This roasted red pepper hummus has a great flavor and is perfect for crackers or as a sandwich spread!
Hummus is a great appetizer/side/snack to bring to a pot luck, cookout, brunch, or anything in between. It requires only a few pantry ingredients and everyone always seems to be so impressed that it’s homemade. And it’s truthfully so easy to make!
There’s probably a hundred hacks on the internet on how to get the fluffiest, creamiest hummus. From boiling in a baking soda solution to peeling skins, they all seem to require a little extra work for a little extra difference in taste. I’ve found that these are helpful, but the easiest results come from simply blending the hummus for an extended time with a extra olive oil and some of the liquid from the chickpea can.
Do you use a blender or food processor to make hummus?
This depends on the power of each of your appliances. I have a rather low grade food processor but invested in a Vitamix so I like to make mine in the blender. If you have a great food processor, I recommend using that because honestly it’s a pain to get all the hummus out of the bottom of the blender!
How to roast bell peppers
Roasting peppers can seem intimidating, but it’s really easy and so delicious! For hummus, red bell peppers are best with their slightly sweeter flavor. Simply slice the pepper in half long ways, and remove the ribs and seeds. Place down flat on a baking sheet and brush with high heat oil (avocado, canola, etc.). Roast at 450 for 30 minutes until the skins are blistered and a little charred. Let them cool until you can easily handle them. Then, remove the skins. They should come off fairly easily and be separated from the pepper. That’s it!
How to make roasted red pepper hummus
It truly couldn’t be easier! Roast the peppers as described above, then toss the peeled peppers into the blender or food processor with chickpeas, tahini, garlic, lemon juice, olive oil, and a pinch of salt. Blend and add some of the leftover chickpea can liquid or just use water, and blend some more until it’s nice and smooth. If it’s not looking quite right, just keep blending and add a little more liquid if you need to.
This hummus is also a great sandwich spread. Toss on some greens, avocado, cucumbers, etc. and you’ve got a great lunch ahead. If you’re serving it as a dip I like to sprinkle extra sesame seeds or a zatar blend if you have it, and drizzle with olive oil. Serve with pita chips, crackers, veggies, etc. and there definitely won’t be any leftovers!
Let me know if you try this delicious dip, and be sure to sign up to receive an email when a new post goes up! Thanks for stopping by the blog today!
Roasted Red Pepper Hummus
This roasted red pepper hummus has a fantastic flavor and will impress all your friends at your next gathering! Super easy to whip up and perfect with crackers and veggies.
- 1 red bell pepper
- 1 can chickpeas 14.5 oz, drained with liquid reserved
- 1/3 cup tahini sesame paste
- 2-4 tbsp olive oil extra virgin
- 1 clove garlic
- 1 tbsp lemon juice
- 1/2 tsp salt
Preheat the oven to 450. Slice the bell pepper in half lengthwise and remove ribs and seeds. Place on baking sheet lined with foil or baking mat and brush with a high heat oil like avocado or canola. Roast for 30 minutes until the skin is charred.
Let the peppers cool enough to handle and remove the skins from the pepper and discard the skins.
In a high powered blender or food processor, add the peppers and all the remaining ingredients. Blend until mixed well. Add about 1/4 cup water or chickpea liquid until desired consistency is reached. Continue blending for 2-3 minutes to ensure a smooth and creamy consistency is achieved.
Serve with crackers, veggies, pretzels, etc. and enjoy!
- This should keep for 4-5 days in the fridge.