Name: Roasted Red Pepper Hummus Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 15-ounce can chickpeas, drained and rinsed (reserve some liquid); 2 Tablespoons tahini; 7 ounces jarred roasted red peppers, drained; 1/4 cup lemon juice; 2 teaspoons garlic, minced; 3 Tablespoons extra virgin olive oil (plus more for serving); 3 Tablespoons aquafaba (reserved liquid from canned chickpeas); 1/2 teaspoon kosher salt (plus more for taste)

Jump to Recipe

Introduction

Roasted Red Pepper Hummus is a vibrant twist on the classic dip, blending smoky roasted peppers with creamy chickpeas. It’s perfect for snacking, parties, or adding a flavorful spread to your meals.

A white bowl filled with smooth, thick orange dip topped with small diced red peppers and sprinkled green herbs sits in the center of a white plate. Around the bowl are slices of light green cucumber with seeds showing, bright red and yellow cherry tomatoes, green celery sticks, colorful mini bell peppers in orange, yellow, and red, pale pink radish slices, and a pile of light beige pita chips with rough edges. Everything rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 15-ounce can chickpeas (drained and rinsed, reserving some liquid)
2 tablespoons tahini
7 ounces jarred roasted red peppers (drained)
1/4 cup lemon juice
2 teaspoons minced garlic
3 tablespoons extra virgin olive oil (plus more for serving)
3 tablespoons aquafaba (reserved liquid from canned chickpeas)
1/2 teaspoon kosher salt (plus more to taste)

Instructions

Step 1: Before draining and rinsing the chickpeas, reserve some of the liquid from the can. This aquafaba helps create a creamy texture.
Step 2: In a food processor or blender, combine the drained chickpeas, drained roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.
Step 3: Blend the mixture until smooth, scraping down the sides as needed. Add more aquafaba if the hummus feels too thick.
Step 4: Continue blending for about 30 seconds to achieve a creamy consistency. Skip this step if you prefer a thicker hummus.
Step 5: Serve your hummus with fresh veggies, crackers, or warm pita bread. Drizzle a little olive oil on top for extra flavor.

Tips & Variations

For a smoky depth, try roasting your own red peppers instead of using jarred ones.
Add a pinch of smoked paprika or cumin for additional warmth and flavor.
Use fresh garlic sparingly if you prefer a milder taste.
Substitute lemon juice with lime juice for a tangy twist.

Storage

Store the hummus in an airtight container in the refrigerator for up to 4 days. Stir before serving, and if it thickens, mix in a little olive oil or reserved aquafaba to loosen the texture. It’s best enjoyed fresh but can be refrigerated and served chilled or at room temperature.

How to Serve

A close-up view of a white bowl filled with a thick, creamy orange spread topped with small pieces of red peppers and green herbs. A woman's hand is dipping a fresh green cucumber slice into the spread. Surrounding the bowl are fresh vegetable sticks and round cherry tomatoes, all placed on a white marbled surface. The colors are vibrant with the bright orange dip, green cucumber, and red tomatoes creating a fresh and inviting scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook them until tender before using. Reserve some of the cooking water to use as aquafaba for the best texture.

Is aquafaba necessary in this recipe?

Aquafaba helps make the hummus extra smooth and creamy, but you can omit it if unavailable. You may need to adjust the consistency with a bit of water or olive oil instead.