Deliciously sweet and spicy, this 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!
About This Recipe
This roasted red pepper hummus is an interesting way to give a twist to your classic hummus. 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, as we have used charred red bell peppers to make this recipe. The robust flavors from the roasted red bell peppers compliment the nutty taste of the hummus really well.
This Red Hummus is
- Slightly Smoky
- Sweet with a spicy kick
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. To save time, you can use canned chickpeas.
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.
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.
Olive Oil – This gives a smooth consistency to the hummus. Also, make sure that you use a good quality olive oil. As a bad quality one might ruin the taste of your hummus.
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.
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.
Step by Step Recipe
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 chilli 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
Microwave 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. 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.
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.
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.
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.
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.
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.
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Roasted Red Pepper Hummus Recipe
- 2 Red Bell Peppers
- 1/2 cup Dried Chickpeas (Soaked for 5-6 hours and then boiled till soft)
- 2 tbsp Sesame Seeds (slightly roasted)
- 3-4 cloves Garlic
- 1/4 cup Olive Oil
- 3 tbsp Lemon Juice
- 1/4 tsp Roasted Cumin Powder
- Salt to taste
- 1/2 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.