Deliciously sweet and spicy, Roasted Red Pepper Hummus is a nice variation of the classic hummus. This homemade spicy dip which has a smoky and nutty flavor from the charred red bell pepper and chickpeas will surely satisfy your taste buds. Do give it a try!
What is Roasted Red Pepper Hummus?
Creamy, silky smooth, delicious and so much better than the store bought, roasted red pepper hummus made from scratch at home is a great healthy snack.
Roasted Pepper Hummus is loaded with protein, fiber, and healthy fat. It’s sweet, smoky, and spicy, all at the same time.
The charred red bell pepper not only gives a beautiful smoky sweetness to the hummus but also adds to its color. This red hummus has an earthy and smoky taste to it.
The peppers are roasted in the oven or directly on the stovetop until the skin becomes charred. This charred skin is removed and then the smoked bell pepper is ground along with chickpeas and other ingredients.
The robust flavors from the roasted red bell peppers compliment the nutty taste of the chickpeas really well in this Pepper Hummus.
When it comes to Hummus, I always prefer to make it at home. Why? Homemade Hummus is always fresh and is prepared with high-quality ingredients. Also, you exactly know what ingredients are going inside your homemade hummus, unlike the store-bought ones.
Homemade Hummus is also free of preservatives and artificial colors and most store-bought ones are made using soybean or canola oil, a big NO!I think these reasons are enough to convince you to make your favorite Hummus at home.
This Red Bell Pepper Hummus is,
- Creamy, Silky Smooth
- Slightly Smoky
- Healthy and Filling
- Sweet with a spicy kick
- Much better than the store-bought
Chickpeas – This is the key ingredient of the Hummus recipe. Chickpeas are soaked, boiled, and then made into a paste with the addition of other ingredients to make Hummus.
My fav way to cook chickpeas is in an Instant Pot. The method is quick, handsfree, and very effective and there is nothing better than homecooked chickpeas. Do check out my Instant Pot Chickpeas and cook them at home.
You can use canned chickpeas too. Just rinse them well and grind with roasted bell pepper and other ingredients.
Red Bell Pepper – To add a twist of flavor in the basic hummus, here we are using red bell pepper. Roast it either directly on the flame or in the oven, remove the charred skin, chop and add while grinding the hummus. The smoky flavor from the red bell pepper really adds to its taste and flavor.
You can choose to not peel the roasted peppers for a more earthy hummus.
Sesame Seeds – Most people add Tahini in their hummus, which is basically a sesame seed paste. If you don’t have it, you can add roasted sesame seeds too. Or else make it at home using my easy Tahini recipe.
Olive Oil – This gives a smooth consistency to the hummus. Also, make sure that you use a good quality olive oil.
Garlic – This is a must ingredient! The garlicky hint in the hummus makes it even more delicious. You can even roast it along with red bell pepper in the oven and add in this hummus. Do not use a lot of garlic in this recipe as it might overpower the pepper taste.
Lemon Juice – Adds a hint of tanginess in the hummus.
Salt, Cumin Powder, and Red Chilli Powder – To add a little more taste to the hummus, these are the basic spices added to the same. You can also add some sumac or smoked paprika to this hummus.
How to make Roasted Red Pepper Hummus
Wash the bell peppers and wipe with a kitchen towel. Apply oil on the skin of the bell peppers.
Heat the oven to 350 degrees F (180 degrees C). Place the bell peppers on a baking tray and roast the bell peppers till their skin turns black.
Rotate the peppers a few times during roasting. Remove the peppers when slightly blackened from all the sides.
Remove the skin and seeds of the peppers.
In a blender, blend roasted peppers, boiled chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt, and red chili powder to make a smooth paste. Add little water if required.
Transfer in a bowl. Drizzle some olive oil on top. Sprinkle red chilli powder.
Frequently Asked Questions
Oven Method – Heat the oven to 180 degrees C. Place the bell peppers on a baking tray and roast the bell peppers till their skin turns black (25-30 mins approximately). Once done, take it out and let to cool down. Peel the charred skin, chop and use to make hummus.
Gas Flame Method – You can directly roast it on the flame using a tong until the skin is charred. Once done, keep it aside to cool down. Peel the charred skin, chop and use to make hummus. You can even use your BBQ to roast the peppers.
If you are short on time, yes you can use them. But if you have enough time on your hand, do roast it freshly and use it in the hummus.
Freshly roasted hummus has a more profound smoky flavor than the jarred ones.
If you have a good blender, enough liquid while grinding, and if you have cooked the chickpeas well, your hummus will turn out quite creamy. However, if you want it even creamier, you can peel the chickpeas.
My answer would be no! If you use bell pepper without cooking, it will give hummus a raw taste, which won’t taste great. Charred Bell Pepper along with color and taste, adds a smoky flavor too, which is the limelight of this Hummus.
Without Tahini – Usually, Tahini is added to make hummus, but if you don’t have it, you can use toasted sesame seeds instead as I did.
You can also skip the tahini and sesame seeds, but I would suggest you add them, as it gives a nice flavor to the hummus.
Without Oil – To make it without oil, use jarred peppers and use the liquid in place of olive oil. You can also reduce the quantity of oil and replace it with liquid.
But, I also prefer to serve it along with some raw vegetable sticks which include cucumber and carrots.
You can also spread this flavored hummus on your sandwiches, wraps, rolls, or even fill in the tarts.
The creamy Hummus adds a fantastic texture to them. Maybe make a hummus pizza, and spread hummus instead of tomato sauce in it.
You can even add it as a dressing to your salad if you like to give it a creamy texture.
It goes well as a side dish along with Lebanese/Mediterranean Style Grilled Chicken or any meat of your choice or makes a Mezze Platter and serve this hummus as one of the dips.
If you serve it any other way too, do share it with me. I would love to try it out! Also however you serve it, make sure to chill it for a few hours for the best taste.
You can make Red Pepper Hummus and store in your refrigerator for about 4 to 5 days in an airtight container.
You can freeze this hummus too. Freeze it in an airtight, freezer-safe container and make sure you don’t fill it all the way to the top as it will expand as it freezes.
You can also freeze it in many small containers for individual servings and portion control.
Pro Tips By Neha
You can boil the chickpeas beforehand and store so that it comes in handy when you want to make the Hummus. Cooked Chickpeas will last for 3 – 4 days in the fridge when stored in an airtight container.
For a creamier version, peel the skin of the cooked chickpeas.
For a spicy version, you can add in paprika or red chilli flakes while grinding. You can also roast a few Jalapeno along with the peppers and grind them along for a spicy kick.
Use good quality extra virgin olive oil, for the best taste. The quality of ingredients used really affects the taste of the dip.
Do not use raw bell pepper in the hummus, it wont deliver a good taste.
Always chill the hummus for a few hours before serving.
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Roasted Red Pepper Hummus Recipe
- 2 Red Bell Peppers
- ½ cup Dried Chickpeas (Soaked for 5-6 hours and then boiled till soft)
- 2 tbsp Sesame Seeds (slightly roasted)
- 3-4 cloves Garlic
- ¼ cup Olive Oil
- 3 tbsp Lemon Juice
- ¼ tsp Roasted Cumin Powder
- Salt to taste
- ½ tsp Red Chilli Powder
- Wash the bell peppers and wipe with a kitchen towel.
- Apply oil on the skin of the bell peppers.
- Heat the oven to 180 degree C .
- Line a baking tray with aluminium foil and roast the bell peppers till their skin turns black.
- Rotate the peppers a few times during roasting.
- Remove the peppers when slightly blackened from all the sides.
- Remove the skin and and seeds of the peppers.
- In a blender, blend roasted peppers, boiled chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt and red chili powder to make a smooth paste.
- Add little water from boiled chickpeas if required.
- Transfer the hummus in a bowl and drizzle some olive oil over it.
- Sprinkle red chili powder.
- Serve with crackers or pita bread.