Want to learn how to make smokey roasted red pepper hummus? You won’t believe how easy it is to make, and it tastes so much better than pre-packaged versions! This incredibly smooth, creamy hummus recipe can be prepared using either jarred or homemade roasted red peppers.
Last week, we covered how to roast red peppers. Now it’s time to use them! This roasted red pepper hummus is incredibly satisfying as both a healthy snack and a condiment that works great on sandwiches and wraps.
It has a wonderful smokiness from both the roasted peppers and smoked paprika, which was a spontaneous last minute addition that I’m so happy I tried.
As I’ve previously noted, I’m not a fan of most pre-packaged hummus brands (with one recently discovered exception; The Perfect Pita hummus, which I tried on a friend’s recommendation. It actually tastes homemade. However, I have no idea if it’s available nationally).
I love the control over flavors that I get making homemade hummus. It allows me to create a perfect flavor balance, making sure the salt and acidity levels are exactly where I want them to be. You don’t get that flexibility with store versions.
Tips for How to Make Roasted Red Pepper Hummus
Some of these tips will sound familiar if you’ve already tried my classic hummus recipe.
- Always use fresh-squeezed lemon juice as opposed to the bottled version. Those don’t taste right.
- You can mince the garlic with a knife (I usually do), but if you really want to infuse the flavor into the hummus, try grating the clove on a microplane zester. This releases the juices from the garlic and creates more of a paste.
- If it seems like the hummus is bland or “needs something” at the end, try adding a bit more salt or lemon juice. Salt and acidity usually brighten up the flavors in any recipe that is lacking. Add slowly; it’s easier to add than subtract (my kitchen mantra).
How to Roast Red Peppers
While this recipe can be prepared using jarred red peppers, I’m a big fan of roasting them myself when I have the time. It’s very easy and much more economical. Even more importantly, roasted red peppers have a much smokier, fuller flavor. Learn how to roast red peppers using my step-by-step tutorial.
What is Tahini?
Tahini is a Middle Eastern paste made from ground sesame seeds, and it’s one of my favorite ingredients! It’s actually easy to make homemade tahini, though to be honest, I don’t usually bother since most of the jarred versions are so good.
When using tahini in hummus or any recipe, it’s important to note that the thickness can vary quite a bit between brands, and it needs to be very well-stirred before using. If your tahini is very thick, you may want to add a couple tablespoons of oil or water to your hummus to reach the desired consistency.
Ways to Use Roasted Red Pepper Hummus
I mainly serve this hummus as is with toasted pita wedges or crackers. But in addition to serving it as a dip, it makes a fantastic condiment! Here are some ideas:
- Use in sandwiches and wraps (think anything with lots of veggies, or something like a turkey sandwich with tomato and avocado)
- Add a dollop to a rice bowl or salad
- Jazz it up to create a loaded hummus, using ingredients like feta, sliced olives, cucumber, fresh herbs, and sliced grape tomatoes
For more ideas, Taste of Home has an excellent roundup of different ways to use hummus.
How Long Does Homemade Hummus Keep?
Homemade hummus will keep in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 6 months, then thaw in the refrigerator overnight before serving.
More Dip Recipes
Smokey Roasted Red Pepper Hummus
- 1 (14 1/2-ounce) can chickpeas or white beans, such as cannellini (see notes)
- 1 cup roasted red peppers, jarred or homemade; see notes
- 1 small or 1/2 large garlic clove, minced
- 1/2 cup well-stirred tahini
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh-squeezed lemon juice (approximately 1/2 large lemon), or to taste
- 1 teaspoon kosher salt, or to taste
- 1 - 4 tablespoons water, as needed
- Smoked paprika (see notes)
- Optional: Italian flat-leaf parsley, coarsely chopped, for serving
- Optional: toasted pita or vegetables for serving
- Drain the beans (no need to rinse). If using chickpeas, I recommend taking the time to peel them and discard the skins. While not a necessary step, this creates an incredibly smooth hummus. If using jarred red peppers, drain and pat dry with paper towels to remove some of the excess liquid.
- Add the beans and red peppers to a food processor, pulsing several times to start breaking down the ingredients. Add the garlic, tahini, olive oil, lemon juice, salt, and 1 tablespoon water. Puree until the mixture is smooth, stopping to scrape down the sides of the bowl a few times along the way.
- Stop and check the consistency. If you’d prefer a thinner hummus, add an additional 1-3 tablespoons of water and puree until the desired texture is reached. Taste, and adjust the seasoning if desired.
- Place in a serving bowl and sift a thin layer of smoked paprika on top (about 1/4 - 1/2 teaspoon), then garnish with chopped parsley, if using (see notes on how to add smoked paprika directly to the hummus, if you prefer). Leftovers will keep in the refrigerator for up to 5 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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