Name: Homemade Roasted Red Pepper Hummus
Prep time: 15 min
Total time: 15 min
Yield: 6 people
Ingredients: 1 15 oz can chickpeas (, rinsed (*reserve 2 tablespoons of liquid from can)); 6 oz (about 1/2 cup) jarred roasted bell peppers (, drained well & patted dry); 1 large chipotle pepper in adobo sauce; 2 tablespoons tahini (, unsalted (more if preferred)); 2-3 tablespoons lemon juice (, freshly squeezed); 1-2 small cloves garlic (, peeled); 1/2 teaspoon ground cumin; 1/2 teaspoon sea salt (, more to taste); Fresh cracked pepper ( to taste); 1-2 tablespoons olive oil (, extra virgin ); Paprika (, smoked or regular ); Fresh-cut parsley; Pine nuts; Strips of roasted pepper; Drizzle of olive oil

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Dip into greatness with this Homemade Roasted Red Pepper Hummus! It’s filled with robust, spicy & smoky-sweet flavors. You’ll be addicted to this healthy snack in no time!

I’m a serial snacker, so I try to keep it healthy as possible when I’m munching away. I can’t say I’m always successful, but if I prep a few healthy snacks for the week, I stay on track.

I’ll usually prep on Sundays and I’ll make a few batches of Air-Fried Chickpeas, my favorite No-Bake Granola Bars and lately, instead of regular hummus, I’ve been making my Homemade Roasted Red Pepper Hummus.

It’s kind of an on-going joke that vegans love hummus, and maybe it’s true, but honestly, I’ve always been a big fan, even in my non-vegan days. What’s not to love? It’s so flavorful, rich, hearty and versatile. Plus, you can take it with you everywhere!

WHAT DO I NEED FOR ROASTED RED PEPPER HUMMUS?

The ingredients are very similar to the plain hummus, it just has the addition of roasted bell peppers and chipotle peppers in adobo sauce. You can use jarred roasted peppers or roast them yourself. It’s actually pretty easy to do, and you can make extra for future recipes because they freeze really well.

If you’d like to try your hand at it, I have easy-to-follow instructions posted with my Roasted Red Pepper Pasta recipe. You’ll need one small red bell pepper in place of 1/2 cup jarred. Easy peasy!

The chipotle pepper is definitely optional, but you may want to give it a try at least once. It adds a wonderful smoky & robust flavor that’s completely addictive. I only add one pepper so it doesn’t overpower the flavor of the roasted peppers.

THE REMAINING INGREDIENTS:

Chickpeas
Tahini
Lemon juice
Garlic
Ground cumin
Sea Salt
Cracked pepper
Olive oil

Pretty simple, right?

HOW TO MAKE ROASTED RED PEPPER HUMMUS

STEP 1 – It’s so simple, just add all the ingredients to a food processor and process on high until you’ve reached desired consistency (It should have some texture with a thick paste-like consistency). Scrape down sides as needed.

STEP 2 – Now while the processor is running, add the olive oil and blend until combined. This will smooth it out slightly. Taste for seasoning and add more if needed. I usually add a pinch more salt and lemon juice.

GARNISH IDEAS:

Paprika (smoked or regular)
Fresh-cut parsley
Pine nuts
Roasted pepper strips
Olive oil
Fresh-cut parsley
Cracked pepper

WHAT DO I SERVE WITH HUMMUS?

You can make a huge platter with veggies, olives, vegan cheese, crackers, pita bread, dried fruit, nuts, fresh herbs and more. It can also be used as a spread, topping, sauce thickener, and flavor enhancer. The sky’s the limit!

I’d love to hear from you

If you make this Homemade Roasted Red Pepper Hummus, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Homemade Roasted Red Pepper Hummus

Dip into greatness with this Homemade Roasted Red Pepper Hummus! It's filled with robust, spicy & smoky-sweet flavors. You'll be addicted to this healthy snack in no time!

5 from 2 votes

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Course: Appetizer, Snack

Cuisine: American, Gluten-Free, Mediterranean, Vegan

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: people

Calories: 108kcal

Author: Melissa Huggins

Ingredients

1 15 oz can chickpeas , rinsed (*reserve 2 tablespoons of liquid from can)
6 oz (about 1/2 cup) jarred roasted bell peppers , drained well & patted dry
1 large chipotle pepper in adobo sauce
2 tablespoons tahini , unsalted (more if preferred)
2-3 tablespoons lemon juice , freshly squeezed
1-2 small cloves garlic , peeled
1/2 teaspoon ground cumin
1/2 teaspoon sea salt , more to taste
Fresh cracked pepper to taste
1-2 tablespoons olive oil , extra virgin

* Optional Garnish Ideas

Paprika , smoked or regular
Fresh-cut parsley
Pine nuts
Strips of roasted pepper
Drizzle of olive oil

US Customary - Metric

Instructions

Add all the ingredients to a food processor. Process on high until you've reached desired consistency (It should have some texture with a thick paste-like consistency). Scrape down sides as needed.
Now while the processor is running, add olive oil and blend until combined. This will smooth it out slightly. Taste for seasoning and add more if needed (I usually add a pinch more salt and lemon juice).
*Optional: to make it a bit creamier, you can add the reserved liquid while the processor is running. Pour 1 tablespoon first and determine if you'll need the second. For a thinner consistency, you can add a few teaspoons of water.
Serve in a small bowl or plate and top with a small swirl of olive oil, a sprinkle of paprika, fresh-cut parsley, A few strips of roasted pepper, pine nuts, and cracked pepper. Enjoy!

Notes

* If you want to roast your own pepper, you can find out how to do it here. You will need 1 small pepper.

* Hummus is really easy to adjust to personal taste. If you aren't sure how seasoned you'll like it, then it's best to start conservative and add as needed.

* For super smooth hummus, you can peel the skins off the chickpeas first. I like my hummus with some texture, so I usually don't do this. To peel, place them inside a dry towel and gently roll around. Most of the skins will loosen.

Nutrition

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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It's a friendly and approachable environment for anyone who's curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return.