This Roasted Red Pepper Hummus recipe is made with chickpeas and roasted red peppers and seasonings right in your food processor at home. It makes a delicious appetizer for gatherings or make-ahead spread/dip for meal planning. (vegan)
Estimated reading time: 6 minutes
Table of contents
Roasted Red Pepper Hummus
Hi Everyone, have you ever bought roasted red pepper hummus in the grocery store and thought, “Hmm, maybe I can make this at home?”
We love Roasted Red Pepper Hummus because it’s so delicious and flavorful as a dip and spread.
It’s great with chips but also delicious with fresh-cut, vegetables, like carrots and celery.
Ingredients
- 15 ounces (1 can) drained, save the chickpea liquid to add later
- 3/4 jarred roasted red peppers, to be blended in the hummus
- 2-3 tablespoons jarred roasted red peppers, chopped
- 1 clove fresh garlic
- 1 tablespoon tahini
- 1/8 teaspoon kosher salt
- 1/8 ground black pepper, optional, amount to taste
- 1-2 tablespoons olive oil (1/2 processed in the hummus, half drizzled on top, for serving)
- 1 teaspoon (a squeeze) of fresh lemon juice
- 1/8 teaspoon cumin, optional, blended in, plus more for sprinkling on top
- 1/8 teaspoon smoked paprika, optional, for topping
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How to Make Roasted Red Pepper Hummus
Here are some step-by-step photos with the directions; the full, printable recipe is at the bottom of the post:
Step 1
- In a food processor, add the drained chickpeas, 1 fresh garlic clove, tahini, 1/8 teaspoon kosher salt, optional black pepper, 3/4 cup roasted red peppers, 1 tablespoon smooth tahini, 1 tablespoon extra virgin olive oil, lemon juice, and optional cumin. Scrape down the sides halfway, if needed, continue to process until the texture is smooth and creamy, to your liking.
Step 2
2. Transfer into a serving bowl, add the chopped roasted red peppers on top, drizzle 1 tablespoon olive oil, sprinkle more salt (optional and a little more cumin, and smoked paprika, if you wish.)
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Roasted Red Pepper Hummus
This Roasted Red Pepper Hummus recipe is made with chickpeas and roasted red peppers and seasonings right in your food processor at home. It makes a delicious appetizer for gatherings or make-ahead spread/dip for meal planning.
Ingredients
- 15 ounces (1 can) drained, save the chickpea liquid to add later
- 3/4 jarred roasted red peppers, to be blended in the hummus
- 2-3 tablespoons jarred roasted red peppers, chopped
- 1 clove fresh garlic
- 1 tablespoon smooth tahini
- 1/8 teaspoon kosher salt
- 1/8 ground black pepper, optional, amount to taste
- 1-2 tablespoons extra virgin olive oil (1/2 processed in the hummus, half drizzled on top, for serving)
- 1 teaspoon (a squeeze) of fresh lemon juice
- 1/8 teaspoon cumin, optional, plus more for topping, optional
- 1/8 teaspoon smoked paprika, optional, for topping
Instructions
- In a food processor, add the drained chickpeas, 1 fresh garlic clove, tahini, 1/8 teaspoon kosher salt, optional black pepper, 3/4 cup roasted red peppers, 1 tablespoon smooth tahini, 1 tablespoon extra virgin olive oil, lemon juice, and optional cumin. Scrape down the sides halfway, if needed, continue to process until the texture is smooth and creamy, to your liking.
- Transfer into a serving bowl, add the chopped roasted red peppers on top, drizzle 1 tablespoon olive oil, sprinkle more salt (optional and a little more cumin and paprika, if you wish.
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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 817Total Fat: 49gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 0mgSodium: 402mgCarbohydrates: 82gFiber: 19gSugar: 19gProtein: 24g
(This recipe was photographed & first published on 1/27/2022)
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