Roasted Red Pepper Hummus with Garlic is a vibrant, creamy, and flavorful twist on the classic Middle Eastern dip. By blending smoky roasted red peppers with garlic, chickpeas, tahini, and a hint of lemon, you create a smooth and irresistible spread that works perfectly as a dip, sandwich spread, or snack. Its bright color and bold taste make it both visually appealing and deliciously satisfying.
This hummus is ideal for entertaining guests, adding to a mezze platter, or simply enjoying as a healthy snack. It’s also quick and easy to make at home, far surpassing store-bought versions in taste and freshness.
Why I Love This Recipe
- Bursting with smoky, garlicky flavor that elevates every bite.
- Quick and easy—ready in under 15 minutes with roasted peppers.
- Versatile—perfect with veggies, crackers, sandwiches, or wraps.
- Healthy—packed with protein and fiber from chickpeas and healthy fats from tahini.
Why You Must Try This Dish
You must try this recipe because:
- It’s restaurant-quality hummus made at home.
- Roasted red peppers add a sweet, smoky depth not found in plain hummus.
- It’s gluten-free, vegan-friendly, and allergen-friendly with simple ingredients.
- Perfect for snacking, entertaining, or meal prep.
Preparation & Cooking Details
| Category | Information |
|---|---|
| Preparation Time | 10 minutes (plus roasting peppers if raw) |
| Cooking Time | 10 minutes (for roasting or sautéing) |
| Total Time | 20–25 minutes |
| Servings | 6–8 servings |
| Calories per Serving | ~120 calories |
| Course | Appetizer / Dip |
| Cuisine | Middle Eastern / Mediterranean |
Ingredients
For the Hummus
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 2 large roasted red peppers (or 1 jar, about 12 oz / 340 g)
- 2–3 cloves garlic, minced
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil, plus more for drizzling
- Juice of 1 lemon
- ½ tsp ground cumin
- Salt to taste
- 2–4 tbsp water, to adjust consistency
Optional Garnish
- Paprika
- Fresh parsley, chopped
- Pine nuts
- Extra olive oil drizzle
Step-by-Step Preparation Method
Step 1: Roast Red Peppers (if using fresh)
- Preheat oven to 450°F (230°C).
- Place whole red peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until skin is charred and blistered.
- Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel, deseed, and roughly chop peppers.
Step 2: Prepare the Hummus
- In a food processor, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, and salt.
- Blend until smooth and creamy, scraping down sides as needed.
- Add water 1 tbsp at a time until desired consistency is reached.
Step 3: Taste and Adjust
- Taste and adjust seasoning with more salt, lemon juice, or garlic as preferred.
- Blend again for a few seconds for extra smoothness.
How to Serve
Serve hummus in a shallow bowl with:
- A drizzle of olive oil
- Sprinkle of paprika or chili powder
- Chopped parsley or toasted pine nuts
Serve with:
- Pita bread or pita chips
- Fresh vegetable sticks (carrots, cucumber, bell peppers)
- Crackers or breadsticks
- As a spread on sandwiches or wraps
Recipe Tips
- For extra creamy hummus, peel chickpeas before blending.
- Use good quality tahini for authentic flavor.
- Adjust garlic to taste—roasted garlic gives a milder, sweeter flavor.
- Hummus thickens in the fridge—add a little water or olive oil before serving.
Variations
- Spicy Roasted Red Pepper Hummus – Add ½ tsp cayenne pepper or 1 small roasted chili.
- Smoky Chipotle Hummus – Add 1 chipotle pepper in adobo sauce.
- Herb-Infused Hummus – Blend in fresh basil, cilantro, or parsley.
- Sun-Dried Tomato Twist – Add 3–4 sun-dried tomatoes for a tangy variation.
- Avocado Hummus – Blend in ½ ripe avocado for creaminess and a subtle flavor.
Freezing & Storage
| Storage | Duration |
|---|---|
| Refrigerated | Up to 5 days in airtight container |
| Frozen | Up to 3 months in freezer-safe container |
Tip: Thaw overnight in fridge and stir in a little water or olive oil before serving.
Special Equipment Needed
- Food processor or high-speed blender
- Knife and cutting board (for chopping peppers)
- Baking sheet (if roasting peppers)
Conclusion
Roasted Red Pepper Hummus with Garlic is a healthy, vibrant, and versatile dip that’s perfect for snacks, appetizers, or as part of a meal. Its smoky, garlicky flavor and creamy texture make it irresistible. Easy to make and fully customizable, this hummus is sure to become a staple in your kitchen. Serve with fresh veggies, warm pita, or as a spread, and enjoy a taste of Mediterranean goodness at home!
Roasted Red Pepper Hummus with Garlic
Description
Roasted Red Pepper Hummus with Garlic is a vibrant, creamy, and flavorful twist on the classic Middle Eastern dip. By blending smoky roasted red peppers with garlic, chickpeas, tahini, and a hint of lemon, you create a smooth and irresistible spread that works perfectly as a dip, sandwich spread, or snack. Its bright color and bold taste make it both visually appealing and deliciously satisfying.
Ingredients
For the Hummus
Optional Garnish
Instructions
-
Step 1: Roast Red Peppers (if using fresh) : Preheat oven to 450°F (230°C). Place whole red peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until skin is charred and blistered. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, deseed, and roughly chop peppers.
-
Step 2: Prepare the Hummus : In a food processor, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, and salt. Blend until smooth and creamy, scraping down sides as needed. Add water 1 tbsp at a time until desired consistency is reached.
-
Step 3: Taste and Adjust : Taste and adjust seasoning with more salt, lemon juice, or garlic as preferred. Blend again for a few seconds for extra smoothness.
