Last updated on May 8th, 2024
All you need for this easy roasted red pepper hummus recipe is a food processor and ingredients you may already have in your kitchen. Make fresh homemade roasted red pepper hummus and pass on questionable ingredients like added sugar, commercial thickeners, and preservatives found in most store-bought varieties.
This red pepper hummus is a delicious spread for a gluten-free wrap or sandwich filled with all sorts of fresh veggies and a little cheese. For a snack or appetizer, serve with sliced vegetables, or supercharge the flavor with gluten-free Garlic Herb Pretzels.
Thank you so much, Savor by Suzie, for providing the garlic herb grain-free pretzels to accompany this roasted red pepper hummus recipe!
What You’ll Need for This Roasted Red Pepper Hummus Recipe
Equipment
Sieve (optional) for draining chickpeas and roasted red peppers.
Lidded container for storing aquafaba while it chills.
Microplane or lemon zester are easy ways to zest a lemon, but kitchen tools like a cheese grater, veggie peeler, or paring knife will get the job done.
Food processor for blending the ingredients.
Another lidded container for chilling and storing the hummus.
Ingredients
- 1 (15 ounce) can chickpeas, drained with liquid reserved (or 1 ½ cups well-cooked chickpeas plus reserved cooking liquid)
- 1 (8 ounce) jar roasted red peppers, drained (or ½ cup homemade roasted red peppers)
- ¼ cup tahini
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 clove garlic, peeled
- 1 teaspoon lemon zest
- ½ teaspoon dried basil
- ¼ teaspoon salt
How to Make Homemade Roasted Red Pepper Hummus
Chill the reserved chickpea liquid (aquafaba).
When the aquafaba is cold, place chickpeas and roasted red peppers in a food processor and then add tahini, olive oil, lemon juice, apple cider vinegar, garlic, lemon zest, dried basil, and salt.
Process and, with the motor still running, add chilled aquafaba a little at a time, just until the hummus is smooth and creamy. Taste, and adjust seasoning by adding more salt, tahini, lemon juice or garlic if needed.
For best texture, chill before serving.
Store chilled in an airtight container for 4 to 7 days.
MAKES 1½ CUPS (12 servings)
We've got more ideas for what to make with canned chickpeas:
Roasted Red Peppper Hummus Recipe
Equipment
- Food processor
Ingredients
- 1 (15-ounce) can chickpeas, drained with liquid reserved (or 1 ½ cups well-cooked chickpeas plus reserved cooking liquid)
- 1 (8-ounce) jar roasted red peppers, drained (or ½ cup homemade roasted red peppers)
- ¼ cup tahini
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 clove garlic, peeled
- 1 teaspoon lemon zest
- ½ teaspoon dried basil
- ¼ teaspoon salt
Directions
- Chill the reserved chickpea liquid (aquafaba).
- When the aquafaba is cold, place chickpeas and roasted red peppers in a food processor and then add tahini, olive oil, lemon juice, apple cider vinegar, garlic, lemon zest, dried basil, and salt.
- Process and, with the motor still running, add chilled aquafaba a little at a time, just until the hummus is smooth and creamy. Taste, and adjust seasoning by adding more salt, tahini, lemon juice or garlic if needed.
- For best texture, chill before serving.
- Store chilled in an airtight container for 4 to 7 days.