This creamy and smooth appetizer or snack is a flavorful blend of chickpeas, roasted red peppers, and spice that is perfect for dipping.
Hummus has become very popular in recent years. It’s not surprising, as it is a wonderful, well-balanced, low-carb, and keto-friendly snack. It doesn’t hurt that it is full of protein, fiber, and unsaturated fat, too.
Roasted red pepper hummus is not just loved for its nutrients, it is a hit because it is so delicious and versatile. Serve it as a dip or as a topping on salads, sandwiches, and even pizzas.
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Roasted Red Pepper Hummus
There’s no need for expensive store-bought hummus when you can easily make it yourself in just a few minutes.
roasted red peppers
Blender or food processor
You can certainly roast your own sweet peppers, but the quick and easy way is to use jarred roasted peppers.
If you are going through the effort of roasting the red peppers, I suggest preparing several at the same time. Cover the unused portion in oil and store it in an airtight container in the refrigerator for 1-2 weeks. They make a great topper for any sandwich!
Chickpeas go by many different names. You may know them as garbanzo beans. I grew up with my family referring to them as cei-cei (chi-chi) beans. They are a tasty legume, no matter what you call them.
Open the can of chickpeas and carefully pour the liquid into a small bowl and set it aside. You’ll want to rinse the chickpeas under cold water to remove any residue. Don’t worry if they first feel slimy, that’s just the natural sugars and starch from the beans.
Add the chickpeas and two tablespoons of the reserved chickpea liquid to a high-speed blender or food processor. Blend for about one minute.
Add in about ¾ cup of the roasted red peppers, the tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend for 2-3 minutes or until the mixture is smooth and creamy. If you’d like a thinner consistency, add in more of the reserved liquid.
Transfer the hummus to a serving bowl, or for a nice presentation, serve it inside a raw red pepper. To do this, cut off the top of the pepper, remove any seeds and ribs from the inside, and fill it with the hummus. Top with a swirl of olive oil, along with the remaining roasted red pepper (finely chopped). Add a touch of cumin if desired, and serve with your favorite dipping veggies, pita bread, or chips.
Enjoy the rich flavor with a hint of spice in this lush, roasted red pepper hummus that is quick and simple to prepare and serve for any occasion.
When you make this dip, snap a photo and tag @coolbeanliving on Instagram. I’d love to see it! #coolbeancooking
Roasted Red Pepper Hummus
- food processor or high speed blender
- 1 cup jarred roasted red peppers
- 15 oz can chickpeas
- ½ cup tahini
- 5 tbsp olive oil
- 3 tbsp lemon juice
- 2 garlic cloves
- 1 tsp cumin
- salt to taste
- Open the chickpeas and carefully pour liquid into small bowl. Set aside. Rinse the chickpeas under cold water.
- To food processor or blender, add the chickpeas and two tbsp of the reserved chickpea liquid. Blend for about one minute.
- Add in ¾ cup of roasted red peppers, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend for 2-3 minutes or until mixture is smooth. Add additional reserved liquid for a thinner consistency, if desired.
- Transfer to serving bowl and top with a swirl of olive oil, finely chopped remaining red pepper, and sprinkle with cumin, if desired. Serve with your favorite dipping veggies or chips.