FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
1 Enter your email below.
2 Confirm from the email we send (double opt-in).
3 Download your PDF instantly.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
Get the printable PDF for this recipe.
roasted red pepper hummus recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This homemade roasted red pepper hummus is a smooth, vibrant, sweet, and smoky dip. It’s an easy, healthy, high-protein snack perfect for busy families and meal prep.
Ingredients
Scale
- 400 g (15 oz) canned chickpeas, drained and rinsed (fiber-rich base for a satisfying, high-protein snack; I often reserve a bit of the chickpea liquid, aquafaba, as an alternative to ice water if I need extra liquid)
- 300 g (10 oz) roasted red peppers, drained (from a jar or 2 large fresh peppers roasted and peeled; provides natural sweetness and a vibrant color; using jarred peppers is a fantastic shortcut for this easy roasted red pepper hummus recipe)
- 60 g (0.25 cup) tahini (essential for classic creaminess and healthy fats; opt for a smooth, pourable variety)
- 60 ml (0.25 cup) fresh lemon juice (brightens and balances the rich flavors)
- 3 cloves garlic, peeled (for an aromatic kick; adjust amount to your taste)
- 80 ml (0.33 cup) extra virgin olive oil, plus more for drizzling (adds healthy fats and a silky finish)
- 5 g (1 tsp) smoked paprika (introduces a lovely smoky aroma and warmth)
- 2.5 g (0.5 tsp) ground cumin (for earthy, deep flavor)
- 2.5 g (0.5 tsp) fine sea salt, plus more to taste (enhances all ingredients)
- 60–120 ml (0.25 – 0.5 cup) ice water, as needed (to achieve that light, fluffy texture)
- 30 g (0.25 cup) shelled, unsalted pistachios (for a delightful crunch and nutty flavor)
- 15 g (1 tbsp) harissa paste (for a spicy, visually appealing drizzle)
- 15 g (0.25 cup) fresh parsley, finely chopped, for garnish (adds fresh color and aroma)
Instructions
- Roast the Peppers: Preheat oven to 200 degrees C (400 degrees F). Halve and seed the fresh red peppers. Place them cut-side down on a baking sheet. Roast for 20-25 minutes until the skin is charred and blistered, showing deep color. Transfer to a bowl, cover tightly with film, and let steam for 10-15 minutes. Peel off the skin once cooled, discarding it. (This step is key for that deep, sweet flavor if using fresh peppers; otherwise, use jarred).
- Toast Pistachios: In a dry skillet over medium heat, toast the shelled pistachios for 3-5 minutes, stirring frequently until they become fragrant and lightly golden. Remove from heat, let cool completely, then coarsely chop them for garnishing later.
- Blend the Base: In a food processor, combine the drained chickpeas, roasted red peppers, tahini, lemon juice, garlic cloves, smoked paprika, ground cumin, and sea salt. Process until the mixture is quite smooth, scraping down the sides as needed to ensure everything blends evenly.
- Stream in Oil and Water: With the food processor running, slowly stream in the 80 ml (0.33 cup) of olive oil until it is fully incorporated, making the mixture glossy. Continue processing while gradually adding the ice water, one tablespoon at a time, until the hummus reaches a creamy, light, and wonderfully fluffy consistency. (If your hummus seems too thick, do not hesitate to add another tablespoon or two of ice water; I find this step crucial for achieving that airy texture in a perfect roasted red pepper hummus recipe.)
- Taste and Adjust: Taste the finished hummus and adjust the salt or lemon juice if necessary, aiming for a balanced, bright flavor.
- Prepare for Serving: Transfer the hummus to a shallow serving bowl, spreading it out evenly and creating a slight swirl or well in the center with the back of a spoon.
- Garnish and Serve: Drizzle a thin stream of extra virgin olive oil over the hummus in a circular pattern. Using a small spoon, artfully drizzle the harissa paste over the olive oil, creating a contrasting red swirl or zig-zag. Sprinkle the toasted chopped pistachios generously over the center. Finish with a vibrant scattering of fresh chopped parsley for a final color pop and fresh aroma.
Notes
Reserve aquafaba from chickpeas to thin the hummus if needed. Jarred roasted red peppers are a fantastic shortcut. Adjust consistency with ice water or aquafaba. If too thin, add more chickpeas or tahini; if bitter, add a pinch of sugar or more lemon juice. For best flavor, use freshly squeezed lemon juice. Store in an airtight container in the refrigerator for up to 5-7 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 0.25 cup (75 g)
- Calories: 200 calories
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg