Hummus is one of my favorite snacks, even if my husband threatens to leave me every time I make it because he thinks the garlic usage is excessive (I didn’t know there was such a thing as excessive garlic usage). We have an awesome Classic Hummus recipe, but I like mixing things up every now and then with this Roasted Red Pepper Hummus. It has all the classic hummus elements like chickpeas, tahini, garlic, cumin, and lemon, but it also has the sweetness of the roasted red peppers (which helps offset any bitterness from the tahini) and the brightness of a little chopped cilantro, which scared me at first. But you guys should know us better than to be too scared of cilantro; that’s just silly.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Chickpeas – Also known as garbanzo beans. While you can cook these from dry, this recipe uses canned chickpeas.
- Garlic – Fresh garlic cloves are a must!
- Roasted red bell peppers – Find these in a jar near the pickles, olives, artichoke hearts, etc. They can be packed in oil, brine, or water. Any of those options will work, you will just need to drain them well before use in this recipe.
- Tahini – Tahini (sesame seed paste) is a must in hummus for me. I find it in the Mediterranean section of the grocery store, but you can also often find it with the kosher foods and sometimes by the peanut butter. It can be a little pricey so if you don’t want to buy tahini, don’t have room for it in your grocery budget, or are just plain not super crazy about the flavor (it’s kind of like slightly bitter nut butter), here’s a little secret: try getting an all natural peanut butter. Like the kind that you have to stir up when you use it and doesn’t have any added sugar or anything. It’s not exactly the same, but it’s surprisingly close and a good substitute in a pinch.
- Lemon juice – Freshly squeezed!
- Spices
- cumin
- dried coriander
- ground red pepper or pepper flakes
- Extra virgin olive oil – This is the perfect place for good quality, flavorful olive oil. You can use light olive oil if you prefer a lighter flavor.
- Fresh cilantro
How to Make Roasted Red Pepper Hummus
- You’ll start by tossing some chickpeas, garlic cloves, roasted red peppers, tahini, lemon juice, and spices into a food processor (a high powered blender would also work).
- With the food processor going, drizzle the oil in one steady stream and process until smooth.
- Then you’ll just add the cilantro and pulse a few times, until it’s evenly distributed.
- You’ll want to chill this hummus for about an hour to let the flavors develop if possible, then serve with pita chips and fresh veggies!
Storing and Other Tips
- Store finished hummus in an airtight container in the refrigerator and enjoy within about 5 days for best results.
- It may separate in the fridge. Just give it a little stir before serving and you’re good to go!
- This hummus is great as a dip but it’s also delicious spread on a bagel, rolled up in a tortilla with turkey and veggies, or used as the hummus layer in this 7-Layer Greek Dip.
Frequently Asked Questions
You can, but you may need to reduce the lemon juice and adjust your other ingredients to taste. You’ll be missing a key flavor component in my opinion, though!
Yes! Chilling in the fridge helps the flavors develop, so this is a great recipe to make ahead.
Roasted Red Pepper Hummus
Ingredients
- 1 15- ounce can chickpeas also labeled garbanzo beans, rinsed and drained
- 2 cloves garlic smashed
- ½ cup drained and chopped roasted red bell peppers
- ⅓ cup tahini
- ¼ cup fresh lemon juice about 1 large lemon
- 1 teaspoon kosher salt
- ¼ teaspoon cumin
- ¼ teaspoon coriander
- ¼ teaspoon ground red pepper or 1/4 heaping teaspoon of red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh cilantro plus more for garnish
Instructions
- Place all ingredients except for the oil and cilantro in the work bowl of a food processor or in the jar of a heavy-duty blender. Process until smooth, then add the oil in a steady stream and process until desired consistency is reached.
- Add the cilantro and pulse a few times until the cilantro is evenly distributed.
- Chill for at least an hour if possible before serving. Serve with pita chips and fresh veggies. You can also spread it on a tortilla or bagel and top with your favorite sliced veggies and turkey for a protein-packed lunch. Makes about 2 cups of hummus.
Questions & Reviews
Yippee!! I’m so excited for your January posts! The foods you have posted past January’s have become staples in our kitchen. Thanks for doing this 🙂
You can also use the hummus in chicken salad–substitute it instead of mayo next time, it’s pretty good 🙂
We really love hummus at our house. There are times where i can’t keep it in the fridge and I really love the flavor of the roasted red peppers…..what what it would be like served warm on pita bread? Thanks for the recipe, this is on the grocery list for the next trip to the store! Glad you’re feeling better too –
OK, I just made this. Forget chilling it for an hour, it is going to be gone before then! Thanks for another delicious recipe!!
I am 36 weeks and the only thing I crave is hummus. I can’t wait to try this recipe!
This recipe looks delicious, I just printed it out and am so excited to make it. If I could leave one suggestions. I love that you have the “print this” function on recipes but if I could recommend I would love to have a small picture of the product on the recipe. In my recipe book I love to print the recipe with a photo of what it is so when I am deciding what to make for the week I can look at all the delicious photos.
I LOVE roasted red pepper hummus! I’m excited to make this! Thanks!
I’m not a big red pepper fan, but can’t wait to try your normal hummus recipe. My husband and I both love it, as well as large amounts of garlic, so I think we’re safe 😉
wish I had seen this the other day (like, you know….. 2 days ago when I made the traditional hummus from your cookbook, which is scrumptious!).
I now need to make this one too cause it looks delicious!
Ha! My husband is the same way about the garlic in hummus. He throws a fit every time I make/eat it. But that stuff is worth it I tell you! Thanks for the variation. And, I totally get the “morning sickness”, thus why I only had 2 children. Hang in there!