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Homemade Roasted Red Pepper Hummus — Creamy & Healthy
I love this roasted red pepper hummus because it adds a smoky, sweet twist to classic hummus. The roasting brings out such rich flavor in the peppers.
A creamy and flavorful hummus made with roasted red peppers, chickpeas, and tahini. Packed with plant-based protein, it’s perfect as a dip or spread for snacks and lunches.
Ingredients
Nutrition per serving
Instructions
- 1
Preheat oven to 200°C (392°F).
- 2
Cut red pepper in half and remove seeds. Place cut-side down on a baking tray and roast until skin is charred (20–25 minutes).
- 3
Let the pepper cool, then peel off the skin.
- 4
Add roasted pepper, chickpeas, tahini, lemon juice, cumin, salt, and pepper to a food processor.
- 5
Blend until smooth and creamy. Adjust seasoning if needed.
- 6
Store in the fridge and enjoy as dip or spread.
Why making your own hummus is much healthier
Supermarket hummus often contains cheap oils and added sugars. By making it yourself with extra virgin olive oil and fresh roasted peppers, you get a spread full of antioxidants and high-quality fats. Chickpeas form the base, providing the fiber and plant-based protein essential for feeling satisfied.
Variation Tips
Add an extra clove of garlic or some smoked paprika for a deeper flavor. This hummus is also fantastic as a base for a wrap with plenty of fresh vegetables. It stays fresh in the fridge for about 4 to 5 days.
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