The basis for hummus lends itself to so many delicious flavors, like this smoky Roasted Red Pepper Hummus with chipotle.
Bright and fiery, this is a great centerpiece dip for a charcuterie board, especially for a Mexican-themed picnic.
Jump to:
I love my go-to recipe for classic hummus, but there are so many delicious variations. For example, my gorgeous Roasted Beet Hummus recipe stands out in the “other hummus flavors” category.
As with my smoked pumpkin hummus, this red pepper hummus benefits from a slightly smoky flavor with an added kick, thanks to Chipotle. Roasted red peppers also lend a smoothness and sweetness to the hummus.
Ingredient Notes
Tahini: This red pepper hummus recipe does not use tahini, which some people might find unusual, but not all hummus recipes have it or require it. In this case, tahini is not needed with this flavor profile.
Chickpeas: You can use canned or dry chickpeas. If you use dry chickpeas, soak them overnight and cook them until very soft. See my Easy Hummus Recipe for more tips on chickpeas for hummus.
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
Chipotle: If Chipotle is too spicy for you but you still like a smoky flavor, try smoked paprika or regular paprika for a less spicy option.
Roasted Red Peppers: I like to roast my own peppers for a sweeter flavor (see my tips for making Roasted Red Peppers if you have never roasted your own. It’s very easy). Of course, you can use jar peppers or pre-roasted peppers from the supermarket deli section.
Step by Step Instructions
Step 1: Preheat the oven to 375 ℉
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. Reserve any juices from the peppers.
Note: You don’t have to remove the skins, but it will give you a smoother hummus without them, especially if they are thick skins. See tips about removing skins below.
Step 2: Rinse the Chickpeas and place them in a food processor.
Step 3: Add the remaining ingredients: roasted peppers, olive oil, chipotle sauce, garlic, cumin, lemon and salt.
Step 4: Blend until smooth. If the hummus is too thick, add more olive oil or filtered water until it reaches the desired consistency. You can also use any reserved juices from the peppers, if any. Be careful not to allow it to get too runny. Check for spiciness and seasoning and adjust to taste.
Step 5: You can serve immediately, but if possible, rest the hummus in the fridge to allow the flavors to develop and the hummus to thicken slightly. Stir well, and serve, drizzled with olive oil and a garnish of your choice. I like a sprinkle of smoked paprika and chopped parsley.
Recipe FAQs
There is no hard and fast rule on tahini in hummus. Some recipes swear by it, and other traditional recipes don’t mention it. This roasted red pepper hummus recipe is without tahini, mainly because I feel the flavor profile doesn’t need it. You can always add a little if you like the nuttiness. I would only add a little, though.
Stored in the refrigerator in an airtight container, homemade hummus can last up to 4-5 days.
Expert Tips
- Peeling Red Peppers: You don’t have to peel the peppers after cooking, especially if they have thin skin. However, removing the skins will yield much smoother hummus. Nicely blistered and even blackened skins will simply peel off when they are cool enough to handle. Or, for an easier peel, pop the hot peppers in a water bath and peel in the water.
- Keep the Juice from the Peppers: Peppers release a lot of juices when roasting. Reserve these juices from the pan and use them in the hummus for additional flavour and to assist with consistency.
- Roasted Garlic Alternative: Add the garlic cloves (with their peel) to the same tray when roasting the red pepper. Roasted garlic will have a much more mellow flavor 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.
Related Recipes
Did you try this Roasted Red pepper Hummus?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Roasted Red Pepper Hummus with Chipotle
Ingredients
- 1 red bell pepper
- 2 cans chickpeas - or 3 cups of cooked chickpeas
- 2 tablespoons olive oil
- 2 tablespoons chipotle sauce
- 4 garlic cloves - minced
- 1 teaspoon ground cumin
- 1 lemon – juice only - 3 tbsp of juice
- 1 teaspoon salt
Instructions
- Preheat the oven to 375 ℉
- Chop the red bell pepper in half and remove the stalk and seeds. Place both halves in an oven-safe tray and bake for 10 minutes on each side or until nicely roasted and very tender. Ideally, the skins should be blistering. Reserve any juices from the peppers.Note: You don’t have to remove the skins, but it will give you a smoother hummus without them, especially if they are thick skins. See tips about removing skins below.
- Rinse the Chickpeas and place them in a food processor with the roasted peppers.
- Add the remaining ingredients: olive oil, chipotle sauce, garlic, cumin, lemon and salt.
- Blend until smooth. If the hummus is too thick, add more olive oil or filtered water until it reaches the desired consistency. You can also use any reserved juices from the peppers, if any. Be careful not to allow it to get too runny. Check for spiciness and seasoning and adjust to taste.
- You can serve immediately, but if possible, rest the hummus in the fridge to allow the flavors to develop and the hummus to thicken slightly. Stir well, and serve, drizzled with olive oil and a garnish of your choice.
Notes
- Chipotle: If Chipotle is too spicy for you but you still like a smoky flavor, try smoked paprika or regular paprika for a less spicy option.
- Roasted Red Peppers: I like to roast my own peppers for a sweeter flavor (see my tips for making Roasted Red Peppers if you have never roasted your own. It’s very easy). You can use jar peppers or pre-roasted peppers from the supermarket deli section.
- Peeling Red Peppers: You don’t have to peel the peppers after cooking, especially if they have thin skin. However, removing the skins will yield much smoother hummus. Nicely blistered and even blackened skins will simply peel off when they are cool enough to handle. Or, pop the hot peppers in a water bath and peel them in the water for an easier peel.
- Keep the Juice from the Peppers: When roasting, peppers release a lot of juice. Reserve these juices from the pan and use them in the hummus for additional flavor and to assist with consistency.
Leave a Reply