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    Home ยป Recipes ยป 4th of July Recipes

    Roasted Red Bell Pepper Hummus Recipe

    Published: Feb 6, 2024 by Sally Cameron ยท This post may contain affiliate links ยท 7 Comments

    528 shares
    A bowl of creamy bright orange red pepper hummus with cucumbers and chips.
    ↓ Jump to Recipe

    Creamy roasted red bell pepper hummus recipe will make hummus lovers happy. Using pantry staples like roasted red peppers and garbanzo beans, this middle eastern dip makes a great afternoon healthy snack or pre-dinner nibble. Serve it up for game day too with crackers, pita chips, crostini, or raw veggies. Just make some, and make it ahead.

    A bowl of creamy bright orange red pepper hummus with cucumbers and chips.

    Here's a nice twist from regular hummus. Roasted red pepper hummus goes together in a matter of minutes with jarred, roasted red bell peppers, garbanzo beans, tahini, olive oil, and spices for bold flavors. Puree in a food processor and until smooth or use a high-speed blender. Homemade hummus is the best!

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Recipe Instructions
    • How Do I Roast My Own Red Peppers for Hummus?
    • Serving Suggestions
    • More Hummus and Dips
    • โญ๏ธDid you Make This?
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Why You'll Like This Recipe

    • Made with pantry items.
    • Easy, goes together quickly.
    • Versatile serving ideas.

    If you love garbanzo beans, try this terrific kale salad with garbanzo beans and a creamy tahini dressing.

    Recipe Ingredients

    This recipe serves about 6 people. If you need a lot of hummus the recipe doubles easily.

    Ingredients for roasted red bell pepper hummus on a counter.
    • Roasted red peppers: The key ingredient. Use jarred, already roasted peppers for speed and the ease of keeping in the pantry, or roast your own peppers. Directions below.
    • Garbanzo beans: Use canned garbanzo beans (aka canned chickpeas) for ease in getting this hummus recipe made. You'll use some of the canned liquid (called aquafaba) for a creamier hummus. It looks like egg whites.
    • Tahini: Sesame seed paste used in traditional hummus for a creamy consistency. and richness. Think of peanut butter made from sesame seeds but it's not sweet, more bitter and earthy.
    • Lemon: Fresh lemon juice brightens the flavor and provides a little liquid to help when pureeing.
    • Extra virgin olive oil: Healthy fat that adds flavor and smoothness to hummus.
    • Ground cumin: One of the most widely used spices in the world. It has a rich, warm, earthy, almost lemony flavor. Buy ground, not seeds, unless you grind you own fresh.
    • Paprika: Use either regular paprika, sharp or hot paprika for the kick (it can be quite hot so go easy,) or my favorite, smoked paprika for a smoky flavor. Can't live without it!
    • Garlic: Fresh garlic cloves work well, but you can use a tube of garlic puree.

    Please see recipe card for quantities.

    Chef's tip: Two ways to use fresh garlic. One, peel the cloves then drop the whole cloves through the food processor feed tube while the machine is running before other ingredients. For super fine garlic that is a paste, use a microplane zester. Works great.

    Substitutions and Variations

    • Substitute sunflower butter (sun butter) for a hummus recipe without tahini.

    To make red pepper hummus spicier, try adding chipotle powder, cayenne pepper, Tabasco sauce, your favorite hot sauce, or another style hot condiment such as harissa when you are pureeing it. If you roast your own red bell peppers, roast 1-2 hot red chili peppers with the bell peppers, seed them, chop fine and puree.

    Want another terrific garbanzo recipe? Try this easy three bean salad with chickpeas, kidney beans, and green beans.

    Recipe Instructions

    There are a few ways to achieve creamy hummus. First, don't throw the canned liquid that they come in away. It's called aquafaba. Adding a little of this liquid to your hummus helps give it that creamy consistency.

    A glass bowl of drained garbanzo beans and their liquid.
    Step 1: Drain the beans through a strainer into a bowl but save the can liquid
    Inside view of a food processor with red peppers, spices, and garlic.
    Step 2: Step 1: Add peppers, spices, garlic, oil, and lemon to the bowl of a food processor.
    Adding chickpeas to a food processor for making hummus.
    Step 3: Step 2: After pureeing peppers add tahini, beans and bean liquid (aquafaba).
    Creamy, bright orange red pepper hummus in a food processor workbowl.
    Step 4: Puree until smooth, taste and adjust taste with more salt if needed.

    How Do I Roast My Own Red Peppers for Hummus?

    If you want to roast your own red bell peppers, there are two main ways:

    • Method one: roast red peppers directly over a medium open flame such as the top of a gas stove (placing them directly on the grate) or barbecue until the skins are blackened and charred. Turn them occasionally to get even black blistering. There will still be a few areas of red when they are done, so don't worry.
    • Method two: heat the broiler to hot, place an oven rack on the second level down from the top. Line a rimmed baking sheet with foil (parchment paper could light on fire). Cut the peppers in half top to bottom and remove the seeds. Lay the pepper halves flat and broil until the skins are blackened and fairly evenly charred. Remove from the oven.

    For both methods, when peppers are well charred, place them in a medium bowl and cover tightly with plastic. This steams the skins off allowing for easier removal.

    When the peppers are cool enough to handle, peel and rub off as much of the blackened skins as possible and remove seeds. It's a bit messy, so wear disposable kitchen gloves if you prefer. The peppers are ready to use.

    If you love roasted red bell peppers, try this sheet pan red pepper soup!

    Serving Suggestions

    A white bowl of roasted red pepper hummus to serve as an appetizer.

    Here's What to Serve With Roasted Red Bell Pepper Hummus

    • Cucumber slices.
    • Raw zucchini "chips" or sticks.
    • Endive leaves (they are great scoopers).
    • Rice crackers or wheat crackers.
    • Pita chips or warm pita bread wedges.

    Roasted red pepper hummus is a terrific appetizer spread to make ahead of time. It lasts for up to 5 days well refrigerated in an airtight container so make a few days ahead of time.

    What Else Can You do With Red Pepper Hummus?

    • Make a Mediterranean turkey wrap spreading red pepper hummus onto tortillas, add turkey and salad greens.
    • Use for a delicious sandwich spread on whole grain or gluten-free bread.
    • Toss with hot pasta noodles.
    • Packs easily for lunch at school or the office in a to-go, airtight container.
    • Use a dollop to top roast fish or chicken.
    • Use as a sauce for chicken, fish, or vegetarian tacos.
    • Use it as part of a beautiful Mediterranean mezze platter when friends are coming over.
    Creamy red pepper hummus on a cracker.

    More Hummus and Dips

    Ready to party? There are lots of terrific dips and spreads for snacking, sharing, and enjoying. The nice thing is they are all easy to make. Check out the appetizers and snacks page for more ideas!

    • Close up of creamy basil and avocado dip in white bowl.
      Easy Creamy Avocado Dip Recipe
    • Easy Green Goddess Dip Recipe
    • Creamy salmon dip on an appetizer tray with crackers and cucumber chips.
      The Best Smoked Salmon Dip Recipe
    • Golden Mediterranean hummus in a bowl sprinkled with olive oil, za'atar, and garbanzo beans.
      Homemade Mediterranean Hummus

    ⭐️Did you Make This?

    If you make this recipe, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

    ๐Ÿ“– Recipe

    A white bowl of roasted red pepper hummus to serve as an appetizer.

    Roasted Red Pepper Hummus

    Sally Cameron
    Bright orange with a smoky, creamy taste, this roasted red bell pepper hummus goes together in minutes with a food processor. Serve with cool cucumber slices and raw veggies, brown rice crackers or whole wheat pita wedges. It lasts 5 days in the refrigerator. Doubles easily for a crowd.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Appetizer, Snack
    Cuisine Middle Eastern
    Servings 6 servings (yield 2 cups)
    Calories 50 kcal

    Ingredients
      

    • 1 15-ounce can garbanzo beans
    • 2 tablespoons aquafaba (the can liquid from the beans) save when you drain the can
    • 1 6-ounce jar roasted red peppers drained and chopped
    • 1 lemon juiced
    • 2 tablespoons olive oil
    • 1-2 garlic cloves peeled and zested or finely chopped
    • 1 teaspoon smoked paprika or regular paprika
    • 1 teaspoon ground cumin
    • ยผ teaspoon sea salt
    • ยผ teaspoon ground black pepper

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    Instructions
     

    • Pour canned garbanzo beans through a strainer over a bowl to save the canned liquid (aquafaba). Drain and roughly chop the peppers. For garlic cloves, either chop finely by hand or zest with a microplane before adding to the food processor, or drop them first into the food processor with the blade running through the feed tube to chop.
      Add beans, peppers and all of the rest of the ingredients to a food processor. Puree until smooth and creamy. Taste and adjust seasoning to your preference.

    Notes

    To roast your own red bell peppers, its takes about 2 large or 3 small peppers:
    Method 1: Roast whole directly over the flame of a gas stove (place them right on the grate), turning until mostly black, blistered and charred. Place in a medium bowl and cover tightly with plastic wrap. When cool enough to handle, peel of as much skin as possible the use in recipe. 
    Method 2: Cut peppers in half top to bottom and remove the seeds. Place cut side down on a foil lined baked sheet and broil until charred and blackened. Remove skin as noted above.
    Ways to enjoy this hummus:
    • Spread onto a brown rice or whole wheat tortilla, add turkey and greens and make a Mediterranean turkey wrap
    • Use for a sandwich on whole grain or gluten-free bread
    • Toss with hot pasta noodles
    • Packs easily for lunch at school or the office
    • Use a dollop to top roast fish or chicken
    • Use as a sauce for chicken, fish or vegetarian tacos
    Serve with cucumber slices, carrot sticks, raw zucchini sticks, cracker, pita wedges, or pita chips.

    Nutrition

    Calories: 50kcalCarbohydrates: 2gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 101mgPotassium: 42mgFiber: 1gSugar: 0.5gVitamin A: 174IUVitamin C: 10mgCalcium: 10mgIron: 0.4mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

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    « Celery Cucumber Juice
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    528 shares

    Comments

    1. Pastor Rick Robinson says

      January 27, 2016 at 6:57 pm

      Hey Sally, I love roasted red pepper hummus. Can I make this in my Vitamix? I don't have a food processor ๐Ÿ™

      Reply
      • Sally Cameron says

        January 27, 2016 at 9:01 pm

        Hey Rick! Yes, you should be able to do it in a Vitamix. Start slow to grind, the increase speed to puree to the texture you prefer. You will need a long thin spatula to get it all out of there. Start saving for a food processor! And when you do, get a good one, not a cheap one.

        Reply
    2. Lisa Foto says

      September 01, 2013 at 7:21 am

      I made a batch yesterday! Delicious!!

      Reply
    3. Madonna/aka/Ms. Lemon says

      August 29, 2013 at 9:33 am

      This is so delicious it is hard to stop eating it.

      Reply
    4. Susan B says

      August 28, 2013 at 12:41 pm

      This sounds delicious. Could Nutritional yeast (maybe less) be substituted for the Parma cheese to make it vegan?

      Reply
      • Sally says

        August 29, 2013 at 3:13 pm

        I think so! I will make a note. Thanks for the reminder. I have some in my fridge!

        Reply
    5. Carol Y says

      August 27, 2013 at 10:18 pm

      Sounds yummy - can't wait to try this.

      Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

    More about me โ†’

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