This roasted red pepper hummus recipe is so flavorful and easy to make! Great on veggies, pitas, sandwiches, wraps and more.
Previously, I showed y’all how to roast red peppers in the oven, and today I am showing you something you can make with them – this roasted red pepper hummus!🎉🙌🏻
Of course, you can use jarred roasted red peppers to make this quicker. I do that all the time.
If you need a heathy snack or appetizer, this is a great, yummy option.
This recipe is adapted from my classic hummus recipe, and the roasted red peppers just add another layer of delicious flavor.
Here is what I use to make roasted red pepper hummus. Nothing too crazy here, and you can find all of this in a traditional grocery store.
Even the tahini paste is pretty standard now.
Making roasted red pepper hummus
I love assembly-only recipes! SO low key, and still super yummy.
Making this is just as simple as putting these few simple ingredients into my trusty food processor.
And voila! This yummy snack magically appears.
You can eat it just as it is, and we often do. Of course, a little garnishing is always an option to level up the visual game and the textures.😉👌🏻
These are my topping/ garnish go-to options:
- drizzle of olive oil
- sprinkle of oregano
- whole chickpeas
- diced roasted red peppers
- feta cheese crumbles
- fresh chopped parsley, dill or basil
- diced olives
- pine nuts
Tools Used in This Recipe
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There are a few key tools that you will need to make this recipe.
Roasted Red Pepper Hummus Recipe
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Roasted Red Pepper Hummus
This roasted red pepper hummus is a delicious snack or appetizer. Perfect served with pita chips and veggies. Vegan, gluten free
- 1 can garbanzo beans rinsed and drained, 14.5 ounces
- 2 tablespoons tahini
- Juice & zest of half a lemon
- 65 grams roasted red pepper about half a pepper
- 1/4 cup water (can add more or less for consistency, if desired)
- 1 tablespoons olive oil extra virgin
- Salt & pepper to taste (I did 1/4 teaspoon salt1/8 teaspoon black pepper)
- ¼ teaspoon cumin
- 1 clove garlic
- Oregano for garnish - about ⅛ teaspoon
- Put all ingredients (except for the water) in the food processor, and process until well-combined (about 30 seconds).
- Stream in water, until desired consistency is reached. This will vary, based on the juiciness of your lemon. So just add a little at a time until the consistency is how you prefer.
Serve immediately, refrigerate leftovers for up to a week.
Modification Note - I have made this with white kidney (cannellini) beans too, and it works great!
Each serving is about 2.5 tablespoons.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Note: This recipe originally appeared on A Pinch of Healthy March 24, 2015, and it was recently updated with new photos. Here is what it used to look like: