Hummus with red pepper is such a delicious twist on homemade hummus. It’s incredibly easy to make with just a few pantry staples, including canned chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice and spices. It comes together quickly and is deliciously creamy.
This recipe was originally posted on June 12, 2011 and updated on August 1, 2022.
I’m not someone who is making homemade hummus on a weekly basis, but I like to make it if I have friends coming over. I think there is something special about serving a homemade dip!
The best part is that they are super easy to make. Big reward for minimal effort. I like to make a platter with this roasted red pepper hummus and my Kalamata olive hummus.
Why this recipe works
This is a dip that gets a ton of flavour from jarred roasted red peppers. You can absolutely make your own, but honestly, the jarred variety lead to an equally delicious snack.
I also like to use canned chickpeas as a shortcut, but if you want to use dried, I’d follow the method from my all-time favourite classic hummus recipe by Yotam Ottolenghi.
Ingredients notes
- Chickpeas are a key ingredient in hummus, I use canned chickpeas in this recipe but you could use dried as well. You would need to soak them overnight and then cook them.
- Tahini is another staple, I always have some on hand for easy salad dressings as well.
- Roasted red peppers can either jarred or fresh. If using fresh, here is a great tutorial.
- For the flavouring I like to add garlic and cayenne pepper for a little heat.
- Lemon juice helps to balance the dip and adds just enough acidity.
- Salt, obviously!
- Extra virgin olive oil helps to emulsify and create the extra creamy texture.
- Ice cold water is used to thin out the hummus, you can add as much or little as you like depending on the texture you’re going for. You can see how much I typically add in the recipe below.
Expert tips
- I always recommend processing in a food processor for more time than you’d think. This is what makes my hummus extra creamy, so give it a try and puree it for 3-5 minutes.
- If the hummus is too thick, continue adding cold water, about a teaspoon at a time until you reach your desired consistency.
- Hummus on its own doesn’t look that beautiful, it’s all about the toppings! Drizzle with some extra olive oil and top with chopped roasted bell peppers, some parsley and a little extra cayenne pepper or paprika.
Ways to use
There are many ways to use hummus other than simply as a dip with vegetables and crackers. One of my favourites is as a spread on sandwiches or wraps. I also like to use it in a grain bowl, like a quinoa salad.
Hummus with Red Pepper
Ingredients
- 1 can chickpeas, drained and rinsed
- ¼ cup roasted red peppers (Drained), divided
- ¼ cup tahini
- 2 ½ tbsp lemon juice
- 1 clove garlic
- 2 tbsp olive oil
- 2 tbsp cold water
- ¼ tsp salt
- ⅛ tsp cayenne, or paprika if you're sensitive to spice
Instructions
- Process chickpeas, ½ cup roasted bell peppers tahini, 2 tbsp olive oil, lemon juice, garlic, salt and cayenne in a food processor until smooth. Add cold water and continue processing until very smooth, adding more water, a teaspoon at a time if needed, until hummus is desired consistency, about 3-5 minutes.
- Chop remaining ¼ cup of roasted bell peppers. Serve hummus in a bowl, drizzle with remaining olive oil, sprinkle with chopped roasted red peppers and parsley.
Notes
- To impress guests, it’s all about the toppings! Drizzle with some extra olive oil and top with chopped roasted bell peppers, some parsley and a little extra cayenne pepper (or paprika if you’re sensitive to spice).
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