Save money and learn how to make this flavorful Roasted Red Pepper Hummus Recipe at home in less than 10 minutes! You'll never want store-bought hummus again!
My hubby, Mike, who grew up in the Middle East, doesn’t go for any kind of “flavored” hummus.
No crazy additions of things like pumpkin. (At the mention of that, he gave me a shocked/horrified look and muttered, Do people really do that?; my reply, Why yes, yes they do.). And no sundried tomato, pesto, or even roasted garlic (because of course garlic should be raw in hummus!).
The word “hummus” in Arabic actually refers to chickpeas themselves (and what we think of as hummus is called Hummous bil Tahina or M’sebaha in Arabic), so of course chickpeas is the only legume that should be used. According to my hubby, none of these creative uses for other legumes like white beans, edamame, black beans, or red lentils is actually hummus.
Classic Hummus Ingredients
Classic hummus should only consist of the following:
- Chickpeas
- Tahini
- Lemon juice
- Salt
- Raw garlic
- A bit of water as necessary to thin it out
- Cumin, which is optional (it’s for flavor, but according to my mother-in-law, it’s also to help with tummy troubles that beans and other legumes can sometimes cause)
- Topped with a generous drizzle of extra-virgin olive oil
And then hummus is ready to be dipped into with fresh flatbread. Period. (But as a tiny exception, there are a variety of acceptable hummus toppings in the Middle East, including sumac, toasted pine nuts, or browned and spiced ground meat.)
Roasted Red Pepper Hummus Recipe
Classic hummus is great, but I am of the mind that if something tastes good and is healthy to boot, who am I to say it shouldn’t be done? I enjoy authentic hummus as much as the next girl, but I also like fun flavored varieties.
This Roasted Red Pepper Hummus Recipe deviates a bit from a classic hummus not only in flavor, but also because this recipe whips up FAST.
Usually I will take the time to soak the chickpeas overnight and then cook them, removing as many of the skins as I can find without actually sitting down and painstakingly removing every single one. (Although I know – because my mother-in-law told me – that removing all the skins is the way to the smoothest hummus ever!)
But sometimes I just want a quick, flavorful hummus that comes together in less than 10 minutes it takes to make my own pita chips. And that’s why this hummus, my friends, defies all the rules about what hummus should be. Except that it tastes amazing.
More Non-Traditional Fun Hummus Recipes to Try:
- Peanutty Thai Curry Hummus
- Fajita Hummus
- Low Carb Hummus (Bean Free)
- Green Goddess Hummus
- Pickled Beet Hummus
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Roasted Red Pepper Hummus Recipe
Ingredients
- 16 ounce can chickpeas rinsed and drained
- ½ cup roasted red pepper drained
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- ½ teaspoon cumin
- ½ teaspoon smoked paprika plus a sprinkling more for garnish
- ¼ teaspoon salt
- 1 clove garlic peeled and crushed
- 1 tablespoon extra-virgin olive oil for garnish
Instructions
- Combine all ingredients except the olive oil in a food processor and puree until smooth. To serve, spread the hummus in a shallow dish, drizzle the oil on top, and sprinkle on a little more smoked paprika.
- Serve the hummus along with fresh pita bread or pita chips for dipping.
Faith's Tips
- This hummus recipe makes about 2 cups of hummus, which is 8 (¼-cup) servings.
- The nutrition information is for the hummus only; it doesn't include any dippers.
- Make Ahead: This hummus can be refrigerated in a sealed container up to 1 week.
- Serving Tip: In addition to pita chips, the hummus can also be served with fresh crudités or fresh pita bread.
- 2 large pita breads or 4 smaller pita breads, cut into about 1 ½-inch wedges or squares
- 2 tablespoons olive oil
- ¼ teaspoon coarse salt
- ⅛ teaspoon black pepper
- For the pita chips, preheat oven to 400F.
- Toss together all pita chip ingredients, and arrange the bread in a single layer on two large baking sheets.
- Bake until the bread is golden on both sides, about 6 to 8 minutes, flipping the bread and rotating the baking sheets once halfway through.
- Cool. Store in an airtight container at room temperature for up to 3 days.
Nutrition
This post was first published on An Edible Mosaic on March 13, 2013. I updated it with more information on January 29, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
Ruxandra @ Gourmandelle says
I'm a huge hummus fan and can't wait to try this recipe! Love your website and your wonderful photos! I also added you to my favorite veggie blogs list on my website :D
Faith says
Ruxandra, You are so sweet, thank you so much!
grace says
niiice batch of hummus, faith! the color is outstanding and the items that are creating that color are delicious.
Erica says
I love traditional hummus, Faith!But this variation sounds amazing!
kellie@foodtoglow says
Although I am an American living in Scotland and shouldn't have a valid opinion on this, I am with your husband on the purity of hummus. Nothing beats the original, but sometimes a wee tweak, such as you have done, that is with a complementary ingredient (roasted pepper, smoked paprika) is delicious. I recently posted my own recipe that I have to follow as someone who really can't digest the skins, recommending the best way to remove the skins. It really makes it all incredibly smooth, esp when you blitz the garlic, tahini, salt first then add in the warm skinned chickpeas chased with a splash of cold water. And a good reminder about homemade pitta chips. The bought ones have all kinds of rubbish and salt in/on them
zerrin says
Although I'm in LOVE with traditional and plain hummus, I'm always open to new flavors. I think roasted red pepper is definitely a great ingredient to add into hummus! It gives a great color and I'm sure ita smoky flavor makes it even more addictive! Love the easy and quick way making it too! Would love to dip some pita in it right now!
Eha says
Delightful! I am afraid I fully agree with your husband - add whatever and it is no longer real hoummos!! Love your recipe 'in spite of' the red pepper and shall try it within the next week just thus :) !
Katrina @ Warm Vanilla Sugar says
This hummus looks so freaking delicious! I am allll over this recipe!
Laura (Tutti Dolci) says
I can (and often do) eat hummus every day. This version looks incredible!
ashley - baker by nature says
My boyfriend is the same way about Italian food - SO picky. However we would both devour this vibrant hummus in minutes. Gorgeous, Faith!
Asiya @ Chocolate and Chillies says
I've been making the hummus from your book lately and we've really been enjoying it...but would also love a super quick one for busy days...looks amazing! Just need the roasted red pepper!
Erica says
Red pepper hummus is actually my favorite kind! I also like a heavy paprika version. I want this for lunch
Rosa says
Addictive! I could eat that all the time...
Cheers,
Rosa