This Roasted Red Pepper Hummus is not only easy to make, but it is better than store bought, and costs a lot less.
If you haven't heard, I am a huge dip lover, and more specifically a huge hummus lover. This Roasted Red Pepper Hummus is one of my favorites.
After I figured out the basic formula for hummus that I liked, I just kept making hummus different ways. Why pay $3-$4 for an 8 oz. container, when making your own costs so much less?! It really is easy...
You know how to work a food processor, right? Check. You know how to measure, right? Check. That's all you need to know how to do.
For the harder hummus recipes (which really are not hard), I will walk you through it. Like this Roasted Red Pepper Hummus, if you've never roasted a red pepper before (no worries, I won't tell anyone), it is super easy.
I even have a method where you don't have to watch it. Who has the time to do that, right?
If you are really in a time pinch, you could use the jarred roasted red peppers.
Jump to:
🧾 Ingredients
- Garbanzo beans: Adds the texture, flavor, and creaminess hummus is known for.
- Tahini: Also a traditional hummus ingredient. Adds a nutty sesame flavor.
- Roasted red pepper: Adds a sweet charred flavor.
- Lemon juice: Adds a bright tart flavor.
- Garlic: Adds a pungent flavor.
- Water: Thins it out.
- Olive oil: Adds creaminess.
- Salt: Enhances the other flavors.
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🔪 Instructions
- Roast the red peppers. You can roast them over an open flame or in the oven until they are charred.
- Let cool and remove the skin. If you have leave some skin you'll get a wonderful charred flavor.
- Mix roasted red pepper, garbanzo beans, tahini, lemon juice, garlic, salt, olive oil, and water in a food processor until creamy.
🥡 Storage
This hummus recipe will last about 5 days in an airtight container in the fridge.
Ways To Use Hummus
- Dip for crackers or veggies
- Wrap
- Sandwich
- Tortilla pizza
- Pasta
- On toast
Other Hummus Recipes
Roasted Red Pepper Hummus pictured with my Everything Bagel Fax Crackers.
Hummus with roasted red pepper - yes, please! Roast your own red pepper, or use store bought. Either way, this vegan dip is super easy to make.
If you love this recipe, please come back and leave your feedback and star rating.
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🧂 You May Need
I've had this food processor for years. It is one of my most used appliances. I highly recommend it if you're in the market for one.
📋 Recipe
Roasted Red Pepper Hummus
Ingredients
- 2 red peppers or roasted red peppers from a jar
- 2 tablespoons olive oil + more for drizzling on peppers
- 15 oz. can garbanzo beans drained and rinsed
- ¼ cup tahini
- ¼ cup lemon juice
- 1 clove garlic minced
- ¼ cup water
- salt
Instructions
- If roasting in the oven, preheat oven to 450ᵒ.
- Roasting red peppers over a flame: roast red pepper over a flame until charred on all sides, repeat with second pepper. When cool, remove skin and seeds. Roasting red peppers in an oven: drizzle olive oil in a pan. Slice red peppers in half, remove seeds, and place with skin facing up. Drizzle a little more olive oil on top. Roast @ 450° for about 25 minutes, or until charred. Remove skin after peppers have cooled.
- Mix all ingredients in a food processor until smooth.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Tina says
I made this for a party last week and everyone loved it! Thanks for sharing!
Willow Moon says
I'm so glad, thanks for letting me know!
My Desert Love Designs and Blog says
Oooh - those are some yummy images. You do a great job with just the right placement and color combos! Why am I so afraid of roasting peppers? Thanks for showing both ways of roasting and the comparisons are always good. What food processor do you have or recommend?
Willow Moon says
Thank you, I appreciate the feedback! I use a Cuisinart Pro Classic. It is one of the most used appliances in my kitchen, beside my Nutribullet! Don't be afraid of the peppers - it so easy, especially the oven way. It is pretty much fool proof.
Zoe Alicia says
This looks scrumptious! I love hummus so this sounds like a perfect Autumnal treat x
Clare Speer says
I love love hummus and red pepper! This looks wonderful! Thanks for sharing!
Fabiola Rodriguez says
You're right, fresh is always better and the jarred versions are not as good! This is a very good hummus recipe, I'm pinning it! 😀 By the way, do you use canned garbanzo beans or home-cooked ones?
Willow Moon says
Okay, so you got me there, that's where I am lazy. I use canned ones. I have made my own beans before, but don't have the patience to keep checking on them. One of these days I will buy a slow cooker....
Manju | Cooking Curies says
I love hummus and making different types of hummus. So far Ive made avocado hummus, beet hummus, pumpkin hummus and edamame hummus. I am definitely adding this to my list to make 🙂
Willow Moon says
Those all sound really good! I am especially intrigued by the pumpkin hummus!
Laura says
Hello Willow Moon: I am a fan of hummus and I haven´t tried this option which looks delicious. I am suscribing to your newsletter because I don´t want to miss your recipes. I am always looking for vegan recipes and your blog is a good option. Great job!
Willow Moon says
Thank you so much!
Lu Ann @ The Cup of Life says
You're so right. Why buy store bought when it's much cheaper (and more delicious!) to make your own hummus. Definitely adding this recipe to my list of things to try 🙂