If you want quick and easy I have the appetizer for you! This Roasted Red Pepper Hummus takes minimal ingredients and is absolutely delicious.
I love hummus. I probably have never mentioned that before but it is one of my favorite things to munch on when I get hungry.
I love appetizers like you already know, but when it comes to all the hummus flavors I go crazy, but this Roasted Red Pepper Hummus is my favorite, any dip is really.
The best thing is, it is super easy to make at home. We would always buy our hummus in different varieties then decide that I wanted to just make it at home and be done with it.
WHY THIS RECIPE WORKS:
- Minimal ingredients and time make this appetizer come together super quick.
- You can easily halve of double the recipe depending on how many people you will be serving.
- The flavors have a nice spice but not to much of a kick where it would turn you off.
I have tried many hummus flavors in my day and Roasted Red Pepper is hands down my favorite, but that might be because I love roasted red peppers in general.
We usually keep most of these ingredients on hand at all times because you never know when that hummus craving is going to hit so we keep the staples so we can make any flavor we want.
Which is pretty much all of them, if you are a hummus person like me, then you will certainly know all the flavors that they come in.
But trust me once you make this homemade Roasted Red Pepper Hummus you will never go back to the store bought stuff ever!
HOW TO MAKE ROASTED RED PEPPER HUMMUS, STEP BY STEP:
- Drain the garbanzo beans and empty the entire can into a food processor or a blender. Add the roasted red peppers and blend for 15-20 seconds.
- Add in remaining ingredients and mix until it becomes a thick sauce/puree, with a fluffy consistency, and smooth. Transfer mixture to a bowl, cover, and refrigerate for at least an hour before serving.
See how easy this Hummus Recipe is to make? Seriously tough, it is sooooo easy! I think the hardest ingredient is the tahini, but we get it at Walmart and keep a large jar on hand at all times.
This does need to be refrigerated to set up before serving, but I’m sure you can handle that, trust me it is so worth it!
HOW TO STORE:
Hummus is best to be stored in the refrigerator after each serving or time that you use it, it can be stored in an airtight container for up to 5 days.
You can also freeze hummus, that is one of the beauties about this recipe is that it is able to be frozen, yay!!
To freeze, place in an airtight container and it should keep in the freezer for about 6-8 months, then you can just defrost in the refrigerator overnight.
This is such a fun and easy recipe and let me tell you the flavor is THERE!! There is nothing bland about this Red Pepper Hummus.
You can as much or as little spice as you like, just taste as you go to determine how much you like in there, everyone has their own preference for sure.
TIPS AND TRICKS:
- Garbanzo beans and Chickpeas are the same thing so you can use either label.
- Tahini can be easily found in your local grocer, usually in the ethnic section.
- This needs to be refrigerated after each time you serve it to preserve it’s freshness.
- You can absolutely freeze this recipe, see my notes above on how to store.
- This can be served with chips, pita bread, pretzels, vegetables, etc.
- If you do not have a food processor a blender will work just fine.
If you want a fun and easy appetizer then you need to whip up this Roasted Red Pepper Hummus recipe ASAP!
If you like this recipe you might also like:
If you’ve tried this ROASTED RED PEPPER HUMMUS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Roasted Red Pepper Hummus
Ingredients
- 1 15-15.5 oz) can of garbanzo beans
- 1 8 oz jar of roasted red peppers
- 3 Tbs of lemon juice
- 1 garlic clove minced
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/8-1/4 tsp of salt
- 2 Tbs of tahini
Instructions
- Drain the garbanzo beans and empty the entire can into a food processor or a blender. Add the roasted red peppers and blend for 15-20 seconds.
- Add in remaining ingredients and mix until it becomes a thick sauce/puree, with a fluffy consistency, and smooth.
- Transfer mixture to a bowl, cover, and refrigerate for at least an hour before serving.
- Garnish with parsley flakes, or a sprinkle of cayenne pepper, if desired.
Notes
- Garbanzo beans and Chickpeas are the same thing so you can use either label.
- Tahini can be easily found in your local grocer, usually in the ethnic section.
- This needs to be refrigerated after each time you serve it to preserve it's freshness.
- You can absolutely freeze this recipe, see my notes above on how to store.
- This can be served with chips, pita bread, pretzels, vegetables, etc.
- If you do not have a food processor a blender will work just fine.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply