This red pepper hummus with a touch of spice is easy to make, full of flavour and fantastic colour. It's sweet, tangy, warming, perfect as a healthy snack or appetizer.
This roasted red pepper hummus is made using a handful of ingredients and comes together in under 30 minutes. It has a lot of natural sweetness, gentle heat and an intensely red colour.
Red pepper hummus ingredients
- Red sweet pointed peppers: see below.
- Chickpeas: drain well.
- Garlic.
- Spices and seasoning: adjust the amount to your taste.
- Lemon juice.
- Vegetable oil: rapeseed (canola), sunflower, grapeseed or mild-tasting olive oil.
- Cilantro/fresh coriander: adds freshness.
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.
Why use red sweet pointed peppers
To make this dip I used sweet pointed red peppers, rather than more popular red bell peppers. I did this for a few reasons:
- Firstly, because red pointed peppers have an intensely sweet flavour so your hummus will have a lot of natural sweetness.
- 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 this roasted pepper hummus its fiery red colour which is an added bonus.
Top tip
If you can't get these peppers use 2 red bell peppers instead (using 3 would make your dip too runny) and roast them longer (they will release more sweetness). Add a little more sweet paprika and a touch of honey (maple syrup) into the hummus.
Is red pepper hummus healthy
Yes, it is! This plant-based pepper hummus is very low in fat, high in protein and fibre and numerous minerals and vitamins thanks to the red peppers. Red peppers are especially high in vitamins A and C (roasting releases more flavour from the peppers but reduces their vitamin C content by about 25%).
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.
2. 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.
3. 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.
You can do also this in a food processor or using a stick blender (though it might take longer to get it perfectly smooth).
4. 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.
Serving suggestions
This roasted red pepper hummus dip can be served with tortilla or pita bread, nachos, breadsticks, veggie sticks or crackers. Garnish with chickpeas, toasted seeds or nuts, chopped marinated red peppers or more fresh herbs.
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.
Top tips and FAQs
- I recommend using red sweet pointed peppers in this recipe.
- If, however, you can't get red sweet pointed peppers use 2 red bell peppers instead (using 3 would make the dip too runny) and roast them longer (they will release more sweetness). Add a little more sweet paprika and a touch of honey (maple syrup) into the hummus.
- For a velvety, creamy texture I recommend using a high-speed blender. If using a food processor or stick blender it may take you longer to get the texture super smooth.
- Adjust the amount of spice and lemon juice to your preference.
- Chill your roasted pepper hummus for 30 minutes before serving, if possible. Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
Related recipes
Check out also these other party food ideas.
Keep in touch!
If you make this red pepper hummus recipe 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 Red Sweet Pepper Hummus
Equipment
- Large baking sheet
- Blender
Ingredients
- 3 red sweet pointed peppers cut in half lengthways, deseeded
- 240 grams (8.47 oz) chickpeas from a can (1½ cups)
- 2 garlic cloves whole
- 3 tablespoons cilantro/fresh coriander chopped
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- ½ teaspoon ground cumin and fine sea salt each
- ⅓ teaspoon sweet or smoked paprika
- ¼ teaspoon 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.
Notes
- I recommend using red sweet pointed peppers in this recipe.
- If, however, you can't get red sweet pointed peppers use 2 red bell peppers instead (using 3 would make the dip too runny) and roast them longer (they will release more sweetness). Add a little more sweet paprika and a touch of honey (maple syrup) into the hummus.
- For a velvety, creamy texture I recommend using a high-speed blender. If using a food processor or stick blender it may take you longer to get the texture super smooth.
- Adjust the amount of spice and lemon juice to your preference.
- Chill your roasted pepper hummus for 30 minutes before serving, if possible. Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
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.
Amanda
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!
Monika
Thank you! I'd be sure to join the party next week:)
Kate - gluten free alchemist
Love this recipe Monika. Bookmarked xx
Monika
Thank you Kate!
Angie | Fiesta Friday
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!
Monika
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:)
Eb Gargano | Easy Peasy Foodie
Oooh yum - really love the sound of this dip - nice to have something a little different from the norm 😀 Eb x
Monika
Thanks Eb! Glad you like the recipe:)
Edyta at Innocent Delight
I love roasted peppers. I will be making this for my next party! Thanks for sharing.
Monika
Thank you! Hope you like it:)
Monika
Thank you! Glad you like the recipe:)
Jhuls
I could eat this whole thing all by itself! My mouth is watering! 😀 Thanks for sharing and see you around at the party!
Monika
Thanks Jhuls! Glad to be co-hosting with you this week:)
Jacqui
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.
Monika
Thank you Jacqui! Yes, the forecast sounds promising... we'll see:)
Angela / Only Crumbs Remain
Love the sound of this Monika!
Angela x
Monika
Thanks Angela! Glad you like the recipe:)
joskitchenlarder
Lovely dip! BBQ weather has definitely arrived now and this will be a perfect accompaniment! x
Monika
Thank you! Glad you like the recipe:)
mealsandmakes
This looks delicious. Great to have some new dip ideas with BBQ season approaching... #CookBlogShare
Monika
Thank you! Glad you like the recipe:)
Mandy Mazliah
Sounds lovely Monika. Have pinned x
Monika
Thanks Mandy! I wanted something other than chickpeas so it had to be beans.
turkswhoeat
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 🙂
Monika
Thank you! If only the sun was out:)
Michelle Frank | Flipped-Out Food
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. 🙂
Monika
Hope you like it! How I wish we could have a scorching hot day at least once in a while:)
Balvinder
With roasted peppers, must be heavenly 🙂
Monika
Thanks! It was really yummy:)
Monika
Thank you Andy! Fish is a good choice. I had mine with chicken tonight and it was great too:)