Creamy Roasted Red Pepper Hummus

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This roasted red pepper hummus recipe blends creamy chickpeas, smoky roasted peppers, and a hint of garlic for a vibrant, flavorful dip that's easy to whip up in just a few minutes. Pair it with Crunchmaster crackers for the ultimate gluten-free snack or appetizer - perfect for any gathering!

Prep Time10

Course: Appetizer, Side Dish

Cuisine: Mediterranean

Keyword: beet hummus, roasted red pepper hummus

Servings: servings

Calories: 172kcal

Author: Jenny Levine Finke

Equipment

Food processor

Ingredients

15 ounce can of chickpeas also known as garbanzo beans (1 can) -
2-3 Tablespoons liquid from canned chickpeas referred to as aquafaba
¾ cup jarred roasted red peppers drained
¼ cup fresh lemon juice - approximately the juice of one large lemon
3 Tablespoons tahini
3 Tablespoons olive oil
2 cloves garlic roughly chopped
½ teaspoon kosher salt
¼ teaspoon cumin dried
Crunchmaster crackers
Vegetable crudités carrots, celery, cucumber, etc.

Instructions

Open a can of chickpeas and reserve 2-3 tablespoons of the liquid; drain the rest. Add the chickpeas and reserved liquid to your food processor.
Add the roasted red peppers, lemon juice, tahini, olive oil, garlic, salt, and cumin to the food processor.
Blend on high until smooth. If the mixture is too thick, add one teaspoon of water at a time until you get the desired consistency.
Optional: Drizzle the top of the hummus with olive oil and garnish with fresh cilantro or parsley. Serve the dip with your favorite gluten-free Crunchmaster crackers and sliced vegetable crudité.
Serve with your favorite gluten-free Crunchmaster crackers and sliced vegetable crudité.

Notes

Nutrition information is for the dip only (sans crackers and vegetables).

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.

Nutrition