Packed with flavor, this easy roasted red pepper hummus recipe is the perfect make ahead appetizer or snack. Whether you serve it up with flat bread, chips, or fresh vegetables, this creamy, smoky dip will not disappoint.
With my sister’s wedding quickly approaching (you can check it all out on YouTube here shortly), the list of wedding prep demanded most of our attention.
And at that point, it became incredibly easy to neglect some of the most basic things, like eating healthy, just because we were so focused on making the wedding day picture perfect for my sister.
To be honest, I’m totally not a planner by nature, but when there is a big event coming up that much of my time will be devoted to… well then, it is really just a necessity to make life a little easier.
So I made it a priority to provide something healthy, delicious, and easy to snack on during the big day.
This creamy, roasted pepper hummus made the perfect little bite. I served it up with homemade, sourdough flatbread (which I promise you is the easiest bread recipe ever) and fresh veggies.
Everyone loved it.
Top off a salad for some extra protein, add some hummus to deviled eggs, or add it to your avocado toast at breakfast.
It can be enjoyed many different ways, and even the kids loved it.
- You can make this from dried chickpeas or canned. I prefer dried, because they are less expensive and have a better texture in my opinion.
- Choose a high quality extra virgin olive oil. Most of the time, we think of olive oil as just a cooking oil, but it adds so much flavor to a dish. Especially to one like this.
- To make this hummus extra creamy, you can peel the chickpeas before processing. I don’t typically take this extra step, simply for the sake of time. Plus, I like this a little more rustic.
- If you are really in a time crunch, or you know you’ll forget to cook the chickpeas ahead of time, you can use canned chickpeas and store-bought, roasted red peppers.
Is roasted red pepper hummus good for you?
Yes. It’s packed with fiber, healthy fats, vitamins, minerals, and antioxidants. Hummus is actually a really healthy dish!
What do you serve with roasted red pepper hummus?
- Sourdough flatbread
- Veggies, such as carrots, celery, sliced peppers, and peas
- Pita, tortilla, or potato chips
- Sourdough crackers
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Tools you may need:
How to Make Roasted Red Pepper Hummus
Cook The Dried Chickpeas
- (Optional) The night before, soak the chickpeas (3/4 cups dried will expand to 2 cups) in water and a splash of apple cider vinegar.
- This helps break down the phytic acid naturally present, and it helps lower the less pleasant side effects of bean consumption. You following me?
- Drain and rinse soaked chickpeas.
- Add to the Instant Pot and add just enough water to cover the chickpeas (about 2 cups or so).
- Cook for 45 minutes at high pressure in the Instant Pot.
- You can also cook them on the stove, but it will take longer.
Roast The Peppers
- Cut peppers in half, remove seeds and tops. Cook at 450 degrees for 25-30 minutes.
- While they are still hot, put the roasted peppers into a bowl with a lid so they can steam.
- Once cool, remove skins.
- You can store excess roasted peppers in olive oil for several weeks in the fridge.
Make The Hummus
- Add all of the ingredients in a food processor and process until smooth and creamy.
- Pour into a bowl and top with a little drizzle of olive oil, fresh herbs (if desired), and a few more roasted peppers for color.
- Serve with sourdough flatbread.
Store in an air-tight container for 3-4 in the refrigerator.
Find More Delicious Recipes Straight From The Farmhouse:
- Healthy Tuna Salad
- Healthy Homemade Hamburger Helper
- Buffalo Cauliflower Wings
- Sourdough Cranberry Bread
- How To Make Salad Dressing – 3 Ways
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
- 2 cups cooked chickpeas
- 2 red bell peppers- roasted
- 1/4 cup tahini
- Juice from one large lemon
- 1 garlic clove
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon cumin
- 2 tablespoons water
- 3/4 teaspoon salt
Cook The Chickpeas
The night before, soak the chickpeas (3/4 cups dried will expand to 2 cups) in water and a splash of apple cider vinegar.
Drain and rinse soaked chickpeas.
Add to the Instant Pot and add just enough water to cover the chickpeas (about 2 cups or so).
Cook for 45 minutes at high pressure in the Instant Pot.
Roast The Peppers
Cut peppers in half, remove seeds and tops. Cook at 450 degrees for 25-30 minutes.
While they are hot, put them into a bowl with a lid so they can steam.
Once cool, remove skins.
MAKE THE HUMMUS
Add all of the ingredients in a food processor and process until smooth and creamy.
Pour into a bowl and top with a little drizzle of olive oil, fresh herbs (if desired), and a few more roasted peppers for color.
You can store excess roasted peppers in olive oil for several weeks in the fridge.
Easily make ahead 2-3 days in advance. Store in the fridge until ready to serve.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 113Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 149mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 4g