This Roasted Red Pepper Hummus recipe is creamy, smoky, and sweet, with just enough heat! You’ll love this flavor-packed version of classic hummus.

Hummus shows up at almost every gathering in my house. Since my husband’s family is from the Levant and mine is from Egypt, this Mediterranean staple is pretty expected, which means I have lots of variations of it. Some, like this roasted red pepper hummus, are sweet, smoky, and slightly spicy.

This red pepper hummus is a little rustic. It’s still creamy (like my mother-in-law taught me to make), but it has a bit of texture. As you’ve probably guessed, the star ingredient in this hummus recipe is roasted red peppers, which bring a bit of sweetness to this hummus dip. If you have jarred roasted peppers in the fridge, you can definitely use them here; otherwise, start by roasting the peppers. Don’t worry. It’s easier than you think.

Ingredients

• Red pepper: I like to roast mine, but you can also use jarred or canned roasted red peppers.
• Jalapeno pepper : A medium-hot pepper that gives this red pepper hummus recipe a spicy touch.
• Chickpeas, also known as chickpeas, make the creamy base of the dip. You will need 2 cups of cooked chickpeas or about 2 (15 ounce) cans.
• Garlic cloves are a tangy aromatic that creates savory depth to balance the sweetness of the red pepper.
• Tahini paste: You can’t call it hummus without tahini! The quality of your tahini makes the difference. My favorite brand is Soom tahini. It has a delicious nutty, roasted flavor.
• Seasonings: The sumac adds a little lemony-sour note and a bit of color, while I use smoked paprika to enhance the smoky flavor of the roasted peppers. The salt enhances all the other flavors to make them shine.
• Lemon juice: I use the juice of a lemon because the acidity brightens and enhances the whole dish.
• extra virgin olive oil is liquid gold. Use a good, high quality extra virgin olive oil and drizzle it in and over the finished hummus recipe.

How to Make Roasted Red Pepper Hummus

• Preheat the oven to 450°F (skip this part if using jarred roasted red peppers and jalapeno.
• Roast the peppers: Place the red pepper strips and jalapeno in a small baking dish or cast iron skillet. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and nicely charred (turn peppers halfway through cooking). Remove from oven and let cool. Drain from the oil.
• Blend. In the bowl of an S-blade, add the roasted pepper strips from one pepper and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika and lemon juice. Drizzle with a little extra virgin olive oil. Run the processor until you achieve the desired creamy consistency. Test and adjust seasoning, if necessary. Run the processor again to combine.
• Serve: Transfer to a serving dish and drizzle and swirl into the hummus. Chop the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil and sprinkle with a pinch of paprika or sumac for garnish, if desired. Serve with warm pita and sliced ​​vegetables.

Pro Tips for Making Roasted Red Pepper Hummus

• This hummus is a little rustic, creamy but retains some texture. I did not peel the chickpeas or roasted peppers before using. But if you have time and want extra creamy hummus, peel roasted chickpeas and peppers before using.
• Cool your hummus. It’s best to chill the roasted red pepper hummus for about an hour before serving. This will improve the texture and allow the flavors to fully develop. This hummus can get quite garlicky, especially if it sits in the refrigerator for more than one night. If you’re not a big garlic fan, start with less garlic.
• Shortcut tip. Instead, use jarred roasted red peppers to save time. You can also use raw or jarred jalapenos, but chop them well before adding them.
• Storage. Roasted red pepper hummus can be stored in a tightly lidded container in the refrigerator. It will keep well for 4 days.

What to Serve with Roasted Red Pepper Hummus

When serving, I like to drizzle a little of my favorite Private Reserve Greek Extra Virgin Olive Oil. This Roasted Red Pepper Hummus would make a great centerpiece for a mezze platter like this. Or simply serve it with warm pita bread or chips and your favorite veggies for dipping!

What dishes go well with this hummus? Here are some options: Balela Salad; Fattouche salad; Chicken skewers; Homemade falafel; Moroccan meatballs.

It also makes a great spread for sandwiches and toast: try it on this vegetarian sandwich in place of whipped feta for a dairy-free option.

More Amazing Hummus Recipes

I’m a purist in one way: you can’t call it hummus if you don’t use tahini. You can make a delicious bean dip, but hummus contains tahini. Other than that, be creative, mix whatever you want. Here are some of my favorite hummus recipes:

• Traditional hummus. It’s creamy. It goes with everything. I like to use it as a base for meatballs and even ground beef and chopped vegetables.
• Speaking of garlic, you should definitely try Roasted Garlic Hummus.
• Creamy avocado hummus is always a hit.
• Harissa Roasted Carrot Hummus perfectly balances sweet and spicy.
• When fall rolls around and you need a party dip, try pumpkin hummus.

 

 

 

 

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