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Smoky bell peppers add so much flavor to this roasted red pepper hummus recipe! Pair it with your favorite veggies and whole wheat pita bread for a healthy snack or appetizer.
Roasted Red Bell Pepper Hummus
This healthy roasted red pepper hummus is very similar to the classic hummus recipe, but it’s made without tahini and adds roasted red peppers, which gives the dip an extra layer of deliciousness. The peppers are smoky and sweet, which makes this hummus extra delectable!
Why You’ll Love This Roasted Red Pepper Hummus Recipe
- An easy make-ahead snack. I like keeping a container of this roasted red pepper hummus in my fridge for healthy snacking during the week. It’s great for packing in school lunches too!
- Super versatile. This hummus is not only perfect with veggies, but it also makes a great spread for sandwiches and wraps.
- Customizable to your taste. Feel free to adjust the amount of garlic, lemon juice, and roasted peppers to suit your preferences. You can also add some cayenne pepper for a bit of a kick.
What You’ll Need
This is just a quick summary of what you’ll need to make roasted red pepper hummus. Scroll down to the recipe card below for exact measurements.
- Garbanzo beans – Canned beans are just fine for this recipe!
- Roasted red pepper – I like to make my own roasted red peppers, but jarred works too.
- Fresh parsley – For herbaceous flavor.
- Garlic – The acidity of the lemon juice helps tame the garlic flavor, making this roasted red bell pepper hummus garlicky but not overly so.
- Sesame oil – Toasted sesame oil adds a nutty flavor.
- Lemon – Fresh lemon juice brightens up this hummus. Don’t use bottled!
- Salt and pepper – I prefer freshly ground black pepper because it has a stronger flavor than pre-ground pepper from a jar.
How to Make Roasted Red Pepper Hummus
See the recipe card below for printable instructions.
- Combine. Add all of the ingredients to a food processor.
- Process. Blend until the mixture is smooth.
- Serve. Transfer to a bowl and serve with your favorite dippers.
Tips for Success
- Adjust the consistency as needed. If you blend the hummus and it’s too thick for your liking, add more water a bit at a time. (I like to use water instead of olive oil to keep the calories in check.)
- Roast your own peppers. While you can use jarred roasted peppers for convenience, roasting your own peppers will give the hummus a fresher, more vibrant flavor. (Not sure how? Follow the instructions in this roasted red pepper soup recipe.)
- Scrape down the sides as needed. For a smooth puree, stop the food processor and scrape down the sides to make sure everything is evenly blended.
What to Serve With Roasted Red Pepper Hummus
- Toppings. Before serving, you can add some smoked paprika, a drizzle of olive oil, toasted sesame seeds, or some chopped fresh herbs on top of the hummus for extra flavor and a pretty presentation. Roasted chickpeas are a great topper too!
- Veggies. This hummus pairs well with an assortment of fresh vegetables such as cucumbers, peppers, carrots, cauliflower, broccoli, and celery. It’s great for a crudité platter!
- Crackers. Use the hummus as a dip for crackers or breadsticks. (I love seed-based crackers, which are naturally gluten-free.)
- Tortilla chips. Serve this hummus with tortilla chips for a higher protein alternative to salsa.
- Bread. Pita bread, naan, or any other type of bread can also be used to dip into this roasted red pepper hummus.
Proper Storage
- Refrigerate: Place the hummus in an airtight container and store it in the refrigerator for up to 5 days.
- Freeze: Freeze the hummus in an airtight container for up to 3 months. To use, thaw overnight in the refrigerator before serving. You may need to add a little water or olive oil and blend again if the consistency is too thick after freezing.
More Healthy Dip Recipes
Roasted Red Pepper Hummus
Smoky bell peppers add so much flavor to this roasted red pepper hummus recipe! Pair it with your favorite veggies for a healthy snack.
Yield: servings
Serving Size: 1 /4 of dip
Ingredients
- 15 ounce can garbanzo beans, drained
- 1 roasted red pepper, skin and seeds removed (see note below how to make)
- 2 tbsp fresh parsley, leaves only
- 2 cloves garlic
- 1 tbsp sesame oil
- 1 lemon, juice of
- kosher salt and fresh pepper, to taste
Instructions
- If you want to use a pre-made roasted pepper to save time, jarred works great. If you wish to make your own, see directions in notes below. Combine pepper and all ingredients in a food processor.
- Add a little water if it is too thick.
- Blend until smooth.
- Serve with fresh vegetables like cucumbers, peppers, celery, or whatever you desire.
Last Step:
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Roast the Peppers: To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove. Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister. When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl. Cover the bowl with aluminum foil or place in a paper bag for 10 minutes to steam, which will make peeling easier. Once cooled, peel off the skins, remove the stems and seeds.
Nutrition
Serving: 1 /4 of dip, Calories: 171 kcal, Carbohydrates: 28 g, Protein: 6 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 323 mg, Fiber: 5 g
