Some hummus purists will have you believe there should never be any other flavour of hummus other than plain hummus. We give you the recipe for easy homemade hummus here, but we also think there is room for different hummus flavours. Our gorgeous Roasted Beet Hummus recipe, for example, is a standout in the “other hummus flavours” category.
In fact, the basis for hummus lends itself to so many delicious flavours like this roasted red pepper hummus with chipotle.
As with our smoked pumpkin hummus, this chipotle hummus benefits from a slightly smoky flavour with some added kick. Roasted red peppers also lend a smoothness and sweetness to the hummus.
This red pepper hummus recipe does not use tahini which some people might find unusual. So to answer the question:
There is no hard and fast rule on tahini in hummus. Some recipes swear by it, and other traditional recipes make no mention of it. Here, we have gone with a roasted red pepper hummus recipe without tahini, mainly because we feel the flavour profile doesn’t need it in this instance. You can always add a little if you like the nuttiness. I would only add a little though.
Hummus with chipotle is going to lend itself to Mexican food. We have loads of suggestions of ways to incorporate red pepper hummus in our Mexican picnic ideas, such as part of a Mexican Charcuterie board or paired with Mushroom Quesadillas.
Red peppers are always going to work with any Mediterranean inspired meal or spread.
Serve it as an appetizer with crackers, fresh bread, crisp vegetable sticks, or wedges of fresh flatbread.
It also makes a great spread for wraps, sandwiches and burgers.
Stored in the refrigerator in an airtight container, homemade hummus can last up to 4-5 days.
You Might Also Like: We’ve got loads more delicious picnic dip recipes here, including both hot & cold dips for every season.
Roasted Red Pepper Hummus with Chipotle
- 1 red bell pepper
- 2 cans of chickpeas or 3 cups of cooked chickpeas
- 2 tbsp olive oil
- 2 tbsp chipotle sauce
- 4 garlic cloves
- 1 tsp ground cumin
- juice of 1 lemon - 3 tbsp
- 1 tsp salt
- Preheat the oven to 375 ℉ | 190℃.
- Chop the red bell pepper in half, and remove the stalk and seeds. Place both halves into an oven-safe tray and bake it for 10 minutes on each side or until nicely roasted and very tender. Ideally, the skins should be blistering. See note about skins. We have more tips for great roasted red peppers here.
- Roasted garlic add-on: when roasting the red pepper, add the garlic cloves (with their peel) into the same tray. Roasted garlic will have a much more mellow flavour than using raw garlic. Check them after 10 minutes to prevent them from burning or drying out. They should be soft. Once garlic cloves are cool, you can easily pop them out of their skins.
- Place all the ingredients in a food processor and blend until smooth. If the hummus is too thick, you can add one more olive oil or filtered water until the desired consistency. Be careful not to allow it to get too runny.
- Store the hummus in an airtight container in the fridge for up to 5 days.