Red Pepper Hummus

Last Updated on September 17, 2024

Learn how to make your very own Red Pepper Hummus at home!

Not only is it simple and easy to make, it’s customizable!

Why not put that food processor or high-speed blender to good use?

So what are the benefits of taking the time to make your own hummus?

-It really is so easy to make your own hummus.

-You can add your own ingredients to your hummus.

-You can control the consistency of your homemade hummus.

So why would you ever waste money on the expensive small containers of hummus you will find in every store?

Trust me, your homemade hummus will be so much better tasting than any store bought hummus out there.

What is Hummus?

Hummus is usually made with chickpeas, oil, and tahini, blended together into a creamy texture.

It originated in the Middle East, and is served as a dip or a spread on savory dishes.

In the West, it has become a staple in many homes and is served as a snack, appetizer, or even as a dressing.

Can other beans be used in Hummus?

Yes! Do not limit hummus to just chickpeas.

You can try all kinds of different beans such as cannellini, navy, great northern, kidney, black, pinto, soy beans, or even lentils.

What spices to add?

You can add all kinds of different spices to hummus.

Try these different spices: red pepper flakes, dill, parsley, smoked paprika, cayenne, rosemary, basil, but really any spice or spice combination will do.

Can you add a different vegetable?

Yes! You can try beets, peppers, carrots, egg plant, broccoli, squash, cauliflower, zucchini, avocado, or why not try a blend of your favorite veggies, you get the idea.

What else can you add to a hummus?

You can add sauces, like any kind of hot sauce, sriracha, or a pesto.

There’s no limit to how to make your very own hummus.

Experiment and have fun finding your favorites!

Ingredients for this Red Pepper Hummus

• Beans – In this recipe I used dried chickpea. I soaked my chickpeas over night and cooked them up the next morning. I like to use dried chickpeas in my hummus. My reason behind this is because I cook my chickpeas a little longer so the beans are more tender than the ones you get in the cans. I find that I get a much smoother texture this way. But canned chickpeas can work in a pinch.
• Liquid – I use the water the beans were cooked in, called Aquafaba. Much better than regular water. Aquafaba contains a lot of starch from the chickpeas so it helps thicken the hummus as well as give it a smooth velvety texture. Try making hummus both ways and decide for yourself if you notice the difference.
• Tahini – A mild creamy ground toasted sesame seed spread, similar to any nut butter. A Middle Eastern condiment that is used in hummus, baba ghanoush, and in some dressings. Tahini has a strong nutty and earthy flavor.
• Bell Pepper – In this recipe I used a sauteed red bell pepper, but any color bell pepper will do. Or why not try a hot pepper of your choice.
• Sauce – This is optional. In this recipe I used a sriracha sauce. Sriracha will vary depending on the brand, so if you decide to add this sweet, garlicky, spicy sauce, pick your favorite brand.
• Lemon Juice – If you do not have lemon juice, lime juice will work just as well.
• Seasonings – This can vary, you can use any seasonings you would prefer, but for this recipe I used minced garlic, onion powder, and salt.
• Oil – In this recipe I used Avocado oil, but any oil will work just as well.

How to make this creamy and flavorful Red Pepper Hummus

A food processor or a high powered blender are the best way to make this hummus into a smooth and creamy dip.

If making this hummus with dried chickpeas, make sure to soak the beans for about 8 or more hours, over night is the best.

Cook the chickpeas with a tablespoon of baking soda.

This helps with breaking down the skins to cook the chickpeas faster.

Cook the chickpeas to a soft consistency, this will make for a much smoother hummus.

Before draining, place a bowl under the strainer to catch some of the water ( Aquafaba ), save for blending into the hummus.

If you would like to skip cooking your own chickpeas, the canned beans are a good alternative.

But again, make sure to save the liquid from the canned beans for blending into the hummus.

Add the chickpeas to the blender or processor.

Clean and chop the bell pepper and add to a medium sized frying pan with oil and saute until the peppers start to brown or become soft.

Next, add all the other ingredients to the blender.

Slowly add the cooked peppers to the blender.

Blend until smooth or until desired consistency.

Once the hummus if done blending, store it in a container with a lid in the refrigerator.

Store this Red Pepper Hummus for up to 5 days.

How to use this Hummus

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Listed below are a few ways to enjoy this Red Pepper Hummus.

• As a dip for chips, crackers, or vegetables.
• Try it as a mayo replacement or a spread on any sandwich.
• Add it to your favorite paste, such as this Spinach and Hummus Pasta.
• It also makes a great stuffing for any dish, try it in this Gluten Free Vegan Vegetable Lasagna.
• Or as a dressing for a salad.

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