Creamy Roasted Red Pepper Hummus Recipe

This creamy roasted red pepper hummus recipe is sponsored by Crunchmaster crackers and contains affiliate links. Please see my disclosures.

Are you looking for a simple, flavorful recipe to elevate your gluten-free snacking game? This roasted red pepper hummus is the perfect blend of creamy, smoky, and zesty flavors. It uses only wholesome ingredients like chickpeas, tahini, and roasted red peppers.

The roasted red peppers add a natural sweetness, while the garlic and cumin deliver savory depth. The hummus is finished with a drizzle of olive oil and served alongside Crunchmaster crackers and sliced vegetables. It is perfect for everything from gameday and holiday entertaining to everyday snacking.

As mentioned, this beautiful hummus dip pairs well with gluten-free Crunchmaster crackers. These crackers offer a satisfying crunch that complements the hummus’ velvety texture.

Crunchmaster crackers are made with wholesome ingredients like whole grains and seeds. Their sturdy texture and versatile flavor go well with the creamy hummus. Best of all, they’re certified gluten-free, so they’re perfect as an inclusive snack that everyone can enjoy regardless of their food allergies.

I have no doubt that this recipe will quickly become a go-to game-day appetizer loved by all.

Ingredients Needed

Chickpeas: Use any brand of canned chickpeas, also known as garbanzo beans. Before draining them, reserve 2-3 tablespoons of the liquid from canned chickpeas. The liquid inside the can is referred to as aquafaba. It whips well in your food processor and adds a light and airy texture to the hummus. If you forget to save some liquid, use water instead.

Roasted Red Peppers: For this recipe, you’ll need a jar of roasted red peppers, which are readily available at your local grocery store. If you prefer fresh red peppers, you can roast them yourself in the oven with a bit of olive oil until they’re softened and slightly charred.

Lemon Juice: You’ll need approximately the juice of one lemon for this hummus. Use fresh lemons.

Tahini: Tahini is a sesame paste and a key ingredient in hummus. It adds flavor, depth, and texture to the dip. For this recipe, you’ll need three tablespoons of tahini.

Olive Oil: Be sure to add three tablespoons of olive oil to your hummus. A good olive oil elevates the flavor and texture of any hummus.

Garlic: Add two cloves of fresh garlic to this recipe. Jarred garlic doesn’t work (it never tastes right to me). Coarsely chop the garlic before adding it to your food processor to ensure it blends smoothly.

Kosher Salt: Add 1/2 teaspoon of kosher salt to your hummus. Salt brings out all the flavors of the ingredients and is an essential addition to a good hummus.

Cumin: Add 1/4 teaspoon of cumin to your hummus. Cumin adds richness and spice to your hummus blend.

Directions

This hummus comes together quickly and is super simple to make.

Start by opening a can of chickpeas. Be sure to reserve 2-3 tablespoons of the liquid before draining the rest of the chickpeas. Add the chickpeas and reserved liquid to your food processor.

Next, add the roasted red peppers, lemon juice, tahini, olive oil, garlic, salt, and cumin to the food processor.

Blend the mixture on high until smooth. If the mixture is too thick, add a teaspoon of water at a time until you get the desired consistency.

Add the hummus to a serving dish drizzle olive oil on top, and garnish with fresh cilantro or parsley (optional). Serve the dip with your favorite gluten-free Crunchmaster crackers and sliced vegetable crudité.

Additional Tips & Notes

I prefer to use jarred roasted red peppers, as they are readily available and simplify the recipe. You can, of course, use roast fresh red bell peppers if desired.

If you forget to save the liquid from the chickpeas, you can replace it with water. If you prefer a thicker consistency, add less of the liquid.

Some brands of chickpeas can be a bit hard and grainy. Sometimes, I heat them in the microwave for a few minutes to soften them before blending.

Be sure to stir your tahini. When it sits, the oil separates from the sesame paste, so it needs to be mixed before adding it to your food processor. 

I like to sprinkle a little chopped cilantro or parsley on top of the final hummus dish to add a little color variation.