This Roasted Red Pepper Hummus is healthy, dairy-free, super creamy, smooth, slightly smoky, peppery, nutty, and easy to make at home. It is made without garlic but is highly flavorful and delicious!
Making the Roasted Red Pepper Hummus requires a few ingredients and can be prepared in a few minutes. It requires chickpeas, roasted red peppers, lemons, tahini, ginger, and spices.
Jump to:
- Healthy Roasted Red Pepper Hummus
- Why You Will Love Roasted Red Pepper Hummus
- Ingredients and Notes
- How To Make Roasted Red Pepper Hummus
- How To Garnish Roasted Red Pepper Hummus
- Variations
- Ways To Use Red Pepper Hummus
- Storing Suggestions
- Recipe Tips
- How To Roast Red Bell Peppers
- More Healthy Appetizers and Snacks
- Recipe Card
Healthy Roasted Red Pepper Hummus
If you like hummus and also like to experiment with different flavors, you should try this vibrant-colored hummus. This Roasted Red Pepper Hummus is made with chickpeas, roasted red bell peppers, tahini, lemon, ginger, salt, pepper, and ground roasted cumin.
This wholesome and satisfying hummus makes an excellent dip for parties or healthy snacking. It tastes great with veggie sticks such as carrots, cucumbers, and celery.
You can also enjoy it with pita bread or tortilla chips. I love to spread this hummus on bread toast.
This hummus recipe does not include garlic, but I promise it is full of flavors and delicious. Making the hummus is super easy and requires only a high-power blender or food processor.
If you want to make spicy roasted red pepper hummus, add green chilis or jalapeno pepper with a few seeds. I like to sprinkle red pepper flakes on top to make it slightly spicy.
Why You Will Love Roasted Red Pepper Hummus
- Roasted Red Pepper Hummus is easy and quick to prepare.
- It is vibrant, super creamy, fluffy, slightly smoky, and flavorful.
- This hummus is vegetarian, dairy-free, and healthy.
- It can be enjoyed with vegetables, pita bread, or tortilla chips.
- The recipe requires only a few ingredients.
Ingredients and Notes
- Chickpeas: You can use either homecooked or canned chickpeas, but they should be well-cooked for the best results. I highly recommend boiling the chickpeas at home until they are soft and tender. If using a high-power blender, there is no need to peel the skin of cooked chickpeas. Without peeling the skin, you will get smooth and creamy hummus.
- Roasted Red Peppers: I have used jarred roasted red peppers—that is so easy! But you can roast fresh red bell peppers at home. Continue reading to learn how to roast fresh red bell peppers.
- Oil: Oil enhances the creamy rich texture of the hummus.
- Tahini: It adds nutty flavor and creaminess. You can use store-bought or homemade tahini.
- Ginger: It adds a pleasant earthy flavor to the roasted red pepper hummus. However, you can skip it.
- Lemons: Use freshly squeezed lemon juice for the fresh and bright flavors.
- Salt and Pepper: Add to taste.
- Ground Cumin: For the best flavor, add roasted cumin powder.
- Aquafaba (Chickpea Water): Aquafaba is the water used to boil the chickpeas or the water from canned chickpeas. It makes the hummus fluffy and creamier. If you do not want to add chickpea water, replace it with cold water.
- Green Chilis or Jalapeno Pepper (Optional): If you like your hummus spicy, add green chilis or jalapeno peppers to taste.
How To Make Roasted Red Pepper Hummus
- Place all the ingredients in a high-speed blender. Blend everything until well combined, smooth, and creamy.
- Use the blender baton if you need to.
- Instead of a high-power blender, you can make the hummus in a food processor.
- Add more chickpea water or plain water as required to blend or to reach your desired consistency.
- Transfer the roasted red pepper hummus to a serving bowl and top with desired garnishes.
How To Garnish Roasted Red Pepper Hummus
Top the hummus with finely chopped roasted red peppers and drizzle olive oil.
You can sprinkle white or black sesame seeds on hummus before serving.
Place some jalapeno rings on the top if you want to add some heat to the hummus.
Drizzle a little olive oil and sprinkle smoked paprika, sweet paprika, or cayenne pepper.
I like to top the Roasted Red Pepper Hummus with my favorite sumac and red pepper flakes to make it a little spicy.
Variations
Add more chickpeas or add more roasted red peppers, depending on how you want this hummus.
If you like to have spicy hummus, add green chilis, jalapeno peppers, or cayenne pepper.
Add smoked paprika to enhance the smoky flavor.
Ways To Use Red Pepper Hummus
There are various ways to enjoy this healthy hummus. Here are some suggestions to get you started.
- Serve the hummus with cucumber sticks or slices.
- Or, serve with other veggie sticks such as carrots and celery.
- Serve it with crackers or pita bread.
- You can also serve the roasted red pepper hummus with tortilla chips.
- Spread it on whole wheat or multigrain bread toast for a healthy snack.
Storing Suggestions
- Roasted Red Pepper Hummus will last for 4-5 days in the refrigerator in an airtight container.
Recipe Tips
Chickpeas: It is essential to use well-cooked or mushy chickpeas for smooth and creamy hummus. Canned or home-cooked chickpeas, either will work for this recipe.
Chickpea Water (Aquafaba): Chickpea water, or aquafaba, makes the hummus fluffy and creamy. So, reserve your chickpea water until you make the hummus. However, instead of chickpea water, you can use cold water.
Red Peppers: I like to use jarred roasted red pepper hummus for easy and quick preparations. But, you can roast the fresh bell peppers at home if you prefer.
Ginger: It adds an earthy flavor to the hummus. But, if you do not want to use ginger, skip it.
Tahini: If you do not have tahini, you can still make this hummus. Instead of tahini, add 2 tablespoon of toasted white sesame seeds. However, do not add sesame seeds without toasting them.
Spiciness: To add some heat to this roasted red pepper hummus, add green chili, jalapeno pepper, or cayenne pepper to taste. Blend with the rest of the ingredients.
How To Roast Red Bell Peppers
Directly On Gas Burner
Wash and clean the bell pepper and then dry the skin. Turn the gas burner on medium to high heat and lay the pepper directly on the flame. If you have a grill, you can put the grill on the flame and then lay the bell pepper on the grill. In a minute, the skin will start to burn and blacken. Keep rotating the pepper around to burn and blacken the skin from all sides. The skin will be burnt, and the pepper will start to soften. This will take about 5-7 minutes. Once the pepper is black from all sides, remove it from the heat and place it on the plate to cool down.
Once the red peppers are cooled, remove the skin with your hands. If the skin does not come off easily, place the pepper in a bowl of water for a minute and then remove the skin. A little bit of black skin here and there is fine. Cut the bell pepper and remove all the seeds from inside. Now it is ready to use for hummus.
In The Oven
If you do not have a gas burner, you can also roast the peppers in the oven. Preheat the oven broiler. Place the whole red peppers on the baking tray lined with aluminum foil and broil for about 10 minutes, or until the skin of the bell pepper is burnt and blackened all over. Turn around the bell peppers in between as needed. Remove from the oven and transfer the peppers to the bowl. Cover the bowl with a kitchen towel for 8-10 minutes. Then remove the skin, core, and seeds.
More Healthy Appetizers and Snacks
Recipe Card
Roasted Red Pepper Hummus (Without Garlic)
Ingredients
- 2 cups boiled chickpeas
- 1 cup roasted red bell peppers (drained and squeezed)
- ¼ cup tahini or add more if desired
- 2-3 tablespoon aquafaba (chickpea water )
- 2 tablespoon olive oil
- One lemon juiced or to taste
- Salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon cumin powder
- 1-inch ginger peeled and chopped
Instructions
- Place all the ingredients in a high-speed blender. Blend everything until well combined, smooth, and creamy.
- Use the blender baton if you need to.
- Instead of a high-power blender, you can make the hummus in a food processor.
- Add more chickpea water or plain water as required to blend or to reach your desired consistency.
- Transfer the roasted red pepper hummus into a serving bowl and top with desired garnishes.
Storing Suggestions
- Roasted Red Pepper Hummus will last 4-5 days in the refrigerator in an airtight container.
Notes
- Chickpeas: Well-cooked or mushy chickpeas are essential for smooth and creamy hummus. Canned or home-cooked chickpeas will work for this recipe.
- Chickpea Water: Chickpea water, or aquafaba, makes the hummus fluffy and creamy. So, reserve your chickpea water until you make the hummus. However, instead of chickpea water, you can use cold water.
- Red Peppers: I like to use jarred roasted red peppers for easy and quick preparations. But you can roast the fresh bell peppers at home if you prefer.
- Ginger: It adds an earthy flavor to the hummus. But, if you do not want to use ginger, skip it.
- Tahini: You can still make this hummus if you do not have tahini. Instead of tahini, add 2 tablespoon of toasted white sesame seeds. However, do not add sesame seeds without toasting them.
- Spiciness: To add some heat to this roasted red pepper hummus, add green chili, jalapeno pepper, or cayenne pepper to taste. Blend with the rest of the ingredients.
Thanks for coming! Let me know what you think.