There’s something irresistible about a super creamy, flavor-packed hummus—especially when it’s homemade. And when you throw in the smoky sweetness of roasted red peppers? Pure magic. This Roasted Red Pepper Hummus is smooth, vibrant, and unbelievably easy to whip up. Paired with crispy, golden pita chips, it’s the snack or appetizer you’ll find yourself craving on repeat.
If you’re looking for a deliciously creamy dip that’s packed with flavor, this roasted red pepper hummus is your new go-to!
Why You’ll Love This Recipe
- Quick and Easy: You can make this hummus in just 10 minutes—seriously!
- Loaded with Flavor: Smoky roasted red peppers add a slightly sweet depth, while garlic and tahini bring that classic hummus creaminess.
- Healthy and Filling: Packed with protein and fiber, this hummus is as good for you as it is delicious.
- Perfect for Entertaining: Serve this with fresh veggies, warm pita, or crackers for a crowd-pleasing appetizer.
Ingredients Breakdown
For the Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red bell pepper (store-bought or homemade—see tips below!)
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 garlic clove
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt, to taste
- 2-3 tbsp cold water (as needed for creaminess)
For the Pita Chips:
- 4 pita breads, cut into triangles
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp dried oregano (optional, but delicious!)
Pro Tip:
If using canned chickpeas, warm them slightly before blending—it makes for an ultra-creamy texture!
Step-by-Step Instructions
1. Roast the Red Peppers (if making from scratch)
If roasting your own peppers, place a whole red bell pepper directly over a gas flame or under the broiler, turning until fully charred (about 5-7 minutes). Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the charred skin, remove the seeds, and it’s ready to use!
2. Blend the Hummus
In a food processor, combine chickpeas, roasted red peppers, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt. Blend until smooth, adding cold water little by little until you reach a creamy consistency.
3. Make the Pita Chips
Preheat your oven to 375°F (190°C). Arrange pita triangles on a baking sheet, drizzle with olive oil, and sprinkle with garlic powder, salt, and oregano. Toss to coat, then spread in an even layer. Bake for 8-10 minutes, flipping halfway, until golden and crispy.
4. Serve and Enjoy!
Transfer the hummus to a serving bowl and drizzle with a little more olive oil. Sprinkle extra smoked paprika for color, and serve with warm pita chips, fresh veggies, or crackers.
Chef’s Tips and Tricks
- For Ultra-Creamy Hummus: Blend the tahini and lemon juice first before adding the rest of the ingredients—it helps create a smooth and fluffy texture.
- Balance the Flavors: Taste and adjust! If it’s too tangy, add a bit more olive oil. If it needs a boost, a dash of cayenne pepper adds a nice kick.
- Making It Ahead: Hummus tastes even better after chilling in the fridge for a couple of hours, allowing the flavors to meld.
Recipe Variations and Serving Suggestions
- Spicy Twist: Add a pinch of red pepper flakes for a little heat.
- Extra Garlic Punch: Roast the garlic beforehand for a deeper, richer flavor.
- Keto-Friendly Option: Skip the pita chips and serve with cucumber slices or bell pepper strips.
- Pair It With: This hummus is perfect alongside grilled meats, falafel, or as a spread in sandwiches and wraps.
FAQs
Can I store leftover hummus?
Absolutely! Keep it in an airtight container in the fridge for up to 5 days.
Can I freeze hummus?
Yes! Hummus freezes well. Store it in a freezer-safe container for up to 3 months. Thaw in the fridge and stir well before serving.
How do I prevent hummus from becoming too thick?
If your hummus is too thick, add a little cold water or extra olive oil while blending until you reach the desired consistency.
Roasted Red Pepper Hummus with Pita Chips
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 6
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red bell pepper
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 garlic clove
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt, to taste
- 2-3 tbsp cold water
- 4 pita breads, cut into triangles
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp dried oregano (optional)
Instructions:
- Roast the red pepper if making fresh (see instructions above).
- In a food processor, blend chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt until smooth. Add cold water as needed.
- Preheat oven to 375°F (190°C). Toss pita triangles with olive oil, garlic powder, salt, and oregano. Spread on a baking sheet and bake for 8-10 minutes.
- Serve hummus in a bowl, drizzle with olive oil, and pair with warm pita chips.
Enjoy, and don’t forget to tag your recreations with #TheKitchensAid—I love seeing your bites of deliciousness!
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