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Roasted Red Pepper Hummus: the tasty variation of hummus to serve at your next party

Total time: 5 Min
Difficulty: Low
Serves: 10 people
By Cookist
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Ingredients
chickpeas, drained with liquid reserved
2 15-ounce cans
Red peppers
8 ounces
Tahini
1/2 cup
aquafaba
1/4 cup
Olive oil
1/4 cup
lemon, juiced
2
Garlic
1 clove
Cumin
1 tsp
kosher salt to taste
paprika to taste (optional)

If you're a fan of traditional hummus, get ready to fall in love with roasted red pepper hummus. With its sweet, smoky flavor and richly creamy, smooth texture, homemade roasted red pepper hummus is the perfect party dip, especially when you need something to wow your guests and are short on time.

Roasted red pepper hummus only takes about 5 minutes to make and is an outstanding dip to partner with everything from pita chips to celery sticks, crostini, crackers, and more.

The best part is that it's super easy to customize. Add chili heat or sprinkle a pinch of fresh herbs in the dip to make the best roasted red pepper hummus ever. Once you make it, don't be surprised if it becomes your go-to dip recipe whenever you have friends over!

Roasted Red Pepper Hummus Ingredients

Red peppers are the star of this delicious dip. You can roast the peppers at home or pick up a jar from the supermarket, but making them at home is the tastier route.

Chickpeas and tahini form the base of the hummus, while aquafaba and olive oil help give the dip its silky smooth texture.

Lemon juice adds a zesty brightness to the hummus, while garlic, cumin, and salt bring some extra flavor.

How to Roast Peppers

While you can use store-bought roasted red peppers, roasting the peppers yourself makes a tastier hummus. Start by cutting and removing the core of the peppers. Put them onto a baking tray skin-side up, then pop them under the broiler for 5 to 10 minutes, or until the skin is nice and charred.

Take the peppers out of the oven and place them into a resealable plastic bag. Leave them to steam for 10 to 15 minutes, then remove the skins. Chop the peppers, then move ahead with making your hummus.

How to Make Roasted Red Pepper Hummus

Once you've roasted and removed the skin from your peppers, put all your ingredients into your blender. Blitz the ingredients to combine, making sure to push them down now and again, so everything gets blended. If your hummus isn't as smooth as you'd like, you can pour in extra chickpea liquid.

Once you're happy with the consistency, put the hummus in a bowl and top it with desired garnishes. Serve your roasted red peppers with a selection of bread, crackers, and crunchy raw veggies.

Tips for Making the Best Roasted Red Pepper Hummus

For smoother hummus, use extra chickpea liquid.

If desired, you can garnish your hummus with sesame seeds and some finely chopped roasted red pepper. Toasted nuts, crumbled feta cheese, and a dash of paprika are lovely options, too.

If you don't have tahini, you can use seed or nut butter, Greek yogurt, or avocado as a substitute.

Add some heat with sliced chili peppers or a dash of chili powder. Mix in some fresh herbs or add sundried tomatoes for an extra layer of flavor.

What to Serve with Roasted Red Pepper Hummus

Serve your hummus with plenty of dipping options. Pita bread, crostini, pretzels, crudites (chopped raw vegetables), crackers, flatbread, or slices of artisan bread are all wonderful options.

You can also use your roasted red pepper hummus as a spread for sandwiches, mix it into pasta sauces, or add it to eggs.

How to Store Roasted Red Pepper Hummus

Keep your roasted red pepper hummus in an airtight container in the fridge for up to 5 days.

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Instructions

Wash and dry the peppers with paper towel.

Cut and remove the core of the peppers. Put them onto a baking tray skin-side up, then cook them in the broiler for about 5 to 10 minutes, or until soft. Remove the peppers from the oven and place them in a resealable plastic bag, then steam them for extra 10-15 minutes. When ready, remove the skin and cut the peppers into small pieces.

Put the chickpeas and their liquids, drained red peppers, tahini, chickpea liquid, oil, lemon juice, garlic, cumin, and salt into a blender.

Pulse to combine, stopping periodically to push down the ingredients towards the blades to ensure they blend into the hummus.

Transfer the hummus to a bowl. Top with desired garnishes, then serve.

Notes

Use homemade or store-bought tahini.

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