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
I found the tahini next to the peanut butter in my local grocery store if anyone else needs a tip of where to look.
Walmart, here in Central Ohio sells it (Tahini), same brand as posted above. It’s in the Mexican/Asian/Kosher section. It’s about $6-7.
I gave up on making my own hummus a few years ago when I couldn’t find tahini anywhere. When you posed this recipe I committed to finding tahini. I looked at my Wal-Mart Market for good measure, then spent a good half-hour searching Harmon’s for it – with no luck. I finally found it at Fresh Market in the peanut butter section. They even carry two brands of tahini!
I am eating the roasted red pepper hummus as I type this, since I couldn’t wait for it to refrigerate for an hour before digging in. Thanks for the great recipe!
Made this for my husband last night—he used the chips like a spoon and couldn’t get enough of it. Thanks for the great recipe!! This was my first try at making hummus—I can’t think why I waited so long. Quick, easy and delicious!!
This will be a great addition to my hummus recipes! I have a Vitamix and often use toasted sesame seeds and a little extra olive oil instead of tahini. Not sure how that would work in other food processor options though.
The military commissary often carries tahini, so if anyone you know is military, have them grab it for you. It’s also pretty dang easy to make your own tahini. Here’s a recipe: http://www.food.com/recipe/basic-homemade-tahini-377520
I always make my own, since I soak the sesame seeds in water for a couple of hours before grinding them. This helps reduce the bitter flavor.
For those who don’t like the raw garlic taste, try roasting the garlic first. It mellows/sweetens the flavor of it considerably.
Oh I am totally going to have to give this a try. I learned how to make my own pitas not that long ago and this would be PERFECT with that! Thanks!!
Like the addition of roasted peppers…nice alternate and healthy!
Love LOTS of garlic in my hummus (and roasted garlic makes it even better). The red peppers are a nice twist from time to time. A great tip shared with me by a Syrian chef is to remove the skins of the garbanzo beans. It makes a smoother dip. I have a weird thing about textures, and it really does make a difference for me. Thanks for sharing the recipe.