Roasted Red Pepper Hummus

This vibrant roasted red pepper hummus is easy to make, full of flavor, and so much better than anything from a tub.

With a hint of smoky sweetness, this creamy roasted red pepper hummus is a fresh take on a Mediterranean classic. Jennifer Segal

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This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking. You can even swap it in for the regular hummus on my always-popular hummus board—it’s always a hit.

I like to finish roasted red pepper hummus with a swirl of good olive oil, a sprinkle of sumac, and a handful of toasted pine nuts for texture and a pop of flavor. Bonus: it can be made up to two days in advance; just bring it to room temperature before serving.

What You’ll Need To Make Roasted Red Pepper Hummus

Jennifer Segal

• Chickpeas: The base of the hummus, giving it that creamy texture and a nice boost of protein.
• Lemon juice: Adds bright, fresh acidity to balance the richness of the tahini.
• Sesame tahini: Gives the hummus its signature nutty flavor and smooth, creamy texture.
• Jarred roasted red bell peppers: Add a sweet, smoky flavor to the dip; be sure to pat them dry so the hummus doesn’t turn out watery.
• Garlic: Adds punchy, savory flavor. Always use fresh garlic when making hummus.
• Sumac, cumin, and cayenne pepper: A warm, slightly tangy spice blend with a touch of heat.
• Sumac, often used in Middle Eastern cooking, is optional but really nice if you have it (you can find it online or in the spice section of many large supermarkets).
• Salt and sugar: Salt brings out all the flavor in the hummus, while a bit of sugar helps highlight the natural sweetness of the roasted red peppers.
• Extra-virgin olive oil: Adds richness and helps everything come together with a smooth texture.
• Pine nuts (optional): Great for topping the hummus with a little crunch and toasty flavor.

Step-by-Step Instructions

Step 1. Purée the ingredients. In a food processor, combine the chickpeas, lemon juice, tahini, roasted red peppers, garlic, sumac (if using), cumin, cayenne, salt, sugar, and olive oil. Process for 1 to 2 minutes until smooth and creamy. Processing for the full 1 to 2 minutes is key—longer blending time breaks down the chickpeas for a smoother finish. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning if needed.

Jennifer Segal

Jennifer Segal

Step 2: Spoon, swirl, and serve. Transfer to a serving bowl and use the back of a spoon to create a shallow well in the center. Drizzle with olive oil, sprinkle with sumac (if using), and garnish with toasted pine nuts, if you like. Serve the roasted red pepper hummus at room temperature with pita bread, pita chips, or crudités.

Jennifer Segal

Roasted Red Pepper Hummus

Makes 3 cups

Prep Time: 20 minutes Total Time: 20 minutes

• 2 (15-ounce) cans chickpeas, well-drained
• 1/4 cup freshly squeezed lemon juice, from 2 lemons
• 1/4 cup sesame tahini, well-stirred
• 2/3 cup jarred roasted red bell peppers, drained and patted dry, roughly chopped
• 2 cloves garlic, roughly chopped
• 3/4 teaspoon sumac, plus more for serving (optional but recommended)
• Heaping 1/4 teaspoon cumin
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons pine nuts, toasted, for serving (optional, see note)

In the bowl of a food processor fitted with the metal blade, combine the chickpeas, lemon juice, tahini, roasted red bell peppers, garlic, sumac (if using), cumin, cayenne pepper, salt, sugar, and olive oil. Process for 1 to 2 minutes, until smooth and creamy. The hummus should hold its shape when you drag a spoon through it. Taste and adjust seasoning, if necessary.

Transfer the hummus to a serving bowl. Use the back of a spoon to swirl a shallow well in the center. Drizzle a little olive oil in the well; sprinkle with sumac (if using), then garnish with the toasted pine nuts (if using). Serve at room temperature with pita bread, pita chips, or crudités.

Notes

Note: To toast pine nuts, heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)

Make-Ahead Instructions: Red pepper hummus can be made and stored in a covered container in the refrigerator up to two days ahead of time. Bring to room temperature before serving.

Nutrition Information

Serving: 0.25 cup, Calories: 163kcal, Carbohydrates: 18g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Sodium: 215mg, Fiber: 5g, Sugar: 3g

Nutritional Data Disclaimer

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

This article was originally published on OnceUponaChef.com. Follow on Instagram

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