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Spicy Roasted Red Pepper Hummus
I absolutely all kinds of hummus, and this spicy roasted red pepper hummus recipe is no exception! Homemade roasted bell peppers, blended with all the goodness hummus has to offer. The taste is SO amazing, and is so creamy!
A lovely, healthy snack with the perfect texture, truly so delicious! Absolutely perfect to dip in! Traditional hummus is made with sesame paste (tahini) with loads of olive oil, chickpeas and lemon. It is a popular creamy Middle Eastern dip!
You can also check out our classic hummus here!
What ingredients do you need for this hummus recipe?
Roasted red bell peppers: We’re roasted our own here, but you can also use jarred/store-bought ready made roasted bell peppers! This gives a lovely red texture to the hummus, adds some sweetness and smokiness to the hummus.
Chickpeas: We’re using canned chickpeas here, and peeling off the skins (for the ultimate creamy texture!) But you can use dried chickpeas, just be sure to soak and boil them beforehand, also with peeling off the skins.
Tahini: Or sesame paste. This is a key ingredient for hummus! It adds to its nutty and creamy texture that helps with the smoothness and creaminess of the hummus.
Smoked paprika: optional but added a really nice smoky flavor. I also love to take a little bit of paprika to finish off the hummus, with a drizzle of olive oil as well.
Toppings for your hummus: ingredients like olive oil, a few chickpeas, even toasted sesame seeds would be fantastic here!
Instructions to make this recipe
Roast your bell peppers
Core your bell peppers into 3 or 4 pieces. Preheat your oven to 400 degrees. On a baking sheet with parchment, add your bell peppers, skin side up. Roast for 20 minutes, and then broil for the last 5 minutes to get that black char on the skin.
Once charred, add in a bowl and cover with plastic wrap for 10-15 minutes to let steam, so you can easily peel off the skin. After that, remove the wrap, and tear off the black char/skin of the bell pepper. Roughly chop, set aside.
Prep your chickpeas
While your red bell peppers are roasting, prep your garbanzo beans. Drain, rise and dry. Peel off the outside layer of all the chickpeas. Although tedious, this really helps with a smooth and creamy hummus!
*You can use dried chickpeas here, just be sure to soak night before, or boil according to the package to cook.
*Another way to peel chickpeas is to boil with a little bit of baking soda if you don’t want to hand peel.
Blend hummus
When your chickpeas and roasted peppers are ready, let’s finish the hummus! In a food processor or blender, add in your chickpeas, bell peppers, tahini, extra virgin olive oil, garlic, lemon juice, Calabrian chili paste, ice cubes, salt and pepper as well as a pinch of paprika. Pulse and blend completely until a smooth hummus is formed.
*Adjust with more ice cubes and/or olive oil to match the consistency of creaminess you are looking for. Add in a container when complete and chill for 15-20 minutes in the refrigerator, just to allow all the flavors to sit together and thicken a bit.
Serve!
When ready to serve add in a bowl and top with a drizzle of olive oil, paprika and a few sprigs of parsley as well as a few chickpeas (optional). Serve with your favorite crisps, crackers or veggies.
Tips, Tricks, Substitutions
Can I substitute for store-bought roasted red bell peppers?
Yes, absolutely! However, I do urge you to try to make your own peppers, as the flavor profile blended in this hummus is next level. But, you can totally use store-bought!
Why are you using ice in your hummus recipe?
Using ice in your hummus helps give it the most creamy texture! The super cold ice helps with this process and helps thin out the hummus. You can also use ice water, but I find a few ice cubes make it even more smooth and creamy.
Is there another way to peel chickpeas skin?
Yes, you can alternatively boil your chickpeas with a little bit of baking soda to soften the skins!
How do I store my hummus?
You can definitely prep this ahead of time! Just store in an airtight container – will save in the fridge for up to a week. This is a great dip to store, since you can prep it ahead, save it for all your favorite ingredients for topping, on crisp breads or even in between a sandwich. It’s also a great weekday snack/entertaining snack with crisp breads and vegetables like celery, carrots and cucumbers!
What does hummus taste like?
Hummus tastes super creamy, nutty and fluffy! It will have a little bit of tartness from your lemon juice, and garlicky flavor from the garlic. But, you can mix and match different flavors to make the perfect hummus for you!
This hummus in specific tastes a little bit more on the smoky side because of the roasted red bell peppers as well as some sweet notes, with a little bit of heat from the paprika and chili paste. But you can sub your favorite seasonings like cumin, cayenne pepper or even roasted garlic.
More appetizers you’ll love
Asian Cucumber Salad with Chili and Garlic
Smashed Pea and Stracciatella Crostini
Roasted Olives with Feta, Garlic & Citrus
If you do make this Spicy Roasted Red Pepper Hummus recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our newsletter here as well!
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Watch How To Make This Recipe
Spicy Roasted Red Pepper Hummus
Ingredients
- 2 red bell peppers
- 1 can chickpeas skin peeled and dried
- 1/3rd cup tahini
- 2-3 tablespoons extra virgin olive oil
- 3 garlic cloves
- Juice of 1 lemon
- 2 tablespoons calabrian chili paste optional for spice
- 3 ice cubes
- Salt and pepper to taste
- Pinch of paprika and parsley for topping optional
Instructions
- Roast your bell peppers. Core your bell peppers into 3 or 4 pieces. Preheat your oven to 400 degrees. On a baking sheet with parchment, add your bell peppers, skin side up. Roast for 20 minutes, and then broil for the last 5 minutes to get that black char on the skin.
- Once charred, add in a bowl and cover with plastic wrap for 10-15 minutes to let steam, so you can easily peel off the skin. After that, remove the wrap, and tear off the black char/skin of the bell pepper. Roughly chop, set aside.
- Prep your chickpeas. While your red bell peppers are roasting, prep your garbanzo beans. Drain, rise and dry. Peel off the outside layer of all the chickpeas. Although tedious, this really helps with a smooth and creamy hummus!
- *You can use dried chickpeas here, just be sure to soak night before, or boil according to the package to cook.
- *Another way to peel chickpeas is to boil with a little bit of baking soda if you don’t want to hand peel.
- Blend hummus. When your chickpeas and roasted peppers are ready, let's finish the hummus! In a food processor or blender, add in your chickpeas, bell peppers, tahini, extra virgin olive oil, garlic, lemon juice, Calabrian chili paste, ice cubes, salt and pepper as well as a pinch of paprika. Pulse and blend completely until a smooth hummus is formed.
- *Adjust with more ice cubes and/or olive oil to match the consistency of creaminess you are looking for. Add in a container when complete and chill for 15-20 minutes in the refrigerator, just to allow all the flavors to sit together and thicken a bit.
- Serve! When ready to serve add in a bowl and top with a drizzle of olive oil, paprika and a few sprigs of parsley as well as a few chickpeas (optional). Serve with your favorite crisps, crackers or veggies.
