This healthy Roasted Red Pepper Hummus is so easy and delicious that you will never buy the store bought kind again.
Roasted Red Pepper Hummus
I love all varieties of hummus. It’s so versatile and meets the dietary needs of many. Plus, it is good on a wrap, in a sandwich, on a veggie tray and especially when paired with crackers or pita bread.
Hummus is one of my favorite things to make at home. Yes, you can buy it at the store, but making it at home allows you to tailor it to your preferences and ensures that all of the ingredients used are healthy, noninflammatory and suit your dietary needs. Plus, it is SO easy and truly tastes so much better! It also only requires a handful of ingredients so you can make your own at home and know exactly what you’re eating!
WHAT YOU’LL NEED
- chickpeas/garbanzo beans
- roasted red peppers
- lemon
- tahini
- garlic
- olive oil
- cumin
- salt
- water
- food processor/high power blender
You essentially just combine all the ingredients together and you have hummus! However, I’m going to share a trick with you so that you can ensure your hummus is as smooth as store bought.
TIPS & TRICKS
To make your hummus extra smooth, first combine all of the ingredients aside from the chickpeas and the water. Then, once everything is smooth, add in half of the chickpeas with half of the water. Blend, then add the other half of the chickpeas and the water until you’ve reached the store bought consistency we all know as love. It’s really that easy!
HUNGRY FOR MORE?
Check out my other hummus recipes:
- Easy Homemade Hummus (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Pesto Hummus (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
If you love chickpeas, you need to add these recipes to your list:
- Buffalo Chickpea Stuffed Sweet Potatoes (gluten free, soy free, refined sugar free, dairy free, vegetarian, vegan compliant)
- Crispy Roasted Chickpeas – 3 Ways (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Sweet Potato & Chickpea Tacos with Avocado Crema Slaw (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Vegan & Gluten Free Chickpea Taquitos (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Crunchy Kale and Chickpea Salad (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Vegan Chickpea Cookie Dough (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Chickpea Flour Pancakes (soy free, gluten free, refined sugar free, dairy free, vegetarian, vegan compliant)
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- If you happen to have pre-roasted red bell peppers, you can skip this step and move on to step 4. If roasting your own, preheat the oven to 450°F (250°C).
- Toss with oil, and bake in the middle rack of the oven until the bell pepper is lightly charred, about 25 minutes. Stop to flip the bell peppers once halfway.
- Using a food processor or high powered blender, blend roasted bell peppers, lemon juice, tahini, garlic, olive oil, cumin and salt together until smooth.
- Add in half of the drained and rinsed chickpeas along with two tbsp of water and blend until smooth.
- Add in the rest of the chickpeas and another two tbsp of water (if needed based on your texture preferences) then continue blending.
- Once it has reached your desired consistency, transfer to a bowl and top with a drizzle of olive oil, extra salt and pepper, a dash of paprika, chopped bell pepper and herbs, if you'd like!
Leave a Reply