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This Smoky Roasted Red Pepper Hummus will bring your dipping game to the next level! The roasted red peppers and spices add an earthy, fiery, and smoky sweetness, while the tahini gives it creamy nuttiness. It goes great with some tortilla chips or crackers, veggies, and even sandwiches. This particular recipe makes about 2 to 3 servings, so you don’t find yourself with all this extra hummus that goes bad before you get to enjoy it all.
The Perfect Vegan Dip
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 gluten-free version is super fresh and still quick to make – it will only take you 5 minutes! You also have control of how much flavoring and spices to add, so make it as spicy, nutty, smoky, or savory as you like it to be.
Lastly, it is a fun and different way to serve a snack that both kids and adults will enjoy. It is such a versatile dish that you can use it in various ways! Keep it healthy and simple by serving it with a platter of fresh veggies. Or, try it as a dip for vegan pita bread triangles, blistered shishito peppers, or crackers. You can also use it to make vegan Mediterranean Pizza, wraps, or sandwiches. Regardless of how you use it, this delectable variation of Hummus is hard to resist!
Ingredients for Smoky Roasted Red Pepper Hummus
- Chickpeas – Are also called garbanzo beans and are the base for this hummus recipe. Pureed into a creamy treat, it has a beanie and earthy taste that works so well with a lot of herbs and spices. You can use canned chickpeas for less preparation. If you’re a big fan of them, here are 23 Delicious Vegan Chickpea Recipes to try!
- Red peppers +splash of juice from the jar – We used a jar of roasted red peppers for this recipe. But if you don’t have any, you can always roast the peppers yourself. Just place raw, sliced peppers on a covered baking sheet and bake for 25 minutes at 450ºF. Then once cooled, peel off the skin, discard, and the peppers are ready to be used.
- Tahini – It is a paste made from ground sesame seeds, so it is full of nutty and earthy flavors. You can use store-bought ones or make one from scratch. You can always reduce the amount of tahini or leave it out if you don’t like it.
- Cumin – It lends a touch of warmth and spiciness to the hummus.
- Chili powder – You can control the spice level by adding or reducing the amount of chili powder used. You can also use smoked paprika, red pepper flakes, or cayenne powder.
- Salt and Pepper – for seasoning.
- Garlic powder – We are using garlic powder but feel free to use fresh garlic if it is what you have.
- Parsley – Used for garnishing.
How to make Smokey Roasted Red Pepper Hummus
Making this is super easy! Now is the time to get your food processor or high-powered blender out of the cupboard.
- Roast your red peppers if using fresh ones.
- Chop and measure your ingredients according to the recipe instructions.
1) Combine all ingredients in a high-speed blender or food processor and stir until well blended. Scrape down the sides of the bowl between mixing to make sure you get a smoother consistency.
2) Place in a bowl or jar, then refrigerate if you prefer your hummus chilled. To serve, garnish with dried parsley flakes and spices in a small bowl.
Tips and Variation Notes
- If your Smokey Roasted Red Pepper Hummus is too thick, you can add a splash of water or use the liquid from the canned chickpeas to thin it out.
- Add freshly squeezed lemon juice if you want that extra tangy flavor on your hummus. Just add slowly until you achieve the right taste.
- Elevate the taste of your hummus by adding herbs like fresh chopped green onions, chives, parsley, rosemary, or dill.
- Do not throw away the canned chickpea brine water. That thick and sticky liquid is called aquafaba and is a great binder and egg replacement when baking.
- If you want a more garlicky taste, use fresh garlic instead. Freshly grated cloves will add more flavor since it releases the garlic’s juice, which gives it a stronger taste.
Storing Smokey Roasted Red Pepper Hummus
Homemade roasted red pepper hummus may be kept in the fridge in an airtight container for about 2 to 4 days. It can be stored for up to 4 months in a freezer for longer storage. Before serving, thaw in the fridge overnight and give it a good stir.
Frequently Asked Questions
- How can I fix hummus that is too runny? The easiest way to fix a watery hummus dip is to add more chickpeas to the mix. Chickpeas have a rich and creamy texture; therefore, adding more will result in a better consistency.
- Why is my hummus not smooth? It can be because the thin skin of the chickpeas and red pepper were not removed before blending.
- Can I roast the red peppers on my stovetop? Sure you can! Using this method can be a bit messy, but the flavors will be much more intense.
Looking for more Hummus recipes? Try these too!
- Yellow Lentil Hummus – Instead of chickpeas, yellow lentils are the star of this recipe. It’s a velvety-smooth thick dip that’s oozing with flavor and comes together in a flash.
- Green Pistachio Hummus – The pistachio flavor is mild at first – but really comes through the next day. If you plan on making this for a party, let it sit for a day! It is a super simple recipe, and it uses very few ingredients while sounding fancy at the same time!
- Classic Hummus – If you have been experimenting with your hummus recipes and adding some zing with red pepper, beets, or avocado, then we salute you! We love experimenting with basic and classic recipes, but there comes a time when the basics hit the spot!
- If you’re feeling more adventurous, this Roasted Beet Hummus recipe will also have your guests wanting more!
Photos by Alfonso Revilla
Smoky Roasted Red Pepper Hummus
- 1 cup of cooked chickpeas
- ¼ cup of roasted red peppers + splash of juice from the jar
- 1 Tablespoon of Tahini
- ¼ teaspoon of cumin
- ¼ teaspoon of chili powder
- ½ teaspoon of salt
- pinch pepper
- dash of garlic powder (optional)
- dried parsley flakes for garnish (optional)
- 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.
- Place in the refrigerator before serving if you prefer a chilled hummus. Pour into a small bowl to serve and garnish with spices and dried parsley flakes.
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