Oh, you know how much I love a good dip! Especially when it’s something that looks and tastes a million bucks but is ridiculously easy to whip up. Seriously, forget those store-bought tubs; once you make your own Roasted Red Pepper Hummus, you’ll never go back. This isn’t just any hummus, either. It’s got this gorgeous, vibrant color and a sweet, smoky flavor from the peppers that just sings. I first started making this on a whim for a game night, and let me tell you, people were RAVING! It’s become my go-to appetizer secret weapon. Plus, it’s so quick, you can practically make it while your guests are ringing the doorbell. Pure magic, I tell you!

Why You’ll Love This Roasted Red Pepper Hummus

Honestly, making this hummus is such a joy, and it’s unbelievably rewarding. Here’s why I think you’re going to be obsessed:

Super Speedy: Seriously, from start to finish, this takes maybe 5-10 minutes. Perfect for when you need an appetizer *now*.
Flavor Explosion: The roasted red peppers give it this gorgeous sweet and slightly smoky taste that’s so much more interesting than plain hummus. Trust me, it’s addictive!
Incredibly Versatile: Dip it, spread it, dollop it – this hummus does it all! It’s amazing with pita, fresh veggies, crusty bread, or even as a sandwich spread.
So Creamy and Smooth: Thanks to a good food processor (or even a strong blender!), you get this luxuriously smooth texture that’s just divine.
Healthy & Wholesome: Packed with protein from chickpeas and healthy fats, it’s a guilt-free snack that actually tastes decadent. What’s not to love?
Impresses Everyone: You’ll look like a total kitchen pro serving this vibrant, homemade dip. People always ask for the recipe!

Ingredients for the Perfect Roasted Red Pepper Hummus

Alright, let’s talk about what you’ll need to make this amazing hummus. It’s seriously simple, relying on pantry staples and that star ingredient – the roasted red peppers. I’ve linked to a great spicy hummus recipe with carrots if you want more dip inspiration!

Here’s what you’ll grab for your shopping list:

1 (15 ounce) can chickpeas: Make sure you drain and rinse these really well! It gets rid of that canned flavor.
1/2 cup roasted red peppers: These come in a jar and are already perfectly roasted. Just drain them well before they go into the food processor. If you’re feeling adventurous, you can roast your own, but this just makes life easier!
1/4 cup tahini: This is that creamy sesame paste that gives hummus its signature texture and nutty depth. Give it a good stir if it looks separated in the jar.
2 tablespoons fresh lemon juice: This is key for that bright, zingy flavor that cuts through the richness. Don’t skip it!
1 clove garlic: A little goes a long way! If you’re not a huge garlic fan, you can use just half a clove or omit it.
2 tablespoons olive oil: Use a good quality extra virgin olive oil for the best flavor. It adds that lovely smoothness.
1/4 teaspoon salt: Start with this, and you can always add more to taste.
2 tablespoons water: This is to get it to that perfect creamy consistency. You might need a tiny bit more, depending on how thick you like it.

Step-by-Step Guide to Making Roasted Red Pepper Hummus

Alright, let’s get this delicious dip made! It’s honestly so straightforward, you’ll wonder why you ever bought it from the store. Grab your food processor, and let’s make some magic happen!

Combining Ingredients for Roasted Red Pepper Hummus

First things first, dump everything into your food processor! So, that means the drained and rinsed chickpeas, those lovely roasted red peppers, the tahini, fresh lemon juice, that clove of garlic, the olive oil, and the salt. Don’t overthink it – just get it all in there. Using a food processor is key here; it makes achieving that super smooth, creamy texture so much easier than trying to mash everything by hand.

Achieving the Perfect Smoothness

Now, let it whirl! You’ll want to let that food processor run for a good minute or two. Stop it occasionally to scrape down the sides with a spatula. This makes sure everything gets blended evenly. You’re looking for a pretty smooth consistency here, with maybe just tiny little flecks of chickpea maybe, but mostly super creamy. If yours still looks a bit chunky, just let it go a bit longer!

Adjusting Consistency with Water

This is where you really customize it. If your hummus looks a little too thick for your liking, it’s time for the water! Add it in one tablespoon at a time, pulsing the food processor after each addition. You’re going for that perfect, luscious, dip-able consistency. Be careful not to add too much at once, or you might end up with hummus soup – and while probably still tasty, it’s not quite what we’re going for here!

Seasoning and Final Taste Test

Almost there! Now for the best part – tasting. Give your hummus a good stir and a taste. Does it need a little more salt? A touch more lemon for brightness? This is your chance to make it *your* perfect hummus. Don’t be afraid to tweak it until it tastes absolutely amazing to you. That’s the beauty of homemade!

Tips for the Best Roasted Red Pepper Hummus

Okay, so making this hummus is pretty darn simple, but a few little tricks can seriously elevate it from good to *OMG-I-need-the-recipe* status. Trust me, I’ve played around with this a bunch!

First off, if you have the time and feel like it, roasting your own red peppers gives this hummus a depth of flavor that jarred ones just can’t quite match. You just halve ’em, scoop out the seeds, place them cut-side down on a baking sheet, and roast at about 400°F (200°C) until they’re nicely softened and charred. Then, you seal them in a bowl for about 10-15 minutes to steam, which makes peeling off the skin super easy. So worth the tiny bit of extra effort!

For the tahini, make sure you give it a good stir before you measure it out. Sometimes the oil separates, and you want that creamy paste, not just oil. And for that super-creamy texture so many people rave about? A trick I learned is to peel the chickpeas first! It sounds tedious, but if you pop them in water and rub them gently, the skins come right off, and it seriously makes a world of difference in smoothness. Pop the drained chickpeas in the processor first with a bit of water and pulse them a bit BEFORE adding everything else, it helps break them open.

Serving and Storage for Your Roasted Red Pepper Hummus

Okay, so you’ve made this gorgeous Roasted Red Pepper Hummus, and now what? Well, the best part is serving it up! It’s fantastic with warm pita bread, crunchy pita chips, or even just a big ol’ platter of fresh veggies like carrots, cucumber slices, bell pepper strips, and celery. I also love using it as a spread on sandwiches or wraps – it adds this amazing savory kick!

Got leftovers? Lucky you! Just pop your hummus into an airtight container and pop it in the fridge. It stays wonderfully fresh for about 5 days. It’s almost as good the next day, so don’t feel bad if you don’t finish it all in one go. Pretty handy, right? It’s almost as versatile as my go-to guacamole or that amazing cowboy caviar!

Frequently Asked Questions about Roasted Red Pepper Hummus

Got a question about this dreamy dip? I’ve got you covered! Making homemade Roasted Red Pepper Hummus is usually a breeze, but here are a few things people often ask:

Can I make Roasted Red Pepper Hummus without a food processor?

Oh, totally! It’ll take a bit more elbow grease, but you can absolutely make this hummus work without a fancy food processor. A high-powered blender will do the trick, just scrape down those sides often. If you’re feeling really old-school, a mortar and pestle can work wonders, but be prepared for a slight workout! You might not get it *quite* as silky smooth, but the flavor will still be amazing.

How long does homemade Roasted Red Pepper Hummus last?

This deliciousness stays good in the fridge for about 5 days. Just make sure you pop it into an airtight container so it doesn’t pick up any weird smells from other things in your fridge. Honestly though, it’s so good, I usually finish it way before then!

What are the best ways to serve Roasted Red Pepper Hummus?

Beyond the classic pita and veggies, let me tell you! Try it as a secret ingredient in your grilled cheese for an extra kick, or slather it on a wrap with some grilled chicken or falafel for a Mediterranean delight. It’s also fantastic as a base for mini pizzas on pita bread or dolloped on top of roasted sweet potatoes. Get creative!

Can I use fresh roasted red peppers instead of jarred?

Absolutely! Using fresh roasted red peppers can give your hummus an even deeper, smokier flavor. You’ll just need to roast them yourself (I usually halve them, scoop out the seeds, and roast cut-side down at 400°F until soft and a little charred), then peel them before adding them to the food processor. It’s a little more effort, but the flavor payoff is totally worth it if you have the time!

Estimated Nutritional Information

Now, about the nutrition! This recipe is pretty great, honestly. When you whip up this Roasted Red Pepper Hummus, a typical serving (about 2 tablespoons) is going to land you roughly around 70 calories. You’re looking at about 5 grams of fat, with only 1 gram being saturated, so that’s good stuff! Plus, you get about 2 grams of fiber and 2 grams of protein from those lovely chickpeas. Remember, these numbers are just estimates, though! They can change a little depending on the exact brands of tahini, olive oil, and jarred peppers you use. But either way, it’s a fantastic, healthier choice for a snack!

Roasted Red Pepper Hummus

Author: memorecipes.com
Total Time: 10 min
Yield: 2 cups 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and flavorful hummus dip made with roasted red peppers.

Ingredients

Scale

1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup roasted red peppers, drained
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons olive oil
1/4 teaspoon salt
2 tablespoons water, or more as needed

Instructions

Combine chickpeas, roasted red peppers, tahini, lemon juice, garlic, olive oil, and salt in a food processor.
Process until smooth, scraping down the sides as needed.
Add water, one tablespoon at a time, until desired consistency is reached.
Taste and adjust seasoning if necessary.
Serve chilled or at room temperature.

Notes

Serve with pita bread, vegetables, or crackers.
Store in an airtight container in the refrigerator for up to 5 days.

Prep Time: 10 min
Cook Time: 0 min
Category: Appetizer
Method: No Cook
Cuisine: Middle Eastern

Nutrition

Serving Size: 2 tablespoons
Calories: 70
Sugar: 1g
Sodium: 100mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: hummus, roasted red pepper, dip, appetizer, mediterranean, chickpea