If you’re looking for a quick and delicious hummus recipe, look no further. This 5-ingredient roasted red pepper hummus is perfect with pitta, carrots, celeryor in a sandwich. It’s very smooth, full of flavourand a recipe I hope will live rent free in your fridge.
Hummus is one of those things that I love to snack on. And this roasted red bell pepper version takes a little bit more time (as we have to roast the bell peppers), but is so worth it and is a lovely boost of vitamin c!
If you love roasted red bell peppers, check out this delicious roasted red pepper pasta sauce that is actually very similar to the hummus! For another dip option, my bruschetta dip with whipped cream cheese, feta, and a handful of other ingredients is so good.
A recipe that you guys love for using leftover hummus is my All-in-1 hummus flatbreads, so go click on that recipe if you fancy giving it a go!
Jump to:
About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my Roasted Red Pepper Hummus recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: the smoothest hummus ever.
Taste: sweet from the roasted red pepper, nutty from the tahini, tangy from the lemon, and super flavourful from the chickpeas, garlic, and seasonings.
Ease: once you’ve roasted the red bell peppers, you just transfer all the ingredients into a blender and blend until smooth…super simple!
Top Tips: 1. use a blender instead of a food processor to blend furiously into a smooth hummus. 2. make sure that your tahini isn’t bitter, you want it to be runny, nutty, and tasty. 3. use good quality chickpeas, I love using the Bold Bean Company chickpeas.
Would I make this again? yes, it’s a phenomenal summer’s day snack and one that I love having in abundance in the fridge.
Ingredients and Substitutions
Red bell peppers: we’re using red peppers for this recipe, you can totally use yellow if that’s all you’ve got, but you won’t get the orange colour. But the flavour will still be good. Don’t use green bell peppers, they will be bitter and yucky (unless you’re obsessed with them, then go for it!). If you don’t have time to roast the bell peppers yourself, feel free to use 120g of jarred roasted bell peppers.
Chickpeas: the key to a good hummus is good quality chickpeas. You can either soak dried chickpeas overnight and follow the packet instructions to make them soft, or use good quality jarred chickpeas. I use the Bold Bean Company!
Tahini: once again, good quality tahini is crucial. Good quality tahini should be smooth, creamy, and pourable—not dry or clumpy. It should have a rich, nutty aroma without any bitterness or sourness. The flavour should be balanced, not overly bitter, and it shouldn’t leave a chalky or gritty aftertaste. Also, minimal separation (oil from paste) is a sign of freshness. The Blackb tahini is good!
Lemon: fresh lemon juice is essential to balance out the flavours.
Olive oil: good quality olive oil adds a nuttiness and helps create a smooth hummus.
Garlic: fresh garlic clove adds flavour. You can use ¼ teaspoon garlic granules.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Preheat the oven to 190c fan / 410F. Slice your red bell peppers into large chunks and place them into your roasting tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25 minutes until slightly charred around the edges. Leave to cool slightly.
Step 2: Once your roasted bell peppers have cooled slightly, add to a blender with the chickpeas, 50ml aquafaba (the chickpea juice), tahini, lemon juice, garlic, olive oil, salt and pepper. Blend until super smooth (around 1 minute). Taste and season accordingly, blending one more time!
Step 3: Plate up your hummus or store it in the fridge for up to 3 days.
Step 4: Top the plated red pepper hummus with olive oil, coriander, sesame seeds, and any other spices or seasonings you’d like! Serve up with pitta and enjoy!
What to do with leftovers
Storage: Place in a Tupperware and into the fridge for up to 3-4 days. Consume with bread, in a sandwich, as a pasta sauce, with cucumber, carrot, celery…the list goes on!!
FAQs
Yes!
Yes! Just make sure to serve the hummus with gluten free bread!
For sure. I love topping it with more chickpeas, chopped roasted bell peppers, olives, or cherry tomatoes.
More recipes you might enjoy!
If you tried this Roasted Red Pepper Hummus recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
5-Ingredient Roasted Red Pepper Hummus
This 5-ingredient roasted red pepper hummus is perfect with pitta, carrots, celery, or in a sandwich.
Instructions
-
Preheat the oven to 190c fan / 410F. Slice your red bell peppers into large chunks and place them into your roasting tray. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25 minutes until slightly charred around the edges. Leave to cool slightly.
-
Once your roasted bell peppers have cooled slightly, add to a blender with the chickpeas, 50ml aquafaba (the chickpea juice), tahini, lemon juice, garlic, olive oil, salt and pepper. Blend until super smooth (around 1 minute). Taste and season accordingly, blending one more time!
-
Plate up your hummus or store it in the fridge for up to 3 days.
-
Top the plated red pepper hummus with olive oil, coriander, sesame seeds, and any other spices or seasonings you’d like! Serve up with pitta and enjoy!
Notes
Storage: Place in a Tupperware and into the fridge for up to 3-4 days. Consume with bread, in a sandwich, as a pasta sauce, with cucumber, carrot, celery…the list goes on!!
Nutrition
Calories: 201kcalCarbohydrates: 27gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 154mgPotassium: 332mgFiber: 8gSugar: 5gVitamin A: 496IUVitamin C: 28mgCalcium: 56mgIron: 3mg
