Name: 5-Ingredient Roasted Red Pepper Hummus Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 large red bell pepper (or 2 small red bell peppers, placenta and seeds removed, chopped into big chunks); 700g jarred chickpeas (500g drained weight) or 2 x 400g tins (240g drained weight each) plus 50ml aquafaba (chickpea juice); 3 tbsp tahini; 1 lemon (juiced, add more if needed); 1/2 tsp flaky salt; 1 tbsp olive oil; 1 small garlic clove (or 1/4 tsp garlic granules); Olive oil (for drizzling); Sesame seeds; Fresh coriander (cilantro, finely chopped)

Introduction

This 5-Ingredient Roasted Red Pepper Hummus is a simple, flavorful twist on classic hummus, perfect for snacking or entertaining. Roasting the peppers adds a smoky sweetness that pairs beautifully with creamy chickpeas and tahini. Ready in under an hour, it’s a delicious dip that everyone will love.

A shallow, round bowl with a beige rim holds a smooth, creamy layer of bright orange hummus spread evenly with gentle swirls on top. Scattered across the hummus are small black seeds and fresh green cilantro leaves, adding texture and color contrast. The bowl sits on a white marbled surface with soft shadows around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large red bell pepper (or 2 small, seeds and placenta removed, chopped into large chunks)

700 g jarred chickpeas (500 g drained weight, or 2 x 400 g tins with 50 ml aquafaba)

3 tbsp tahini

1 lemon (juiced, add more if needed)

1/2 tsp flaky salt

1 tbsp olive oil

1 small garlic clove (or 1/4 tsp garlic granules)

Additional olive oil, sesame seeds, and chopped coriander for serving

Instructions

Step 1: Preheat the oven to 190°C fan (410°F). Place the chopped red bell pepper chunks on a roasting tray, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes until slightly charred around the edges. Let them cool slightly.

Step 2: In a blender, combine the roasted peppers, drained chickpeas, 50 ml aquafaba (or reserved chickpea juice), tahini, lemon juice, garlic, olive oil, salt, and pepper. Blend for about 1 minute until very smooth. Taste and adjust seasoning, blending again if needed.

Step 3: Transfer the hummus to a serving dish or store in the fridge for up to 3 days.

Step 4: Before serving, drizzle with olive oil and sprinkle with sesame seeds and chopped coriander. Serve with warm pitta bread or fresh veggies.

Tips & Variations

For extra smoky flavor, try charring the peppers directly on a gas flame before roasting.

Use roasted garlic instead of raw for a milder, sweeter garlic taste.

Add a pinch of smoked paprika or cayenne for a little heat.

If store-bought aquafaba is not available, use plain water but start with less to avoid thinning the hummus.

FAQs

Can I use fresh cooked chickpeas instead of canned?

Yes, you can substitute canned chickpeas with fresh cooked chickpeas. Make sure they are fully cooked and cooled before blending.

How can I make this hummus smoother?

For smoother hummus, peel the chickpeas by gently squeezing each between your fingers to remove the skins. Also, blend the mixture for longer and add extra aquafaba or olive oil to achieve a creamier texture.