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Roasted red pepper hummus is creamy, smokey, and packed with flavor! This is my favorite hummus flavor not only because of the gorgeous color but how easy it is to make such a flavorful dip to serve alongside other dips, pita chips, or vegetables.
Whenever I go to the hummus section of the grocery store, roasted red pepper hummus is an instant add to cart. I will always choose it because I love the smokey and slightly sweet flavor it has. Ultimately, homemade hummus still reigns supreme as it is much creamier in texture than store-bought, and it takes less than 5 minutes to make so it’s a no-brainer. Understandably, if you’re short on time and need to grab some at the store, that is ok too! There are some really tasty brands out there.
Recipe Variations
- For an extra punch in flavor, add in a garlic clove.
- If you like it smokier, blend in some smoked paprika.
- Spice queen? Blend in some cayenne pepper to bring the heat!
What to Eat with Roasted Red Pepper Hummus
Roasted red pepper hummus is a multipurpose dip. You can serve it alongside pita chips, cut veggies like cucumbers and carrots, or toasted crackers. For a topping, dollop red pepper hummus along with tzatziki and garlic hummus on your favorite Middle Eastern-inspired ground beef bowls. I especially love using hummus as a spread too. Use it as the base for these ground lamb and hummus pita pizzas. For a sandwich spread, this smashed chickpea sandwich would be great with some red pepper hummus mixed in or spread onto the bread as a replacement for mayo.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 7 days. Stir to mix before serving or eating again.
Roasted Red Pepper Hummus
Equipment
Ingredients
- 2 whole roasted red bell peppers from a jar
- 15 ounces (425 g) canned garbanzo beans, drained and rinsed
- 2 tablespoons tahini
- Juice of 1 lemon
- Salt and pepper, to taste
- ⅛ cup (29 ml) olive oil, more for a creamier, looser consistency
Instructions
- In the bowl of a food processor, add roasted red bell peppers, garbanzo beans, tahini, lemon juice, salt, and pepper.15 ounces (425 g) canned garbanzo beans, 2 tablespoons tahini, Juice of 1 lemon, Salt and pepper, 2 whole roasted red bell peppers from a jar
- Blend until desired consistency, adding more olive oil through the chute to loosen it up. Pause and scrape down the sides then continue blending until desired consistency is reached.1/8 cup (29 ml) olive oil
Nutrition
Photographs by Jess Gaertner Creative
