This red pepper hummus with a touch of spice is easy to make, full of flavour and fantastic colour. It's sweet, tangy, warming, delicious with pita bread, nachos or vegetables, perfect as a snack or for a party.
Dip recipes are usually simple and easy to put together and with the right ingredients can make a nutritious and delicious snack. This roasted red pepper hummus is no exception.
Red pepper hummus ingredients
To make this dip I used sweet pointed red peppers, rather than red bell peppers. I did this for a few reasons. Firstly, because pointed red peppers have an intensely sweet flavour. They also contain less water than bell peppers so the consistency of the hummus is perfect (using 3 bell peppers would make this hummus pretty runny).
These peppers also give the hummus its fiery red colour which is an added bonus.
I used a handful of spices including a little cayenne pepper which adds a gentle heat to this pepper hummus. Use less if you want this recipe to be very mild.
I added a tablespoon of vegetable oil into this red pepper dip and added another drizzle just before serving but you can use olive oil (a mild tasting variety) if you prefer. I find olive oil a little overpowering in its raw form so usually opt for vegetable oil in dips and salads but this is a personal preference so use whichever oil you prefer.
Step-by-step recipe instructions
1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment and place the peppers, skin side up, along with the unpeeled garlic cloves on top without overlapping one another. Roast in the centre of the oven for 15 minutes. Remove from the oven, set aside to cool for 5 minutes then discard the skin from the peppers and garlic and make the dip.
2. In a blender combine the chickpeas (set aside 1 tablespoon to use for garnish) with the rest of the hummus ingredients and puree until smooth.
3. Transfer the dip into a bowl and adjust the seasoning if needed. Garnish with the remaining chickpeas, chopped cilantro and drizzle of oil and chill for 30 minutes before serving if possible. I also added some chopped roasted marinated peppers into the garnish but you don't have to.
Expert tips and FAQs
- Do NOT use red bell peppers in this recipe. They would make it too runny, less sweet and flavourful.
- For a super smooth, creamy texture I recommend using a blender rather than a food processor.
- Adjust the amount of spice and lemon juice to your preference.
- Chill for 30 minutes before serving if possible. Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
Serving suggestions
This roasted red pepper hummus can be served with tortilla or pita bread, nachos, breadsticks or crackers. It's also great as a sandwich spread and delicious with sun dried tomato bread. Any leftovers can be kept in the fridge for a couple of days in an airtight container.
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Check out also this collection of creamy vegan soups.
Keep in touch!
If you make this red pepper hummus I'd love to know how it turned out for you. Did you use sweet or smoked paprika? Let me know in the comments below, thanks!
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Roasted Sweet Red Pepper Hummus
Equipment
- Large baking sheet
- Blender
Ingredients
- 3 sweet pointed red peppers cut in half lengthways, deseeded
- 240 g chickpeas from a can (1½ cups)
- 2 garlic cloves whole
- 3 tbsp cilantro/fresh coriander chopped
- 2 tbsp lemon juice
- 1 tbsp vegetable oil
- ½ tsp ground cumin and fine sea salt each
- â…“ tsp sweet or smoked paprika
- ¼ tsp onion granules and cayenne pepper each
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment and place the peppers, skin side up, along with the unpeeled garlic cloves on top without overlapping one another. Roast in the centre of the oven for 15 minutes.
- Remove from the oven, set aside to cool for 5 minutes then discard the skin from the peppers and garlic and make the dip.
- In a blender combine the chickpeas (set aside 1 tablespoon to use for garnish) with the rest of the hummus ingredients and puree until smooth.
- Transfer the dip into a bowl and adjust the seasoning if needed. Garnish with the remaining chickpeas, chopped cilantro and drizzle of oil and chill for 30 minutes before serving if possible. I also added some chopped roasted marinated peppers into the garnish but you don't have to.
Notes
- Do NOT use red bell peppers in this recipe. They would make it too runny, less sweet and flavourful.
- For a super smooth, creamy texture I recommend using a blender rather than a food processor.
- Adjust the amount of spice and lemon juice to your preference.Â
- Chill for 30 minutes before serving if possible. Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
- Preparation time includes the time needed for roasting the peppers.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
This would taste great with my favourite crackers – thanks for sharing your recipe with us over at the Creative K Kids’ Tasty Tuesday & I hope you’ll join us again this week!
Thank you! I'd be sure to join the party next week:)
Love this recipe Monika. Bookmarked xx
Thank you Kate!
No need to peel? That's great! It's just so tedious peeling roasted peppers, or you might say fiddly over there ? Nice recipe, a lot like red pepper hummus, which I love. Thanks for cohosting!
I don't like peeling and since it's my recipe I decided to go without peeling! I think I was feeling confident that day:) It was a pleasure to co-host:)
Oooh yum - really love the sound of this dip - nice to have something a little different from the norm 😀 Eb x
Thanks Eb! Glad you like the recipe:)
I love roasted peppers. I will be making this for my next party! Thanks for sharing.
Thank you! Hope you like it:)
Thank you! Glad you like the recipe:)
I could eat this whole thing all by itself! My mouth is watering! 😀 Thanks for sharing and see you around at the party!
Thanks Jhuls! Glad to be co-hosting with you this week:)
Its amazing how roasting peppers completely changes the flavour - for the better! I love the sound of this dip. So easy to make too. Im pinning to make. Could be we get just the right weather this weekend if the forecast is to be believed. Thanks for sharing on#CookBlogShare.
Thank you Jacqui! Yes, the forecast sounds promising... we'll see:)
Love the sound of this Monika!
Angela x
Thanks Angela! Glad you like the recipe:)
Lovely dip! BBQ weather has definitely arrived now and this will be a perfect accompaniment! x
Thank you! Glad you like the recipe:)
This looks delicious. Great to have some new dip ideas with BBQ season approaching... #CookBlogShare
Thank you! Glad you like the recipe:)
Sounds lovely Monika. Have pinned x
Thanks Mandy! I wanted something other than chickpeas so it had to be beans.
This sounds delicious, I make a similar dip this time of year with roasted eggplant. What a perfect thing to snack on while sitting outside enjoying the sun 🙂
Thank you! If only the sun was out:)
Here in Wisconsin, USA we skipped straight over nice, warm bbq weather to conditions approximating the Sahara desert. This dip will be perfect for my next bbq, which will happen just as soon as I can walk outside without melting. 🙂
Hope you like it! How I wish we could have a scorching hot day at least once in a while:)
With roasted peppers, must be heavenly 🙂
Thanks! It was really yummy:)
Thank you Andy! Fish is a good choice. I had mine with chicken tonight and it was great too:)