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
Love your fresh ideas and this twist on hummus. I haven’t always like hummus because the flavors tend to be bland. I will give this a try.
Thanks
Could you substitute sun-dried tomatoes for the peppers?
I was wondering about this too … interested to hear if it works if you try it 🙂
I did try the sun-dried tomato substitution (instead of the peppers) and it was amazing … probably the best and most flavorful, not to mention prettiest color hummus I’ve ever had!
I’m pregnant too, and I also get ridiculously sick (I’m 6 mon. now and just got the feeding tube out). However, once I get past that part, my body seems to think it needs to make up for lost time, so I’ve been looking for healthy snack recipes to keep myself from going overboard this time around. I’ll definately have to give this a try! Thanks!!!!
Your recipes makes me want to try hummus. It sounds very good. My mother will love this recipe! Thank you for sharing!!
My husband and I were just discussing homemade hummus – Can’t wait to try this!
I always make my Hummus with GREAT NORTHERN WHITE BEANS instead of garbanzo. I don’t like the texture of garbanzo…it makes me gag. However, white beans have a LOVELY smooth, buttery texture which just makes my homemade hummus even more delish! Also, you mentioned that you think the tahini is bitter, but I would be willing to bet that it is the raw garlic that you are experiencing a bitter taste from. Tahini is merely sesame seeds, and unless they are rancid, they are quite mild in flavor. Might I suggest roasting your garlic heads prior to using them in your hummus? That is the ONLY way I will use garlic in mine…and I would venture to guess that when your husband tries the velvety flavor of roasted garlic, he will change his mind about you making hummus! Besides, roasted garlic is fabulously easy to make and you can do several at a time and save the rest to make something yummy with! Love your blog!!
also – there is never a time when garlic is excessive in my opinion!!
Oh! How I love, love, love! hummus!! I have printed your recipe and appreciate you sharing it with us!
Thanks for the tip about tahini. I’m allergic to peanuts and so eat almond butter–which is all natural–so I’m going to try that in place of tahini and make this tomorrow.
Hummus is a favorite snack in our house! We eat it on everything. I used to only buy it on occasion then several years ago I got a food processor and started making my own! It is WAY cheaper and better tasting than the store bought stuff. My favorite flavors to date are roasted red bell pepper and a black bean hummus with a slight spicy kick!