Save to Pinterest The first time I made roasted red pepper hummus was on a rainy Saturday when friends unexpectedly texted they were stopping by. With a can of chickpeas and some peppers that needed using, I frantically searched my cupboards for tahini. The kitchen filled with the sweet aroma of roasting peppers as I worked, transforming simple ingredients into something that would later become my signature appetizer. What started as improvisation became the dip everyone requests.
Last summer, I brought this hummus to a neighborhood potluck and found myself cornered by three different people asking for the recipe. The vibrant orange-red color stood out among the usual beige dips, and I watched with quiet satisfaction as people kept returning to the table for more. My neighbor Maria, who claimed to dislike chickpeas, ate it spread thick on pita and asked me what was in it that made it so different from regular hummus.
Ingredients
- Red Bell Peppers: Roasting them yourself creates a deeper, more complex sweetness than jarred versions, though in winter when peppers arent at their peak, good quality jarred ones work beautifully too.
- Chickpeas: The secret is removing as much of the liquid as possible before adding them to ensure your hummus isnt watery.
- Tahini: Stir it thoroughly before measuring as the natural oils separate, and the bottom of the jar can be surprisingly thick and paste-like.
- Smoked Paprika: Even though its listed as optional, this ingredient adds a subtle depth that elevates the entire dish from good to memorable.
- Cold Water: Adding it gradually at the end gives you complete control over the consistency, a trick my Lebanese friend taught me after watching me struggle with too thick hummus.
Instructions
- Roast Those Peppers:
- Watch for that beautiful char on the skin as they roast, its the signal that youre developing those caramelized flavors that make this hummus special. The steaming step afterward isnt just busy work, it makes the skins slide right off.
- Blend with Purpose:
- Start by pulsing the chickpeas and peppers together before adding the wet ingredients for the smoothest result. Youll know youre on the right track when the mixture changes from chunky to silky.
- Water Wisdom:
- The cold water trick is where the magic happens, transforming the thick paste into a light, creamy dip. Add it tablespoon by tablespoon until you see a slight change in color and texture.
- Taste and Adjust:
- This is your hummus, so make it sing to your taste buds. A little more lemon for brightness or an extra pinch of salt can make all the difference.
- Presentation Matters:
- Create a shallow well in the center with the back of a spoon before drizzling olive oil. This simple touch makes it look like it came from your favorite restaurant.
Save to Pinterest One chilly fall evening, I served this hummus as part of a simple dinner with friends, alongside warm flatbread and a bottle of crisp white wine. The conversation flowed easily as we scooped up the last bits with pieces of cucumber. Someone commented that it wasnt just the food but the care behind it that made the evening special. In that moment, I realized how this humble chickpea dip had become more than just sustenance it was a vehicle for connection.
Making It Your Own
Over the years, Ive experimented with countless variations of this recipe, sometimes adding a handful of fresh herbs like basil or cilantro, other times incorporating a roasted jalapeño for heat. The basic template remains incredibly forgiving, allowing you to adjust based on what you have on hand or your mood. My kitchen notebook has smudges of hummus and olive oil next to scribbled notes about each iteration, a messy testament to how recipes evolve through personal touches.
Serving Suggestions
While pita chips are the classic pairing, this hummus shines when served with colorful vegetables like watermelon radishes, rainbow carrots, and crisp cucumber slices. I started doing this when a gluten-free friend came over, and now prefer the contrast of textures between the creamy dip and crunchy raw vegetables. For a complete appetizer spread, add some marinated olives, feta cheese, and dried fruit to create a Mediterranean-inspired grazing board that people wont stop talking about.
Storage and Make-Ahead Tips
The flavors in this hummus actually intensify after a day in the refrigerator, making it an ideal make-ahead option when youre planning a gathering. Ive discovered that storing it with plastic wrap pressed directly onto the surface prevents that dry film from forming on top, keeping it fresh for up to five days. Once refrigerated, the texture thickens slightly, so I often add a splash of water and a drizzle of olive oil when serving leftovers to bring back that freshly made creaminess.
- Store in an airtight container in the refrigerator for up to 5 days, but dont freeze as the texture suffers dramatically.
- Let it come to room temperature for about 30 minutes before serving for the best flavor profile.
- If making for a special occasion, roast your peppers and prep other ingredients the day before, then blend everything fresh the day of serving.
Save to Pinterest This roasted red pepper hummus has become more than just a recipe in my collection its a reminder that the simplest foods can bring the most joy. Whether youre making it for yourself or sharing with others, I hope it brings the same warmth to your table that its brought to mine.
Recipe Q&A
- → Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work perfectly. Simply drain and use them directly in the food processor. This shortens prep time significantly while maintaining excellent flavor.
- → How should I store roasted red pepper hummus?
Store in an airtight container in the refrigerator for up to 5 days. The flavor actually deepens after a day. You can also freeze for up to 3 months, though the texture may be slightly thinner when thawed.
- → What can I serve this with?
Serve with warm pita bread, crackers, fresh vegetable sticks like carrots and celery, or use as a spread on sandwiches. It's also wonderful on a mezze platter alongside olives and cheese.
- → How do I make it spicier?
Add a pinch of cayenne pepper for heat, or include smoked paprika for both smokiness and mild spice. Start with small amounts and taste as you go to reach your preferred level.
- → Is this truly vegan and gluten-free?
Yes, all base ingredients are naturally vegan and gluten-free. However, always check store-bought product labels, especially tahini and canned chickpeas, for any additives or cross-contamination warnings.
- → What if my hummus is too thick?
Add cold water one tablespoon at a time while blending until you reach your desired creamy consistency. The mixture will continue to thicken slightly as it cools, so don't over-dilute.