You can't beat homemade and this fried Red pepper hummus Better than store bought cumin with a hint of smoke! Each bite is smooth and super creamy, making it perfect for dipping with crispy pita chips.
Why You'll Love This Roasted Red Pepper Hummus Recipe
This homemade red pepper hummus will have you downing the store-bought versions by now.
- healthy The recipe contains no added sodium or weird ingredients.
- Great for gatherings. This creamy hummus is a great party appetizer with crispy pita chips for dipping.
- Beginner-friendly. You have to mix everything together until smooth!
- Middle Eastern-inspired. It's made like an authentic Middle Eastern hummus, but with cayenne pepper and cumin for smokiness.
What you will need
Tender chickpeas, ground tahini and olive oil are the foundation of any traditional hummus recipe. Scroll down to the recipe card at the bottom of the post for exact amounts.
- chickpeas- Use canned or homemade.
- tahini – Unsweetened almond butter, sunflower seed butter, or plain Greek yogurt are good swaps.
- Lemon Juice – If you are using lime juice, reduce the amount by half.
- olive oil – Regular or extra virgin olive oil is great.
- garlic- Avoid garlic powder as it can make the hummus grainy.
- cumin- It adds smokiness, but you can leave it out.
- salt – Kosher salt is best.
- water- Feel free to swap it for veggie stock.
- Roasted Red Chilli- These are often canned or jerky, but homemade works too.
- fresh parsley- This is an optional garnish that adds bright herbs.
How to Make Roasted Red Pepper Hummus
The food processor does most of the work for you! Scroll to the bottom of the post for the full recipe card.
- Peel the chickpeas. Dry with a paper towel or clean kitchen towel. Rub the chickpeas gently so that the skin begins to peel off. Use your fingers to remove the skins and discard them. Do this for at least half the chickpeas.
- Process it. Add tahini, lemon juice, olive oil, chickpeas, garlic, cumin, salt, and cayenne pepper to food processor. Blend everything for 2-3 minutes or until completely smooth. Blend again to taste with water.
- serve Transfer the hummus to a serving bowl. Garnish with fresh parsley, serve with pita chips and enjoy!
Tips and variations
Peel or add leftover lentils and beans to make this Roasted Red Pepper Hummus extra quick and convenient.
- More spices. Add 1/2 teaspoon paprika, 1/4 teaspoon za'atar, or 1/4 teaspoon ground sumac to the ingredients for added spice.
- Adjust consistency. The more water you add, the more runny the hummus will be. Less water (or no water) will result in a thicker hummus.
- Add toppings. Sprinkle crumbled feta, goat cheese, sunflower seeds, toasted pumpkin seeds, or chopped olives for added flavor and texture.
- Make it spicy. Add 1/4-1/2 teaspoon cayenne pepper or red pepper flakes to the recipe. Peppermint oil also works.
- Do not peel it. While this makes the hummus super creamy, it doesn't require peeling the chickpeas and won't affect the overall flavor. Skip it if you're in a hurry.
- Use leftovers. Swap half the chickpeas for leftover lentils or white beans (drained and rinsed) for an easier variation.
What to serve with hummus
Roasted red pepper hummus is the perfect appetizer for a Middle Eastern-inspired meal. Serve with it Baked Pita Chips, Wonton chips, or tortilla chips for dipping. You can pair it with me Quinoa Tabbouleh Salad For something fresh. For main dish ideas, try mine Chicken Shawarma Bowl And Moroccan Kofta Kebab.
Proper storage
Refrigerate leftover hummus in an airtight container for up to 5 days. Discard immediately if it tastes sour. Serve it cold or at room temperature.
More easy dip recipes
description
This 10-Minute Roasted Red Pepper Hummus Recipe is a creamy and smoky Middle Eastern dip that's perfect with pita chips.
- Place chickpeas on a paper towel and pat dry. Using another paper towel, gently rub the chickpeas over the skin to help remove the spots. I recommend removing the skin from at least half of the chickpeas to help with the creamy texture. It's tiring but worth it.
- Add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin, salt, and roasted red pepper to a food processor. Blend for 2-3 minutes until hummus is nice and creamy. Adjust taste with water.
