Roasted Red Pepper Hummus Recipe

The Magic of a Good Soak

Let’s talk about our chickpeas first. I soak them overnight. I add a little apple cider vinegar to the water. This makes them so much easier to digest. My stomach thanks me every time.

It’s a small step that makes a big difference. Tender chickpeas make the creamiest hummus. I think good food is about these little acts of care. Do you have a little kitchen trick that makes you proud?

A Story About Roasting Peppers

Roasting peppers fills your whole kitchen with a sweet, smoky smell. Doesn’t that smell amazing? I remember the first time I did it. I was so surprised by how the skin just slipped right off.

That moment taught me a wonderful lesson. A little bit of fire can transform something simple into something special. It’s true for food, and it’s true for us. Putting them in a bowl to steam is the secret. It makes peeling them so easy.

Why We Make It From Scratch

You can buy hummus in any store. But making it yourself is different. You control what goes in. You can make it just how you like it.

This matters more than you think. Knowing how to make real food is a superpower. It connects you to what you eat. Fun fact: The word hummus means chickpea in Arabic. Isn’t that lovely and simple?

Putting It All Together

Now for the fun part. Everything goes into the food processor. The chickpeas, the soft roasted peppers, the tahini, and lemon juice. Don’t forget that clove of garlic!

Blend it until it’s smooth and dreamy. I still laugh at the noisy roar of my machine. It’s a happy sound. What is your favorite dip to make or eat? I’d love to know.

The Final, Tasty Touch

Scoop your hummus into a pretty bowl. Give it a good drizzle of golden olive oil. I like to add a little extra chopped pepper on top. It looks so cheerful.

This final step matters. We eat with our eyes first. Making food look nice is a way of showing love. Do you have a favorite bowl you love to serve snacks in?

Ingredients:

Ingredient	Amount	Notes
Cooked chickpeas	2 cups
Red bell peppers	2	Roasted
Tahini	1/4 cup
Lemon juice	From one large lemon
Garlic	1 clove
Extra virgin olive oil	2 tablespoons	Plus more for garnish
Cumin	1/2 teaspoon
Water	2 tablespoons
Salt	3/4 teaspoon

My Favorite Roasted Red Pepper Hummus

Hello, my dear! Let’s make my favorite hummus together. I love its sunny, orange-pink color. It always reminds me of a summer sunset.

This recipe is a little project, but so worth it. The smell of roasting peppers fills the whole house. It makes my mouth water every single time.

I learned to make hummus from an old friend many years ago. We would eat it straight from the food processor. I still laugh at that.

Step 1: Prepare the Chickpeas

First, we get our chickpeas ready. Soak them overnight in water with a splash of apple cider vinegar. This makes them easier to digest, you see. In the morning, just rinse them well. They will look nice and plump.

Step 2: Cook the Chickpeas

Now, let’s cook those chickpeas until they are super soft. I use my Instant Pot for this. I cook them on high pressure for 45 minutes. You could also simmer them on the stove for a while. (My hard-learned tip: super-soft chickpeas make the creamiest hummus. Don’t rush this part!)

Step 3: Roast the Peppers

While they cook, let’s roast our peppers. Cut them in half and take out the seeds. Pop them in a very hot oven for about half an hour. Their skins will get all black and blistered. Doesn’t that smell amazing?

Step 4: Steam and Peel the Peppers

This next step is a fun little trick. Put the hot peppers straight into a bowl. Then cover it with a lid. They will steam in there. This makes the skins slip right off after they cool. What’s your favorite vegetable to roast? Share below!

Step 5: Blend Everything

Time for the magic! Put everything into your food processor. Add the chickpeas, peeled peppers, tahini, lemon juice, and all the good stuff. Blend it until it is perfectly smooth. I always do a little taste test here.

Step 6: Serve and Enjoy

Finally, spread your hummus in a pretty dish. Drizzle a little olive oil on top. I like to add a few extra bits of roasted pepper for color. It looks so lovely on the table.

Cook Time: 45 minutes (plus soaking)
Total Time: 1 hour 15 minutes (plus soaking)
Yield: About 6 servings
Category: Appetizer, Snack

Three Tasty Twists to Try

This recipe is wonderful as it is. But it’s also fun to play with it sometimes. You can make it taste a little different each time.

Here are a few ideas I’ve tried for you. They are all simple and delicious. My grandson loves the spicy one best.

Smoky Sunshine

Add a tiny pinch of smoked paprika. It gives a warm, cozy flavor.

Spicy Kick

Mix in a little dash of your favorite hot sauce. It will make the hummus dance on your tongue.

Herb Garden

Stir in a big handful of fresh parsley or dill. It makes everything taste so fresh and green.

Which one would you try first? Comment below!

Serving Your Beautiful Hummus

Now, how should we eat this lovely dip? I have a few favorite ways. It’s perfect with warm pita bread, cut into triangles. I also love it with crisp, colorful vegetables. Carrot sticks and cucumber slices are just right.

For a drink, a glass of chilled iced tea with lemon is so refreshing. It cleanses the palate nicely. For a grown-up treat, a crisp lager beer pairs wonderfully. The bubbles cut through the rich hummus.

You could even spread it on your lunch sandwich instead of mayonnaise. It is so much more flavorful. Which would you choose tonight?

Keeping Your Hummus Happy

Let’s talk about keeping your hummus fresh. It will last a week in the fridge. Just cover the bowl tightly with plastic wrap.

You can also freeze it for a month. I use an ice cube tray for small portions. It is perfect for a single sandwich spread.

I once made a huge batch for a party. Freezing the extra was a lifesaver. It saved me so much time later.

Batch cooking like this gives you more free time. A ready-made snack makes busy days feel simpler. Have you ever tried storing it this way? Share below!

Easy Fixes for Perfect Hummus

Is your hummus too thick? Add a tablespoon of water. Blend it again until it is smooth and creamy.

Does it taste a bit bland? Try adding more lemon juice or salt. I remember when mine was missing that zing.

Are the chickpeas still a little crunchy? Just cook them a bit longer next time. Soaking them well helps a lot too.

Getting the texture right builds your cooking confidence. Balancing the flavors makes the food taste more special. Which of these problems have you run into before?

Your Hummus Questions Answered

Q: Is this hummus gluten-free? A: Yes, all the ingredients are naturally gluten-free. It is a safe and tasty choice.

Q: Can I make it ahead? A: Absolutely. Making it a day early lets the flavors blend together beautifully.

Q: What if I do not have tahini? A: You can use a little sesame oil instead. The taste will be slightly different but still good.

Q: Can I double the recipe? A: Of course. It is great for a party. Just make sure your food processor is big enough.

Q: Any optional add-ins? A: A pinch of paprika is lovely. A fun fact: Chickpeas are also called garbanzo beans! Which tip will you try first?

Share Your Kitchen Creations

I hope you love making this roasted red pepper hummus. It always reminds me of sunny summer days.

I would be so thrilled to see your version. Your photos and stories make my day. Have you tried this recipe? Tag us on Pinterest!

Thank you for spending time in the kitchen with me. I cannot wait to hear all about your cooking adventures.

Happy cooking!

—Fiona Brooks.