This creamy Roasted Red Pepper Hummus is the perfect recipe to satisfy your Sabra cravings. You only need chickpeas, roasted red peppers, garlic, tahini, and olive oil to make this delicious dish. Next time you’re looking for a quick and easy snack, skip the store-bought version and make your own healthy, homemade hummus!
Hummus is one of those foods that no matter how hard I try, I can never seem to keep enough stocked.
The reason?!
My hubby can eat an ENTIRE container in one sitting! I kid you not.
So when I finally conquered the basic recipe for making Homemade Hummus, this Roasted Red Pepper version was soon to follow.
And it tastes just as good – if not BETTER – than the Sabra kind!
Especially if you go the extra step and make your own roasted red peppers at home. It’s so simple to do and truly takes the flavors over the top!
Not only is this hummus recipe incredibly delicious, but it also makes about 2-3x the amount you would find in a typical tub and can be ready in just 10 minutes!
Ingredients
The simple ingredients you need to make this Roasted Red Pepper Hummus recipe include:
- Chickpeas. You can either cook chickpeas yourself from dried garbanzo beans (will need 3 cups) or simply use two 15-oz. cans from the store. Be sure to drain them really well before using.
- Roasted red peppers. Buy a jarred version or make your own roasted red peppers from scratch. If you opt for jarred, dry them thoroughly before adding the peppers into the hummus.
- Tahini. This Middle Eastern condiment made from sesame seeds is essential to create that authentic flavor you expect of hummus.
- Garlic. Fresh cloves add a pop of flavor to the recipe. It’s best to mince garlic, but you can use garlic powder, if needed.
- Oil. Opt for a high-quality olive oil to get the most authentic flavor. You can also use a milder oil, such as avocado, but IT won’t be quite the same.
- Lemon. Freshly squeezed juice, as well as lemon zest are both used.
- Red pepper flakes. This is optional but gives the dish a hint of heat.
How to Make Roasted Red Pepper Hummus
The basic steps for making Roasted Red Pepper Hummus are simple to follow:
Roast the Red Peppers
It is super easy and affordable to make your own roasted red peppers.
Simply slice the sides of the red bell peppers into slabs. You should be able to get 4-5 from one pepper. Then, discard the core with the seeds and membranes still intact.
Roast them, skin-side up, in a 450℉ oven for 25-30 minutes. Immediately place the peppers in a bowl or container and cover tightly with either plastic wrap or a plate.
Allow the roasted veggies to rest an additional 15 minutes. After this, the skin should easily peel off.
Of course, using jarred roasted peppers is an easy alternative. They are widely available at grocery stores. Just be sure to thoroughly pat dry the veggies with a paper towel before using in order to avoid watery hummus.
Combine Ingredients
After you have the cooked or canned chickpeas drained and the red peppers roasted and peeled, it’s time to make the hummus!
Use a 10-14 cup food processor or a large, high-speed blender. You want to have plenty of room to mix everything together.
Add the chickpeas, roasted peppers, lemon zest, garlic, tahini, oil, and seasonings to the bowl.
Blend Until Smooth
Once everything is in the bowl or blender, process the ingredients on medium until you get the consistency you want. Don’t use too high of a speed or the hummus will liquify.
Every 20-30 seconds, use a spatula to scrape down the sides to ensure all the ingredients are mixed well.
Serve and Enjoy!
Enjoy this healthy snack immediately!
Scoop some into a bowl and drizzle with additional extra virgin olive oil or a sprinkle of fresh parsley and red pepper flakes as garnish.
This hummus is absolutely delicious with pita bread or pita chips
But you can make this dish healthier with julienne veggies like cucumber, carrots, and bell peppers.
Meal Prep and Storage
- To Prep-Ahead: This recipe can easily be made ahead of time. Simply blend ingredients and keep them in the fridge until you’re ready to enjoy.
- To Store: If you don’t devour this dip right away, place the leftovers in an airtight container and keep in the fridge for up to 5 to 6 days.
- To Freeze: This recipe saves nicely in a freezer-safe container for up to 3 to 4 months.
- To Reheat: Allow hummus to thaw in the fridge, if previously frozen. Pulse it in the blender to restore the texture.
FAQs
Roasted red pepper hummus is not only delicious, but it is also very good for you. Between the chickpeas, olive oil, and red peppers, this creamy dip is full of vitamins, minerals, protein, and healthy fats.
This red pepper hummus is delicious on many things like sandwiches, as a salad dressing, or as a dip with chips or veggies.
Besides this hummus, roasted red peppers are good for a variety of dishes. They are delicious as pizza toppings, on sandwiches, in pasta, or with any of your favorite recipes.
Expert Tips and Tricks
- DIY. It is so simple and easy to cook your own chickpeas and roast red peppers yourself, and it adds so much flavor!
- Go big. Be sure the bowl of the food processor or the pitcher of the blender is big enough, otherwise work in multiple batches.
- Keep it easy. Do not overblend this recipe or the texture will end up runny.
- Top if off. This hummus is beautiful and oh so appealing with a quick drizzle of oil and some parsley and red pepper flakes sprinkled just before serving.
- Get creative. Try this hummus as a marinade for chicken, or on toast instead of avocado!
What to Serve with Hummus
This Roasted Red Pepper Hummus is so good with these authentic dishes:
- Lamb Kofta Kabobs
- Greek Turkey Meatballs
- Falafel
- Tzatziki Sauce
- Homemade Pita Bread
- Toasted Pine Nuts
More Hummus Recipes
Hummus is a delicious, healthy, and versatile snack. Try one of these varieties next:
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Ingredients
- 2 15-oz. cans chickpeas drained, or 3 cups
- ⅔ cup roasted red peppers drained and patted dry
- ⅓ cup tahini paste
- ¼ cup olive oil
- ¼ cup lemon juice freshly squeezed
- ½ tsp. lemon zest
- 2 garlic cloves finely minced
- 1 ¼ tsp. salt to taste
- ½ tsp. red pepper flakes
- Pita bread or vegetables for serving
Instructions
- Add all ingredients to a large 10-14 cup food processor.
- Process for 2-3 minutes, scraping down the sides of the bowl to ensure everything is well combined every 20-30 seconds.
- Serve immediately in a bowl with a drizzle of oil and a sprinkle of fresh parsley and red pepper flakes. Enjoy!
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Notes
- Serving size is roughly 2 tablespoons of hummus.
Meal Prep and Storage
- To Prep-Ahead: This recipe can easily be made ahead of time. Simply blend ingredients and keep in the fridge until ready to enjoy.
- To Store: If you don’t devour this dip right away, place leftovers in an airtight container and keep it in the fridge for up to 5 to 6 days.
- To Freeze: This recipe saves nicely in a freezer-safe container for up to 3 to 4 months.
- To Reheat: Allow hummus to thaw in the fridge. Pulse it in the blender again to get the texture back.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
