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, pita chips, or fresh vegetables, the creamy, smoky flavor of this dip will not disappoint.
This creamy homemade hummus is an extra flavorful take on your classic hummus recipe, and makes the perfect little bite when you need a healthy snack or appetizer.
Serve this simple recipe with sourdough flatbread or homemade sourdough crackers and some of your favorite veggies. Spread creamy hummus on some sourdough bread or homemade tortillas with smoked turkey and veggies to make a healthy sandwich or wrap. Top off a salad for some extra protein and bold flavor. Add some hummus to deviled eggs, or even add it to your avocado toast at breakfast.
This delicious hummus can be enjoyed many different ways, and even the kids love it. This means it is sure to be a crowd pleaser and may even become your new favorite dip recipe!
Why You’ll Love This Recipe
Simple ingredients – The best part about making your own hummus is that it’s made with simple whole ingredients. You can avoid the added ingredients found in store-bought hummus and feel good about what you are eating.
Easy – This is the best hummus recipe not only because of its delicious flavors and creamy consistency, but also because it is easy to make!
Versatile – As mentioned above, there are so many ways that this homemade red pepper hummus can be enjoyed. This makes it a great staple to make and enjoy throughout the week. It’s also a great way to add a little extra protein to whatever you are serving it with.
Ingredients
Chickpeas – You can make this from dried or canned chickpeas. I prefer dried, because they are less expensive and have a better texture in my opinion. If you use dried, you’ll need to cook your chickpeas before making this recipe.
Olive oil – Choose a good 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.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Roasted Red Pepper Hummus
Step 1: Cut peppers in half, remove seeds and tops. Cook on a baking sheet at 450 degrees for 25-30 minutes.
Step 2: While they are hot, put them into a bowl with a lid so they can steam. Once cool, remove skins.
Step 3: Add all of the ingredients in a food processor and process until smooth and creamy. Taste and adjust seasoning if needed.
Step 4: Pour into a bowl and top with a little drizzle of extra olive oil, and fresh herbs if desired.
Tips
- If you are using dried chickpeas, you can make them on the stovetop or in the Instant Pot. First, soak the chickpeas in water and a splash of apple cider vinegar for at least 6 hours or overnight. After draining and rinsing, you can either cook on the stovetop for about 45 minutes to an hour and a half or cover the chickpeas with water in an Instant Pot and cook for 45 minutes at high pressure.
- 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.
- 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.
Recipe FAQs
This red pepper hummus dip is packed with fiber, healthy fats, vitamins, minerals, and antioxidants. Hummus is actually a really healthy dish!
Roast the peppers for 25-30 minutes at 450 degrees. This will give the peppers an amazing smoky flavor and makes them tender to be able to blend into this red pepper hummus.
Store leftover hummus in an airtight container for 3-4 days in the fridge.
More Delicious Recipes from the Farmhouse
- Healthy Tuna Salad
- Easy Homemade Hamburger Helper Recipe
- Buffalo Cauliflower Wings
- Sourdough Cranberry Walnut Bread
- How To Make Salad Dressing – 3 Ways
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Homemade Roasted Red Pepper Hummus Recipe
Equipment
Ingredients
- 2 cups cooked chickpeas
- 2 red bell peppers, roasted
- 1/4 cup tahini
- Juice from one large lemon
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon cumin
- 2 tablespoons water
- 3/4 teaspoon salt
Instructions
Cook The Chickpeas
- If using dried 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). Alternatively, you can cook on the stovetop for 45 minutes to an hour and a half.
- 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.
Notes
- 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.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
How long should I cook on the stove top?
Roasted red pepper hummus is one of my favorites. I’ll have to try out this from scratch recipe. It looks delicious!
This is a great idea! I’ve tried your flatbread recipe, and enjoyed it so this looks like a great accompaniment. I just started introducing my baby to food this last month, and this looks like something I could feed him too. 🙂