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Spicy Roasted Red Pepper Hummus is a flavor-packed twist on the classic hummus recipe. It transforms this classic party dip into a delicious, spicy dish.
Homemade roasted bell peppers are blended with all the goodness of hummus to make a lovely, healthy snack with the perfect texture. It’s absolutely perfect for dipping and makes a great addition to your mezze party!
Creamy, Spicy, and Delicious!
Who doesn’t love hummus? Hummus is an excellent homemade snack or appetizer. Serve hummus with pita chips, pretzels, and fresh vegetables.
Hummus can also be used as a condiment; spread it on your next sandwich instead of mayonnaise. For a quick vegan meal, stuff a pita with hummus, sliced tomatoes, lettuce, and cucumbers.
I enjoy traditional hummus, but every now and then I like to experiment with different flavors. Here are some of my delicious hummus dishes: Best Creamy Hummus with Tahini, Layered Hummus Veggie Dip Recipe, and Smooth Vegan Hummus Recipe.
Spicy Roasted Red Pepper Hummus
Spicy Roasted Red Pepper Hummus is the ideal combination of tangy, sweet, and spicy flavors. It has a beautiful color from the roasted red peppers, while smoked paprika and cayenne pepper add a smoky flavor and a hint of heat.
This great dip is not only full of healthy ingredients, but it’s also delicious and simple to make from scratch.
Once you’ve roasted the red pepper, combine everything in a food processor or blender and process until smooth. Drizzle some extra virgin olive oil to finish it off and enjoy the heavenly dip. Your taste buds will sing!
Naturally Gluten-free and Vegan!
Spicy Roasted Red Pepper Hummus Ingredients
Here are the simple ingredients you need to make this Spicy Roasted Red Pepper Hummus Recipe. You probably have them in your pantry, but in case you don’t, you can find them at the nearest grocery store.
Red bell peppers: Roasted red peppers add the perfect touch of sweetness to your spicy hummus. Make sure your red bell pepper is halved and that the stems and seeds are removed.
Garbanzo chickpeas: Fresh, cooked chickpeas can be substituted for canned chickpeas. Canned chickpeas are easier and faster, but fresh chickpeas have a better overall flavor. In this recipe, either will suffice.
Ice cubes: Adding ice cubes to your hummus will make it creamier and lighter in texture.
Tahini sesame paste: It is a paste made from ground sesame seeds, an essential ingredient for making hummus. You can use store bought or homemade tahini.
Extra virgin olive oil: Adding a little bit of extra virgin olive oil to your hummus makes it taste even more luxurious and creamy.
Lemon Juice: I recommend using freshly squeezed lemon juice.
Cayenne pepper: You can double it for a spicier hummus or cut in half for a milder flavor.
Garlic: Garlic adds a kick to your spicy hummus dip.
Paprika: Paprika will give your dip a smoky sweetness.
Salt: to taste
Roasted sesame seeds: for garnish
How to Roast Red Bell Peppers
Most stores now sell jars of roasted bell peppers, so if you don’t want to roast your own, use the jarred peppers. If you want to roast your own peppers, I recommend removing the core and seeds and cutting the peppers in half.
After that, place the halved red bell pepper on a prepared baking sheet lined with parchment paper, spray with cooking oil spray, and roast for 20 minutes.
The Perfect Blend of Tangy, Sweet, and Spicy
Frequently Asked Questions (FAQs):
Ice cubes make the hummus light and fluffy, and lighten the color of the tahini to a pale ivory color.
Store-bought lemon juice from the store tastes stale, and it will change the taste of your hummus dip. I recommend using fresh lemons to make your humus taste fresh and delicious.
Leftover hummus can be stored in an airtight container in the freezer for up to six months (but the flavor will be best within 3 months). Once thawed, your hummus will keep in the refrigerator for 4 to 5 days up to 4 days
Top Tips
- This hummus is rustic in flavor, creamy but with some texture. I didn’t peel the chickpeas or the roasted peppers before using them in this recipe. If you have the time and want an extra smooth hummus, you can peel the chickpeas and roasted peppers before using.
- Chill the hummus. It’s best if the roasted red pepper hummus can be chilled for about an hour before serving. This improves the texture and allows the flavors to fully develop.
- In terms of flavor, hummus can become quite garlicky after sitting in the fridge for more than one night. Start with less garlic if you’re not sure.
- To save time, you can substitute jarred roasted red peppers. You can also use raw or jarred jalapenos, but make sure to chop them well before adding them.
- Refrigerate roasted red pepper hummus in a tightly sealed container or in a small bowl covered with plastic wrap. It will keep for up to 4 days.
Red Pepper Hummus Recipe Ingredients
- red bell pepper, halved, stems and seeds removed
- garbanzo chickpeas, drained
- ice cubes
- tahini sesame paste
- extra virgin olive oil
- freshly squeezed lemon juice
- cayenne pepper
- clove of garlic
- paprika
- teaspoon salt, to taste
- roasted sesame seeds, for garnish
Detailed Instructions
First, preheat oven at 350°F
Next, place the halved red bell pepper on a prepared baking sheet lined with parchment paper and sprayed with cooking oil spray.
Roast for 20 minutes.
After that, to a bowl of a food processor, add the drained garbanzo beans, garlic clove, paprika, olive oil, paprika, cayenne, the roasted red pepper, 4 ice cubes, and salt.
Now, turn the food processor on at the highest speed for 3–4 minutes, until smooth and creamy.
Finally, garnish with toasted sesame seeds, whole chickpeas, and/or chopped vegetables.
Serve this healthy dip immediately or place in the refrigerator until cool. Serve with bagel chips, pita bread, raw vegetables, or tortilla chips.
A Game Changer
Other Dips You Will Enjoy:
- Layered Hummus Veggie Dip Recipe
- Vegan Lentil Dip – kibbet Adas
- Best Boiled Artichoke with Honey Mustard Dip
- Easy Taco Queso Dip-Viral TikTok Dip
- Muhammara (Roasted Red Pepper and Walnut Dip)
- French Onion Spinach Artichoke Dip
- Homemade Garlic Aioli Sauce Recipe
- Homemade Tzatziki Sauce (Greek Yogurt and Cucumber)
- Best Creamy Hummus with Tahini
- Smooth Vegan Hummus Recipe
Spicy Roasted Red Pepper Hummus
Equipment
- food processor
Ingredients
- 1 1 large red bell pepper, halved, stems and seeds removed
- 1 15 oz. can garbanzo chickpeas, drained
- 4 ice cubes
- ¼ cup tahini sesame paste
- ¼ tablespoon extra virgin olive oil
- 4 tablespoons freshly squeezed lemon juice
- ¼ teaspoon cayenne pepper
- 1 large clove of garlic
- 1 teaspoon paprika
- roasted sesame seeds, for garnish
Instructions
- First, preheat oven at 350°F
- Next, place the halved red bell pepper on a prepared baking sheet lined with parchment paper, sprayed with cooking oil spray.
- Roast for 20 minutes.
- After that, to a food processor, add the drained chickpeas, garlic clove, paprika, olive oil, paprika, cayenne, the roasted red pepper, 4 ice cubes, and salt.
- Now, turn the food processor on at the highest speed for 3–4 minutes, until smooth and creamy.
- Finally, garnish with toasted sesame seeds, whole chickpeas, and/or chopped vegetables.
- Serve immediately or place in the refrigerator until cool. Serve with bagel chips, pita bread, raw vegetables, or tortilla chips.
Notes
- Chill the hummus. It’s best if the roasted red pepper hummus can be chilled for about an hour before serving. This improves the texture and allows the flavors to fully develop.
- In terms of flavor, hummus can become quite garlicky after sitting in the fridge for more than one night. Start with less garlic if you’re not sure.
- To save time, you can substitute jarred roasted red peppers. You can also use raw or jarred jalapenos, but make sure to chop them well before adding them.
- Refrigerate roasted red pepper hummus in a tightly sealed container. It will keep for up to 4 days.
