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Roasted Red Pepper Hummus | Sweet Peas and Saffron

Roasted Red Pepper Hummus | Sweet Peas and Saffron

Creamy and smooth, this roasted red pepper hummus has a touch of sweet, smoky and spicy. Whip it up quickly using simple ingredients!

When it comes to hummus, homemade is where it’s at! Whether you make a batch of classic homemade hummus, or something creative like black bean hummus, you are going to be wowed by how flavor it has.

close up shot of roasted red pepper hummus with pita chip

Red pepper hummus is not only beautiful with that bright orange color, but delicious as well! With a subtle sweet and tangy flavor from the roasted red peppers, it gets a touch of smoky flavor from smoked paprika, and spice from cayenne.

Reasons you’ll ? this recipe

  • it’s vegan, gluten-free and packed full of healthy fats and protein
  • our 3-step method ensures perfectly smooth hummus without having to peel the skins off your chickpeas
  • it’s gorgeous and perfect for an appetizer spread

Recipe video

Watch the video below to see exactly how I prepped this hummus. It’s so easy! You can find more of my recipe videos on my YouTube channel.

Ingredient notes

labeled ingredients, required to make roasted red pepper hummus
  • chickpeas- you can use your own homemade chickpeas (I use this Instant Pot chickpeas recipe), or simply use canned chickpeas. Make sure you reserve the liquid from the can or from cooking as we use it in this recipe!
  • roasted red pepper- again, you can roast your own red peppers (here’s a good looking recipe), or simply purchase jarred roasted peppers. Discard the oil it comes in if using jarred.
  • tahini- this is sesame seed paste; you should be able to find it near the nut butters or in the international foods section of your grocery store.

Step by step directions

For this recipe, we blend three times to get the perfect, smooth texture.

1. Blend liquids + spices- To start, fit a 7 cup food processor with a steel S blade. Add two tablespoons of chickpea liquid to the processor along with the tahini, olive oil, lemon juice, garlic, salt, cumin, ground coriander, smoked paprika and cayenne. Blend on low for 1 minute, scraping sides as needed.

2. Add roasted red peppers- When the mixture becomes smooth and well mixed, add the roasted red peppers. Blend for 1 minute, until all the bell pepper is broken down.

3. Add the chickpeas last- Finally, add in the chickpeas. Blend for 2-3 minutes on high, stopping and scraping sides as needed. Assess the thickness of the hummus- if you want it thinner, drizzle some of the extra chickpea liquid through the chute of the processor while blending on low.

roasted red pepper hummus in a bowl surrounded by pita chips

FAQ

What does roasted red pepper hummus taste like?

This recipe is similar to classic hummus, with subtle sweet/tangy flavor from the red peppers, and a slight smoky/spicy flavor from the smoked paprika and cayenne.

Is this hummus healthy?

With wholesome ingredients and healthy fats, I consider hummus to be a healthy snack. However, with 150 calories per 1/4 cup, you should be mindful of portion sizes.

Can I make it in a blender?

I know some people have successfully used blenders to make hummus, however I have not tried. I suspect you’d need a high powered brand like Vitamix, and would need to use the tamper to make sure all ingredients are properly blended.

Which food processor do you recommend for hummus?

I’ve owned this food processor for many years now and love it! It’s a ‘no bells and whistles’ kind that just does what it’s supposed to do.


How to serve it

  • with veggies (carrot sticks, celery sticks, bell pepper slices, cucumber slices, cauliflower, broccoli, snap peas and more)
  • pita bread or chips
  • on sandwiches, wraps or pitas as a condiment
  • as a salad dressing in macro bowls
  • as part of a cheese plate or charcuterie board (see below!)
overhead view of the roasted red pepper hummus on appetizer tray
this version was made thinner + smoother by adding 1/4 cup of chickpea liquid
Roasted Red Pepper Hummus | Sweet Peas and Saffron

Storage

Here are some tips to safely store this recipe:

  • fridge– store in an air tight meal prep container in the fridge for up to 1 week.
  • freezer– store in an air tight meal prep container, freeze in souper cubes, or in freezer bags (roll them flat for easiest storage) for up to 3 months.
  • thaw– overnight in the fridge.

Check out my favorite meal prep containers!


More hummus recipes

? Did you make this recipe? I’d love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!

close up shot of roasted red pepper hummus with pita chip

Print Recipe

Roasted Red Pepper Hummus

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free, Vegan

Calories: 148kcal

Servings: 8

Creamy and smooth, this roasted red pepper hummus has a touch of sweet, smoky and spicy. Whip it up quickly using simple ingredients!

Prep Time15 mins

Cook Time0 mins

Total Time15 mins

Instructions

  • Blend liquids + spices- To start, fit a 7 cup food processor with a steel S blade. Add two tablespoons of chickpea liquid to the processor along with the tahini, olive oil, lemon juice, garlic, salt, cumin, ground coriander, smoked paprika and cayenne. Blend on low for 1 minute, scraping sides as needed.

  • Add roasted red peppers- When the mixture becomes smooth and well mixed, add the roasted red peppers. Blend for 1 minute, until all the bell pepper is broken down.

  • Add the chickpeas last- Finally, add in the chickpeas. Blend for 2-3 minutes on high, stopping and scraping sides as needed. Assess the thickness of the hummus- if you want it thinner, drizzle some of the extra chickpea liquid through the chute of the processor while blending on low.

Notes

1- reserve the liquid from the can of chickpeas, or if home-cooked, the cooking liquid. Start with adding 2 tablespoons, but add more once all ingredients are blended if you’d like to thin out the hummus a bit.
2- reduce or omit if you don’t like spicy hummus
Storage

  • fridge– store in an air tight meal prep container in the fridge for up to 1 week.
  • freezer– store in an air tight meal prep container, freeze in souper cubes, or in freezer bags (roll them flat for easiest storage) for up to 3 months.
  • thaw– overnight in the fridge.

Nutrition

Serving: 0.25cup | Calories: 148kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 638mg | Potassium: 223mg | Fiber: 4g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 18.2mg | Calcium: 47mg | Iron: 2.1mg

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