The Creamiest Roasted Red Pepper Hummus Recipe Ever
Creamy homemade roasted red pepper hummus beckons with its vibrant Mediterranean charm.
Smoky peppers dance through each silky spoonful, creating magic in your kitchen.
Chickpeas blend into a luxurious canvas waiting for bold flavor strokes.
Rich tahini whispers nutty undertones against the sweet, charred pepper backdrop.
Garlic adds a subtle punch that makes this dip irresistibly complex.
Every scoop promises a journey through rustic Mediterranean traditions and bright, sunny ingredients.
This humble spread turns simple moments into memorable culinary adventures.
Grab a pita and let the deliciousness begin!
Why Roasted Red Pepper Hummus Brings The Heat And Creaminess
Ingredients To Make Roasted Red Pepper Hummus
Base Ingredients:Flavor Enhancers:Spices and Seasonings:Garnish Options:How To Blend Up Hummus In Minutes
Step 1: Transform Fresh Pepper Into Roasted Delight
Bring your oven to a blazing 450F (230C) temperature. Take a vibrant red bell pepper and slice it in half, carefully removing all seeds. Position the pepper halves cut-side down on a sturdy baking sheet. Let the pepper roast for 20-25 minutes until the skin develops a beautiful charred appearance. Once done, transfer the pepper to a bowl and cover it tightly. Allow the pepper to steam for 10 minutes, which helps loosen the skin. Gently peel away the charred skin, revealing the soft, sweet roasted pepper underneath.
Step 2: Blend Creamy Hummus Magic
Grab your food processor or blender and prepare for deliciousness. Add these ingredients:Pulse and blend for about 30 seconds. Slowly introduce reserved chickpea liquid or water, one tablespoon at a time, until the mixture transforms into a silky, creamy texture.
Step 3: Elevate and Serve With Flair
Take a moment to taste your creation. Feel free to adjust the flavors by adding more lemon juice, salt, or spices to match your preference. Transfer the hummus to a stunning serving bowl. Drizzle with a swirl of olive oil and sprinkle with optional toppings like:Serve alongside warm pita bread, crisp vegetables, or crunchy crackers for a crowd-pleasing appetizer or snack.
Tips To Get That Silky-Smooth Dip
How To Store Hummus Without Drying Out
Perfect Dippers For Roasted Red Pepper Hummus
Fresh Ideas To Reinvent Hummus
Questions About Roasted Red Pepper Hummus
Roasting fresh peppers intensifies their natural sweetness and adds a smoky depth of flavor that jarred peppers can’t match. It only takes about 25 minutes and makes a huge difference in taste!
While a food processor works best for creating that ultra-smooth texture, you can use a blender or even mash the ingredients with a fork. Just be prepared for a chunkier consistency if you’re not using an electric appliance.
The cayenne adds just a subtle kick – about a mild warmth. If you’re sensitive to heat, start with a tiny pinch or skip it entirely. You can always add more to taste.
Absolutely! This hummus stays fresh in the refrigerator for 4-5 days when stored in an airtight container. The flavors actually develop and become more complex after a day or two in the fridge.
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Roasted Red Pepper Hummus Recipe
- Total Time: 30 minutes
- Yield: 4 1x
Description
Creamy roasted red pepper hummus elevates classic Middle Eastern dip with smoky, rich flavors. Chickpea-based perfection brings zesty Mediterranean charm to snack time, inviting you to savor each silky, spice-infused bite.
Ingredients
Primary Ingredients:
- 1 (15 ounces / 425 grams) can chickpeas, drained and rinsed
- 1 large roasted red pepper
- ¼ cup tahini
- 2 cloves garlic
Seasoning and Flavor Enhancers:
- 2 tablespoons olive oil
- Juice of 1 lemon (about 2 tablespoons)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt
- Black pepper
- ¼ teaspoon cayenne pepper
Liquid and Garnish:
- 2–3 tablespoons reserved chickpea liquid (aquafaba) or water
- Extra olive oil (for drizzling)
- Chopped roasted red peppers
- Sesame seeds or pine nuts
- Fresh parsley or cilantro
Instructions
- Carefully char the red bell pepper by placing it cut-side down on a baking sheet in a preheated oven at 450°F (230°C). Roast until the skin turns deeply blackened and blistered, approximately 20-25 minutes.
- Remove the roasted pepper and immediately transfer to a covered bowl, allowing it to steam for 10 minutes. This process will help loosen the skin, making it easy to peel off completely.
- Gently remove the charred skin from the roasted pepper, revealing the soft, smoky flesh underneath. Discard the skin and seeds.
- Position the food processor with its blade attachment and add the drained chickpeas, roasted pepper pieces, tahini, minced garlic, freshly squeezed lemon juice, ground cumin, smoked paprika, and a pinch of salt.
- Pulse the mixture while gradually incorporating olive oil, creating a smooth consistency. If the mixture appears too thick, introduce reserved chickpea liquid or water, one tablespoon at a time, until achieving a creamy texture.
- Taste the hummus and fine-tune the seasoning, potentially adding extra lemon juice, salt, or a dash of cayenne for enhanced flavor complexity.
- Transfer the hummus to a serving dish, creating an artistic swirl on the surface. Embellish with a delicate drizzle of olive oil, sprinkle of sesame seeds, and chopped fresh parsley.
- Accompany the hummus with crisp vegetable sticks, warm pita bread, or artisanal crackers for a delightful appetizer or snack.
Notes
- Roasting peppers intensifies their natural sweetness and adds a smoky depth to the hummus, transforming an ordinary dip into a flavor-packed sensation.
- Using jarred roasted red peppers can save time without sacrificing taste, making this recipe perfect for quick meal prep or last-minute gatherings.
- Adjust the liquid carefully while blending to achieve that dreamy, silky-smooth texture that makes hummus irresistibly creamy and spreadable.
- For a protein-packed, gluten-free option, serve with crisp vegetable sticks or homemade sweet potato chips instead of traditional pita bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
James Mitchell
Founder & Recipe Developer
Expertise
Recipe Creation and Testing, Fusion Cuisine, Food Styling and Photography, Culinary Education
Education
Kendall College, Chicago, IL
The Culinary Institute of America, Hyde Park, NY
James Mitchell is the founder and fearless flavor explorer at Cooking Crusade. With a degree in Culinary Arts from Kendall College and advanced training in global gastronomy from The Culinary Institute of America, James has spent over a decade perfecting the art of recipe creation.
His background includes fine dining, private cheffing, and food styling, but his true joy comes from turning big ideas into doable recipes for home cooks. Every dish he shares is a mix of creativity, culture, and a little kitchen magic, built to bring excitement back to everyday meals.