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Hummus is a refrigerator staple in our house. It’s a healthy, savory snack that can satisfy all types of afternoon cravings – even for the kiddos in your house. Roasted Red Pepper Hummus is nutritious and delicious and I find that it is the afternoon munchie I reach for most often.
Let’s talk a little bit about the healthy benefits of hummus.
One of the main benefits of roasted red pepper hummus is that it is a good source of protein and fiber, thanks to the chickpeas. Chickpeas are also rich in vitamins and minerals, including folate, iron, and magnesium. Additionally, roasted red peppers are a good source of vitamin C and antioxidants, which can help boost your immune system and protect against chronic diseases.
Think of hummus is a healthier alternative to most of the other dips and spreads in your refrigerator. Healthier because it’s low in saturated fat and cholesterol-free.
And if all of that isn’t enough to convince you… it’s also addictively delicious. Roast Red Pepper Hummus is creamy and flavorful and perfect for snacking, spreading on sandwiches or crackers, or using as a dip for vegetables. Like I said when we started, it’s a great refrigerator staple.
About the Ingredients
Chickpeas – 2 can, rinsed and drained.
Roasted red peppers – they typically come marinated in oil. Drain them and reserve 1 tablespoon of the marinade.
Tahini – if you’ve never used tahini, it is a ground sesame paste. It should be in your local market in the same isle as the peanut butter and other spreads. If you notice it is separated (meaning the oil and thicker sesame paste are layered rather than mixed together in the container) know that this is completely normal. Just mix it up before you use it.
Garlic – one clove, peeled.
Lemon juice – the juice of half a lemon, or 2 tablespoons of the bottled stuff.
Seasonings – salt, pepper and cumin.
How to Make Roasted Red Pepper Hummus
The best news about this pepper hummus recipe is that there is absolutely no cooking involved at all. Simply measure out your ingredients, put them in a blender or food processor and flip the on switch. A great snack or appetizer in just 5 minutes!
Begin making your hummus by rinsing and draining the chickpeas in a colander. Also drain all but 1 tablespoon of marinating oil from the peppers . Now add all of the ingredients in the recipe, including the reserved marinating oil, to a food processor fitted with a chopping blade and let the processor puree the hummus for 2-3 minutes or until it is totally smooth.
Recipe Substitutions & Variations
Hummus recipes are incredibly easy to customize to your own tastes. Use the same chickpea to tahini ratio (2 can chickpeas to 1/4 cup of tahini) and mix in your favorite flavors and seasonings.
One of my favorite combinations is:
- 1 can artichoke hearts
- 3 tablespoons of brine for the canned artichokes
- 1 head of roasted garlic
- 1/2 cup pineapple habanero sauce
Make Ahead Instructions
Hummus stores perfectly in the refrigerator for up to 10 days. I like to make it in big batches and enjoy it throughout the week.
Because red pepper hummus keeps in the refrigerator for so long it’s also a great make ahead appetizer when have guests. Just prepare the hummus during the week and it’s ready to serve at a moments notice.
FAQ’s and Recipe Tips
Yes, hummus is a healthy snack. Chickpeas are high in fiber and low in fat. There’s also no added sugar in roasted red pepper hummus so dig in.
Pita bread and chips, crackers or cut up vegetable pieces are all great dippers for hummus spread.
Because hummus is a healthy food it is a good daily food. Like anything though, it’s only good in moderation. Too much a good thing isn’t always good.
The Recipe for Roasted Red Pepper Hummus
The recipe is attached below for easy downloading and printing. If you test it out be sure to leave a note in the comments below. I’d love to hear what you thought and how you served it. Enjoy!
Roasted Red Pepper Hummus
Equipment
- 1 food processor or blender
Ingredients
- 2 cans of chick peas rinsed and drained
- 10 oz jar of roasted red peppers drained except for 1 tbsp reserved
- 1/4 cup tahini
- 1 clove garlic
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp lemon juice
Instructions
- Rinse and drain the chickpeas.2 cans of chick peas
- Drain the roasted red peppers, reserving 1 tablespoon of the marinating oil.10 oz jar of roasted red peppers
- Add all ingredients, including the reserved oil, to a food processor fitted with a chopping blade.1/4 cup tahini, 1 clove garlic, 1/4 tsp cumin, 1/2 tsp salt, 1/4 tsp pepper, 2 tbsp lemon juice
- Purée the hummus until creamy and smooth, about 2-3 minutes. Transfer to a serving or storage bowl.
Notes
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Ooooh this looks so good! I love how easy it is to make too!
Oh yum. I love hummus. I’m definitely saving this recipe for late. Thank you.
And once you see how easy it is to make at home you’ll be doing it all the time!