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Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

This roasted red pepper hummus is so easy to make! Filled with flavour, and quick to mix up, it’s the perfect healthy snack!

Roasted red pepper hummus is my favourite type of hummus. I think because it’s the first flavour of hummus I tried that I actually liked.

roasted red pepper hummus

Since then I’ve tried lots of different flavours and like most of them, but roasted red pepper is still my favourite.

I haven’t seen it in stores much recently though. Maybe I’m looking in the wrong ones, but the only kind I seem to be able to find lately is garlic hummus, and while it’s good, I don’t love it.

Luckily, roasted red pepper hummus is super simple to make at home.

roasted red pepper hummus

All you need to do is toss some red peppers and garlic in the oven for a half hour, and then blend them up with some chickpeas, tahini, olive oil, and lime juice. It’s so easy to make and tastes fantastic.

If you’ve never made homemade hummus, you need to try this recipe. It’s so easy and delicious!

food processor making roasted red pepper hummus

Do you have to peel roasted red peppers?

You don’t need to peel the red peppers before roasting them. I like to remove the peels before making the hummus though, as the peppers blend into the hummus better without the peels.

After roasting, the peels come off of the peppers very easily.

red pepper hummus

Is roasted red pepper hummus good for you?

Hummus is a great healthy snack. It is filled with fibre, protein, and hearty healthy fats. Plus it’s super filling so it’s perfect for warding off those mid-afternoon munchies!

easy homemade roasted red pepper hummus

What is red pepper hummus made of?

Red pepper hummus is very easy to make, with just a few ingredients in it. It’s made of roasted red peppers, garlic, chickpeas, lime juice, salt, cayenne pepper, tahini, and olive oil. Blend it all together and you have some tasty hummus!

homemade roasted red pepper hummus

What do you eat with roasted red pepper hummus?

You can use this hummus as a condiment on sandwiches or wraps, or as a dip for veggies, crackers, or tortilla chips. My favourite is dipping sugar snap peas in it. So tasty!

homemade hummus with roasted red peppers

How to make Roasted Red Pepper Hummus:

  • You need to roast your red peppers and garlic before mixing up this hummus. All you do is toss them in the oven for a half hour, but plan for that extra half hour for roasting time.
  • The cayenne pepper doesn’t make the hummus spicy, it just adds a bit of flavour. There isn’t enough to make it spicy though.
  • I like to remove the skins from the chickpeas before using them in hummus. This isn’t strictly necessary, but it does give the hummus a smoother texture.

Here are some more great hummus recipes for you:

Yield: 2 cups

Roasted Red Pepper Hummus

homemade hummus with roasted red peppers

This roasted red pepper hummus is so easy to make! Filled with flavour, and quick to mix up, it's the perfect healthy snack!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 red bell peppers
  • 2 large cloves garlic
  • 2 tablespoons olive oil
  • 1/4 cup tahini
  • 1 - 540ml (19.5 fl. oz.) can chickpeas (rinsed and skins removed)
  • 1/2 teaspoon salt
  • pinch cayenne pepper
  • 1 lime, juiced

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Place the red peppers and garlic cloves (no need to take the skin off) on a baking sheet and roast for 25-30 minutes, or until the skins have started to blacken. Remove them from the oven and let them cool
  3. In a small bowl, whisk together the olive oil and tahini. Set aside.
  4. Peel the cooled garlic and red peppers, and remove the stem and seeds.
  5. In a food processor, combine the red pepper, garlic, chickpeas, salt, cayenne pepper, and lime juice, and process until combined.
  6. With the food processor still running, drizzle in the tahini and oil mixture, and process until smooth and creamy.
  7. Store the hummus in the refrigerator in a sealed container for up to one week.

Notes

I always remove the skins from the chickpeas before using them to make hummus. This isn't necessary if you don't want to bother, but it does give the hummus a smoother texture. They slide off very easily, but it does take a few minutes to do, so skip it if a super smooth texture to your hummus isn't important to you!

Source: Adapted from Brown Eyed Baker.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 137mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 3g

Nutrition Information is estimated based on ingredients used and may not be exact.

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