Roasted Red Pepper Hummus

When everyone's hungry and time is short, make hummus with a few pantry staples. Instead of plain basic hummus, try this easy version with roasted red peppers. It's a nice change up.

Hummus goes together in a matter of minutes with jarred, roasted red bell peppers, garbanzo beans, lemon, olive oil, a little Parmesan (or nutritional yeast for vegans) and spices. Puree in a food processor and until smooth. Serve with whole wheat pita or slices of cool cucumber. Homemade hummus is the best.

Recipe Ingredients

I grabbed cans of garbanzo beans to make and was out of tahini. What else to do for flavor and creaminess? A jar of roasted red bell peppers was the answer. This recipe is a hummus without tahini.

Please see recipe card for all ingredients and quantities.

• Garbanzo beans: Use canned garbanzo beans (aka chickpeas) for speed in getting this hummus recipe made.
• Roasted red peppers: Use jarred, already roasted for speed and the ease of keeping in the pantry, but you can roast your own peppers if desired.
• Lemon: Lemon brightens 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, used in Mediterranean, Mexican and Southwestern recipes. It has a rich, warm, earthy flavor. Buy ground, not seeds, unless you grind you own fresh.
• Paprika: Use either regular paprika (sometimes called sweet paprika), sharp or hot paprika for the kick (it can be quite hot so go easy, or my favorite, smoked paprika. Can't live without it!
• Grate parmesan cheese: Gives that sharp, umami flavor, adds salty savory flavor, but if you are dairy-free skip it. Be sure to buy real grated. Read the label if you are not grating your own.

Recipe Instructions

Rinse and drain the beans. Drain and chop the peppers. Add everything to a food processor and puree. That’s it! We like to eat it with cucumber slices but it’s great with any raw veggies, brown rice crackers, or whole grain pita wedges. The smoked paprika gives it a nice flavor. If you don’t have smoked paprika, use regular.

Chef's tip: To chop the garlic, peel the cloves then drop the whole cloves through the food processor feed tube while the machine is running. It's an easy way to chop garlic. Alternatively, chop finely by hand because it's not pleasant to bite into a piece of raw garlic.

About Smoked Paprika

Next time you are shopping look for smoked paprika. Most stores carry it today, or order it online. It’s an important staple in my spice pantry and it's available everywhere these days. It wasn't when I started working with it so I am happy it's becomes popular, and for good reason. This is one of my "I can't live without it" spices.

Other Ways to Enjoy

• 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

More Hummus and Dip Recipes

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📖 Recipe

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 will last 5 days in the refrigerator. For vegans, substitute nutritional yeast for the Parmesan.      

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Snack

Cuisine Middle Eastern

Servings 12 servings

Calories 65 kcal

Ingredients

  

1x2x3x

• ▢ 2 15-ounce cans garbanzo beans rinsed and drained
• ▢ 1 12-ounce roasted red peppers drained and chopped
• ▢ 1-2 lemons juiced, depends on how juicy
• ▢ ¼ cup olive oil
• ▢ 2 teaspoons ground smoked paprika or regular paprika
• ▢ 1 teaspoon ground cumin
• ▢ ¼ teaspoon sea salt add more if desired
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 large garlic cloves
• ▢ ⅓ cup grated Parmesan cheese

Instructions

 

• Pour canned garbanzo beans into a colander or strainer, rinse and drain. Drain and roughly chop the peppers. For garlic cloves, either chop finely by hand before adding 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

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

Nutrition

Calories: 65kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 534mgPotassium: 83mgFiber: 1gSugar: 0.5gVitamin A: 342IUVitamin C: 23mgCalcium: 44mgIron: 1mg

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