red pepper hummus

When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home. Plus, since it really is so easy, we love adding extra flavor like sweet roasted red peppers. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets, or you can actually make it at home.

Irresistible Roasted Red Pepper Hummus

red bell peppers

can chickpeas chickpeas

(60 ml) fresh lemon juice, about 1 large lemon

(60 ml) tahini, see our homemade tahini recipe

garlic clove, minced

extra virgin olive oil,

cumin

cayenne pepper (optional)

Salt

I eat hummus everyday. I have been buying it all this time. This recipe is way better than the stuff I buy. I am so thrilled that I will be saving so much money now that I know how easy it is to make. I followed your recipe exactly and it has turned out so awesome. The flavor is beautiful.

Holy guacamole! I mean, holy hummus! This is so good. I thought I didn’t like roasted red peppers or RRP hummus. Turns out I just didn’t like the store bought versions. Your recipe changed my understanding of these flavors, so thank you! I made roasted salsa today too and had 6 leftover roasted garlic cloves and a roasted habanero. I added them at the end and gee wiz I’m a happy lady!

This is the creamiest hummus I have ever made or seen.Really Adam and Joanne you are amazing cooks!

This is the BEST hummus ever. Thank you for the detailed video instructions. Followed your recipe to a T and mine came out so great. A smart tip about creaming the tahini - this is the most luxurious hummus i have ever tasted.

The Best Hummus Everr! Thanks for sharing the recipe!

OH MY GOODNESS!  I have made this twice now and it beats the store bought HANDS DOWN!!  It really is best if chilled before eating to meld the flavors.  I had a friend over for dinner....she is a  foodie  and she LOVED this hummus.  My husband asked that I make it again.  He LOVED it too! I will NEVER go back to store bought again! Sooo easy to make. PS I would give it more stars if I could!

Delicious!  I made it for my friends last night and they loved it. It’s better after a few hours to chill. I didn’t add cayenne as I was bringing it with jalapeño bread, but next time I would definitely add cayenne and possibly some paprika.

I've made many hummus recipes before and this one is THE BEST! It actually tastes better than the store bought variety. That's what I was looking for. Thank you!!

I have made this recipe many times and return to it faithfully. Love it!

Just made this hummus! My goodness, it is delicious!!! Thank you for sharing this recipe... This was very first time making homemade hummus. This recipe is definitely better than store brought!! I may not be able to eat store bought hummus again.

This is the best hummus recipe I have ever tried.

I really enjoy this recipe. I don’t have a food processor but I just threw everything into a nutribullet at the same time and it came out great! Can’t wait to experiment with other flavors.

Try our easy and creamy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini. With recipe video!

Irresistible Roasted Red Pepper Hummus Recipe - Easy Homemade Hummus

This Roasted Red Pepper Hummus recipe is an easy and healthy snack to make with a few ingredients. It&#039;s rich and creamy with the best flavor!

Roasted Red Pepper Hummus

chickpeas

lemon juice

tahini

garlic

salt

Extra virgin olive oil (for serving)

Paprika

red peppers

Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).

Drain the chickpeas and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.

Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth.

Add roasted red bell peppers to the food processor and process until creamy and well blended.

Serve at room temperature or cold with naan or your favorite dippers.

Exactly what I was looking for!
Thanks 😊

I too, have been making hummus a long time!  Your recipe is my new go to!  Thanks for the of tip of adding the ice cubes and roasted red pepper! So good! 🥰

https://content.jwplatform.com/videos/tzwj7lqC.mp4

This Roasted Red Pepper Hummus recipe is an easy and healthy snack to make with a few ingredients. It's rich and creamy with the best flavor!

Red Pepper Hummus

This Roasted Red Pepper Hummus is everything you love about classic hummus, but with a smoky, slightly sweet twist. Whether you go all from-scratch or opt for a shortcut with jarred peppers and canned chickpeas, you’ll get a crowd-pleasing dip that’s anything but ordinary.

(170 grams) dried chickpeas

¾ teaspoon baking soda, (divided)

(135 grams) good-quality tahini (I use this brand)

(60 mL) freshly squeezed lemon juice, (more as needed)

(~22 grams) garlic cloves, (roughly chopped)

extra virgin olive oil

Aleppo pepper (see Note 3,

Kosher salt

pomegranate molasses ((see Note 4))

small-medium red bell peppers

flat-leaf parsley, (chopped (optional))

extra virgin olive oil, (for drizzling)

Soak the chickpeas. Add the chickpeas to a large bowl. Cover with cold water and ¼ teaspoon baking soda. Soak for 8 hours or overnight. Drain and rinse.

Cook the chickpeas. Add the drained chickpeas to a medium saucepan with ½ teaspoon baking soda and 5 cups (1.2 L) water. Bring to a boil over medium-high heat. Use a metal spoon to skim off any thick foam. Cover and reduce the heat to low or medium-low to maintain a rapid simmer; cook for 30 minutes.Uncover the pot and add 1 teaspoon of kosher salt. Cook uncovered for 10 to 20 minutes, or until the chickpeas are very soft and easily smush when pressed between your fingers. Drain well.

While the chickpeas cook, prepare the red peppers.For jarred peppers, drain the peppers and pat them dry very well, then tear into strips (I don’t rinse them since it removes some of the smoky flavor).

If roasting fresh peppers: Arrange a rack in the top third of the oven. Preheat the oven to 450ºF/230ºC. Line a rimmed sheet pan with parchment paper.Cut the red bell peppers in half, lengthwise. Remove seeds, membranes, and stem. Arrange peppers on the lined pan, cut side down.Roast for 12 to 15 minutes, then rotate the pan 180º. Roast for 8 to 10 minutes, or until the top skins are charred and peppers have softened.Add peppers to a bowl and cover tightly with plastic wrap. Steam for 10 minutes, then peel the skins. Discard skins &amp; any accumulated liquid. Tear the peppers into strips.

While still warm, transfer the cooked chickpeas to a food processor. Blend for 1 to 2 minutes until you have a smooth paste, scraping down the sides as you go.

To the food processor, add the tahini, lemon juice, garlic, and olive oil. Blend for a  minute or two, scraping down the sides as you go, until well incorporated and as smooth as possible. It will be very thick at this point.

Add the roasted peppers, cumin, smoked paprika, Aleppo pepper, 1 teaspoon kosher salt, and the pomegranate molasses.NOTE: If your fresh red peppers are very sweet, you may want to start with 2 teaspoons pomegranate molasses.

Blend again until smooth and well incorporated, scraping down the sides as you go. Taste, adding more salt, smoked paprika for smokiness, Aleppo pepper for mild heat, or lemon juice for tang.NOTE: If using jarred peppers, the texture may be on the thinner side, but it will thicken as it rests in the fridge. Also, the flavors will develop more as the hummus rests.

To serve: Transfer the hummus to a shallow bowl and use the back of a spoon to make waves or to make a well in the center. Drizzle good-quality olive oil on top. Top with chopped parsley and a few sprinkles of Aleppo pepper.

Making everything from scratch is kind of long and... SO worth it! 
Really vibrant :)

Thanks for sharing this recipe! We like it very much, so it's good that it was as much for a large bowl. Once prepared, it's a quick option to give a lot of taste to a salad, and use it as a dip for vegetables and to spread on bread.
The color was not so bright anymore as your picture, after adding the (dark) pomegranate molasses, but it tastes very good.

Amazing recipe! Made it yesterday for my book club / potluck and it was the most popular item on the table. I served it with pita chips and veg sticks, but some gals just ate it by the spoon, it was that good!

https://content.jwplatform.com/videos/VNklcKRg.mp4

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Top 3 red pepper hummus recipes from across the web

The most viewed red pepper hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Irresistible Roasted Red Pepper Hum...

Roasted Red Pepper Hummus

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The most viewed red pepper hummus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine