Why You’ll Love This Recipe
This homemade hummus is easy to make, packed with nutrients, and has a smooth and creamy texture. The roasted red peppers add a subtle sweetness and depth of flavor, making it a crowd-pleasing appetizer or snack.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (reserve some liquid for blending)
- 2 tablespoons tahini
- 7 ounces jarred roasted red peppers, drained
- ¼ cup lemon juice
- 2 teaspoons minced garlic
- 3 tablespoons extra virgin olive oil (plus more for serving)
- 3 tablespoons aquafaba (reserved liquid from canned chickpeas)
- ½ teaspoon kosher salt (plus more to taste)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Reserve Liquid: Before draining the chickpeas, save some of the liquid from the can (aquafaba) to help achieve a creamy texture in the hummus.
- Combine Ingredients: In a food processor or blender, add the drained chickpeas, roasted red peppers, lemon juice, tahini, minced garlic, olive oil, aquafaba, and salt.
- Blend Until Smooth: Process the mixture until smooth, scraping down the sides as needed. If the hummus is too thick, add more aquafaba or water, one tablespoon at a time, until the desired consistency is reached.
- Adjust Seasoning: Taste and adjust seasoning with additional salt or lemon juice if needed.
- Serve: Transfer the hummus to a serving bowl, drizzle with extra virgin olive oil, and garnish with a sprinkle of paprika or chopped fresh herbs if desired. Serve with pita chips, fresh vegetables, or your preferred accompaniments.
Servings and Timing
This recipe yields approximately 2 cups of hummus. Preparation time is about 10 minutes.
Variations
- Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño for some heat.
- Herb-Infused: Incorporate fresh herbs like basil or cilantro for an herby twist.
- Smoky Flavor: Use smoked paprika or add a dash of liquid smoke to enhance the smokiness.
Storage/Reheating
- Storage: Store leftover hummus in an airtight container in the refrigerator for up to one week.
- Freezing: Hummus can be frozen for up to three months. Thaw in the refrigerator and stir well before serving.
FAQs
1. Can I use dried chickpeas instead of canned?
Yes, cook dried chickpeas until tender and use them in place of canned chickpeas. Reserve some of the cooking liquid to use as aquafaba.
2. What can I substitute for tahini?
If you don't have tahini, you can use smooth peanut butter or almond butter as a substitute.
3. How can I make hummus creamier?
Blending the hummus longer and adding extra aquafaba or olive oil can result in a creamier texture.
4. Is roasted red pepper hummus vegan?
Yes, this recipe is vegan as it contains no animal products.
5. Can I roast my own red peppers?
Absolutely! Roast red bell peppers until charred, peel off the skins, and use them in place of jarred roasted red peppers.
6. What should I serve with roasted red pepper hummus?
Serve with pita chips, fresh vegetables, crackers, or use as a spread in sandwiches and wraps.
7. How do I prevent hummus from being too thick?
Gradually add reserved aquafaba or water while blending until you reach the desired consistency.
8. Can I add other flavors to this hummus?
Yes, you can experiment with adding spices like cumin, coriander, or smoked paprika for additional flavor.
9. Is this hummus gluten-free?
Yes, this hummus is naturally gluten-free. Just ensure that any dippers or accompaniments are also gluten-free.
10. How long does homemade hummus last?
Homemade hummus can be stored in the refrigerator for up to one week in an airtight container.
Conclusion
Roasted Red Pepper Hummus is a creamy, flavorful dip that brings together the richness of chickpeas and the smoky sweetness of roasted red peppers. It’s easy to make, customizable, and perfect for dipping, spreading, or enjoying as a healthy snack. Enjoy this delicious and nutritious hummus at your next gathering!
Roasted Red Pepper Hummus
- Total Time: 10 minutes
- Yield: 2 Servings
- Diet: Gluten Free
Description
This Roasted Red Pepper Hummus is a creamy, smoky, and flavorful dip made with chickpeas, tahini, and roasted red peppers. Perfect for dipping, spreading, or snacking, this easy homemade hummus is vegan, gluten-free, and packed with Mediterranean flavors!
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (reserve some liquid for blending)
- 2 tablespoons tahini
- 7 ounces jarred roasted red peppers, drained
- ¼ cup lemon juice
- 2 teaspoons minced garlic
- 3 tablespoons extra virgin olive oil (plus more for serving)
- 3 tablespoons aquafaba (reserved liquid from canned chickpeas)
- ½ teaspoon kosher salt (plus more to taste)
Instructions
- Reserve Liquid: Before draining the chickpeas, save some of the liquid from the can (aquafaba) to help achieve a creamy texture.
- Combine Ingredients: In a food processor, add the drained chickpeas, roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.
- Blend Until Smooth: Process until smooth, scraping down the sides as needed. If the hummus is too thick, add more aquafaba or water, one tablespoon at a time, until the desired consistency is reached.
- Adjust Seasoning: Taste and adjust with more salt or lemon juice if needed.
- Serve: Transfer to a bowl, drizzle with extra olive oil, and garnish with paprika or fresh herbs. Serve with pita chips, veggies, or crackers.
Notes
- Spicy Kick: Add a pinch of cayenne or a chopped jalapeño.
- Herb-Infused: Blend in fresh basil or cilantro for extra flavor.
- Smoky Flavor: Use smoked paprika or a dash of liquid smoke.
- Homemade Roasted Peppers: Roast fresh bell peppers until charred, peel, and use instead of jarred peppers.
- Prep Time: 10 minutes
- Category: Snack
- Method: Blended
- Cuisine: Mediterranean
