Smooth and creamy roasted red pepper hummus is a delicious and flavourful dip that is both vegan and gluten-free. This healthy appetizer is made with a handful of classic ingredients including chickpeas, tahini, garlic, olive oil, and lemon juice, with the addition of roasted red pepper. Roast your red pepper ahead of time and spend just a few minutes blending this hummus together. It's so easy to make.
Roasted red pepper hummus is a healthy dip to serve as a snack, appetizer, or late-night snack or as a spread on sandwiches and wraps. And this particular hummus is such a great way to sneak in some vegetables (hello red pepper!). If you like this dip, then you will love creamy hummus, avocado hummus, and pumpkin hummus.
Ingredients in Roasted Red Pepper Hummus
To make roasted red pepper hummus, you will need the following ingredients:
- red bell pepper
- chickpeas - one 400 ml (or 15 oz.) can of chickpeas or 1.5 cups cooked chickpeas.
- reserved canned water - this is the secret to getting really creamy hummus.
- tahini sesame paste
- garlic
- olive oil
- lemon juice
- salt
- toppings - chickpeas, sesame seeds, and olive oil.
You will also need a blender or food processor.
How to Make the Best Creamy Roasted Red Pepper Hummus
- Roast the red pepper. Line a quarter sheet baking pan with parchment paper and lay the halved red peppers cut side down. Roast in a 450 F preheated oven for 15-20 minutes until the skins are blackened and have collapsed. Allow the red peppers to cool for a few minutes until cool enough to handle. You can discard the blackened skin if you prefer. Then, chop up up the pepper into small pieces.
- Make the hummus. Place chopped red pepper, chickpeas, reserved liquid, tahini, olive oil, lemon juice, garlic, paprika and salt, in a blender or food processor. Puree until well blended and creamy.
- Serve. Pour the hummus into a bowl and drizzle some olive oil on top. Garnish with reserved chickpeas, roasted sesame seeds, and a sprinkle of paprika. You could also add a few pieces of chopped roasted red pepper.
Tips for Making Hummus
- How to serve: You can serve this roasted red pepper hummus as a dip or spread in almost any kind of bread. Some of my favourites are sourdough crackers, pita bread, naan flatbread, or sourdough. Or keep this snack completely gluten-free by serving it with fruit and veggies.
- How to store: Store roasted red pepper hummus in an airtight container in the refrigerator for 7-10 days.
- How to freeze: You can freeze hummus in an airtight container for up to 3 months in the freezer. To serve, let it thaw in the refrigerator until ready to serve.
More Dips and Spreads
- Smooth and Creamy Hummus
- Easy Tzatziki Sauce (Yogurt Cucumber Dip)
- Baked Spinach Dip
- Easy Guacamole
- Creamy Avocado Hummus
- Caramelized Onion Dip
- Baba Ganoush Eggplant Dip
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Recipe
Roasted Red Pepper Hummus
- Total Time: 25 minutes
- Yield: 2 cups
- Diet: Vegan
Description
Smooth creamy roasted red pepper hummus is a delicious, flavourful, vegan and gluten-free dip. This healthy appetizer is easy to make with a few ingredients.
Ingredients
- 1 large red bell pepper, halved, stems and seeds removed
- 1 (400 ml) can chickpeas, drained (reserve 5 tablespoons of the liquid and some chickpeas for garnish)
- ¼ cup tahini sesame paste
- 4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 large clove of garlic, roughly chopped
- 1 teaspoon paprika
- ½ teaspoon salt
- roasted sesame seeds, for garnish
Instructions
- Preheat oven to 450 F.
- Line a quarter sheet baking pan with parchment paper and lay the halved red peppers cut side down. Roast for 15-20 minutes until the skins are blackened and have collapsed. Allow the red peppers to cool for a few minutes until cool enough to handle. You can discard the blackened skin if you prefer. Then, chop up up the pepper into small pieces.
- Place chopped red pepper, chickpeas, reserved liquid, tahini, olive oil, lemon juice, garlic, paprika and salt, in a blender or food processor. Puree until well blended and creamy.
- Pour into a bowl and drizzle some olive oil on top. Garnish with reserved chickpeas, roasted sesame seeds, and a sprinkle of paprika.
Notes
How to serve: You can serve this roasted red pepper hummus as a dip or spread in almost any kind of bread. Some of my favourites are sourdough crackers, pita bread, naan flatbread, or sourdough. Or keep this snack completely gluten-free by serving it with fruit and veggies.
How to store: Store roasted red pepper hummus in an airtight container in the refrigerator for 7-10 days.
How to freeze: You can freeze hummus in an airtight container for up to 3 months in the freezer. To serve, let it thaw in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dips
- Method: Blender
- Cuisine: Lebanese
Kayla says
I had never made hummus until this recipe and I can confidently say we will never buy any hummus from a package again. This is much better and more affordable for how much it makes. Thank you for sharing this recipe!! Can’t wait to try other types with the base ingredients.
Irma says
Second time making this… no more store bought
Lisalia says
Easy to make and full of rich flavor from the roasted red pepper! I can't believe how delicious this was!
Sam Hu | Ahead of Thyme says
Thank you Lisalia! So happy you liked the hummus!
Suzy says
Love how creamy and tasty this is! The roasted peppers are so tasty too!
Sam Hu | Ahead of Thyme says
Thank you Suzy! So happy you liked the hummus. Roasted red pepper hummus is probably my favourite!