, or as a lovely base for roasted potatoes, sweet potatoes, lamb koftas, chicken meatballs or grilled chicken. It’s also wonderful dolloped on top of salads (try it with this Greek quinoa salad or chopped rainbow salad). You can also toss it through pasta for a quick, no-cook sauce.
- Prep Time: 5
- Category: dips
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 94
- Sugar: 2.1g
- Sodium: 203mg
- Fat: 4.1g
- Saturated Fat: 0.5g
- Carbohydrates: 11.5g
- Fiber: 3.3g
- Protein: 4.1g
- Cholesterol: 0mg
Keywords: red pepper hummus
Great photos! I love roasted red bell peppers. I tend to use great northern beans because I find them creamier than garbanzos, and they don’t get mealy.
Me too!! I agree actually – I love garbanzos but they can be more gritty if they’re not SUPER well blitzed x