Can I make this without a food processor?

A blender works in a pinch, especially a high-powered version. Mash with a fork for a chunkier dip, but for the best texture, a food processor is ideal.

Are jarred roasted peppers as good as fresh roasted?

Absolutely! Jarred roasted red peppers save time and deliver wonderful flavor. If you want to make it extra special, you can roast your own, but it’s not necessary for a great result.

Is this recipe vegan and gluten-free?

Yes—this hummus is naturally vegan and gluten-free. Just be mindful of what you’re serving it with if you have dietary restrictions (stick to gluten-free dippers like veggies).

Can I adjust the thickness of the hummus?

Of course! Add more water or olive oil a tablespoon at a time until you reach your desired consistency. Hummus should be creamy and easy to scoop, never dry.

Roasted Red Pepper Hummus Recipe

Name: Roasted Red Pepper Hummus Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Middle Eastern
Ingredients: 1 (15-ounce) can garbanzo beans, rinsed and drained; 2 cloves garlic, chopped; 2 tablespoons tahini; 1/4 teaspoon kosher salt; 1/8 teaspoon cayenne pepper; 1/2 lemon, juiced; 1/4 cup extra virgin olive oil; 2-3 tablespoons cold water; 1 cup roasted red bell peppers, jarred or roasted from fresh, roughly chopped

Description

Roasted Red Pepper Hummus is a creamy, flavorful dip that blends garbanzo beans, tahini, roasted red peppers, and aromatic spices for an elevated hummus experience. Deliciously smooth and packed with nutrition, this recipe is perfect for entertaining, snacking, or adding to wraps and sandwiches. Quick and easy to prepare, it can be made in just 10 minutes and is naturally vegan and gluten-free.

Ingredients

Units Scale

Base Ingredients

1 (15-ounce) can garbanzo beans, rinsed and drained
2 cloves garlic, chopped
2 tablespoons tahini
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Liquids

1/2 lemon, juiced
1/4 cup extra virgin olive oil
2–3 tablespoons cold water

Flavor Enhancers

1 cup roasted red bell peppers, jarred or roasted from fresh, roughly chopped

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Instructions

Blend Base Ingredients: In the bowl of a food processor, combine the garbanzo beans, tahini, chopped garlic, kosher salt, and cayenne pepper. Process for 3-4 minutes, scraping the sides as needed, until the mixture is exceptionally smooth and creamy.
Incorporate Liquids: Add the extra virgin olive oil, freshly squeezed lemon juice, and 2 tablespoons cold water to the food processor. Blend for another minute until the hummus base is smooth and emulsified.
Add Roasted Red Peppers: Add the roughly chopped roasted red bell peppers to the mixture. Blend for 1 additional minute until the hummus is smooth, creamy, and evenly colored.
Adjust Texture and Seasoning: Scrape the sides and bottom of the food processor to make sure all ingredients are well blended. If the hummus is too thick, add the additional tablespoon of water and blend again. Taste, and adjust the salt, lemon juice, or cayenne to your preference.
Serve: Transfer the hummus to a serving bowl. Serve immediately with chopped veggies or sliced pita bread, or refrigerate until ready to use.

Notes

For a smokier flavor, use freshly roasted red peppers instead of jarred.
Add more cayenne if you prefer a spicier dip.
Chill the hummus for at least 30 minutes for flavors to meld, if time permits.
This recipe is naturally vegan and gluten-free.
Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving Size: about 1/4 cup
Calories: 120
Sugar: 1g
Sodium: 220mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg