This creamy Roasted Red Pepper Hummus Recipe is very versatile – perfectly served with your favourite raw veggies, crackers, flatbread or even as a sauce for a pasta dish.
Hummus is one of the most popular snacks in the “vegan community”. Maybe because it’s protein-packed, or maybe because it’s just absolutely amazing. Actually – it’s probably for both of those reasons!
I’ve always LOVED hummus, and I make it at least twice a week!
There are endless variations and flavours of hummus, and they are all delicious, but today I will be sharing one of my favourites with you: Roasted Red Pepper Hummus.
How to make Roasted Red Pepper Hummus
Most hummus recipes are really straight forward, and this one is no exception!
All you will need to do is roast some peppers (or buy a jar that is already roasted from your grocery store) and pop them in the blender with chickpeas (Remember to save the aquafaba for my Healthy Chocolate Mousse), lemon juice, tahini, olive oil, garlic, iced water, cumin, salt and paprika or chilli for a kick! Nice and easy, just how I like it!
To peel or not to peel (your chickpeas)
Peeling chickpeas is a very controversial topic. Some people swear by it and do it every time and other people never do it. I’m one of those people that fall under neither of these categories and for me, it depends on how lazy I am feeling on that particular day.
Of course peeling your chickpeas will give you the best results, your hummus will be extremely creamy! This does not however (in my opinion) change the taste. So in all honesty it is up to you and your preference.
The easiest way to peel your chickpeas (insert link)
If you make this hummus, please leave a comment down below, rate this recipe and tell me what you think! You can also tag me on Instagram along with #kitseats.
Roasted Red Pepper Hummus
- 1 Red Pepper or half a jar of shop-bought roasted red peppers
- 1 15oz can Chickpeas
- 1 Lemon juice of
- 2 tbsp Tahini
- 1 tbsp Olive Oil
- 2-4 cloves Garlic
- 1 tsp Cumin and/or Paprika
- 3/4 tsp Salt
- Iced Water
- 1 Small Red Chilli optional
- Rinse and slice the red pepper in 1 cm strips. If you are adding a chilli slice it down the middle and remove seeds. Place together on a baking sheet and drizzle over some olive oil. Roast in a preheated oven for 20 minutes.
- Drain and rinse your can of chickpeas (skip this step if you have already prepped and peeled your chickpeas as mentioned earlier in this post).
- Place the juice of your lemon straight into your blender and add the tahini. Blend for about 30 seconds.
- Roughly chop your desired amount of garlic and add it to the blender along with your seasoning and olive oil.
- Add your roasted pepper, chilli and chickpeas to the blender.
- Blend everything and add gradually add iced water until you have your desired consistency (I usually add 3 TBSP).
- Top with your favourite toppings and serve!