Looking for the perfect creamy hummus dip that’s packed with nutrition and absolutely delicious? Then look no further than this delicious Roasted Red Bell Pepper Hummus!
Table of Contents
Why I Love This Recipe
- It’s bursting with flavor — the smoky sweetness of roasted red peppers pairs perfectly with creamy chickpeas and zippy lemon.
- It feels a little fancy, but it’s actually incredibly easy to make in just a few minutes. So easy that it’s great to whip up to send for a school snack with pita chips or fresh veggies!
- It’s naturally vegan, dairy-free, and gluten-free, so everyone at the table can enjoy it. It’s packed with vegetarian protein from the garbanzo beans and tahini.
- It’s a fun twist on classic hummus recipe that adds a pop of color to any snack board, lunch box or meal.
- It’s perfect for meal prep or entertaining — make it ahead and keep it in the fridge for easy snacking all week or to use in Kid Friendly “Sushi” Sandwiches.
The Ingredients
You only need 7 simple ingredients to make this flavorful dip:
- Garbanzo Beans (chickpeas): Drained and rinsed. These make the base of the hummus and bring all the creamy texture.
- Roasted Red Bell Peppers: About one pepper. Roasted red peppers add a subtle smoky sweetness and that gorgeous red color.
- Garlic: Just one is enough for that signature garlicky bite without overpowering the dip.
- Tahini: This sesame paste is essential for traditional hummus flavor and richness.
- Lemon Juice: Adds brightness and a little tang to balance the sweetness of the peppers.
- Kosher Salt: To round everything out and enhance the flavors.
How to Make Red Bell Pepper Hummus Dip
Step 1: Combine all ingredients in a food processor and pulse until smooth. Taste and adjust the seasoning if needed. Sometimes I like a little extra lemon or an extra pinch of salt.
Tips and Tricks
- Adjust to Perfect Consistency: If your hummus is too thick, you can add a splash of water or a little olive oil to get the consistency just right.
- Use High-Quality Tahini: A good tahini makes a big difference in flavor. Look for one that’s creamy and smooth, not dry or bitter.
- Make It Ahead: This hummus keeps well in the fridge in an airtight container for up to 5 days, so it’s great for meal prep or entertaining!
Ways to Use Roasted Red Pepper Hummus
- Dip fresh veggies like cucumbers, bell peppers or sugar snap peas in it for a healthy, filling snack.
- Spread it on your favorite sandwiches and wraps like Rainbow Roll-Up Sandwiches!
- Dollop it onto a grain bowl or salad like this Superfood Salad for some extra protein.
FAQs
It’s usually because it needs more blending time or a bit of extra liquid like water, olive oil or even lemon juice. Using smooth tahini and peeling the chickpeas can also make a big difference in getting that ultra-creamy texture.
Both are delicious! I tend to opt for jarred roasted red peppers because it’s so easy and saves you time, but feel free to roast your own red bell peppers for a stronger smoky flavor!
More Healthy Snack Recipes
This roasted red bell pepper hummus dip is the kind of recipe that makes healthy snacking exciting. It’s quick, easy, and packed with flavor — what’s not to love? If you give it a try, I’d love to hear how you liked it! Drop a comment and rating below!
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Red Bell Pepper Hummus
Equipment
- Food Processor
Ingredients
- 15.5 ounce can garbanzo beans, rinsed and drained
- 6 ounces roasted red bell peppers (about 1 pepper)
- 1 garlic clove
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
Instructions
- Combine all ingredients in a food processor and pulse until smooth.
- Taste and adjust seasonings if necessary.
Notes
- Adjust to Perfect Consistency: If your hummus is too thick, you can add a splash of water or a little olive oil to get the consistency just right.
- Use High-Quality Tahini: A good tahini makes a big difference in flavor. Look for one that’s creamy and smooth, not dry or bitter.
- Make It Ahead: This hummus keeps well in the fridge in an airtight container for up to 5 days, so it’s great for meal prep or entertaining!
How long do you think this will keep in the refrigerator? Looks delish!
Is it safe to say we drain the garbanzos and the red pepper? I’m looking forward to trying this! 🙂
[…] Roasted red pepper hummus – I froze most of the sweet peppers we brought home, but I roasted a few and made hummus with them. It is so so good. […]
Yep! You can just omit it, but it will change the flavor. Sometimes I use peanut or sunflower butter instead!
Love your ideas! Can I make this hummus without tahini?
Oh my gosshhhh! This is perfect for the party I’m going to on Sunday. I might not even share it…
I roasted them over our gas burner….
Simply turn on the burner to medium heat and use tongs to hold the peppers over the burner to roast. There will be some popping as the pepper roasts. Roast until skin is blackened.
Then, place the peppers in a bag or in a bowl that is covered. And, allow them to steam.
If you don’t have a gas stove, or want an easier way to roast peppers, slice them in half and lay them on a piece of foil, cut-side down.
Place in the oven, heated to 425 degrees. Roast for 15-25 minutes, until the skins begin to blister.
Any tips for roasting a red pepper? Was thinking about making this earlier (I have two peppers I need to use) and saw your posting.
Yes to homemade red pepper hummus! That texture looks amazing!