This roasted red pepper hummus with tahini is made with charred roasted red bell peppers blended with tender chickpeas, nutty tahini, mashed garlic, and freshly squeezed lemon juice. It's all kinds of goodness going on here. If you are a hummus lover, check out this Creamy Vitamix Hummus Recipe.
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, cheap, and delicious! My picky toddler is gobbling up this hummus recipe for breakfast, need I say more?
Why I Love This Recipe
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).
- Chickpeas: Use dried chickpeas, cooked frozen chickpeas, or canned chickpeas. if using dried chickpeas, soak the dried chickpeas for at least 3 hours ahead of time with some baking soda.
- 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 Make sure to check the expiration of your spices, so that they are not outdated.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.
How To Make Roasted Red Pepper Hummus
Prepare the chickpeas. If using dried chickpeas, soak for 3 hours with baking soda. Place the soaked chickpeas in a stovetop pot with water covering about 3" (5 cm) over the chickpeas. boil the chickpeas for about 1 hour to 1.5 hours, or until the chickpeas are tender. Drain the chickpeas.
For canned chickpeas, just open, drain the can and rinse the chickpeas. If using cooked frozen chickpeas, thaw the chickpeas by bringing them to a boil on the stovetop with some water.
Chop the red bell pepper into chunks. Place the chunks with the skin side facing up. Roast the red peppers at 425 ℉ (218 ℃) for about 15 to 20 minutes or until the skin is slightly charred. Roughly chop the roasted red bell peppers.
Add the chickpeas, roasted red bell peppers, tahini, salt, mashed garlic, and lemon juice to the food processor. Blend on high. Taste the red pepper hummus and add more salt or lemon juice.
Tips and Variations
- 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 plain hummus, ful medames, and falafel sauce 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 bottled lemon or lime juice.
Ways To 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
Use a stovetop pot to boil the dried chickpeas. Strain the cooked chickpeas with a mesh strainer. Squeeze the lemons with a lemon squeezer. Mash the garlic using a mortar and pestle or garlic press. Blend the red pepper hummus using a food processor.
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!