Roasted red pepper hummus is a delicious, robust, creamy variation of classic hummus recipe. Here along with chickpeas, garlic, tahini or sesame seeds we are adding a smoky fire roasted red pepper for that spicy kick and flavor. Vegan and gluten free.
This easy to make homemade hummus is irresistibly delicious, flavorful and perfect dip for your crackers, to slather on pita bread or to eat those crunchy raw vegetables. So much better than store bought hummus.
In this post I am sharing a super easy and detailed step by step recipe of roasted red pepper hummus along with some variations. You can still make this recipe even if you don’t have tahini handy!
I am always on the look out for delicious homemade condiments. Indian cuisine has an array of delicious and flavorful chutneys. Having grown up with those, now I also enjoy flavorful condiments from various cuisines.
While we love the creamy classic hummus, I always in when there is a chance to incorporate a vegetable 🙂 This roasted red pepper hummus, beet hummus are our top favorites when it comes to enhanced hummus 🙂
Read on to know more, get the recipe and do make a batch. You will totally enjoy it!
About This Recipe
Roasted red pepper hummus is a delicious, easy to make, rustic and robust hummus recipe made with fire roasted red pepper or red bell pepper, boiled chickpeas, sesame seeds or tahini paste, garlic and lemon juice.
Yes, this is just a flavor variation of regular hummus but the addition of this roasted pepper is absolutely delicious and flavorful too. Now there is nothing wrong or lacking with regular hummus but a fun variation is always welcome right?
To make red pepper hummus you can use both canned chickpeas or soak raw chickpeas, cook cool and use it too. I will always favor raw chickpeas as the texture is absolutely wonderful but if canned chickpeas is practical for you, go for it. See my notes on how to improvise it in terms of texture.
Next unlike most of the hummus recipes, my recipe does not call for tahini paste. I have directly added the roasted sesame seeds. Using a high power blender you can easily swap sesame seeds for tahini paste.
If you are unable to roast bell pepper at home, you can also use canned fire roasted peppers. This hummus can be used in various ways. It is a wonderful delicious condiment to keep handy for quick meals 🙂
Ingredients & Substitutes
White chickpeas also known as kabuli chana or garbanzo beans is what used in hummus recipes. While you can use canned chickpeas for convivence, I highly recommend using raw chickpeas which we will soak, drain and cook until soft.
If you are using canned chickpeas, drain it thoroughly, add it to pot full of boiling water and cook for 20 minutes in medium heat. This will soften the chickpeas and improve the texture of hummus.
You can peel the chickpeas if you like but if you use a high power blender, you can leave the skin on. It does not change the taste or texture.
You can use 1 or 2 red peppers depending on how strong you like the pepper flavor. I have used 1 large bell pepper and the flavor is quite nice. For a milder flavor you can use just a small one and for stronger flavor use 2 chopped peppers.
I prefer to lightly oil and then roast them in open flame. If roasting on open flame is not an option you can also use an oven or even broil them until they are roasted. These sweet roasted red peppers are so good in many condiments or even as a light snack.
Another option is to use store bought jarred roasted red peppers. You can just add them to the cooked chickpeas and blend.
Sesame seeds are used in this roasted red pepper hummus recipe instead of tahini or tahina paste. I have roasted the sesame seeds until nutty and golden. You can use black or white sesame seeds.
Alternately if you have tahini handy just add 2-3 tablespoons of it.
Along with the above mentioned ingredients you will also need garlic, lemon juice, extra virgin olive oil and salt.
How To Make Roasted Red Pepper Hummus
Preparing Chickpeas For Hummus
Skip this step if you are using canned chickpeas.
Pick, rinse and soak chickpeas in plenty of water for 8-12 hours.
Remove the white froth that accumulates over the soaked chickpeas carefully and then rinse thoroughly. Drain.
Add soaked chickpeas to a pressure cooker base along with four cups water and pinch of salt. Cover and pressure cook for around 12 whistles or 15 minutes over medium flame.
Roasting Red Pepper
Skip this section if you are using jarred peppers.
Oven- preheat oven at 450 F/ 230 C. Grease a large baking sheet with oil. Rinse, wipe, halve the red bell peppers , brush oil all over then place them on the baking sheet.
Roast for 30-35 minutes or until they are charred to your preference. How long to roast is totally your preference. I prefer medium roasted so I roast for 20 -25 minutes only.
After roasting, remove from oven and let cool. The skin will easily peel off as it cools. Peel the skin and keep covered until use.
You can roast the pepper a day or two before and refrigerate.
Stovetop– Use a large cast iron skillet to roast the peppers. Spread 1 teaspoon oil on the skillet. Brush oil over the peppers and place them on the pan.
Cover and roast for 20-30 minutes, flipping few times in between. Peel and use in recipe.
Making Hummus With Red Pepper
Dry roast sesame seeds until nice aroma wafts out. Let cool.
6. Take the roughly chopped roasted bell peppers, cooked chickpeas, toasted sesame seeds and peeled roasted garlic pods in a blender jar. Add some reserved chickpeas stock and blend for few minutes. Use a high powered blender or even a food processor can be used.
7. Add required salt and 1/4 cup olive oil and blend thoroughly. Check the consistency, add more olive oil and blend again if needed.
Serve roasted bell pepper hummus topped with more olive oil. Serve with crackers or veggies or pita bread.
Milder flavors- If you prefer a very mild flavor you can use orange or yellow bell pepper.
Along with garlic you can also add some sumac or zartar, smoked paprika for a spicier hummus.
If roasting a fresh red pepper is not an option you can easily use jarred roasted red peppers.
While serving you can add toasted sunflower seeds, pine nuts as garnish.
Tips To Make Best Hummus
Texture- The texture of this roasted red pepper hummus is a bit coarse compared to very smooth classic hummus. For a super smooth texture you can peel the chickpeas
Use ice cold water for blending chickpeas as it tremendously improves the creamy smooth texture of hummus.
Refrigerate the hummus for at least an hour before serving as it improves the flavor.
This roasted red pepper hummus can be served with all dishes that go well classic hummus.
As a dip in mezze platter
with falafel, pita chips
As dip with snacks like cutlet, patties.
You can also use this as spread in sandwiches, wraps.
Are you making this recipe? I would love to see a snap of your creation too. Do snap a pic and share on Instagram with hashtag #cookclickndevou and please give a star rating ★ in the recipe card above. Follow us on Pinterest , Instagram, Facebook for more recipes and ideas.
Roasted red pepper hummus recipe
1 CUP = 250 ml
- 1 cup chickpeas
- 1 medium red bell pepper
- 2 tablespoons white sesame seeds
- 3-4 garlic pods peeled
- 2 teaspoons lemon juice
- 1/4 cup + 2 tablespoons olive oil.
- Soak 1 cup chickpeas in water for 6-8 hours.
- Drain and pressure cook the chickpeas with 3 cups of water up to 3-4 whistles. Drain the cooked chickpeas and reserve the stock. You can use this stock for blending roasted red pepper hummus. Rub and peel of the skin of chickpeas if desired.
- While the chickpeas are cooking, you can roast the red pepper. Apply olive oil all over the red pepper and roast over direct flame using a tong. Roast till chars appear on all the sides.
- Cool for few minutes and peel of the skin of roasted red pepper as far as possible. Chop roughly.
- Dry roast sesame seeds until nice aroma wafts out. Let cool
- Take the roughly chopped red pepper, cooked chickpeas, toasted sesame seeds and peeled garlic pods in a blender jar. Add some reserved chick pe stock and blend for few minutes.
- Add required salt and 1/4 cup olive oil and blend thoroughly. Check the consistency, add more olive oil and blend again if needed. Serve roasted bell pepper hummus topped with more olive oil. Serve with crackers or veggies or pita bread.
2. You can add chili flakes if you wish while blending.
3. instead of adding water or chickpea stock, you can use olive oil alone for blending the hummus too.