Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus is an herbaceous, tangy, piquant spread perfectly matched with veggies, a charcuterie board, or a spoon. Enjoy it as a dip or atop your favorite main dishes! It’s easy to throw together and customize to your preference. Lots of tips and tricks included!  {Vegan + Gluten-Free}

Spiriteds, where are you at with charcuterie boards and spreads? For me and mine, we are ALL IN. I swear I’ve gotten my girls to try new foods just by displaying cruciferous vegetables on a charcuterie board. I mean, honestly, if I had the time I would probably enjoy every meal from a charcuterie board. Alas, that is a little time consuming, so it remains relegated to a NOT every day occurrence. This reality check, however, does not stop us from creating and then savoring charcuterie spread-friendly recipe delights! 

And this Roasted Red Pepper Hummus is where the charcuterie flavor is AT. Unlike me, K-Hubs is NOT a picky eater. That much is true. But what is also true is that he swears up and down this particular hummus is, by far and away, his favorite. I AM a picky eater, and I, too, LOVE this hummus recipe. 

Aside from the bold color, which hints at the bold flavor in store, one reason to love this dip is how easy it is to prepare. There’s no need to painstakingly peel the skins from the chickpeas, just to achieve a creamy consistency. The roasted red peppers will see to that. And you can adjust the flavorings exactly to your liking. 

Picky eaters and charcuterie boards aside, Roasted Red Pepper Hummus is tantalizing, piquant, smooth, and savory. So grab your food processor, and let’s do this! Our foursome can’t wait to share this one with you!

Roasted Red Pepper Hummus is

• Gluten-free
• Soy-free
• Vegan
• Rich and creamy
• Herbaceous and tangy
• Piquant and savory

Side note: This hummus is made without tahini. As you’ll see in the ingredient list, we use almond butter instead. You can sub a nut or seed butter that works best for you!

Roasted Red Pepper Hummus ingredients

• Chickpeas. I choose low sodium or unsalted and then add in the flavorings I want. Rinse and drain the chickpeas before working with them.
• Roasted red peppers. I use roasted red peppers from a jar and slice them into smaller pieces. This makes it easier to measure the correct quantity and less likely the food processor will clog.
• Fresh garlic. If you LOVE garlic, then go for about two good-sized cloves. For a lighter flavor, use one. Slice them into small pieces or use a garlic press.
• Lemon juice. Not going to lie – if you can swing fresh lemon juice, then do it. It will taste heavenly. Bottled absolutely also works. I’ve made this recipe both ways, and you can’t go wrong.
• Almond butter. Use this in place of tahini. You can also use sunflower butter, but keep an eye out for added sugars. You don’t need them here. Whichever nut and/or seed butter you choose, go for roasted. The flavor is delectably intense.
• Flavorings: Cumin, sea salt, chili powder, and paprika. Suggested amounts are provided, but this recipe is a taste-test-as-you-go kind of deal. Olive oil. Start with 3-4 tablespoons and then add more, if needed, for your desired consistency.

How to make Roasted Red Pepper Hummus

1. In a food processor, combine the chickpeas, roasted red peppers, garlic cloves, lemon juice, and almond butter. Pulse about 8-10 times. Then sprinkle the cumin, sea salt, chili powder, and paprika into the work bowl. Process on LOW until a chunky consistency begins to form.
2. With the machine running, stream in the olive oil. Stop the food processor, if needed, to scrape the sides of the work bowl. Process on LOW again until the desired consistency is reached. If the hummus is still too thick or the flavor is too strong, then stream in a little more olive oil, along with a splash of lemon juice. For a stronger flavor add more spices and seasonings.
3. Store in an airtight container for up to one week.

Serve this hummus

• Atop burgers or other main dishes
• With chips, crackers, or bread
• As part of a charcuterie spread
• As a dip for vegetables

Recipe questions

• Why is my hummus drying out? Check the size of the storage container used and the fit of the lid. The hummus will dry out if it’s exposed to air.
• Why does the hummus taste flat? You may need to add more lemon juice, a sprinkle of sea salt, or a dash of cumin, chili powder, or paprika. Also check the sides of the work bowl. Sometimes the seasonings congregate at the edges of the bowl. If that happens, then stir them back into the hummus mixture and run the food processor again.
• How can I make sure the garlic cloves get completely processed? Slice them into tiny slivers and disburse them throughout the work bowl or, better yet, use a garlic press to break them down. 
• Why is my hummus lumpy or thick? It may be that not all of the ingredients are fully blended. Process the hummus in the food processor again to break down any ingredients that are still whole. You can also stream in a small amount of olive oil and lemon juice to create a thinner consistency. You may also need a pinch of sea salt or cumin to balance the flavor.
• Why is my hummus so thick? It may be the chickpeas, themselves, or you may need to add more olive oil and lemon juice. If you find you need to add a large amount of olive oil and lemon juice, then plan to sprinkle in extra seasonings to keep the flavor intact.  

Recipe best practices

• Lightly rinse the roasted red peppers if they are jarred in a marinade. This helps prevent the spices and seasonings in the marinade from overtaking the flavors you add to your hummus.
• Taste test along the way. I find the amount of sea salt, cumin, and garlic will vary from person to person. Start with less and then add more, as desired.
• If you need to thin out the hummus or if it’s too salty/garlicky, then add lemon juice alongside extra olive oil. This will keep the flavor bright and tangy and prevent the hummus from tasting flat or excessively oily.
• It isn’t necessary to peel the skins from the chickpeas. Usually, to create a creamy hummus texture, it’s helpful to peel the chickpeas first. However, that also means you’ll lose some of the bulk in your recipe. Thanks to the jarred red peppers in this particular Roasted Red Pepper Hummus recipe, you can leave the skins ON, and you’ll still have a creamy texture.
• Store the hummus in an airtight container. To keep the hummus from drying out or becoming crusty, it’s important to store it in an airtight container. As you enjoy it throughout the week, transfer it to smaller containers along the way to preserve it.
• Use a food processor, if you have one. While you can make this hummus using a high-speed blender, a food processor may work better as it will require less liquid to emulsify the ingredients. If you have a high-speed blender with pulse options or a wider container base, that should also work. Make sure to scrape the sides of the blender container or food processor work bowl and check under the blades to make sure ingredients aren’t stuck. 

More dips, spreads, and sauces!

If you love the spicy, savory, herbaceous flavor of Roasted Red Pepper Hummus, then treat your tastebuds to these delicious dips!

• Spicy Chimichurri Verde Sauce
• Chimichurri Rojo Sauce
• Creamy Avocado Lime Spread
• Arugula Bean Dip

Spiriteds, stay well and stay wild. Jump into the the fun when you can, and remember how glad I am you’re here! ❤️

Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus is an herbaceous, tangy, piquant spread perfectly matched with veggies, a charcuterie board, or a spoon. Enjoy it as a dip or atop your favorite main dishes! It’s easy to throw together and customize to your preference. Lots of tips and tricks included!  {Vegan + Gluten-Free}

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 cups 1x
• Category: Appetizers and Snacks
• Method: Food Processor
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 15–ounce can chickpeas, drained and rinsed
• 3/4 cup of jarred roasted red peppers, rinsed and lightly dried
• 2 cloves garlic, finely sliced or pressed
• 2 1/2 – 3 tablespoons lemon juice
• 2 tablespoons almond butter
• 1 teaspoon cumin
• 1 teaspoon sea salt
• 3/4 teaspoon chili powder
• 3/4 teaspoon paprika
• 3–4 tablespoons olive oil

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Instructions

1. In a food processor, combine the chickpeas, roasted red peppers, garlic cloves, lemon juice, and almond butter. Pulse about 8-10 times. Then sprinkle the cumin, sea salt, chili powder, and paprika into the work bowl. Process on LOW until a chunky consistency begins to form.
2. With the machine running, stream in the olive oil. Stop the food processor, if needed, to scrape the sides of the work bowl. Process on LOW again until the desired consistency is reached. If the hummus is still too thick or the flavor is too strong, then stream in a little more olive oil, along with a splash of lemon juice. For a stronger flavor add more spices and seasonings.
3. Store in an airtight container for up to one week.

Notes

• Lightly rinse the roasted red peppers if they are jarred in a marinade. This helps prevent the spices and seasonings in the marinade from overtaking the flavors you add to your hummus.
• Taste test along the way. I find the amount of sea salt, cumin, and garlic will vary from person to person. Start with less and then add more, as desired.
• If you need to thin out the hummus or if it’s too salty/garlicky, then add lemon juice alongside extra olive oil. This will keep the flavor bright and tangy and prevent the hummus from tasting flat or excessively oily.
• It isn’t necessary to peel the skins from the chickpeas. Usually, to create a creamy hummus texture, it’s helpful to peel the chickpeas first. However, that also means you’ll lose some of the bulk in your recipe. Thanks to the jarred red peppers in this particular Roasted Red Pepper Hummus recipe, you can leave the skins ON, and you’ll still have a creamy texture.
• Store the hummus in an airtight container. This will keep the hummus from drying out or becoming crusty. As you enjoy it throughout the week, transfer it to smaller containers along the way to preserve it.
• Use a food processor, if you have one. While you can make this hummus using a high-speed blender, a food processor may work better as it will require less liquid to emulsify the ingredients. If you have a high-speed blender with pulse options or a wider container base, that should also work. Make sure to scrape the sides of the blender container or food processor work bowl and check under the blades to make sure ingredients aren’t stuck.
• You can sub another seed or nut butter, if you’d like. For best results, choose one that is roasted and sugar-free.
• Yield is an approximation.