Serve this roasted red pepper hummus with fresh vegetables and crackers as an appetizer or spread in on your favorite sandwich wrap for a burst of flavor. Here’s how to make it, with details on how to roast red peppers, too.
If you’re buying hummus in those expensive plastic containers at the store, let me tell you a little secret:
Hummus is easy — and very inexpensive — to make at home.
Dry garbanzo beans can be had for a couple of bucks a pound, and you’ll get a couple of batches of this roasted red pepper hummus from a single pound.
Add in the cost of the other ingredients, and you’ll have a protein-rich snack on the table for way less than you’d pay for a pre-made batch of hummus at the store.
Plus? You’ll eliminate the plastic container.
Roasted red pepper hummus
Our easy homemade hummus is a regular snack around here, and the spicy chipotle hummus version is well-loved, too.
This roasted red pepper hummus is just one more flavorful version in our hummus repertoire.
This recipe starts with dry garbanzo beans and is prepared in an Instant Pot. Don’t have an Instant Pot? No worries. You can cook them on the stove top, too.
- Soak one cup of dry garbanzo beans overnight, making sure they’re covered by about 4″ of water.
- Drain and rinse beans.
- Put beans in a stock pot, again covering them with about 4″ of water.
- Gently boil for about an hour or until beans are soft.
- Drain.
Using canned beans
You can also use canned beans for this recipe. Substitute the dry beans with three cups of canned beans and eliminate the cooking process.
Drain the canned beans, reserving the liquid.
How to use roasted red pepper hummus.
Serve this roasted red pepper hummus with fresh vegetables and crackers as an appetizer or spread in on your favorite sandwich wrap for a burst of flavor.
It’s good on a fresh slice of crusty bread, too!
★ Did you make this recipe? Don’t forget to give it a star rating below!
Serve this roasted red pepper hummus with fresh vegetables and crackers as an appetizer or spread in on your favorite sandwich wrap for a burst of flavor.
- 1 cup dry chick peas rinsed and sorted
- 3 cups chicken broth
- ½ cup roasted red peppers (how to roast red peppers below)
- 3 tablespoons fresh lemon juice
- 3 tablespoons tahini
- 2 cloves garlic
- 1/2 tsp salt
- 1/4 tsp cumin
- 2 tablespoons olive oil
Add chick peas and chicken broth to the inner pot of the Instant Pot.
Turn pressure valve to sealing and set manual pressure on high for 40 minutes.
Do a natural release when pressure time has finished, letting the rest of the pressure out after 15 minutes.
Drain chickpeas, reserving a half cup of chicken broth to thin hummus.
Using an immersion blender, blend chickpeas to a creamy consistency. Add red peppers and remaining ingredients and blend them together.
To make this recipe suitable for your vegan and vegetarian friends, simply use water or vegetable broth instead of chicken broth.
How to roast red peppers
Roasting fresh red peppers imparts a smoky flavor to the peppers and makes it easy to remove their skin.
Remove stems from peppers and slice each in half. Remove seeds.
Place pepper halves, skin side up, in a cast iron skillet or baking dish. Broil in a hot oven or on a barbecue grill for about five minutes, until skin begins to blister and brown.
Cool peppers slightly and use your fingers to pull the skin from the roasted red peppers.
(Now that you know how to roast red peppers, you can skip the expensive jarred version!)
I hope it goes without saying that this method works for any kind of pepper, hot or sweet. (I used this method for making my smoky homemade hot sauce, too.)
Been making hummus at home for over a year now. Love your recipe! Thanks!