Spicy Roasted Red Pepper Hummus
Smooth, creamy, and spicy, this Roasted Red Pepper Hummus is ideal for entertaining or just as a quick, healthy snack. Naturally gluten-free and vegan!
Who doesn’t love hummus? I enjoy classic hummus, but every once in a while I like to create different versions.
Roasted red pepper adds the perfect touch of sweetness, and the addition of smoked paprika and cayenne pepper give a smoky flavor and a hint of heat.
Not only is this dip packed full of healthy ingredients, but it’s also so delicious and super easy to make from scratch. Once you have a roasted red pepper, it’s a matter of throwing everything into a food processor or blender and process until smooth. Top it off with sunflower seeds, sesame seeds, micro greens, a pinch of red pepper flakes for extra heat, and a drizzle of extra virgin olive oil.
If you have the time to roast your own peppers, that would be great but if not then use a jarred roasted peppers. It works perfectly and cuts down on the prep time.
Peeling the chickpeas before adding them to the food processor will make the hummus slightly smoother. I have to admit I don’t usually do it; I just remove the skins that come off on their own while rinsing them.
Tahini is a sesame seed paste, and you can find it in the ethnic section of your supermarket. It lasts quite a long time in the refrigerator, and you can also use it in salad dressings, soups, cookies or just slathered on bread. Did you know that you can make homemade tahini with just 2 ingredients?
Serve the roasted red pepper hummus with homemade pita chips, whole wheat pita bread, naan, chips, crackers, or fresh vegetables. It’s also great spread on sandwiches and wraps or as a substitute for mayonnaise in chicken or tuna salad.
For the pita chips, I cut the pitas into triangles, brushed them with a small amount of olive oil and seasoned with salt. Then I baked them at 425 degrees F for about 8-10 minutes, until they were crispy and golden brown. Easy, right?
This recipe makes a medium bowl of hummus, about eight portions. Serve it immediately or cover tightly and refrigerate for up to 4 days. It’s a great recipe to make on a Sunday and keep in the fridge for healthy lunches and snacks throughout the week.
If you are a hummus fan, give this Spicy Roasted Red Pepper Hummus a try and let me know what you think! Leave a comment, rate it, and don’t forget to tag a photo #aseasyasapplepie on Instagram.
For more hummus recipes, be sure to check out my Homemade Lebanese Hummus, Roasted Beetroot Hummus, Avocado Lime Hummus, and Savory Pumpkin Hummus.
HOW TO MAKE IT: Spicy Roasted Red Pepper Hummus
Servings: about 2 cups of roasted red pepper hummus, or 8 (1/4-cup) servings.
- 2 tablespoons tahini
- the juice of 1 lemon (2 tablespoons)
- 1 can (14 oz.-400 g) chickpeas (or 2 cups cooked chickpeas) drained and rinsed
- 1 medium roasted red pepper (about ½ cup)
- 2 garlic cloves roughly chopped
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt or more to taste
- 2-4 tablespoons water
- Micro greens, red pepper flakes, sesame seeds, sunflower seeds, extra virgin olive oil
- In the bowl of a food processor or blender, combine the tahini, lemon juice, and 1 tablespoon of water. Pulse to combine.Add the chickpeas, roasted red pepper, garlic, cumin, smoked paprika, cayenne pepper, and salt. With the machine running, slowly add water, one tablespoon at a time, until the hummus is creamy and smooth.Taste and adjust seasonings.
- Spread the roasted red pepper hummus in a shallow dish or bowl, drizzle with extra virgin olive oil, garnish with sesame seeds, sunflower seeds, red pepper flakes, and micro greens.
Serve with pita bread, pita chips or raw vegetables.Hummus can be refrigerated in a sealed container up to 1 week.
I have made your recipe two weeks in a row and it has been a hit both times! It tastes even better the second day as the flavors seem to blend together more.
Thank you for sharing this :)
Thank you for the feedback, Stacy! :)
Beautiful presentation! I just want to dive right in!
Thank you, Nicole! :)