Making your own Roasted Red Pepper Hummus is easy, inexpensive, and so much tastier than the store-bought kind! Not to mention it’s gluten-free, protein-packed and great for meal prep!
We <3 Homemade Hummus!
Making homemade hummus does not need to be difficult or time-consuming! And, we promise it’s 100% more delicious than the store-bought version. So, if you’re a big fan of store-bought hummus already, we’re about to blow your mind 😀
Plus, with homemade hummus recipes like this one, you can feel great about the ingredients you’re using, and know EXACTLY what all went into making your hummus — you won’t find any of those preservatives or fillers here!
How to Make Hummus
We’ll walk you through how to make this homemade roasted red pepper hummus in a simple 3-step process:
Roast and Prep
Cut your red pepper in half, and place skin-side up on an oiled baking sheet with whole garlic cloves. Roast in the oven at 450° for 15 minutes before flipping and roasting for another 15 minutes.
While your red pepper is roasting, now’s the time to prep the rest of your ingredients that will all go right into your food processor. Gather, and place into your food processor:
- Canned garbanzo beans (drained)
- Lemon juice (we love juicing a fresh lemon for this recipe!)
- Spices: cumin, paprika, sea salt
Food Process / Blend
Place all your ingredients in a food processor or high-speed blender, and blend until smooth. Then, you’re off to the most delicious roasted red pepper hummus of your life.
This homemade hummus is delicious as a dip for sliced veggies, pita chips, tortilla chips — really anything you can scoop hummus onto 😀
It’s also fantastic as a sandwich spread, dolloped on a grain bowl or salad, or as a savory addition to your breakfast.
What’s your favorite way to enjoy hummus?
Can you Make More than One Batch at Once?
Yes! This is a great recipe to make a double or triple batch. If you have a large enough food processor, simply put everything into the food processor and blend at once, but if you’re working with a smaller food processor, you’ll just need to blend in batches, and mix together at the end.
How to Store Hummus
Store this hummus in an air-tight container in the fridge, and it will keep well for up to 5 days.
More Dip Recipes
- 1 large red pepper, halved and seeded
- 4 whole garlic cloves, peeled
- 3 tablespoons olive oil, divided
- 1 15 oz. can garbanzo beans, rinsed and strained
- 3 tablespoons tahini
- 3 tablespoons lemon juice (~1/2 lemon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt**
- First, preheat oven to 450ºF and spray the baking sheet with non-stick baking spray.
- Then, place the garlic cloves and the red pepper (skin side up) onto the oiled baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
- Place in the oven and roast for 15 minutes, before flipping sides. Roast for another 15 minutes. At this point, there should be black spots all over the red pepper.
- Remove red peppers and garlic from the oven and set aside to cool.
- Next, place garbanzo beans, tahini, lemon juice, and cumin into a rood processor and blend until smooth.
- Finally, add the red pepper and garlic to the food processor and blend until smooth.*
- Serve with vegetables, crackers, or any of your favorite accouterments.
Tips & Notes
*Add more olive oil or lemon juice to the food processor if the hummus is not smooth.
**Feel free to add more salt if necessary
Nutrition FactsServing Size: 1/6 recipe Calories: 197 Sugar: 1 Sodium: 439 Fat: 13 Carbohydrates: 15 Fiber: 4 Protein: 7
Keywords: roasted red pepper hummus