Roasted Red Pepper Hummus (Spicy or Not)
Enjoy this flavorful hummus with or without heat. This Roasted Red Pepper Hummus is easy to make with lots of meal possibilities.
We usually build wraps using this hummus, with fresh vegetables, avocado, microgreens, and a creamy homemade dressing drizzled on top. Other possibilities include as an addition to our Power Bowls, or paired with crackers like our Homemade, Seed Crackers.
Enjoy this easy, vegan, budget-friendly Roasted Red Pepper Hummus with lots of flavor and meal possibilities.
- 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
- Salt and Pepper (To taste)
- 1 Hot Pepper (Destemmed)
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Preheat your oven to 350, line a cookie sheet with either parchment paper or a Silpat mat, and prepare your ingredients.
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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.
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Once done, remove from the oven and allow to cool until you can remove the pepper skin.
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After removing the pepper skin, place all ingredients in your blender or processor and blend until you reach your preferred consistency and serve.
- 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.
- If you decide to remove bean skins, add roughly 5-10 minutes to completion time.
A Little Spice
Where I live, I can grow or pick up freshly picked peppers throughout most of the year. 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.
Roasted Red Pepper Hummus Tidbits
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.
I do sometimes remove the skins from the beans. It’s not required, but the hummus ends up creamier.
This hummus is Sooo delicious and is great in a wrap but also as a dip or as an additional dollop in a power bowl.
