Roasted red pepper hummus is full of vibrant and bold flavors. It’s a creamy chickpea-based dip that is perfect served with fresh vegetables or pita chips. It’s always a party guest favorite!
I can’t resist a good dip! I seriously love making them for every party because everyone always huddles around them and people get to know each other really quickly. It’s a great way to break the ice and get people enjoying themselves, and keeping them from getting too hungry. For your next get-together, you have to try this simple Poolside Dip, this crowd favorite Rotel Dip, or this warm and satisfying Spinach Dip.
Hummus with Roasted Red Pepper
Ok, if you haven’t joined the crowd of hummus lovers, this roasted red pepper hummus is going to change your mind! It’s SO good, I made it for my family last week and the bowl was scraped clean. I’m not kidding. I have never seen my kids eat vegetables so quickly, it was instantly my favorite dip for that reason alone!
I am not new to making hummus. I’ve got lots of other good hummus recipes up my sleeve, like this gorgeous colored Beet Hummus, this classic hummus recipe that also happens to be the (now second) best hummus I’ve ever had, and this satisfying avocado hummus. They have all been hits, but this red pepper hummus takes the pita chip. It’s one you just have to try!
This roasted red pepper hummus is made up of a few simple ingredients that will really blow you away. You won’t believe how much flavor you have in the dip with just these ingredients. You can always add other flavors to the dip to switch it up, but this is my classic recipe that people always ask me for. Find the full measurements listed below in the recipe card.
- Canned Chickpeas: You will want to use canned chickpeas since they are all ready to go. You will drain them off before using them, but make sure to save some of the liquid for blending. It’s full of flavor!
- Tahini: This adds is a delicious texture and flavor to the hummus! Try making it with my homemade recipe here!
- Jarred Roasted Red Peppers: I prefer getting the jarred roasted red bell peppers because they are full of lots of flavor and they blend up really nicely. Make sure to drain them before adding them.
- Lemon Juice: This recipe really tastes great with the added acid. Lemon juice brightens up the whole dish and also makes all of the other flavors pop.
- Garlic: I used minced garlic and it was perfect. It’s got a great savory flavor with a hint of sweetness.
- Extra Virgin Olive Oil: It’s important to use good quality olive oil because you will actually be able to taste it in the dip.
- Aquafaba: This is just a fancy term for the water that is in the can with the chickpeas. This is to help the hummus come together nice and smoothly, and it has lots of flavor. You will want to reserve some for later when you are blending.
- Kosher Salt: The quality of salt will make a difference in the dip. I love using Kosher, but a great sea salt or Himalayan salt would be perfect.
Roasted Red Pepper Hummus Recipe
If you have a food processor, this roasted red pepper hummus comes together in literally 5 minutes! I’ve also made it in my blender and it turned out perfectly. There is really nothing like a homemade hummus, and after trying this recipe you won’t want to go back to store bought!
- Save Liquid: Before you drain and rinse the chickpeas, save some of the liquid from the can. This is called aquafaba and will help give a creamy texture to the hummus.
- Add Ingredients: To the bowl of a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.
- Blend and Scrape: Blend until smooth making sure to scrape the sides throughout the blending process. Add more aquafaba if the hummus is too thick.
- Blend Again: Blend for about 30 seconds to get a smooth and creamy consistency. If you prefer your hummus thicker, leave this step out.
- Enjoy: Serve with veggies, crackers, or pita bread.
Tips for Making Hummus
Making roasted red pepper hummus is a total breeze! You are going to love how quick and easy this recipe is. You can always change a recipe to fit your family’s taste. Here I’ll share a few tips that will help you make your hummus like a pro.
- Ramp Up Flavor By Adding Other Spices: Smoked paprika, sesame seeds, ground cumin, and cayenne pepper are all things I have added before and loved it! I just love a little extra heat, so adding more spicy flavors really ramps up the flavor in my opinion. I love using smoked spicy for extra smoky flavor.
- What to Eat Hummus With: Hummus is a dip that goes perfectly with celery, carrots, tortilla chips, and of course pita chips! I really do love hummus with just about any vegetable, especially cucumbers. Any way you serve it, hummus dip makes the perfect appetizer!
- Type of Legume to Use: If you are still wondering, yes, a chickpea is the SAME THING as a garbanzo bean! That is just the Spanish name for it. So if you can only find one or the other at the store, they are both right. Don’t overthink it!
Roasted red pepper hummus makes great leftovers! Here is how you can store your leftover hummus to get the most out of this delicious recipe.
- In the Refrigerator: It is best to store leftover beet hummus in an airtight container for 5 to 7 days in the refrigerator. Hummus will thicken as it chills, so stir in 1-2 tablespoons of cold water. It will add moisture and make it nice and creamy again.
Roasted Red Pepper Hummus
- 1 15- ounce can chickpeas drained and rinsed (save some liquid for blending)
- 2 Tablespoons Tahini
- 7 ounces jarred roasted red peppers drained
- 1/4 cup lemon juice
- 2 teaspoons garlic minced
- 3 Tablespoons extra virgin olive oil plus more for serving
- 3 Tablespoons aquafaba (reserved liquid from canned chickpeas)
- 1/2 teaspoon Kosher salt plus more for taste
- Before you drain and rinse the chickpeas, save some of the liquid from the can. This is called aquafaba and will help give a creamy texture to the hummus.
- To a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.
- Blend until smooth making sure to scrape the sides throughout the blending process. Add more aquafaba if the hummus is too thick.
- Blend for about 30 seconds to get a smooth and creamy consistency. If you prefer your hummus thicker, leave this step out.
- Serve with veggies, crackers, or pita bread.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Your ingredient list does not mention Tahini, but your instructions say to add it to the food processor. Can you correct this. How much Tahini if it’s supposed to be in there. Thanks.
Add Ingredients: To the bowl of a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.
2 tablespoons of tahini sauce! Thanks for letting me know!