Can I use jarred roasted red peppers instead of roasting my own?

Absolutely! While home-roasted peppers have a fresher flavor, jarred peppers work well in a pinch. Just drain them thoroughly and use about 1 cup of jarred peppers for this recipe. The flavor will be slightly different but still delicious.

My hummus isn't as smooth as I'd like. What am I doing wrong?

Texture issues usually come down to three factors: not removing the chickpea skins, not processing long enough, or the mixture being too thick. Try removing the chickpea skins, processing for a full 2-3 minutes, and adding cold water a tablespoon at a time until you reach your desired consistency.

Can I make this recipe without tahini?

While tahini provides that classic hummus flavor, you can substitute it with unsweetened nut butter like cashew or almond butter. The flavor will be different but still delicious. For a nut-free option, you could use Greek yogurt, though this will change the flavor profile significantly.

How can I make my hummus more flavorful?

If your hummus tastes bland, try adding more salt (always start with a little), more lemon juice for brightness, or an extra clove of garlic. Letting the hummus sit in the refrigerator for a few hours also helps the flavors develop. A drizzle of good olive oil just before serving adds richness.

Roasted Red Pepper Hummus Recipe

Description

Roasted Red Pepper Hummus is a creamy, flavorful dip that combines the smoky sweetness of roasted red peppers with the earthy richness of chickpeas, bright lemon juice, and a hint of garlic. Perfect for spreading, dipping, or serving alongside your favorite breads and veggies, it’s an easy, healthy snack or appetizer that’s guaranteed to be a crowd-pleaser.

Ingredients

Scale

Roasted Peppers

2 large red bell peppers
2 tablespoons olive oil

Hummus Base

1 & 1/2 cups cooked chickpeas, skins removed
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 garlic clove, chopped
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Prepare the Peppers
Preheat the oven to 450°F and line a sheet tray with parchment paper. Cut the bell peppers into fourths and remove the stem and core. Place them on a baking sheet and drizzle them with 2 tablespoons of olive oil. Rub the oil evenly over the peppers for consistent coating.
Roast the Peppers
Place the peppers skin-side up on the tray and roast for 20-30 minutes until the skins are charred. Once cooked, let them cool until safe to handle, then peel off the skins. Set aside a small portion of the roasted peppers for garnish.
Blend the Ingredients
In a blender or food processor, combine the peeled roasted peppers, cooked chickpeas, tahini, lemon juice, garlic, paprika, salt, and pepper. Blend for 2 minutes or until smooth. You can adjust the blending time for a chunkier or smoother texture if preferred.
Serve and Garnish
Spoon the hummus onto a plate or bowl, and garnish with slices of the reserved roasted peppers, additional chickpeas, a sprinkle of paprika, or other toppings of your choice. For serving, pair with crostini, pita bread, crackers, or fresh veggies.

Notes

For ultra-smooth hummus, peel the skins off the cooked chickpeas.
Roasting your own red peppers provides unmatched, rich, smoky flavor compared to jarred peppers.
If the hummus is too thick while blending, add cold water one tablespoon at a time until it reaches your desired consistency.
Customize the flavor by adjusting salt, lemon juice, or paprika to your taste.
For a luxurious finish, drizzle some extra olive oil over the finished hummus before serving.
This hummus pairs exceptionally well with homemade crostini for dipping.

Nutrition

Serving Size: 1/4 of recipe
Calories: 180
Sugar: 2g
Sodium: 270 mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18
Fiber: 4g
Protein: 5g
Cholesterol: 0mg