Flavorsome Roasted Red Pepper Hummus Dip For Summer Gatherings
Home » COOK » Recipes » Sauces & Dips »
This Roasted Red Pepper Hummus is a twist on a popular, classic dip. There is something fundamentally good for the soul about making your own sauces and dips and this hummus recipe takes just an hour and uses simple ingredients including red bell pepper, chickpeas, tahini, lemon juice, and garlic.
Affiliate Disclosure
We have included affiliate links to products and services related to the topic of this post.
This post contains affiliate links, and we will be compensated if you purchase after clicking on those links.
As an Amazon Associate, I earn from qualifying purchases.
Read Our Full Disclosure and Privacy Policy
Roasted Red Pepper Hummus
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Are you looking for a dip to take to your next summer potluck or barbecue? Look no further than this delicious roasted red pepper hummus!
It’s vegetarian, vegan, and gluten-free, so everyone can enjoy it. Plus, it’s packed with flavor and comes together easily.
You can save time by using jarred roasted peppers, making this flavorsome dip ready in minutes.
So go ahead and give this hummus a try – you won’t be disappointed!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Red Bell Pepper, Lemon, Garlic
- Canned Chickpeas
- Tahini – a sesame seed paste.
- Ground Cumin
- Smoked Paprika
- Choice of vegetable crudités and/or toasted pita to serve
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Chickpeas
One of the hero ingredients in this dish is chickpeas, so here are some more recipes using the same:
- Gluten-Free Gazpacho Recipe with Chickpea “Croutons”
- Easy Mason Jar Chickpea Salad with Homemade Dressing
- Delicious Israeli Couscous Salad
More Dip Recipes
Looking for more dips to make? Check these recipes out next:
- Garden Fresh Tomatillo Salsa Verde – A Delicious Dip for Tortilla Chips!
- Quick & Easy White Bean Dip with Seasoned Pita Chips
- 7 Layer Dip Cups – An Easy Tex-Mex Appetizer for Parties!
Recipe Tips
- To remove the blackened skin from the roasted peppers, do not place them in a plastic freezer bag because the bag may melt from the high temperatures. Instead, place the hot roasted peppers in a heat-resistant bowl, then cover tightly with foil or a large plate to seal in the steam. The skin will peel right off after several minutes.
- Time-Saving Tip: Use ¾ cup jarred red bell peppers instead of roasting the peppers yourself. Cook time is reduced to 0 minutes in this case!
- If going to the effort of roasting the red peppers, prepare several at the same time. Cover the unused portion in oil and store them in an airtight container in the refrigerator for 1-2 weeks.
- Storing Leftovers: Transfer to an airtight container and store in the fridge for 3-4 days.
- Freezing: Not suitable for freezing.
How Do I Make Roasted Red Pepper Hummus?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Roasted Red Pepper Hummus
This Roasted Red Pepper Hummus is a twist on a popular, classic dip.
Ingredients
- 1 large red bell pepper, cut in half and seeded
- 1 (15.5-oz/400g) can chickpeas, rinsed and drained, liquid reserved
- 2-3 Tbsp reserved chickpea liquid
- ⅓ cup tahini
- 5 Tbsp extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 2 garlic cloves
- 1 tsp ground cumin
- Sea salt, to taste
To Serve
- 1 large red bell pepper, top removed, and seeds and ribs removed*
- Smoked paprika, for garnish
- Vegetable crudités and/or toasted pita wedges
Instructions
- Preheat the oven to 230°C/450°F/Gas 8. Line a large, rimmed baking sheet with parchment paper or a non-stick baking mat and set it aside.
- Arrange the red pepper halves cut side down on the prepared baking sheet and place them in the center of the preheated oven. Roast for about 30 minutes until the skin starts to turn black and blister.
- Remove the baking sheet from the oven and carefully transfer the hot pepper halves to a heat-resistant bowl and cover tightly with foil or a plate. Set aside.
- Once cool enough to handle, gently remove and discard the blackened skin from the pepper under running water. Set aside.
- While the peppers are cooling, add the chickpeas and two tablespoons of the liquid to a high-speed blender or a food processor and process for approximately 1 minute. Add the remaining liquid, if necessary.
- Add the roasted red pepper and the remaining ingredients and process for 2-3 minutes or until the mixture is smooth and creamy. If desired, add additional chickpea liquid to achieve a thinner consistency.
- Transfer the hummus to the red pepper shell and garnish with finely chopped red pepper and some smoked paprika. Serve immediately with vegetable crudités and toasted pita wedges. Enjoy!
Notes
- *Optional: Finely chop the edible portion of the red pepper top for garnish
- To remove the blackened skin from the roasted peppers, do not place them in a plastic freezer bag because the bag may melt from the high temperatures. Instead, place the hot roasted peppers in a heat-resistant bowl, then cover tightly with foil or a large plate to seal in the steam. The skin will peel right off after several minutes.
- Time-Saving Tip: Use ¾ cup jarred red bell peppers instead of roasting the peppers yourself. Cook time is reduced to 10 minutes in this case.
- If going to the effort of roasting the red peppers, prepare several at the same time. Cover the unused portion in oil and store it in an airtight container in the refrigerator for 1-2 weeks.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 6mgSodium: 179mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the starter/appetizer, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Soup: Instant Pot Creamy Asparagus Soup Recipe
- Salad: Peach Blackberry Salad with Blackberry-Basil Vinaigrette
- Main Dish: Creamy Chicken and Asparagus Linguine (35-Minute) Recipe
- Side Dish: Easy Cheesy Garlic Bread Recipe
- Beverage: Fruity Island Escape – A Totally Tropical Rum Cocktail to Make for Summer!
- Dessert: Decadent Loaded Brownie Cupcakes For Chocolate Lovers!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.