This roasted red pepper hummus is made with simple ingredients, naturally vegan and gluten-free, and makes a healthy snack! Pair with some raw veggies or homemade pita chips for a crowd-pleasing appetizer!
This post was originally published on January 11, 2017. It has been updated with new images, more tips, better recipe, and a video
We are all in that “get back on track mode”. Holidays are over, our daily routines are in full swing, and we are trying to get our healthy eating habits on point.
Having some time off has helped me refocus and come into the new year killing it. I’m not the one for resolutions usually, but there’s nothing wrong with a little self-improvement.
Ingredients for hummus:
Traditional hummus always uses a few core ingredients:
- Tahini (sesame seed paste)
- Lemon juice
- Olive oil
This hummus recipe uses the addition of roasted red peppers for an extra kick and flavor burst.
What is tahini?
I feel like this is a burning question when we talk about hummus ingredients. It’s a sesame seed paste. You can find it in the grocery store next to peanut butter or online.
Can I make hummus without tahini?
Yes! Some people will substitute tahini with any other nut butter (although this will affect the taste). Other recipes simply use more olive oil and lemon juice in its place.
How to make hummus
Start by processing the tahini, lemon juice, and garlic in a food processor until fully incorporated. This step will look differently for everyone depending on the consistency of the tahini. Sometimes tahini paste can be stiff while other times it can be runny and oily.
Next, add the chickpeas and roasted red peppers. Process until smooth.
Last is to slowly pour the olive oil in while the food processor is on. This emulsifies the oil into the hummus.
My hummus making game has improved significantly over the years. And this process is the best! It yields a must smoother and creamier hummus as opposed to throwing everything into the food processor at the same time.
Is hummus healthy?
Yes, it certainly is! Hummus is vegan, gluten-free, and all the ingredients in hummus contain some health benefits:
- Olive oil and tahini are good sources of healthy fats
- Hummus is a low carb snack
- Chickpeas are excellent plant-based protein and fiber
- Red peppers contain a ton of Vitamin C
Instead of pita chips, you can enjoy hummus with raw celery sticks or carrots to give yourself even more of a health boost!
Ways to customize this roasted red pepper hummus:
- Add chili flakes or cayenne pepper to make this hummus spicy!
- Add a small handful of basil when you add the roasted red peppers
- Substitute the olive oil with avocado oil or grapeseed oil for another healthy option
If you tried this roasted red pepper hummus, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like this hummus recipe, you’ll LOVE my original hummus recipe too!
Roasted Red Pepper HummusPrint Recipe Pin Recipe
- 1/4 cup tahini paste
- 2-3 cloves garlic peeled
- 2 Tablespoons lemon juice approx. juice from 1 lemon
- 1 15 oz can chickpeas
- 1/2 cup roasted red peppers from jar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
Homemade Pita Chips:
- pita bread
- olive oil
- salt, paprika, cumin to taste
- parsley, cilantro, or basil finely chopped
- roasted red peppers chopped
- olive oil
- Add tahini, lemon juice, and garlic into the food processor and process until smooth.
- Turn off the food processor and add drained chickpeas and roasted red peppers. Blend until smooth.
- With the food processor on low, slowly pour olive oil into hummus. Turn off the food processor and season with salt, cumin, and paprika.
- Pour into a bowl and garnish with parsley, chopped roasted red peppers, and/or olive oil (optional)
To Make Pita Chips:
- Preheat the oven to 400 degrees Fahrenheit
- Mix oil and seasonings in a small bowl. Cut the pita bread into eights and place on an ungreased baking sheet.
- Brush oil/seasoning mixture onto pita slices. Bake for 7-9 minutes.
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