This is hands down the BEST homemade roasted red pepper hummus: it is light, fluffy, creamy, AND incredibly easy to make! Loaded with red peppers, chickpeas, tahini, and garlic, this recipe is naturally vegan and gluten-free. Rich, creamy, and better than store-bought!
A simple and effective recipe for homemade roasted red pepper hummus
Ever since I’ve started making hummus at home and realized just how easy and quick it is to make, I haven’t gone back. The roasted red peppers in this recipe give the hummus a delicate depth and add so much flavor. I also love adding a pinch of ground paprika to give the hummus some extra spice. Trust me – it’s unlike any other roasted red pepper hummus you’ve ever had!
Ingredients you’ll need
- Red bell peppers – use raw red bell peppers, not jarred
- Chickpeas – canned or dried (if dried, make sure to cook them first)
- Lemon juice – for a subtle hint of acidity
- Tahini – store-bought or homemade
- Extra virgin olive oil – to hold everything together and get a creamy and smooth roasted red pepper hummus
- Garlic – fresh here, not powdered
- Ground paprika – to season
- Ground cumin – to season
- Aquafaba – may be needed, to achieve desired consistency. You may also use cold water.
- Salt – to season
Tips for making homemade roasted red pepper hummus
I’d assume many of you have never made homemade roasted red pepper hummus before as it is fairly uncommon to make it at home, which is why I’m sharing my top tips to ensure your hummus turns out perfectly:
- Properly roast your red peppers – It is very important to roast your red peppers correctly. Roasting helps the red peppers develop a sweet, charred flavor that adds great flavor to the hummus. Don’t rush this step and only roast them for a few minutes. You want them to really roast down and build flavor.
- Peel your red peppers – To continue with the previous tip, it is important to remove the skin from your roasted red peppers to ensure your hummus turns out smooth and creamy. After roasting the red peppers, place them in a Ziploc bag or in a bowl covered with plastic wrap. Wait for 5-10 minutes, or until they’re cool enough to handle. This will make the peppers “sweat”, making it easier to remove the skin.
- Remove the skins of the chickpeas – This is an extra step, but a very important one. Canned chickpeas come with skin. Remove their skin to ensure your hummus turns out perfectly smooth.
- Use aquafaba or cold water – If your hummus is too firm, then you have two options. You may either use aquafaba, which is the liquid from a can of chickpeas (don’t worry, you don’t taste it), or you may also use cold water. Be careful to slowly add the liquid to the food processor as you blend. If you pour too much, then you will end up with a puree-like consistency. Stop right when you have reached the consistency that you like.
What to eat hummus with
Enjoy it on your favorite sandwich, crackers, or pita chips! For a healthier option, use veggies for dipping! Simply make sticks out of carrots, celery, or cucumber.
How to store
You can store leftover homemade roasted red pepper hummus in a sealed container in the fridge for up to one week.
Make sure to tag me @cravebysaldemar on Instagram if you make this homemade roasted red pepper hummus. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
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Homemade Creamy Roasted Red Pepper Hummus
- Total Time: 30 minutes
- Yield: 8–10 servings 1x
Description
This ultimate roasted red pepper hummus is loaded with red bell peppers, chickpeas, tahini and garlic for a super creamy, smooth, and fluffy hummus.
Ingredients
- 2 red bell peppers
- 1 can (15 oz) chickpeas
- 1/4 cup fresh lemon juice
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 garlic clove
- 1 tsp ground paprika
- 2 tsp ground cumin
- 2–3 tbsp aquafaba (or cold water)
- 1/2 tsp salt
Instructions
Roast red bell peppers
- Turn your oven broiler on, and line a baking sheet with parchment paper.
- Remove core from each red bell pepper and make a lengthwise cut to place flat pieces, skin-side up, on your lined baking sheet. Broil for 10-15 minutes, or until peppers’ skin has charred. Remove from oven.
- Place peppers in a ziploc bag and seal it, or in a bowl covered with plastic wrap. Let them rest for 5-10 minutes, or until they’re cool enough to handle. Gently peel away the red peppers’ skin and discard.
- In the meantime, drain and rinse the can of chickpeas. Remove the skins, using your fingers, by gently rolling the chickpeas. Discard the skins.
Hummus:
- In a food processor, add tahini, olive oil, garlic, ground cumin, ground paprika, salt, and lemon juice. Blend for a minute, scraping down the sides as needed, until well blended.
- Add in the chickpeas, and blend for an additional minute, scraping down the sides as needed.
- Add the roasted pepper and continue to blend for 1 minute, or until smooth.
- With the food processor running, slowly add the aquafaba or cold water, until you have reached your desired consistency. Be careful not to over pour. It’s always better to under do it than over do it. Stop, check, and add more if needed. The consistency should be smooth, creamy, and fluffy.
- Top with additional ground paprika and cilantro leaves.
- Serve with crackers, pita chips, or veggie sticks.
Notes
Discard the skin of the roasted red bell peppers AND the skin of your canned chickpeas – this will make your hummus smooth and creamy.
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