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How to Make Creamy Homemade Roasted Red Pepper Hummus

Dip into guilt-free happiness with our Roasted Red Pepper Hummus! This velvety smooth blend of chickpeas, tahini, and fire-roasted red peppers will have your taste buds doing a happy dance. Perfect for parties, picnics, or a solo snack session. Its creamy texture and bold, savory flavor make this hummus recipe the perfect addition to many dishes, from sandwiches and wraps to salads and pasta.

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Mediterranean Flavors in Your Kitchen: Roasted Red Pepper Hummus

Hummus is an iconic Middle Eastern dish that has gained worldwide popularity since it appeared centuries ago. Now modernized to provide unique flavors that please nearly everyone – one such variation is Roasted Red Pepper Hummus. The roasted red peppers give the hummus a slightly sweet, smoky flavor and a vibrant red color, adding earthy tones to traditional versions of this classic dip made from chickpeas.

ABOUT THIS RECIPE (per serving)

Gluten FreeDairy FreeNut FreeEgg FreeVeganVegetarianQuick & EasyHealthy ChoicesSoy FreeMediterranean
Servings:  16 - makes about 4 cups
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :5 minutes
Total Time :25 minutes
Course : Accompaniment, Appetizer, Condiment, Ingredient, Snack
Cuisine : Mediterranean
Diet : Gluten Free, Low Calorie, Low Fat, Low Salt, Vegan
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 81
Fat 7
Carbohydrates 3
Protein 2

In this post, we explore hummus’ longstanding legacy and how best to enjoy its distinct taste as a component in other dishes or eat it as a healthy snack.

Don’t worry. You’ll also get easy instructions for making a tasty version that is way better than store-bought.

So, let’s scoop in and discover the wonderful world of roasted red pepper hummus!

👋 Hey, healthy dip lovers! Roasted Red Pepper Hummus - Perfectly smooth and packed with flavor, this dip will have you coming back for more 🔥🌶️ #hummus #roastedredpepper #snacktime" #GlutenFree #Healthy #Recipe #CookingGfreeDeliciously @gfreedelicious

A Long-Standing Legacy

Hummus, one of the oldest known dishes, has a long-standing legacy that spans thousands of years. Originating in the Middle East, it has since become a staple food item in cultures worldwide. The spread, or dip as many people call it, of chickpeas, tahini, olive oil, and various spices has been loved and celebrated by millions for generations.

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Historically, hummus has been a vital part of Middle Eastern cuisine that can be traced back to around the 13th century, pointing to it first being mentioned in the Old Testament, with proof (some scholars say) in the book of Ruth 2:14 NIV.

After Ruth and Boaz had met for the first time in the barley fields of Bethlehem, he spoke kindly to her – acknowledging all that she had done for her mother-in-law since the death of her husband. Then, at the mealtime, Boaz said to her, “Come over here. Have some bread and dip in the wine vinegar.”

Is “wine vinegar” really hummus?

Several biblical translations suggest that “wine vinegar” is a slight mistranslation. The original word in ancient Hebrew is “Hometz” (or “Chometz,” sour wine), which not only sounds a bit like “Hummus” but also resembles the word “Hamitz” or “Himtza,” the name for chickpeas in ancient Hebrew text.

True, in modern Hebrew, “Hometz” is vinegar. But would Boaz have offered Ruth to dip her bread in vinegar?

Maybe. Maybe not.

Because chickpeas are among the oldest crops in the land of Israel and among the earliest foods known to have been eaten there, would it be too much of a stretch to think it may have been hummus?

Hummus Popularity Through the Ages

Documented evidence suggests that hummus was enjoyed by many prominent figures in history, including Saladin, the Muslim warrior who conquered Jerusalem from the Crusaders.

We can only assume that the gastronomic mixture gained popularity in neighboring regions and beyond, with unique twists added to it as it traveled the world further. It undoubtedly kept thousands of people fed for centuries, including the possibility of it being served at the tables of many Emperors, Pharaohs, and Kings.

Today:

Hummus is consumed daily by many people from many different cultures. In the United States, its popularity has grown exponentially as a healthy snack or appetizer because of its high nutritional content, which includes protein, iron, fiber, and healthy fats. This nutrient density perhaps showcases why it gained its popularity and long-standing legacy, with people all over the world being able to benefit from its nutritional qualities.

The Perfect Snack: Fresh Veggies with Roasted Red Pepper Hummus

Roasted red pepper hummus is often served as an easy and flavorful dip that everyone of any age can appreciate. Most likely, that’s because of its smooth and creamy texture, boasting rich ingredients such as chickpeas (garbanzo beans), tahini (a paste made from ground sesame seeds), roasted red peppers, lemon, and garlic. All increasingly popular elements and flavors that make their way into many healthy snacking options in recent years, and for a good reason!

Hummus is an excellent snack alongside fresh vegetables, crackers, or pita chips to satisfy that snacking urge without guilt. Still, it can also be a flavorful addition to a meal that is not only delicious but also provides a wide range of essential nutrients for maintaining good health.

Hummus is High in Nutrients and Healthy Fats

One of the great things about serving hummus is that it is a super way to combine plant-based protein, fiber, good fats, and essential nutrients in a simple dish that is good for your health. That means it can help fill you up and keep you feeling full for longer, which is excellent for weight management.

Hummus also contains healthy fats from olive oil and tahini, which can positively impact your heart health.

The nutrients found in hummus include:

  • Protein: Chickpeas are rich in protein, an essential nutrient for building and repairing tissues in the body.
  • Fiber: Both chickpeas and tahini contain fiber, which aids in digestion and promotes overall gastrointestinal health.
  • Healthy Fats: Olive oil contains monounsaturated fats, which are beneficial for heart health and help reduce inflammation.
  • Vitamins: Hummus is rich in vitamins, including vitamin E, which is vital for skin health, and vitamin B6, which is essential for brain function.
  • Minerals: Chickpeas and tahini are both excellent sources of minerals such as iron, magnesium, and potassium, which are essential for muscle function, energy production, and bone health.

Taste and health benefits in one delicious package...

Not only is hummus packed full of loads of good nutrients, but we love how it offers taste and health benefits in one delicious package. Furthermore, its versatility allows it to meet individual taste preferences by customizing spices or adding other ingredients for maximum personalization. We guarantee you’ll find one perfect flavor combination that puts all the checks in your culinary boxes. You really can’t go wrong making it!

Roasted red pepper hummus is one of the easiest and quickest dips to pull together. Our delicious recipe features fire-roasted red peppers to make a savory dip (or component) infused with bold, smoky, robust flavors that will tantalize your taste buds. Adding different spices and herbs makes it even more delicious.

How to Make Homemade Roasted Red Pepper Hummus

Making your own roasted red pepper hummus is simple and allows you to control the ingredients and flavors.

Ingredients

▢  2 15-ounce cans chickpeas (garbanzo beans) drained with liquid reserved
▢  2 large roasted Red peppers skins removed, [1]
▢  1 large roasted Jalapeno pepper skin removed and deseeded (optional)
▢  ½ cup Tahini
▢  ¼ cup aquafaba/chickpea liquid +/- more if desired
▢  ¼ cup Olive Oil extra virgin
▢  2 Lemons juiced, about 3 tablespoons
▢  1 clove Garlic minced
▢  2 teaspoons ground Cumin
▢  ½ teaspoon smoked Paprika
▢  sea salt and black pepper to taste

Instructions

  1. Add the chickpeas, roasted peppers, tahini, chickpea liquid, olive oil, lemon juice, garlic, ground cumin, smoked paprika, and a dash of sea salt and black pepper in a food processor or blender. Cover and blend on high for 30-second intervals until the mixture forms a creamy paste.
  2. If needed, add more chickpea liquid, a tablespoon at a time (if desired), for a smoother dip consistency. Then keep blending until you achieve a smooth, creamy texture.
  3. Taste and adjust the salt, pepper, or other seasonings if necessary.
  4. Transfer the hummus to a serving bowl. Serve your homemade roasted red pepper hummus with freshly sliced vegetables or crackers, or use it as a spread on your favorite sandwich.

Footnotes:
[1] Or use a jar of pre-roasted red peppers (drained and extra liquid removed).

How to Roast Peppers at Home

Over a Gas Stovetop Burner – (Best for one or two peppers), turn the burner to the highest setting and set a pepper directly over the flame. You’ll want to char/roast one pepper at a time. Turn the pepper occasionally with tongs until the skin is completely blackened, about 8 minutes total. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.

On the Grill – Preheat the gas or charcoal grill to high, about 400°F, preparing it for direct heat. Arrange the peppers directly on the grill grates directly over the flame. Turn the peppers every 2 to 3 minutes until they are completely charred on all sides, up to 15-20 minutes total. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.

Under the Oven Broiler – Position an oven rack as close as possible to the broiling element in your oven and turn the broiler on high. Place the peppers on a baking sheet directly under the broiler. Roast on each side for about 2-4 minutes, turning them occasionally with tongs, until the skins have wholly blackened, about 8-10 minutes total. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.

5 Ways to Use Roasted Red Pepper Hummus in Your Cooking

As a Dip:

Roasted red pepper hummus is perfect for fresh veggies, pita bread, crackers, or chips. It adds a creamy and flavorful element to make your snack or party platter stand out.

Make as a Sandwich Spread:

Spread the hummus onto a slice of bread or a wrap before adding your favorite protein and veggies—roasted red pepper hummus pairs well with grilled chicken, roasted turkey, or falafel.

Try as a Salad Dressing:

Whisk the hummus with lemon juice, olive oil, and water to create a delicious salad dressing. Roasted red pepper hummus pairs perfectly with Mediterranean-style salads, such as cucumber-tomato-feta salad.

Use it as a Pizza Topping:

Spread a thin layer of hummus on a pizza crust before adding your favorite toppings—roasted red pepper hummus pairs nicely with roasted vegetables, grilled chicken, and feta cheese.

Stir it in as a Pasta Sauce:

Mix the hummus with a small amount of pasta water to create a creamy and nutritious sauce. Roasted red pepper hummus goes well with penne, linguine, and spaghetti.

How to Store Hummus

By following these simple steps, you can store your hummus ideally for future use without any worry about it being spoiled.

Refrigerate hummus:

The best way to store hummus you will use within a few days is to refrigerate it. In the fridge, hummus will last up to a week.

Freeze hummus:

Hummus can be frozen and stored for future use for up to 6 months in an airtight container. To freeze, transfer the hummus to a container with a tight-fitting lid. Make sure there is enough space at the top for the hummus to expand as it freezes.

More storage tips:

  • Label and date your hummus: Always label your storage container with the date you made or froze it.
  • Leave room for expansion: If you are freezing hummus, leave some space at the top of the container, as hummus will expand as it freezes.
  • Defrost hummus in the refrigerator: When ready to use your frozen hummus, defrost it overnight. Once it has defrosted, stir it well before serving.
  • Store different flavors separately: If you have multiple hummus flavors, store them separately to prevent mixing.

Hummus garnish ideas for added texture and flavor:

  • Drizzle with olive oil or balsamic vinegar
  • Lightly dust with paprika and fresh snips of parsley
  • Sprinkle the top with black and white toasted sesame seeds
  • Garnish with diced red pepper or toasted pine nuts

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Before we go...

Roasted red pepper hummus is a delicious and nutritious ingredient that you can use to continue elevating your cooking to the next level. Try it as a dip, sandwich spread, salad dressing, pizza topping, a pasta sauce, or experiment with your creative ideas.

Whether you’re new to gluten-free cooking at home or have been at it for years, I hope this post for making homemade roasted red pepper hummus is easy for you and allows you to customize the flavor and consistency to your taste.

I wish you many good times and great conversations around your table while enjoying the many healthy benefits of this flavorful dip and ingredient!

Thanks for stopping by. Have a happy time cooking!

XXO

Kymberley

P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom left of your screen to jump to the comment area below.

Make it picture perfect every time!

Check out the Tips, Tricks, and Step-by-Step photos above .

Homemade Roasted Red Pepper Hummus

Indulge in the creamy texture and bold flavor of this savory homemade Roasted Red Pepper Hummus! This protein-packed snack is perfect for any occasion and is easy to make.
Kymberley @GfreeDeliciously
5 from 1 vote
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 5 minutes
Total Time 25 minutes
Course Accompaniment, Appetizer, Condiment, Ingredient, Snack
Cuisine Mediterranean
Servings 16 - makes about 4 cups
Calories 81 kcal

EQUIPMENT

  • Grill, oven, or stovetop for roasting peppers
  • Sheet pan
  • Small Bowl with lid plastic wrap or foil
  • Blender or Food Processor
  • Utensils (Tongs, Cooks Knife, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)

INGREDIENTS
 
 

  • 2 15-ounce cans chickpeas (garbanzo beans) drained with liquid reserved
  • 2 large roasted Red peppers skins removed, [1]
  • 1 large roasted Jalapeno pepper skin removed and deseeded (optional)
  • ½ cup Tahini
  • ¼ cup aquafaba/chickpea liquid +/- more if desired
  • ¼ cup Olive Oil extra virgin
  • 2 Lemons juiced, about 3 tablespoons
  • 1 clove Garlic minced
  • 2 teaspoons ground Cumin
  • ½ teaspoon smoked Paprika
  • sea salt and black pepper to taste
Add ingredients to your "Quick Access Shopping List" before ordering online.
Quick Add Ingredients to Shopping List

INSTRUCTIONS
 

  • Add the chickpeas, roasted peppers, tahini, chickpea liquid, olive oil, lemon juice, garlic, ground cumin, smoked paprika, and a dash of sea salt and black pepper in a food processor or blender.
    2 15-ounce cans chickpeas (garbanzo beans), 2 large roasted Red peppers, 1 large roasted Jalapeno pepper, 1/2 cup Tahini, 1/4 cup aquafaba/chickpea liquid, 1/4 cup Olive Oil, 2 Lemons, 1 clove Garlic, 2 teaspoons ground Cumin, ½ teaspoon smoked Paprika, sea salt and black pepper
  • Cover and blend on high for 30-second intervals until the mixture forms a creamy paste.
  • Add more chickpea liquid, a tablespoon at a time (if desired), for a smoother dip consistency. Then keep blending until you achieve a smooth, creamy texture.
  • Taste and adjust the salt, pepper, or other seasonings to taste.
  • Transfer the hummus to a serving bowl. Serve your homemade roasted red pepper hummus with freshly sliced vegetables or crackers, or use it as a spread on your favorite sandwich.
Tried this recipe?Please consider Leaving a Review.

It’s super helpful for others and us!

YOUR OWN NOTES

KITCHEN NOTES

Footnotes:
[1] Or use a jar of pre-roasted red peppers (drained and extra liquid removed).
Garnish ideas for added texture and flavor:
  • Drizzle with olive oil or balsamic vinegar
  • Lightly dust with paprika and fresh snips of parsley
  • Sprinkle the top with black or white toasted sesame seeds
  • Garnish with diced red pepper or toasted pine nuts
To Make Roasted Peppers at Home
Over a Gas Stovetop Burner – (Best for one or two peppers), turn the burner to the highest setting and set a pepper directly over the flame. You’ll want to char/roast one pepper at a time. Turn the pepper occasionally with tongs until the skin is completely blackened, about 8 minutes. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.
On the Grill – Preheat the gas or charcoal grill to high, about 400°F, preparing it for direct heat. Arrange the peppers directly on the grill grates directly over the flame. Turn the peppers every 2 to 3 minutes until they are completely charred on all sides, about 15-20 minutes total. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.
Under the Oven Broiler - Position an oven rack as close as possible to the broiling element in your oven and turn the broiler on high. Place the peppers on a baking sheet directly under the broiler. Roast on each side for about 2-4 minutes, turning them occasionally with tongs, until the skins have wholly blackened, about 8-10 minutes total. Once the skin is blackened on all sides, transfer them to a bowl, then cover with plastic wrap, foil, or a tight-fitting lid to steam and cool for about 10 minutes before removing the skin and seeds.

Nutrition

Calories: 81kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 67mgPotassium: 69mgFiber: 1gSugar: 0.4gVitamin A: 75IUVitamin C: 11mgCalcium: 19mgIron: 1mg
Keyword chickpeas, cumin, garbanzo beans, garlic, jalapeno, lemon juice, olive oil, paprika, red pepper, sesame seeds, tahini

Recipe Card with Nutrition powered by WP Recipe Maker

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

Take a peek at the behind GfreeDeliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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Say goodbye to frozen tater tots forever with our easy cheesy recipe for homemade tater tots from scratch. Perfectly shaped and baked in a mini muffin tin, they become super crispy on the outside with creamy potato insides boasting loads of flavor from bacon, cheddar cheese, and chives!

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Egg salad spread on toast with baby lettuce and microgreens, served on a plate with grape tomatoes.

Classic American Egg Salad

All you need is hard-boiled eggs and 10 minutes to make this Classic American Egg Salad recipe. Perfect for sandwiches, lettuce wraps, or eating on a bed of lettuce, stuffing into pitas and tomatoes, and piling on top of crackers. It’s a home-style recipe for uncomplicated food at it’s finest, and it’s an excellent use for any extra hard-boiled eggs you might find yourself having after Easter.

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How to Make Crave-worthy Chick-fil-A® Dipping Sauce at Home

Enjoy our copycat recipe for this iconic dipping sauce with a smokey BBQ twang. The perfect blend of sweetness in mayo, honey, mustard, and tangy barbecue sauce (with a few extra spices), this restaurant-style chicken (and waffle fries) dipping sauce will become a new favorite—it’s gluten-free, too!

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