Description
This vibrant 5-Ingredient Roasted Red Pepper Hummus blends sweet, smoky roasted red peppers with creamy chickpeas and tahini to create a smooth, flavorful dip. Perfect as a healthy snack or appetizer, this hummus is easy to make using simple pantry staples and delivers a fresh twist on traditional hummus with minimal effort.
Ingredients
Scale
Main 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)
Toppings and Garnishes
- Olive oil (for drizzling)
- Sesame seeds
- Fresh coriander (cilantro, finely chopped)
Instructions
- Preheat and Roast Peppers: Preheat your oven to 190°C fan (410°F). Slice the red bell peppers into large chunks and place them evenly in a roasting tray. Drizzle with olive oil and season with salt and pepper. Roast the peppers in the oven for 25 minutes until they are slightly charred around the edges, then allow them to cool slightly.
- Blend Ingredients: Once the roasted peppers have cooled, transfer them to a blender. Add the drained chickpeas, 50ml aquafaba (the chickpea juice), tahini, freshly squeezed lemon juice, garlic, olive oil, salt, and pepper. Blend everything together for about one minute until the mixture is super smooth. Taste and adjust seasoning as needed, blending again if necessary.
- Serve or Store: Spoon the hummus onto a serving plate or into a storage container. If not serving immediately, refrigerate the hummus for up to 3 days to maintain freshness.
- Garnish and Enjoy: Drizzle a little olive oil over the hummus and sprinkle with fresh coriander and sesame seeds. Feel free to add your favorite spices or seasonings. Serve with warm pitta bread or your choice of dipping snacks for a delicious treat.
Notes
- For a smokier flavor, you can char the peppers directly on a gas stove flame before roasting.
- If you don’t have aquafaba, you can substitute with a little cold water or more olive oil to help blend.
- Adjust lemon juice and garlic quantities to your taste preference for brightness and bite.
- Store leftover hummus in an airtight container in the refrigerator for up to 3 days.
- This hummus can be served as a dip, sandwich spread, or alongside grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dip
- Method: Roasting
- Cuisine: Middle Eastern
Keywords: roasted red pepper hummus, easy hummus recipe, 5 ingredient hummus, roasted pepper dip, vegan hummus, healthy snack
