Roasted red pepper hummus is creamy and such a pretty color! Perfect for a snack or your holiday table.
If it isn’t abundantly clear by now, we love hummus around these parts. Hummus is one of my favorite meal prep snacks because not only does it taste delicious, but it’s easy to make and store, and it actually fills you up thanks to the healthy proteins and fats.
Today we are going off the beaten track (if you want a more traditional hummus recipe, check out this recipe for the Best EASY Homemade Hummus), and we are adding roasted red peppers to our hummus!
This roasted red pepper hummus has gorgeous orange color which is stunning for adding to an appetizer spread, and also gives it a slightly sweet, kind of tangy flavor. Thumbs up for this one from the whole household!
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Reasons to love this roasted red pepper hummus
- it’s vegan, gluten-free and packed full of healthy fats and protein
- you do not need to cook your own chickpeas from scratch or peel the chickpea skins off
- it’s gorgeous and perfect for an appetizer spread
How to make this roasted red pepper hummus recipe
Here is my NUMBER ONE TIP when it comes to making your hummus. The key to creamy smooth hummus using canned chickpeas is to keep the can liquid, and blend it up with the spices, tahini and olive oil before adding the chickpeas.
Weird? Maybe. But it works, I promise you!
- In a food processor, combine the spices, garlic, 1/4 cup of liquid from the chickpea can, tahini, olive oil and lemon juice. Blend it up for a minute.
- Add the roasted red pepper. Puree until completely smooth (around another minute).
- Add the chickpeas. Blend for 1 minute, scrape down the sides, then blend for another 1-2 minutes or until completely smooth.
Voila! The creamiest, dreamiest roasted red pepper hummus recipe you ever did see!
What to eat with hummus?
Since hummus is high in calories, I make sure to portion out 1/4 cup portions for my meal prep…otherwise I’m prone to eating a whole lot more!
For that reason, I like to enjoy my hummus with veggies. Pita chips are also great to serve with hummus, but again you need to be careful with portion control.
Veggies I love with this roasted red pepper hummus recipe: carrot sticks, celery sticks, bell pepper slices, cucumber slices, cauliflower, broccoli, snap peas and so many more!
How long does hummus last?
- We store our homemade hummus in the fridge for no longer than one week. After that, I tend to see it start to get moldy.
- You can also freeze your hummus for up to 3 months! I froze half this batch in a 1 pint jar (leave the lid ajar until it freezes fully, then tighten). You can also freeze in ice cube trays, then portion out into bags (this is great for portion control as you can thaw small portions at at time rather than the whole batch).
Tips and equipment for this homemade roasted red pepper hummus
- This is my favorite food processor! I have not had success making hummus in a blender, sadly.
- Looking for more hummus recipes?
Roasted Red Pepper Hummus
- 15 oz can of chickpeas (reserve liquid!)
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1/2 lemon (juiced)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 285 mL jar of roasted red peppers (around 10 oz; drain well)
- In the base of a food processor, combined 1/4 cup of liquid from the can of chickpeas, tahini, olive oil, lemon, garlic, salt, cumin and coriander. Blend for around 1 minute, until frothy.
- Add the roasted red peppers and blend for another minute until completely smooth.
- Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy.
- Store in the fridge for up to 1 week and in the freezer for up to 3 months.