This dreamy, creamy hummus is naturally vegan, gluten-free and ready in 5 minutes. There are few things that taste as good as a batch of fresh homemade hummus. It’s great as a dip with sun-dried tomato chickpea cakes or some crackers or veggies but even better spread in a wrap or sandwich! I used to go through tubs of store-bought hummus at uni then finally decided it was about time I made my own. This red pepper hummus recipe is so easy to make and offers a unique twist on the original hummus recipe. I love getting creative with flavours and these variations are some of my favourites:
Caramelized Onion Hummus Roasted Carrot and Coriander Hummus Sumac Hummus Thai Green Curry Hummus Roasted Pumpkin Hummus Mango Chilli Hummus Turkish Tadka Hummus Chaat Masala Hummus Chestnut Hummus
Roasted Red Pepper Hummus Ingredients
Full printable recipe in recipe card below. Cooked chickpeas – I have cooked chickpeas in instant pot but you can also use tinned chickpeas. Chickpeas are also known as garbanzo beans. Roasted red bell peppers (I used jar ones) Tahini (sesame seed paste, made of ground sesame seeds, used jar one) Lemon juice Garlic clove Extra Virgin Olive oil Salt to taste Optional: Harissa Paste – I have used Rose Harissa Paste for an irresistible flavor. You can make your own or buy it from the store. Ground cumin Paprika
How to make Red Pepper Hummus
Full ingredients with measurements are available in the recipe card below at the end of this post Place the ingredients in a food processor or blender and blend until smooth, adding reserved liquid if necessary. Place in a bowl for serving.
Roasted Red Pepper Hummus without Tahini
You can make this hummus without tahini. Simply omit in the recipe.
Serving Suggestions
Cut pita bread into wedges or strips and serve them alongside the hummus. You can toast the pita bread for added flavor and crunch. Sliced cucumbers, carrot sticks, celery sticks, cherry tomatoes, bell pepper strips, and radishes are all great options for dipping into hummus. They add a fresh and crunchy element to the dish. Choose your favorite type of crackers or tortilla chips for a crispy and savory combination. Whole wheat crackers, multigrain crackers, or even flavored tortilla chips can complement the flavors of the hummus. Serve roasted red pepper hummus with warm falafel for a Middle Eastern-inspired appetizer or snack. The combination of the creamy hummus and crispy falafel is a classic pairing. If you’re serving the hummus as part of a meal, consider grilling or roasting vegetables like zucchini, eggplant, or mushrooms. These vegetables have a robust flavor that pairs well with the hummus.
Storage
Refrigeration: Leftover hummus is best stored in the fridge in an airtight container. It keeps fresh for about 3-4 days. Freezing: You can freeze this hummus too though the taste and texture may change upon thawing. It is best frozen at its freshest, so do not keep it in the fridge for a few days and then decide to freeze it. If you have used frozen cooked chickpeas, do not freeze as you are essentially refreezing the chickpeas once they are thawed.
Other Chickpea Recipes
Chana Saag Chickpea Salad with Creamy Avocado Dressing Chickpea Coconut Curry Roasted Carrot Chickpea Soup Chickpea Rice (chana rice) As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published on February 25thth, 2010.
