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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:
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Roasted 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
Katherine – we are major hummus-eaters here! I love any kind, but I think your use of roasted garlic is awesome! And the red pepper adds some lovely color and great flavor! Well done! I like to dip carrots in hummus but the rest of my fam uses pita chips – for some reason, I think I’m being healthier.🤔. Happy soon-to-be blogiversary! I love the idea of a cake – nothing more festive than that! Thanks for the recipe! And, I miss Dr. Seuss – it’s been a while!
I love throwing roasted garlic into anything! I also like to dip my veggies in it – my kids like their crackers! I think you’re right about the cake, I love any excuse to bake a cake!! Thanks Laura!
Ah I miss reading Dr. Suess stories to my boys! And I love hummus and roasted red peppers like crazy. Combining them was a genius idea and I’d love a big bowl! ❤️
I love Dr. Suess! I think it helps with my own literacy, haha. Thanks Marcie, I bet you’d love this hummus!
Yum! I make something very much like this, but I use toasted walnuts instead of the chickpeas. Just looking at your pictures makes me wonder why it’s been so long since I’ve made it, and it also makes we want to give the chickpeas a go.
I LOVE the idea of toasted walnuts. I need to try your version!
Thanks for getting that stuck in my head now too, lol. Love me some hummus too and always love having a batch in the fridge. I often get hungry a little before dinner so a scoopful of hummus usually does the trick. And this one sounds DELISH! Loaded with flavour for sure!! Almost on your 2nd blogiversary? I’m sure you’ll share something delicious, as always 😉 P.S. It’s crazy cold here today…brrrrrrr
Hah! Sorry. You’ll be reciting it all day. YES – I love hummus for that little midday hunger strike too. I’ve got all sorts of ideas for this blogiversary treat 🙂 Stay warm!!
Oh man! It’s been so long since I’ve made hummus (and read Dr. Seuss! 😉 ) This is the one I need to start back with! My family will love it!!
You definitely need to get back on the hummus train – and maybe the Dr. Seuss train too 😉 Thanks Annie!
That’s one flavor packed hummus
Sure is! I love it! Thanks Patrick
Big Dr. Seuss fan, so your intro had me grinning! Also a big hummus fan and your roasted red pepper riff on it has me drooling!
The best, right? I really enjoy reading it to the kids these days. Mmm that roasted red pepper is so good!!! Cheers, Marissa!
Sounds amazing! I love roasted red peppers, so I’m going to have to try this. A great way to eat yummy food and not feel guilty about it. 🙂 Pinning!
Yes! Exactly. I’m all about the yummy food without the guilt. Enjoy, Kim!!
lol love the Dr. Seuss tribute. This hummus looks amazing! I love the way you styled it and the photos are beautiful! Cake is always a great way to celebrate 😉 . Take care.
Haha, I think I’m going to start talking like Dr. Suess all of the time. Cake is definitely a great way to celebrate – you would know 😉 Thanks Stacey!
Such a healthier upgrade to the healthy hummus. This will be absolutely wonderful in the DIY healthy snack box that I made today. I’ll take a cup please, thanks:)
YES – this hummus would be perfect in your snack boxes!! Thanks Maria!