This Spicy Roasted Red Pepper Hummus is easy and fast to make with the perfect blend of tangy, sweet and spicy. Perfect for dipping! It has the most beautiful color from the roasted red peppers and a little kick of heat makes it just perfect.
This easy red pepper hummus recipe uses both canned roasted red peppers and chickpeas for a speedy version of this delicious dip. Just dump all the ingredients in the blender and in a few minutes, you got a bowl of healthy and delicious hummus loaded with flavor!
You can easily adjust the heat level in this hummus. I like it spicy but not too spicy, if spicy is your thing, add more chili flakes!
Hummus is such a great snack, easy to prepare and keeps for days in the fridge. Serve it up with some pits chips, crackers or vegetable sticks. It’s also great in sandwiches, wraps and salads or just off the spoon!
For another fresh hummus recipe, try is this Lemon Dill Hummus. Another great dip is this Cashew and Sun-Dried Tomato Spread that’s loaded with flavour!
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Ingredients
All that’s needed to make this hummus is just a few ingredients and dry spices, take a look at the ingredients list below.
For the full written recipe with the ingredient quantities, scroll down to the recipe card at the bottom.
- Canned chickpeas, drained and rinsed
- Roasted red peppers, use canned whole or sliced that are drained from the liquids.
- Garlic, adds a little kick and a lot of flavour to this red pepper hummus.
- Lemon juice, freshly squeezed is the way to go here. For that bright, zingy flavour.
- Spices, paprika powder, ground cumin, red pepper flakes, salt and ground black pepper. Add more or less red chili flakes for the spice level of your liking.
- Olive oil, use a good quality preferably extra virgin olive oil.
- Tahini, adds a depth of flavour and makes this hummus smooth and creamy.
- Water, use ice water for extra creamy and fluffy hummus.
See recipe card for quantities.
Instructions
Add all the ingredients except for the water, salt and pepper to a food processor. Blend until smooth, this will take a couple of minutes. Scrape down the sides as needed. Add the water a tablespoon at a time for desired thickness of the hummus. Salt and pepper to taste.
Top with some fresh coriander, olive oil and red pepper flakes or paprika powder.
What to serve with hummus
I love a big scoop of this Spicy Roasted Red Pepper Hummus on crunchy vegetable sticks and crackers. But the possibilities are endless, use it in salads, with pasta, in a sandwich or on a pice of breakfast toast with some avocado.
It is a perfect summer appetizer that can easily be made ahead, it tastes even better better the next day when all the flavors have developed.
Here are some of my favorit sides to serve with hummus:
- Vegetable sticks, like carrots, peppers, cucumber,
- Crackers, use your flavorit store-bought or homemade crackers
- Bagle chips
- Pita chips
This hummus also tastes great served as a side to any salad or add to a wrap or sandwich. Check out this Hummus Toast recipe for a light lunch idea.
Substitutions and variations
- Chickpeas – This recipe uses canned chickpeas, it is easy and fast. Of course you can also boil your own, follow the packet instructions. You can leave the peel on the chickpeas, it makes hummus in just a few minutes! For a smoother hummus, peel the chickpeas before adding them to the blender.
- Spicy – Adjust the spice level to your taste by adding more chili flakes to desired heat. You can also top the hummus with chili oil.
- Herbs – This hummus is topped with some fresh coriander, but it can also be added to the blender for even more flavor. If you aren’t a fan or cilantro, replace it will parsley or leave it out.
- Topping – I like to add a little chopped coriander, paprika powder and a splash of olive oil. For a little crunch, add a sprinkle of sesame seeds.
For another great hummus recipe try Lemon and Ginger Hummus or this Pesto Hummus.
How to store hummus
Store this Hummus in an airtight container for about 5 days. I think it even tastes better after a day or so, all the flavours mingle and enhance.
I don’t recommend freezing hummus because it changes the texture. Best eaten within a few days.
Top tip
This Spicy Roasted Red Pepper Hummus so easy and fast to make. For this recipe I am using the chickpeas and peppers straight out of the can, just as they are. It makes the hummus quite rustic and for this hummus recipe, I think rustic is the way to go!
If you prefer a smoother hummus, you can put some extra time in peeling the chickpeas and the roasted red peppers.
More dips and hummus recipes
Bread recipes
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
This Spicy Roasted Red Pepper Hummus is easy and fast to make with the perfect blend of tangy, sweet and spicy. Perfect for dipping! It has the most beautiful color from the roasted red peppers and a little kick of heat makes it just perfect.
- 14 ounces (400g) canned chickpeas, drained
- 7 ounces (200g) canned roasted red pepper, drained
- 1 lemon, juiced
- 2 tablespoon s tahini
- 2 tablespoon s olive oil
- 1 garlic clove
- ½-3 teaspoon red chili pepper
- 1 teaspoon sweet paprika powder
- 1 teaspoon smoked paprika powder
- ½ teaspoon ground cumin
- salt and ground black pepper to taste
- 2-4 tablespoon ice cold water, or 2-4 ice cubes
- optional topping, cilantro, olive oil and sweet paprika spice
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Add all the ingredients except for the water, salt and pepper to a food processor. Blend until smooth, this will take a couple of minutes. Scrape down the sides as needed. Add the water a tablespoon at a time for desired thickness of the hummus. Salt and pepper to taste.
Enjoy with veggies or crackers. Keeps in an airtight container in the fridge for about a week
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