Homemade Roasted Red Pepper Hummus: A Creamy & Flavorful Healthy Snack
Looking for a nutrient-packed, homemade hummus recipe that’s bursting with flavor? This Roasted Red Pepper Hummus is smooth, creamy, and packed with plant-based protein. Made with wholesome ingredients like chickpeas, tahini, and heart-healthy olive oil, it’s the perfect dip for veggies, crackers, or as a spread for sandwiches and wraps.
Unlike store-bought hummus, this easy homemade recipe is free from preservatives and artificial flavors. Plus, roasting the red peppers adds a delicious smoky sweetness that takes this hummus to the next level!
Healthy Ways to Enjoy This Roasted Red Pepper Hummus:
🥕 As a dip – Pair it with sliced cucumbers, carrots, bell peppers, or celery.
🌯 As a spread – Use it as a creamy, dairy-free alternative to mayo in wraps and sandwiches.
🥗 As a topping – Add a dollop to grain bowls or salads for extra flavor.
🍞 With toast – Spread it on whole-grain or gluten-free toast for a delicious snack.
This homemade roasted red pepper hummus is a must-try if you love clean eating and easy meal prep. It’s creamy, packed with healthy ingredients, and incredibly versatile!
Roasted Red Pepper Hummus
Ingredients
- 2 Red Bell Pepper
- 2 cans Chickpeas
- 1/3 cup Tahini (I like Artisana Market)
- 1/4 cup Olive Oil
- 2 Lemons (for the juice)
- 2 Garlic Cloves
- 1 tsp Salt
- 1/2 tsp Onion & Garlic Powder
Instructions
- If you have a gas stove, char the peppers directly over the flame until blackened on all sides. Alternatively, roast them in a 450°F oven for 10-15 minutes until the skins blister.
- Transfer the hot peppers to a bowl and cover with foil to steam for 5 minutes.
- In a high-speed blender or food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, salt, and seasonings.
- Remove the stems and seeds from the roasted peppers and add them to the blender.
- Blend on medium-high speed until smooth and creamy
- If the hummus is too thick, slowly add a little water until it reaches your desired texture.