Deliciously sweet and spicy, Roasted Red Pepper Hummus is a nice variation of the classic hummus. This homemade spicy dip has a smoky and nutty flavor from the charred red bell pepper and chickpeas and it can be made in under 10 minutes if roasted peppers are ready.
About This Recipe
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 Red 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 it 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.
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. I have used dry chickpeas and cooked them until soft but you can definitely use canned ones to save time. Just rinse them well and grind with roasted bell pepper and other ingredients.
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.
Red Bell Pepper – To add a twist of flavor to 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, discard the seeds, chop, and add while grinding the hummus. The smoky flavor from the red bell pepper really adds to its taste and flavor.
If you are pressed with time, use jarred bell peppers.
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 tahini at home using my easy Tahini recipe.
Extra Virgin 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. You can replace lime with lemons.
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.
How to make Roasted Red Pepper Hummus?
Wash the bell peppers and wipe them with a kitchen towel. Apply any oil on the skin of the bell peppers.
Preheat the oven to 350 degrees F (180 degrees C). Place the bell peppers on a baking tray and set the oven to BROIL. Roast the bell peppers till their skin turns black. It will take approx 10-15 minutes to roast the peppers. You can also roast the peppers over a gas grill or stove. I have mentioned the process to do it below in the post.
Rotate the peppers a few times during the roasting process. Remove the peppers when slightly blackened from all the sides.
Let the roasted peppers cool down a bit. Once cooled, remove the skin and discard the seeds.
In a high-speed blender, blend roasted peppers, cooked 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 the hummus to a bowl and chill for a few hours. Drizzle some olive oil on top. Sprinkle red chili powder and serve.
Frequently Asked Questions
You can cook the chickpeas in an Instant Pot or in a stovetop pressure cooker. In both the processes, soaking the dry chickpeas for 6-8 hours is a must. Check out the Instant Pot Chickpeas recipe here and if cooking in a stovetop pressure cooker, add soaked chickpeas in the cooker along with 2 cups of water. Pressure cook for one whistle on high heat. Then reduce the heat to low, and cook for 12-15 minutes. Remove the cooker from heat and let the pressure release on its own. Remove the lid and use the cooked chickpeas.
Always keep the water in which the chickpeas were cooked and use it while grinding the hummus.
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.
Freshly roasted hummus has a more profound smoky flavor than the jarred ones.
If you have a good blender, there is 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 outer covering of the chickpeas post-cooking them.
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 dip.
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 totally skip adding the tahini and sesame seeds, but I would suggest you add them, as it gives a nice flavor to it.
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.
Pro Tips By Neha
You can cook 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.
Always keep the water in which the chickpeas were cooked and use it while grinding the hummus.
For a creamier version, peel the skin of the cooked chickpeas. I personally never do it but if you are a sucker for super creamy hummus, this is the way.
For a spicy version, you can add paprika or red chili 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.
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. Thin it down a bit if using it as a salad dressing.
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 it in your refrigerator for about 4 to 5 days in an airtight container.
You can freeze it for up to 3 months. 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 cup Cooked Chickpeas (canned chickpeas also works great)
- 2 tbsp Sesame Seeds (slightly roasted)
- 3-4 cloves Garlic
- ¼ cup Extra Virgin 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 them with a kitchen towel. Apply any oil on the skin of the bell peppers.
- Preheat the oven to 350 degrees F (180 degrees C). Place the bell peppers on a baking tray and set the oven to BROIL. Roast the bell peppers till their skin turns black. It will take approx 10-15 minutes to roast the peppers. You can also roast the peppers over a gas grill or stove.
- Rotate the peppers a few times during the roasting process. Remove the peppers when slightly blackened from all the sides.
- Let the roasted peppers cool down a bit. Once cooled, remove the skin and discard the seeds.
- In a high-speed blender, blend roasted peppers, cooked 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 the hummus to a bowl and chill for a few hours. Drizzle some olive oil on top. Sprinkle red chili powder and serve.