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. I have about six different hummus recipes so far, but already have another planned in the not so distant future.
After I figured out the basic formula 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. I prefer the freshly roasted ones myself. I tried this recipe with the jarred ones, and maybe I am just to much of picky eater, but I thought the jarred ones weren’t as, well, let’s just say red peppery.
The hummus didn’t have a strong enough red pepper taste. Is it me? Have you experienced the same thing? I have even seen recipes where they used the jarred peppers and they use less red peppers. What’s up with that?
I experienced the same phenomenon with my Roasted Red Pepper Pasta. Is this just in my head?
Anyway, here you have my Roasted Red Pepper Hummus with two ways of roasting your red peppers.
Roasted Red Pepper Hummus pictured with my Everything Bagel Fax Crackers.
Roasted Red Pepper Hummus
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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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.
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
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1 clove garlic minced
- 1/4 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.
As you can see from the photos below, roasting red peppers over a stovetop vs. in an oven doesn’t really make a difference in how they turn out. So why not go for the easy way where you don’t have to watch them!
Roasting red peppers over a gas stove.
Roasting red peppers in the oven.
Lu Ann @ The Cup of Life says
October 5, 2015 at 10:02 amYou’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 🙂
Laura says
October 5, 2015 at 10:09 amHello 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
October 5, 2015 at 11:04 amThank you so much!
Manju | Cooking Curies says
October 5, 2015 at 10:24 amI 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
October 5, 2015 at 11:06 amThose all sound really good! I am especially intrigued by the pumpkin hummus!
Fabiola Rodriguez says
October 5, 2015 at 10:57 amYou’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
October 5, 2015 at 11:10 amOkay, 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….
Clare Speer says
October 6, 2015 at 3:39 amI love love hummus and red pepper! This looks wonderful! Thanks for sharing!
Zoe Alicia says
October 6, 2015 at 7:05 amThis looks scrumptious! I love hummus so this sounds like a perfect Autumnal treat x
My Desert Love Designs and Blog says
October 8, 2015 at 10:15 pmOooh – 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
October 9, 2015 at 9:01 amThank 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.
Tina says
April 22, 2018 at 9:14 amI made this for a party last week and everyone loved it! Thanks for sharing!
Willow Moon says
April 23, 2018 at 3:00 pmI’m so glad, thanks for letting me know!