Roasted Red Pepper Hummus Recipe

A Little Story About Chickpeas

I first had hummus at my friend Anahid’s house. Her grandma made it from scratch. The kitchen smelled like lemon and garlic. I was hooked after one bite.

I asked her to teach me her way. She laughed and said it was simple. It just needed a little patience. I still think of her every time I make it.

Why We Soak the Beans

Soaking the chickpeas overnight is our little secret. It makes them softer and easier to cook. I add a splash of apple cider vinegar to the water. It helps our tummy digest them better later.

This matters because happy beans make a creamy hummus. No one likes a lumpy dip. It is a small step that makes a big difference. What is a cooking secret your family taught you?

The Magic of Roasted Peppers

Roasting peppers changes everything. The high heat makes them sweet and smoky. Doesn’t that smell amazing? It fills the whole house with warmth.

Putting them in a bowl to steam is the key. The steam helps the skin slip right off. It is like magic. Fun fact: A red bell pepper is just a ripe green pepper! It has more vitamins because it stayed on the vine longer.

Putting It All Together

Now for the fun part. Put everything in the food processor. Listen to it whir. The chickpeas, tahini, lemon, and our beautiful peppers become one.

Watch the mixture turn a lovely pink-orange color. It should be smooth and dreamy. If it is too thick, add a spoonful of water. What is your favorite thing to dip in hummus? I am a carrot stick person myself.

Why This Simple Dip Matters

This is more than just a snack. It is about making something real with your own hands. That is a wonderful feeling. It connects us to food and to each other.

Sharing food you made yourself is a special kind of love. It says, “I care enough to make this for you.” This matters so much in a busy world. Do you have a food that makes you feel connected to someone?

Ingredients:

Ingredient	Amount	Notes
Cooked chickpeas	2 cups
Red bell peppers	2	roasted
Tahini	1/4 cup
Lemon juice	from one large lemon
Garlic	1 clove
Extra virgin olive oil	2 tablespoons
Cumin	1/2 teaspoon
Water	2 tablespoons
Salt	3/4 teaspoon

My Roasted Red Pepper Hummus

Hello, my dear. Come sit with me. I want to share my roasted red pepper hummus recipe. It is so creamy and full of sunshine. I learned to make it after my trip to a farmer’s market years ago. The smell of roasting peppers fills my whole kitchen. It makes me feel so happy and cozy.

Let us start with the chickpeas. They are the heart of this dip. Using dried ones makes them extra soft. It just takes a little planning. I still laugh at the first time I forgot to soak them. My hummus was so lumpy. We will not make that mistake today.

Step 1: The night before, put your dried chickpeas in a big bowl. Cover them with plenty of water. Add a small splash of apple cider vinegar. This helps them get nice and tender. In the morning, just drain them away. Give them a good rinse with fresh water.

Step 2: Now, put those rinsed chickpeas into your Instant Pot. Pour in just enough water to cover them. You can also cook them in a pot on the stove. That takes a bit longer, about an hour. But it works just as well.

Step 3: Seal the Instant Pot and cook for 45 minutes. It will hiss and steam. That is how you know it is working. (My hard-learned tip: do not add salt yet. It makes the chickpeas tough. We add salt later, I promise).

Step 4: While they cook, let us roast the peppers. Turn your oven to 450 degrees. Cut two red peppers in half. Take out all the seeds and the white bits. Doesn’t that bright red color just cheer you up?

Step 5: Place the pepper halves on a baking sheet. Let them roast for about half an hour. Their skins will get all black and blistered. That is perfect. Then, put them straight into a bowl and put a lid on it. This lets them steam, which makes the skins easy to peel off later.

Step 6: Once the peppers are cool, the fun part. Just use your fingers to slip the skins right off. They come off like a little jacket. Now, for the grand finale. Put everything into your food processor. Chickpeas, peeled peppers, tahini, lemon juice, garlic, olive oil, cumin, water, and salt.

Step 7: Let the machine whir until it is super smooth and creamy. I love watching it all come together. Taste it. Does it need a little more lemon? You are the boss. Pour it into a pretty bowl. Drizzle a little more olive oil on top. What is your favorite dipper for hummus? Carrot sticks? Pita bread? Share below!

Cook Time: 45 minutes
Total Time: 12 hours (includes soaking)
Yield: 6 servings
Category: Snack, Appetizer

Three Tasty Twists

This recipe is like a good friend. It is wonderful as it is, but you can also dress it up. Here are three fun ways to change the flavor. My grandson loves the spicy one. It makes him giggle.

Smoky Sunshine: Add a tiny pinch of smoked paprika. It tastes like a cozy campfire.

Herb Garden Delight: Stir in a big handful of fresh basil or parsley. It tastes like a summer day.

Spicy Dragon Dip: Add a spoonful of harissa paste. It gives it a lovely, warm kick.

Which one would you try first? Comment below!

Serving Your Masterpiece

Now, how shall we eat our beautiful hummus? I have a few ideas. I love to make a little platter for sharing. It feels so special. Place the bowl right in the middle of a big plate.

Around it, arrange warm pita bread triangles. Add some crunchy carrot and cucumber sticks. A few salty olives are lovely too. For a drink, a glass of crisp iced tea is perfect. Or, for a grown-up treat, a chilled glass of Sauvignon Blanc wine pairs nicely.

Which would you choose tonight?

Keeping Your Hummus Happy

Let’s talk about keeping your hummus fresh. Store it in a tight-lidded container in the fridge. It will stay delicious for about five days. You can also freeze it for a month. Use a freezer-safe container for this.

Thaw it overnight in the refrigerator when you are ready. I once put a big batch in an old yogurt tub. The lid did not seal well. The hummus tasted like my leftover onions. A good container matters so much.

Batch cooking saves you time on busy days. Making a double batch means a future snack is ready. This helps you choose healthy food easily. It feels like a gift from your past self.

Have you ever tried storing it this way? Share below!

Easy Fixes for Hummus Hiccups

Is your hummus too thick? This happens to everyone. Just add a tablespoon of water. Blend it again until it looks smooth. This will make it creamy and perfect for dipping.

Does it taste a bit bland? I remember when my first batch was very plain. Do not be shy with the salt and lemon. Taste it and add a little more. Getting the flavor right builds your cooking confidence.

Is the garlic too strong? A fresh clove can be very powerful. You can roast the garlic first to make it sweeter. This creates a gentler, richer flavor everyone will love. Good flavor makes sharing food a joy.

Which of these problems have you run into before?

Your Hummus Questions Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your labels to be safe.

Q: Can I make it ahead? A: Absolutely. Making it a day early lets the flavors blend together beautifully.

Q: What if I do not have tahini? A: You can use a few tablespoons of plain, runny peanut butter instead. The taste will be a little different but still good.

Q: Can I double the recipe? A: Of course. Just make sure your food processor is not too full.

Q: Any optional tips? A: A sprinkle of paprika on top looks lovely. A fun fact: Chickpeas are also called garbanzo beans. They are the same thing!

Which tip will you try first?

Share Your Kitchen Creations

I hope you love making this roasted red pepper hummus. It is one of my favorite recipes to share. I would be so happy to see your own batch.

Tell me all about it in the comments. You can even share a photo of your beautiful dip. Let’s create a little community of happy cooks right here.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Elowen Thorn.