Nourish and energize your body with this next-level hummus made with many wholesome ingredients. Hummus is an excellent healthy staple to have in the fridge for snacks, lunch or as an appetizer, as it’s nutrient-dense and full of plant-based protein. This roasted red pepper version purees up super creamy, slightly smoky and full of flavor (and it’s a glorious shade of orange). It’ll convince you that homemade is light years better than store-bought. The instructions walk you through each satisfying step so you can create a little culinary marvel in your own kitchen that feeds both body and soul. Dig in.
Roasted Red Pepper Hummus
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Calories 336 kcal
- 1 white onion thinly sliced
- 1 cup roasted red peppers
- 1 Tbsp. tomato paste
- 3 cups dried chickpeas soaked overnight, or 2 cans of cooked chickpeas, reserve liquid
- 4-5 Tbsp. tahini paste optional
- 1 Tbsp. minced garlic
- 1 tsp. ground cumin
- 1-½ tsp. smoked paprika
- Salt to taste
- 3-4 Tbsp. fresh lemon juice
- 1/4 cup reserved aquafaba liquid from chickpeas chilled
- Black olives
- Toasted sesame seeds
- Chopped thyme
- Red pepper puree
- olive oil
If using dried chickpeas, place them in large bowl and cover with enough water to cover two times over. Soak overnight; drain and rinse. In large pot, combine chickpeas and enough water to just cover; cook until tender and falling apart, about 2 hours. Drain cooked chickpeas and reserve and chill ¼ cup cooking water (aquafaba) for use later. Let chickpeas cool to room temperature. (Note: If using canned chickpeas, skip this step.)
In pot over medium heat, heat olive oil, add onion and slowly cook, stirring occasionally, until soft and sweet, at least 20 minutes, to caramelize.
To pot with caramelized onion, add roasted red peppers and tomato paste, heat for 5 minutes.
Into blender or food processor, pour in onion-red pepper mixture and puree. Set aside.
If using canned chickpeas, drain, but reserve and chill ¼ cup liquid (aquafaba) from can.
In food processor, blend chickpeas, tahini paste, garlic, cumin, smoked paprika, salt, red pepper puree and lemon juice until smooth.
While food processor is running, slowly drizzle in chilled aquafaba and blend until hummus becomes very smooth and creamy. (Note: Chilled liquid will create a creamier texture.)
Taste and adjust seasoning as needed.
Transfer hummus to serving bowl and make a well in center with back of spoon in which to add garnishes of choice. (See above.)
Serve with warm pita bread, raw and roasted vegetables and crackers of choice.
Roasted Red Pepper Hummus
Amount Per Serving
Calories 336 Calories from Fat 81
% Daily Value*
Saturated Fat 1g5%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Vitamin A 638IU13%
Vitamin C 16mg19%
* Percent Daily Values are based on a 2000 calorie diet.