OMG, this roasted red pepper hummus recipe with tahini is so good! My picky toddler is gobbling up this hummus recipe for breakfast, need I say more?
The roasted red peppers are made from red bell peppers. The chickpeas in this recipe are made from scratch. It's all kinds of goodness going on here.
This roasted red pepper hummus recipe with tahini is what I call luxury hummus. Luxury hummus is the snobby version of the down and dirty base hummus recipe. The good news is that this hummus recipe is very easy and cheap!
If you would like an in-depth explanation of how to cook chickpeas, I've found this post to be very informative. It goes over everything you need to know to go from dried chickpeas to cooked chickpeas to storing chickpeas in the freezer. You can use frozen cooked chickpeas for this recipe (if you have some on hand). I go into more detail below for using frozen cooked chickpeas.
Why I Love This Roasted Red Pepper Hummus
I'm a big fan of making things from scratch, however, I also don't want to spend hours on end in the kitchen. I like using little hacks here and there to find ways to make great-tasting quality food but with less time. This roasted red pepper hummus recipe can be hacked using frozen cooked chickpeas and pre-made homemade tahini (or store-bought tahini).
From start to finish, I can make this roasted red pepper hummus in 20 minutes if I have canned or frozen cooked chickpeas on hand (the recipe card shows a longer time if you are starting with dried chickpeas).
Ingredients You'll Need:
- Chickpeas: We are going to start with dried chickpeas for this recipe. The chickpeas will need to be soaked at least 3 hours ahead of time.
- Tahini: You can make your own tahini or try Soom tahini on Amazon if you can't find tahini in the grocery store.
- Red bell peppers: You can also use sweet peppers for this recipe.
- Mashed garlic: Use fresh garlic for this recipe, and mash garlic and a little bit of salt with a mortar and pestle. Mashed garlic has a different flavor than chopped garlic.
- Fresh lemon juice: Squeeze the lemon juice fresh.
- Cumin: I use ground cumin for a lot of dishes. Make sure to check the expiration of your spices, so that they are not outdated.
- Salt: I'm a fan of pink Himalayan salt and sea salt.
You will also need:
- Stovetop pot
- Mesh strainer
- Lemon squeezer
- Mortar and pestle
- Food processor
How Do You Eat Hummus?
Eat this roasted red pepper hummus as a dip with:
- Fried pita chips
- Baked pita chips
- Air fryer pita chips
- Homemade pita bread
- Sliced cucumbers, carrots, or celery
- Tortilla chips
Tips and Tricks
- Soak the chickpeas: Dried chickpeas are dehydrated, and they need some time to swell. I found a sweet spot in maximum swelling at right around 3 hours. Soaking the chickpeas also results in faster cook time.
- Use Fresh Red Peppers: It's really easy to roast red peppers, so I recommend roasting your own fresh red peppers. You can buy a jar of roasted red peppers if short on time.
- Tahini: You can make your own tahini sauce. It's very easy to do, and it's shelf-stable for several months. I use tahini in hummus, foul, and falafel just to name a few. Another option is buying tahini like Soom Tahini.
- Texture: This recipe uses a food processor and does not add any water. So this hummus will be thicker and denser. If you like thinner smoother hummus, you can make this in a Vitamix blender. Just add about ¼ cup of cold water to start out alternating between blending and adding water gradually until your desired texture is reached. Additionally, you can add more or less tahini to your hummus changing the level of creaminess it has.
- Mashed Garlic: I can't make hummus without fresh garlic. It's like the two words go together in my head. I prefer freshly mashed garlic, but you can use chopped garlic from a jar. Dried garlic flakes or ground garlic is not the same, but it will still produce hummus (like meh hummus). Mash garlic (and a little salt) with a mortar and pestle for the best results
- Freshly Squeezed Lemon: It's easy to juice up a lemon in no time. Fresh lemon juice is much better than the bottled lemon or lime juice.
Using Frozen Cooked Chickpeas for Hummus
This is really a favorite hack of mine. For every cup of dried chickpeas, you will need 3 cups of cooked chickpeas. Because the frozen chickpeas are already cooked, you will need to measure out 3 cups frozen for every 1 cup dried used in the recipe. So if you need 2 cups of dried chickpeas for this recipe, you will use 6 cups cooked frozen chickpeas.
Add the frozen chickpeas to a large pot of water. Boil on high for about 2 to 4 minutes or until the chickpeas have defrosted. Drain the chickpeas and carry on the recipe.
I usually store my frozen cooked chickpeas in small freezer-friendly Glad bags pre-measured out for 1 cup cooked. Then, I stack them in the freezer in layers. Super easy to freeze and defrost.
The magic ratio is for every 1 cup of dried chickpeas (prior to soaking) will yield 3 cups of cooked chickpeas.
This hummus recipe can be stored in the fridge for 4 days. I have never tried freezing this hummus recipe. If you do, let me know in the comments below!
What Are Some Other Middle Eastern Dips?
Have you tried baba ganoush? It's similar to hummus, but the base is made with roasted eggplant. It's so easy and delicious to make.
Another excellent Middle Eastern dip is labneh. Labneh is made from strained cow's yogurt similar in texture to Greek yogurt.