Easy to make at home Roasted Red Pepper Hummus with this quick, healthy, tasty recipe! So much better than store-bought!
Hey look, look! I made hummus. 🙂
I was first introduced to hummus a couple of years ago by my husband’s aunt and uncle who, by the way, also fed me my first (and very delicious) turkey burger. They brought hummus on a boating trip along with veggies and pita chips. At first I was a teeny tiny bit skeptical… but that only lasted about 2.7 seconds because as soon as I tried a bite I was hooked.
Pretty soon after that I tried out other flavors besides original like roasted garlic (SO good). If you’ve tried hummus and didn’t love it though, I must beg you to try once more – perhaps some hummus from a different brand because I’ve come to discover that not all commercial hummus makers were created equal and I like some much much better than others.
Or…. you can make it at home in about 8 minutes.
Traditional hummus calls for something called tahini, but I left it out of this recipe because to be 110% honest, I don’t keep tahini on hand and hummus would be the only thing I would use it for and when it’s all said and done… this hummus is absolutely amazing without it.
Rather than traditional hummus though, this is roasted red pepper hummus. Oh-ma-gosh. SO AMAZING. If you have the time (and the dedication) to roast your own peppers, that would be awwwwwesome but if not (I totally understand, I really do) then use a jar of roasted red pepper – works perfectly and cuts out the extra wait time that would be standing between you and a mouthful of this creamy dippy goodness!
Roasted Red Pepper Hummus
- 2 15-ounce cans chickpeas
- 1 12-ounce jar roasted red peppers - (or two large, whole roasted red peppers - seeds and stem removed, then chopped)
- 2 tablespoons minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt - or to taste
- ½ cup olive oil
- ½ cup water
- 1 tablespoon lemon juice - (may sub vinegar in a pinch)
- pita chips, tortilla chips, fresh veggies, or crackers for serving
- Add chickpeas, red peppers, garlic, italian seasoning, salt, olive oil, water, and lemon juice to a food processor or high powered blender. Pulse until pureed as smooth as possible. (may still be a little bit chunky, that's okay)
- Transfer to a serving dish and serve with pita chips (or other serving options such as those mentioned in the ingredients). Garnish with fresh parsley or cilantro and minced garlic if desired. Store in airtight container, chilled, up to 2 weeks.
I’m getting ready to make this I’m assuming you drain the chick peas??? Also what about the juice on the red peppers, do you drain that too?? Your recipe doesn’t say. Thanks so much!! Love your recipes! 😊😊
This is delicious & easy to make. I added 1tsp of tahini to mine. The 1st time I made it, I found it slightly watery so the next time, I omitted the water & the consistency was excellent. I will continue to make this regularly.
I love anything with Chickpeas. I actually use non canned peas, doing a slow cook to get them edible. I am also going to add my mild vinegared jalapenos, and already have a 1/2 a roasted red bell pepper, and the half a green bell pepper. I am so excited. I found a Homesteading blog which has the eadiest
3 ingredient pita recipe. So will be making them from Scratch.
I am going back to no processed foods, no canned, no man prepped items. Thank you for such an amazing recipe and so love your video.
A little watery. Wish I knew what to use to thicken it up. But very tasty, used it on a chicken dish and baked it.