Once Bridger and I moved into our house and finally had enough space for a garden, I fully activated my green-thumb. You might remember the abundance of zucchinis I harvested this past summer (more on that here, lol), but I have to say my star student that came out of the garden was my single red bell pepper. When I asked you guys on Instagram what I should make with it, this is what you suggested: Roasted Red Pepper Hummus. And I’m so glad I went with that, because this recipe turned out to be hummus perfection.
Let me start by saying that if hummus is on the app menu, I’m going to order it. But ultimately, nothing beats a fresh, homemade batch. And when it’s as easy as this one is to make, it’s kind of a no brainer. Anything classic is, well, classic for a reason, and while I will never turn down a classic hummus, I loved switching it up with this roasted red pepper version. My star student red bell pepper needed her moment to shine, and I have to say, she delivered. Maybe a bold statement, but I think this is the best roasted red pepper hummus I’ve ever had. I love it, and I think you will too when you make it. More on why to follow…
There are many reasons why I love hummus. To name a few: it has tons of fresh flavor, is a seamless way to pack in a bunch of nutrients, and is just so versatile. Red bell peppers are the ripest of all the bell peppers and especially when broiled like in this recipe, add the best, slightly sweet-yet-smoky flavor. Not to mention, they are also a great source of fiber, vitamins C and A, and have antioxidant properties which may help protect against some diseases. Told ya my lone bell pepper was my star student!
Now we can’t talk about hummus without of course mentioning garbanzo beans (aka chickpeas) and tahini. In this recipe, the subtly nutty flavor of both blends so well with the red bell pepper, lemon juice, garlic, paprika, cumin and sea salt – all of which offer their own incredible health benefits. Garbanzo beans are rich in fiber and plant-based protein, and like tahini, are packed with a ton of vitamins and minerals. We love lemon juice to bring in even more flavor and vitamin C, and garlic because that delicately garlicky taste is just so necessary, plus it contains a ton of compounds with strong medicinal properties (love a good health-boosting ingredient!). Finally, I added paprika and cumin since their collectively sweet-but-peppery, warm and nutty tastes (and antioxidant properties) really complete the flavor profile of this Roasted Red Pepper Hummus. You’ll have to let me know what you think if you try it!
A MULTIPURPOSE SNACK
Another big reason I love this Roasted Red Pepper Hummus is its versatility. It essentially can be served with any, and everything. From sliced veggies (or crudité if you’re feeling fancy) to pita, to finding its place on a charcuterie board – there’s really nothing this incredibly light but creamy, flavorsome hummus won’t pair well with. I love making it ahead of time so on those especially busy days I have a quick and healthy munch to reach for, rather than play snack roulette when I open the fridge.
And if you’re looking for more healthy snacks, check out these Low-Sugar Snack Ideas I put together, or find another hummus recipe, my Basil Artichoke Hummus, and even more easy and nutritious recipes in my cookbook, Rachael’s Good Eats.
INGREDIENTS YOU’LL NEED:
- Red bell pepper
- Extra virgin olive oil
- Garbanzo beans, strained & rinsed
- Sea salt
- Minced garlic
- Fresh lemon juice
HOW TO MAKE ROASTED RED PEPPER HUMMUS
Turn the oven on broil. Slice bell pepper in thirds and rub with olive oil. Place on a sheet pan, skin side up, and inside the oven on a higher rack. Broil on high for 5-7 minutes, or until starting to char. Remove and let cool for 10 minutes while you prep the hummus.
Add garbanzo beans and lemon juice to the food processor. Blend together, then add olive oil, spices and garlic. Blend again until smooth.
Remove the outer film / charred layer on the bell peppers and discard. Add to the food processor and blend until smooth. Add additional olive oil or water tbsp by tbsp to thin, if needed. Serve with chopped veggies, lemon, paprika and sea salt. Enjoy!
Store any leftover hummus in an airtight container in the refrigerator for 3-4 days.
RECIPE SUBSTITUTIONS & QUESTIONS
This Roasted Red Pepper Hummus recipe is pretty straight forward, but still customizable. Feel free to omit, or switch up, the garlic and/or any of the spices to your liking. For example, if you like spicy, you could add or swap in a dash of cayenne – but be careful! Cayenne really brings the heat – a little bit goes a long way – so start small. If you’re feeling adventurous or simply have a dietary need or preference, you can try switching out the tahini for equal parts cashew, almond or sunflower seed butter, to name a few options. I haven’t tried any of those tahini substitutes, so let me know how it goes if you do!
WHY IS MY HOMEMADE HUMMUS NOT CREAMY?
If you find your hummus doesn’t have the creamy consistency you’re looking for, you may need to add more tahini, chickpeas/garbanzo beans, and/or lemon juice. Make sure to test the flavor profile before you start adding more of one or all of those ingredients. To thicken it up, add more of one or each of those, a little bit at a time, before you blend to reach your desired consistency. You really can’t overmix hummus, so continue to blend as needed.
IS OLIVE OIL NECESSARY IN HUMMUS?
Really, chickpeas, or garbanzo beans, are the only categorically required ingredient for hummus. Otherwise, everything, including the spices, seasonings, liquid and thickening ingredients are optional and customizable to your liking. However, adding olive oil makes it easier to achieve a smoother consistency.
SHOP THIS RECIPE
LOVE THIS HEALTHY HUMMUS? TRY THESE OTHER EASY SNACK RECIPES:
Click here to watch the reel I made of this recipe 🙂
Roasted Red Pepper Hummus
- 1 red bell pepper
- 1/3 cup extra virgin olive oil
- 1 can garbanzo beans, strained & rinsed
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1 tsp sea salt
- 1/2 tbsp minced garlic
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- Turn the oven on broil. Slice bell pepper in thirds and rub with olive oil. Place on a sheet pan, skin side up, and inside the oven on a higher rack. Broil on high for 5-7 minutes, or until starting to char. Remove and let cool for 10 minutes while you prep the hummus.
- Add garbanzo beans and lemon juice to the food processor. Blend together, then add olive oil, spices and garlic. Blend again until smooth.
- Remove the outer film / charred layer on the bell peppers and discard. Add to the food processor and blend until smooth. Add additional olive oil or water tbsp by tbsp to thin, if needed. Serve with chopped veggies, lemon, paprika and sea salt. Enjoy!