This Roasted Red Pepper Hummus recipe is creamy, smoky, and sweet, with just enough spiciness! You’ll love this flavorful classic hummus.
Hummus makes an appearance at almost every gathering in my house. Given that my husband’s family is from the Levant and mine is from Egypt, this Mediterranean staple is expected, meaning I have plenty of options. Some, like this Roasted Red Pepper Hummus, are sweet, smoky and with a little spice.
This red pepper hummus is a little rustic. It’s still creamy (just like my mother-in-law taught me to make) but has a little texture. As you’ve probably guessed, the main ingredient in this hummus recipe is roasted red peppers, which give this hummus dip a little kick. If you have canned roasted peppers in your fridge, you can totally use them here; otherwise, start by roasting the peppers. Don’t worry. It’s easier than you think.
Ingredients
- Red bell pepper: I like to roast my own, but you can also use canned or canned roasted red peppers.
- jalapeno peppers: Medium-hot chili peppers give this red pepper hummus recipe a kick.
- chickpeas, also known as garbanzo beans, are the creamy base for the sauce. You will need 2 cups of cooked chickpeas, or about 2 (15 oz) cans.
- Cloves of garlic are a spicy flavor that creates a savory depth to balance the sweetness of the red pepper.
- Tahini paste: You can’t call it hummus without tahini! The quality of your tahini matters. I prefer the Soom tahini brand. It has a great, nutty, roasted flavor.
- Seasonings: The sumac adds a little tart lemony note and a bit of color, while I use smoked paprika to enhance the smoky flavor of the roasted peppers. The salt enhances all the other flavors to make them shine.
- Lemon juice: I use the juice of one lemon because the acidity brightens and lifts the whole dish.
- Extra virgin olive oil it is liquid gold. Use a good quality extra virgin olive oil and drizzle it into the finished hummus recipe.
How to make roasted red pepper hummus
- Preheat the oven to 450°F (skip this part if using canned roasted red peppers and jalapeños.
- Fry pepper: Place red bell pepper strips and jalapeños in a small baking dish or cast iron skillet. Drizzle generously with olive oil. Bake in preheated oven for 15 to 20 minutes or until soft and nicely charred (turn peppers halfway through). Remove from oven and let cool. Drain off the oil.
- Mix. In an S-shaped bowl, add the roasted bell peppers and jalapeños, along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice. Drizzle a little extra virgin olive oil. Turn on the processor until you reach the desired creamy consistency. Check and adjust seasonings if necessary. Restart the CPU to merge.
- Submit: Transfer to a serving dish and spoon over the hummus. Chop the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil and sprinkle with paprika or sumac for garnish, if desired. Serve with warm pita bread and chopped vegetables.
Pro tips for making roasted red pepper hummus
- This hummus is a bit rustic, creamy, but retains some texture. I did not clean the chickpeas and roasted peppers before using them. But if you have time and want a smoother hummus, peel the chickpeas and roasted peppers before using.
- Refrigerate your hummus. It’s best if you can refrigerate the roasted red pepper hummus about an hour before serving. This will help the consistency and allow the flavor to fully come through. This hummus makes a nice garlicky flavor, especially if it sits in the fridge for more than one night. If you are not a huge garlic lover, start with less garlic.
- Quick access tip. To save time, use canned roasted red peppers. You can also use raw or canned jalapeños, but chop them well before adding them.
- Storage. Roasted red pepper hummus can be stored in the refrigerator in a container with a tight lid. It keeps well for 4 days.
What to serve with roasted red pepper hummus
When I’m ready to serve, I like to drizzle in a little of my favorite Private Reserve extra virgin Greek olive oil. This Roasted Red Pepper Hummus makes a great centerpiece for such a mezze plate. Or just serve it with warm pita or chips and your favorite veggies for dipping!
What dishes does this hummus go with? Here are some options: Bolella Salad; fatush salad; Chicken kebabs; Homemade falafel; Moroccan meatballs.
It’s also a great spread for sandwiches and toast – try spreading it on this veggie sandwich instead of whipped feta for a dairy-free option.
More amazing hummus recipes
I’m a purist when it comes to one thing: you can’t call it hummus if you don’t use tahini. You can make a great dip out of beans, but hummus has tahini in it. Other than that, get creative, mix and match what you want. Here are some of my favorite hummus recipes:
- Traditional hummus. It’s creamy. It goes with everything. I like to use it as a base for meatballs and even ground beef and chopped vegetables.
- Speaking of garlic, you should definitely try the Roasted Garlic Hummus.
- Creamy Avocado Hummus is always a hit.
- Roasted Carrot Hummus with Harissa is the perfect balance of sweet and spicy.
- When fall rolls around and you need a party dip, try pumpkin hummus.
Roasted red pepper hummus recipe
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Ingredients
- 2 red bell pepper, seed and cut into 1 inch strips,
- 1 jalapeño pepper, seedless and cut in half lengthwise (optional)
- 2 cups boiled chickpeas, grind canned chickpeas, dry and wash
- 2 to 4 garlic cloves, sliced
- 5 tbsp tahini paste
- 1 to 2 h.l Sumach
- 1/2 h.l up to 1 teaspoon of smoked paprika, adjust to your taste
- 1 lemon, juice from
- extra virgin olive oil,
- salt
Instruction
-
Preheat the oven to 450°F (skip this part if using canned roasted red peppers and jalapeños.
-
Fry pepper: Place red bell pepper strips and jalapeños in a small baking dish or cast iron skillet. Drizzle generously with olive oil. Bake in preheated oven for 15 to 20 minutes or until soft and nicely charred (turn peppers halfway through). Remove from oven and let cool. Drain off the oil.
-
Mix. In an S-shaped bowl, add the roasted bell peppers and jalapeños, along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice. Drizzle a little extra virgin olive oil. Turn on the processor until you reach the desired creamy consistency. Check and adjust seasonings if necessary. Restart the CPU to merge.
-
Submit: Transfer to a serving dish and spoon over the hummus. Chop the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil and sprinkle with paprika or sumac for garnish, if desired. Serve with warm pita bread and chopped vegetables.
Video
Notes
- Chef’s tip: I didn’t peel the chickpeas or roasted peppers for a more rustic texture. If you want super smooth hummus, I suggest you take your time peeling the chickpeas and roasted peppers (once they cool enough to handle)
- Chef’s tip: It’s best if you can refrigerate the roasted red pepper hummus about an hour before serving. This will help the consistency and allow the flavor to fully come through. This is a garlic sauce, so if you’re not sure, start with less garlic.
- Quick tip: To save time, use canned roasted red peppers instead. You can also use raw or canned jalapeños, but chop them well before adding (I removed the seeds here to keep the jalapeños from being too hot).
- Storage tip: Roasted red pepper hummus can be stored in the refrigerator in a container with a tight lid. It keeps well for 4 days.
- Buy this recipe: from our all-natural collection of spices, sumac and smoked paprika! And our Private Reserve extra virgin olive oil.
Nutrition
The post Roasted Red Pepper Hummus appeared first on The Mediterranean Dish.
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