Smoky Roasted Red Pepper Hummus

BY : PUBLISHED : March 1st, 2015 UPDATED: November 16th, 2021

Hummus is one of those foods that’s always in our fridge. Unlike the expensive store brands that have ingredients like oil and preservatives, this version is super fresh and still quick to make. We like to keep a jar of roasted red peppers around for this kind of occasion, but if you don’t have any you can always roast the peppers themselves (place raw, sliced peppers on a covered baking sheet and bake for 25 minutes at 450ºF. Then once cooled, peel off the skin and discard, and the peppers are ready to be used).

This smoky hummus goes great with some tortilla chips or crackers, veggies and even on sandwiches. This particular recipe makes about 2-3 servings, so you don’t find yourself with all this extra hummus that goes bad before you get to enjoy it all.

Roasted red pepper hummus in a small bowl surrounded by crackers and veggies.

Roasted red pepper hummus in a small bowl surrounded by crackers and veggies.

Smoky Roasted Red Pepper Hummus

Shannon
This smoky hummus goes great with some tortilla chips or crackers, veggies and even on sandwiches. 
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course Dinner, Lunch
Cuisine Middle Eastern
Servings 2 servings
Calories 121 kcal
METHOD Blender
DIET Vegan

Ingredients
  

  • 1 cup of cooked chickpeas
  • 1/4 cup of roasted red peppers+splash of juice from the jar or water
  • 1 Tablespoon of Tahini
  • 1/4 teaspoon of cumin
  • 1/4 teaspoon of chili powder
  • 1/2 teaspoon of salt
  • pinch pepper
  • dash of garlic powder (optional)
  • dried parsley flakes for garnish (optional)

Instructions
 

  • Place all ingredients into a high-speed blender or food processor and mix. Be sure to scrape down the sides in-between mixing to make sure that everything is incorporated.
  • Add more spices, salt or pepper to taste. Place in the fridge before serving if you prefer a chilled hummus. Pour into a small bowl to serve and garnish with spices and dried parsley flakes.
  • If you have any leftover hummus, place in the fridge in an airtight, sealed container. It should keep for at least 3-5 days, but be sure to still keep any eye on it since this one has no preservatives.

Nutrition

Calories: 121kcalCarbohydrates: 14gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1056mgPotassium: 188mgFiber: 4gSugar: 1gVitamin A: 186IUVitamin C: 9mgCalcium: 50mgIron: 2mg
Keyword gluten free, how to make hummus, hummus, oil free, red peppers, soy free, vegan hummus
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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