Roasted Red Pepper Hummus (Spicy or Not)

All in my house like a little heat, so I’m usually throwing in a hot pepper. But however you decide to serve it up, this is a flavorful hummus that can be served alone with crackers or vegetables on the side or as part of a wrap, power bowl or spread in your next favorite sandwich.

Want to watch me make a batch?

Then check out the video here:

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Roasted Red Pepper Hummus

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Enjoy this easy, vegan, budget-friendly Roasted Red Pepper Hummus with lots of flavor and meal possibilities.

Servings: 4

Author: Elaine Watkins | Food and Living Coach

Ingredients

• 1 Can Chickpeas (Drained)
• 1/4 Cup Tahini
• 1 Red Pepper (Quartered, stem and seeds removed)
• 1-2 Cloves Garlic (Skin and scar removed)
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Smoked Paprika
• Juice from 1/2 Lemon

Optional

• Salt and Pepper (To taste)
• 1 Hot Pepper (Destemmed)

Instructions

1. Preheat your oven to 350, line a cookie sheet with either parchment paper or a Silpat mat, and prepare your ingredients.

2. Lay out your red pepper quarters and garlic cloves on the cookie sheet and put in the oven (lower shelf preferred) for 10 minutes, then flip and finish cooking for roughly 10 more minutes or until slightly browned.

3. Once done, remove from the oven and allow to cool until you can remove the pepper skin.

4. After removing the pepper skin, place all ingredients in your blender or processor and blend until you reach your preferred consistency and serve.

Recipe Notes

1. For a spicy flavor, add a raw or roasted Serrano or Jalapeno pepper. I usually just cut off the stem and throw the rest into the oven to blister before moving to the blender. You might prefer removing the seeds and inside white flesh for a milder heat.
2. If you decide to remove bean skins, add roughly 5-10 minutes to completion time.

Peppers

We grow peppers year-round, and while the heat varies, we usually prefer jalapenos, serranoes, or Thai chili peppers because we grow them. Capsaicin is what puts the heat in peppers and is actually reported as beneficial for pain and circulation.

Oh the Possibilities

I’m making this hummus to be part of our wraps we’ll be having for dinner tonight and leftovers for lunch tomorrow. But I’m actually recording the video for this recipe this afternoon and will probably enjoy nibbling on the hummus as I go.

Of all the hummus we make, this is not the easiest, but it’s definitely yummy and worth the additional roasting step.

You’ll see in the video that I remove the skins from the beans. This is actually a really easy step and definitely one my dog loves since I sometimes send a bean flying as I pinch off the skin.

Removing the skin definitely contributes to a smoother hummus, but Not removing the skin isn’t really significantly lumpier or anything for me, so you’ll have to try it and decide for yourself.

There are so many possibilities when it comes to hummus flavors, even down to choosing different types of beans as the base ingredient.

And here are two other recipes you might want to check out: