This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Roasted Red Pepper Hummus is such a great appetizer or snack! Grab some dippers and chow down!
Step by step photos and instructions below!
We love hummus in this house. It’s a delicious and healthy snack, made even better by the fact that I use veggie dippers as a vehicle for getting hummus from bowl to face. I mean hummus is a generally a healthy food when eaten in moderation, but I am neither doctor nor nutritionist!
Buying the big tubs of it from Costco is great and convenient, but I also enjoy making my own. I like being able to get creative, and blend my own flavors and ideas. Classic hummus is like a blank slate, ready to be flavored exactly how you like. Adding roasted red peppers is one of my favorite ways to do that!
I’m particularly fond of this recipe, as well as my Cilantro Jalapeno Hummus Recipe. I will often make both at the same time, so I can put it on a platter with dippers and let people choose what they prefer. For another twist, try my Roasted Tomato & Basil Hummus or my Roasted Garlic Hummus too!
This whole process takes minutes – you can eat it right away or chill until ready to use.
I do remove the skins from cooked chickpeas (also known as garbanzo beans) because it makes the hummus creamy and smooth. By all means, skip this step if you are low on time.
Check out my post for how to remove the skins from chickpeas:
What is hummus made of?
Most hummus recipes include chickpeas, tahini (sesame paste), garlic and olive oil. You are in charge from there, though!
Why you’ll love this recipe
- Super easy to make, and uses simple ingredients available at the grocery store.
- Double, triple, quadruple for a party, or just to have extra
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
If you don’t have store bought canned chickpeas (aka garbanzo beans), you can obviously cook dried chickpeas from scratch if you have them.
What to do with leftovers
Store in a covered container in the refrigerator for up to a week. Give it a good stir before using, adding more olive oil if needed.
Substitutions/Additions
Roast your own red peppers if you prefer, check out how in my recipe for Roasted Red Pepper Soup.
Adding a little smoked paprika will add a yummy smoky flavor to your hummus.
Ingredients to make hummus
- Chickpeas. Also known as garbanzo beans. Drained and rinsed (save the liquid from one of the cans). C
- Tahini. This is a paste made from sesame seeds. You’ll find it in your local grocery store, but may have to have a good look.
It’s in the international and health food aisle for me. You can also grab tahini on Amazon (affiliate link). - Garlic. It wouldn’t be hummus without garlic!
- Roasted Red Peppers. Roast the peppers yourself, or grab them from a jar.
- Lemons. Juiced. You can use a little zest if you want a little extra pop of flavor.
- Salt. I use kosher salt, use more or less depending on your taste.
- Olive Oil. You can use Extra Virgin or a light blend, either will work.
How to make Red Pepper Hummus
- Open the cans of chickpeas, and reserve the liquid from one of them.
- Add the chickpeas, roasted red peppers, garlic, salt tahini and lemon juice to the bowl of a food processor.
- Process until well combined and smooth, adding the reserved liquid and extra olive oil as needed
- Serve with pita bread, pita chips crackers, veggie dippers or straight from the bowl with a spoon.
- You want the consistency to be smooth, and almost pourable.
Want more chickpea recipes? Try these:
- Chickpea Spinach Curry. Great for cooler nights and perfect for the whole family. Both vegetarian AND vegan, this dish boasts the curry FLAVOR vs major heat, and is quick & easy to make!
- Chickpea Salad. An excellent make-ahead salad, that will stay good for a few days in the fridge. This is perfect for packing for lunch, or an easy and fast dinner.
- Moroccan Chicken Stew. Super easy, and perfect for cooler temps, this Spicy Moroccan Chicken Stew with chickpeas is a dish you can warm up with and enjoy. Healthy, easy, and delicious! Bump up the spice, or lower it for wimps!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
Find me on Pinterest, Facebook & Instagram for more delicious recipes!
Roasted Red Pepper Hummus
Suggested Equipment
Ingredients
- 30 oz garbanzo beans (chickpeas)
- 1/3 cup tahini
- 2 cloves garlic minced
- 3/4 cup roasted red pepper strips
- 1/3 cup fresh lemon juice about 1 lemon
- 2 Tbs extra virgin olive oil plus extra if needed
- 1.5 tsp kosher salt
Instructions
- Open the cans of chickpeas, and reserve the liquid from one of them.
- Put everything except the olive oil in a food processor and blend.
- Add as much olive oil and/or reserved bean liquid as needed to make it into a smooth paste.
- Chill until ready to use, garnish with diced red peppers
- Serve with baby carrots, celery, pita chips, fresh pita bread etc.
- Devour.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This recipe was originally published in February of 2011. It was republished with updated photos in May of 2021.
Rosabela says
I'm the only one who eats hummus in this household, but I don't mind eating the whole thing myself! LOL I love the addition of roasted pepper. Will give a try. Thanks for posting!