Ingredients

To create this vibrant and flavorful Roasted Red Pepper Hummus with Veggies, you’ll need a selection of fresh, high-quality ingredients. Each component plays a vital role in building the final taste and texture of the dish. Here’s what you’ll need:

Red Bell Peppers: (2 large) – These are the stars of the show! Choose firm, heavy red bell peppers for the best flavor and sweetness after roasting. Roasting brings out their natural sugars and smoky notes, giving the hummus its signature taste and color.
Chickpeas (Garbanzo Beans): (1 can, 15 ounces, drained and rinsed) – The base of our hummus, chickpeas provide a creamy texture and nutty flavor. Opt for canned chickpeas for convenience, but ensure they are well-drained and rinsed to remove excess sodium and can liquid, allowing for a cleaner flavor profile.
Tahini: (1/4 cup) – This sesame seed paste is crucial for authentic hummus flavor. Tahini adds richness, depth, and a slightly bitter, nutty undertone that balances the sweetness of the roasted peppers. Look for a good quality tahini that is smooth and creamy, not dry or bitter.
Lemon Juice: (2-3 tablespoons, freshly squeezed) – Fresh lemon juice brightens the hummus, adding acidity and zest that cuts through the richness and enhances all the other flavors. Freshly squeezed juice is always preferred over bottled for its brighter, more vibrant taste.
Garlic: (2-3 cloves) – Garlic adds a pungent and aromatic kick to the hummus. You can adjust the amount to your preference – start with 2 cloves for a milder garlic flavor and increase to 3 for a more pronounced garlicky taste. Roasting the garlic cloves along with the peppers can mellow out the sharpness for a smoother flavor.
Olive Oil: (2-3 tablespoons, plus extra for drizzling) – Olive oil contributes to the smooth texture of the hummus and adds a fruity, slightly peppery flavor. Use a good quality extra virgin olive oil for the best taste. A drizzle of olive oil on top before serving also enhances the presentation and adds a final touch of richness.
Salt: (1/2 teaspoon, or to taste) – Salt is essential for bringing out all the flavors in the hummus. Start with 1/2 teaspoon and adjust to your liking, tasting as you go.
Ground Cumin: (1/2 teaspoon) – Cumin adds a warm, earthy, and slightly smoky flavor that complements the roasted red peppers and other ingredients beautifully.
Paprika: (for garnish, optional) – A sprinkle of paprika, either sweet or smoked, adds a touch of color and a subtle hint of flavor as a garnish.
Assorted Fresh Vegetables: (for serving) – The perfect companions to our hummus! Choose a variety of colorful and crunchy vegetables for dipping. Consider options like:
- Carrots: (baby carrots or carrot sticks) – Sweet and crunchy, a classic choice.
- Celery: (celery sticks) – Crisp and refreshing, with a slight bitterness that pairs well with hummus.
- Cucumbers: (cucumber slices or sticks) – Cool and hydrating, providing a refreshing contrast.
- Bell Peppers: (yellow, orange, green bell pepper strips) – Adding more bell peppers in different colors increases the visual appeal and offers varying sweetness and crunch.
- Broccoli Florets: (raw or lightly blanched) – Slightly earthy and with a good bite, broccoli is a hearty dipping option.
- Cherry Tomatoes: (whole or halved) – Juicy and sweet, adding a burst of freshness.
- Radishes: (halved or sliced) – Peppery and crisp, offering a zesty element.
- Snap Peas: (whole) – Sweet and crunchy, with a satisfying snap.
- Asparagus Spears: (raw or lightly blanched) – Slightly grassy and tender-crisp, offering a more sophisticated vegetable option.
- Cauliflower Florets: (raw or lightly blanched) – Mild and versatile, cauliflower takes on the hummus flavor well.

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Instructions

Making Roasted Red Pepper Hummus is surprisingly simple and rewarding. Follow these step-by-step instructions to create your own batch of creamy, flavorful hummus:

Step 1: Roast the Red Peppers and Garlic

Preheat your oven to 400°F (200°C). Preheating ensures even cooking and proper roasting of the vegetables.
Prepare the red bell peppers. Wash the red bell peppers thoroughly. You can roast them whole for easier handling later, or halve them lengthwise and remove the seeds and membranes for slightly faster roasting. If roasting halved, place them cut-side down on a baking sheet.
Prepare the garlic. You can roast garlic in two ways:
- Whole Roasted Garlic (Milder Flavor): Cut off the top of a garlic bulb to expose the cloves. Drizzle with a little olive oil, wrap in foil, and place on the baking sheet alongside the peppers. Roasting whole garlic mellows its flavor significantly, creating a sweeter, more subtle garlic note in the hummus.
- Roasted Garlic Cloves (More Pronounced Flavor): Peel the garlic cloves and place them directly on the baking sheet alongside the peppers. Roasting individual cloves will result in a more pronounced roasted garlic flavor.
Roast the peppers and garlic. Place the prepared red peppers and garlic on a baking sheet lined with parchment paper or foil for easier cleanup. Roast in the preheated oven for 30-40 minutes, or until the red pepper skins are blackened and blistered and the peppers are soft. If roasting whole peppers, turn them halfway through to ensure even roasting. The garlic should be soft and fragrant.

Step 2: Steam and Peel the Red Peppers

Steam the roasted peppers. Once the peppers are roasted, remove them from the oven and immediately place them in a heatproof bowl. Cover the bowl tightly with plastic wrap or a plate. Steaming helps to loosen the skins, making them easier to peel. Let them steam for about 10-15 minutes.
Peel the red peppers. After steaming, the skins of the red peppers should easily peel off. Using your fingers or a paring knife, peel away the blackened skin from the peppers. Remove the stems and seeds if you roasted them whole, or if you haven’t already done so. Don’t worry if a little bit of skin remains, it won’t affect the flavor significantly.

Step 3: Prepare the Roasted Garlic

If you roasted whole garlic: Once the garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a small bowl. The roasted garlic should be soft and paste-like.
If you roasted garlic cloves: The roasted garlic cloves should be soft and slightly caramelized. Set them aside.

Step 4: Blend the Hummus

Combine ingredients in a food processor. In a food processor, combine the peeled roasted red peppers, roasted garlic (squeezed from the bulb or roasted cloves), drained and rinsed chickpeas, tahini, lemon juice, olive oil, salt, and cumin.
Blend until smooth and creamy. Process the mixture for 2-3 minutes, scraping down the sides of the food processor as needed, until the hummus is completely smooth and creamy. The longer you blend, the smoother the texture will become. If the hummus seems too thick, you can add a tablespoon or two of cold water to reach your desired consistency.
Taste and adjust seasoning. Taste the hummus and adjust seasoning as needed. You may want to add more lemon juice for brightness, salt for flavor, or cumin for a more pronounced earthy note. Blend again to incorporate any added seasonings.

Step 5: Chill and Serve

Chill the hummus. Transfer the Roasted Red Pepper Hummus to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together and the hummus to thicken slightly. Chilling also enhances the texture and makes it more refreshing.
Prepare the vegetables. While the hummus is chilling, wash and prepare your chosen vegetables for dipping. Cut them into sticks, slices, or florets as desired.
Serve and garnish. Scoop the chilled Roasted Red Pepper Hummus into a serving bowl. Drizzle with a little extra virgin olive oil and sprinkle with paprika (if using) for garnish. Arrange the assorted fresh vegetables around the hummus for dipping. Serve immediately or keep chilled until ready to serve.

Nutrition

Serving Size: one normal portion
Calories: 180
Protein: 7 grams