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Easy recipe for roasted red pepper hummus. Best homemade vegan dip made with plant-based ingredients like: chickpeas, roasted red peppers, tahini, olive oil, lemon juice and spices.

Best Recipe for Roasted Red Pepper Hummus (Creamy and Flavorful)

Marinela Malcheva
This recipe for roasted red pepper hummus is much better and cheaper than store-bought. Learn how to make the best homemade hummus that is easy, creamy and so flavorful!
5 from 8 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Breakfast, dinner, Side Dish
Cuisine Asian-inspired, Gluten-free, Mediterranean-inspired, Vegan
Servings 6 servings
Calories 104 kcal

Equipment

  • Blender or food processor
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 8 long red peppers rinsed, dried, roasted, cleaned from skin and seeds
  • 1 ½ cup cooked ( or canned) chickpeas drained
  • 1 tablespoon tahini
  • 2 tablespoon olive oil extra virgin
  • 2 tablespoon lemon juice freshly squeezed, do not use bottled lemon juice
  • 1 teaspoon salt
  • ½ teaspoon dried garlic powder
  • ½ teaspoon cumin powder
  • ½ teaspoon ground paprika
  • 3 tablespoon water

Instructions
 

  • Preheat oven to 400°F / 200°C.Line a large baking sheet with parchment paper. Rinse your peppers and dry thoroughly with a clean towel. Lay peppers on the sheet and roast for 20-25 minutes or until peppers are fragrant, tender, and well charred. (this will depend on their shape and size). If they aren't ready, leave them in the oven for a couple of minutes more. Skip steps 1 and 2 if you are using jarred roasted red peppers.
    Raw, fresh long red peppers on a baking sheet with parchment paper for preparing homemade vegan hummus recipe
  • Once you've roasted your peppers you need to peel them and remove the seeds. You can put peppers into a sealable plastic bag, or in a bowl and cover them with a lid or plastic wrap. Let them steam for 15-30 minutes (the longer the better, it helps to easily remove the skins off). After that, gently skin and seed your baked peppers. Be sure to let them cool enough so you don't burn yourself. You can peel and clean them under cold running water to speed up the cleaning process. Drain any excess water.
    Clean, peeled, seeded roasted red peppers
  • In a food processor or a high-powered blender, mix all ingredients together. Combine roasted red peppers, cooked chickpeas, tahini, olive oil, lemon juice, water, and spices. Process until everything is well incorporated and you get a smooth and creamy consistency. Taste it and adjust the seasonings if needed.
    Simple, plant-based ingredients in a blender for preparing healthy homemade spread: roasted red peppers, cooked chickpeas, tahini, lemon juice, olive oil and spices.
  • Garnish your smokey red pepper hummus with just a little ground black seed, finely chopped parsley, and drizzle with olive oil.
    Creamy and flavorful homemade vegan hummus dip with roasted red peppers, chickpeas and tahini.

Notes

  • You can use jarred red peppers (about 2 cups) if you don't have time to roast them at home. I don't recommend you to use raw peppers because you won't get that smoky flavor.
  • You can use home-cooked chickpeas or canned chickpeas.
  • If you find your hummus too thick add 1 tablespoon at a time, blend and check until you get the desired consistency.
  • Adjust the seasonings to your taste.

Nutrition

Calories: 104kcalCarbohydrates: 9gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1179mgPotassium: 158mgFiber: 3gSugar: 1gVitamin A: 349IUVitamin C: 25mgCalcium: 41mgIron: 1mg
Keyword easy, healthy, homemade, hummus, plant based, recipe, recipe for roasted red pepper hummus, red pepper, weight loss friendly
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