Is there anything more versatile (and, let’s say, delicious) than hummus? I love making it myself, and while I simply love the classic hummus recipe, I also love experimenting with different flavors. This roasted pepper version has a smoky, sweet flavor that bursts on the tongue. It’s perfect for dipping veggies and chips and spreading over wraps and sandwiches. Plus, this roasted red pepper hummus is so easy and quick to make when using cooked chickpeas and peppers – I’m sure you will be whipping batches of it all the time. See the recipe card for full information on ingredients and quantities.
How to make roasted red pepper hummus
If you need to cook dried chickpeas, check the post on cooking chickpeas. If you want to roast the peppers at home, check the post on roasting peppers. Add all the ingredients to a blender and process until smooth. Scrape the sides of the bowl and blend again. Optionally, add a bit of chickpea liquid or a few ice cubes to make it smoother. Taste test and adjust any of the seasonings if needed. I sometimes love adding extra garlic or more lemon juice. Then, transfer the red pepper hummus to a serving dish and top with a little olive oil. Add a few slices of red peppers as well.
Ways to serve it
The ways the enjoy this delicious roasted red pepper hummus are practically endless:
Use it as dip: For crudité, pita chips, lentil crackers, or even parmesan crisps. Spread: Add it to falafel wraps and slather it on sandwiches for an extra boost of flavor. Use it as a sauce: For Buddha bowls, grain bowls, or alongside your favorite protein like roasted chicken. Add to a platter: Use it as one of many dips on a cheese board or veggie platter, or place it alongside other Middle Eastern mezze and side dishes.
If you try this roasted red pepper hummus recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
