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.Print