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bowl of homemade roasted red pepper hummus surrounded by garlic herb pretzels
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Roasted Red Peppper Hummus Recipe

Make homemade roasted red pepper recipe with simple pantry ingredients and a food processor. So easy you'll never buy store-bought again.
Total Time15 minutes
Course: Lunch, Snack
Cuisine: Mediterranean, Middle Eastern
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 12
Calories: 93kcal

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.