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This spicy roasted red pepper hummus is a delicious blend of creamy chickpeas, roasted red pepper and garlic, tahini and spices. Serve it up with crackers or raw veggies for a healthier snack for you and your family.
Hummus! I like hummus a lot. I like it with a fox, in a box, or on a train or on a plane. I even like it in the rain. I do! I like hummus a lot. I’ve been reading a lot of Dr. Seuss lately, sorry. It gets stuck in your head!
You know what else is stuck in my head? This HUMMUS. I’ve been eating it nonstop for the past week! It’s seriously so good. I like my regular hummus, but switching it up sometimes is never a bad thing. There’s an extra step involved where you have to roast the pepper, but I usually roast garlic a few times a month so I just add some peppers on the tray sometimes! Not a lot of effort. Plus, roasted peppers are also delicious in pasta or on a pizza (I told you I could never go full keto).
How do you roast red peppers?
Roasting peppers is dead easy, but if you want an even quicker way, just pick up a jar of roasted red peppers at the store!
I always do my own. All you have to do is heat the oven to 400 F and line a baking sheet with a bit of olive oil before placing a few whole bell peppers down on the sheet. Roast for 40 minutes, turning halfway through the cooking time. Let them cool down before using them in a recipe.
How do you make spicy roasted red pepper hummus?
The rest of the hummus ingredients are pretty straightforward and consist of the usual suspects. Chickpeas, olive oil, tahini and a sprinkle of paprika and cumin. To keep this hummus recipe spicy, add a little chili powder for that extra kick.
To make the hummus, in the bowl of a food processor, combine the roasted red pepper, garlic cloves, garbanzo beans and tahini. Pulse until the mixture starts to become pureed. Add the lemon juice and zest, paprika, cumin and chili powder and 2 tbsp of water or olive oil. Run the processor until the hummus is smooth and creamy, and adjust spices or add more water/olive oil until the texture is to your liking.
Serve it up with crackers, or raw veggies for a super healthy snack!
It’s nearly my 2nd blog anniversary – I can hardly believe it! Last year I made this anniversary cake, so you’ll have to help me come up with an idea to celebrate this year. Another cake? Cupcakes? A pie? Obviously, it should be sweet 😉 Get back to me, would ya?
How is your January going otherwise? Are you into the whole “new year, new me” trend? I won’t lie, I always feel a little refreshed and eager come January to set off on a bit of a better path. Usually this just involves changing a few bad habits, rather than a drastic diet or anything like that. I would like to shed those last few pounds from pregnancy though, so snacks like this hummus are a big part of my calorie intake these days!
So far we’ve also been enjoying a pretty mild winter. I hope it continues! I can actually hack winter with the weather like this.
Have a great week, my friends!
Some of my other favorite snacks from the blog:
PrintRoasted Red Pepper Hummus
- Total Time: 1 hours 10 minutes
- Yield: 2 cups 1x
Description
A delicious blend of creamy chickpeas, roasted red pepper and garlic, tahini and spices. Serve it up with crackers or raw veggies for a healthier snack for you and your family.
Ingredients
- 1 medium roasted red bell pepper (~1/2 cup diced)*
- 4 roasted garlic cloves
- 1 – 14oz can of garbanzo beans (chickpeas), rinsed and drained
- 1/4 cup tahini
- juice of 1 lemon, + 1 tbsp. of zest
- 1 1/2 tsp paprika
- 1 tsp cumin
- 2–3 tbsp olive oil or water
Instructions
- In the bowl of a food processor, combine the roasted red pepper, garlic cloves, garbanzo beans and tahini. Pulse until the mixture starts to become pureed. Add the lemon juice and zest, paprika, cumin and 2 tbsp of water or olive oil. Run the processor until the hummus is smooth and creamy, and adjust spices or add more water/olive oil until the texture is to your liking. Serve!
Hummus will keep in the fridge, in an airtight container for 5-7 days.
Notes
- To roast a red pepper, heat the oven to 400 F. Rub the pepper with a bit of olive oil and place it on a baking sheet. Roast the pepper, turning once halfway through, for 40 minutes. Remove the pepper from the oven and place a bowl over the top of the pepper for 15 minutes, to “steam” it. This’ll make the skin much easier to remove. Remove the skin, and dice the pepper, removing the seeds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
OOOhhhhhh I vote for cupcakes for your blogiversary! It’s hard to go wrong with a cupcake! And I’m pretty sure it’s impossible to go wrong with hummus. I could seriously eat it every day and never get sick of it. I’m going to have to try this one soon!
Cupcakes! Genius! My mind is already spinning with the possibilities. I know what you mean – I love it! And there’s no end to the variations of it! Thanks Kelsie 🙂
Happy almost blogiversary, Katherine!! This hummus looks WONDERFUL, I’m crazy for roasted red peppers, I can’t wait to try this!! I’m going to have to make a batch in secret though because I have a feeling my husband would go through the whole bowl in one sitting!
Thank you Catherine!! The time is just flying by. I LOVE roasted peppers too – haha and you’re not the only one that hides food from their husband!! 😉
Hummus is a favourite healthy snack in our house. I make a batch almost every weekend for my hubby to take to work during the week. And I love changing up the ingredients so sneak in some extra veggies. This roasted red pepper version looks delicious! My second blogiversary is coming up soon too, and I can’t believe how fast time is going by. I think another celebratory cake, or even cheesecake, would be the perfect way for you to celebrate!
That’s awesome that you make a batch every week! You are a great wife 🙂 I can’t believe how fast the time goes!! I like the idea of a cheesecake Leanne, I just realized I’ve never actually made a cheesecake on the blog!! Cheers!
Happy Blogiversary!! So glad we have become blogging buddies 🙂 This hummus looks so yummy! It was only a few years ago I tried hummus and found out how yummy it is. I bet the roasted red peppers in this taste amazing! YUM!
Thanks Kelly! Me too! I’m so glad you found out how delicious hummus is – it’s on regular rotation at our house!
Ooh, I just LOVE that color! Well, AND the flavors of course, this hummus sounds all around delicious, thank you for sharing, Katherine. 🙂
Thanks Nicole! I bet you’d love it! We just whipped up another batch yesterday 🙂