Homemade Roasted Red Pepper Hummus
Roasted Red Pepper Hummus is a Mediterranean diet staple and for good reason. Healthy, delicious and easy to make, you’ll love to use it as a dip for chips and veggies or as a spread for sandwiches and wraps.
Hummus is a staple in my house. We use hummus as a spread, as a dip with veggies, pita chips, and tortilla chips and we even mix it with canned tuna and shredded carrots to serve over salads and in sandwiches.
Traditional hummus is made from simple ingredients like garbanzo beans, tahini – which is simply ground up sesame seeds, olive oil, lemon juice and flavored with cumin, salt, and pepper.
To give the hummus a delicious roasted red pepper flavor – you simply roast a red pepper in the oven and add it to the food processor when blending the hummus. If you have a jar of roasted red peppers, you can also use that, however, it is much easier on the budget to roast your own.
Store-bought hummus typically costs $3.99 for a 10 oz serving ($.39). You can make your own hummus for much less at home.
While your up-front investment in the tahini might seem like a lot, you use just 2 tablespoons every time you make hummus – and you make 16 oz or 2 full cups of hummus with just one can of garbanzo beans, so your cost for traditional hummus is just $2.29 for 16 oz, which is just $.14 per oz.
Not to mention, it tastes so much better when it’s homemade!
Ingredients in Roasted Red Pepper Hummus
- Red Bell Pepper ($1.00)
- Garbanzo Beans (.79)
- Garlic ($.10)
- Lemon ($.50)
- Tahini ($.41)
- Cumin, Salt & Pepper ($.20)
- Olive Oil ($.29)
How to Make Homemade Roasted Red Pepper Hummus
Start by preheating the oven to 400 degrees.
Slice the red bell pepper into 4 – 5 large pieces and place on a sheet pan, or cast-iron skillet. Drizzle with olive oil. Roast the pepper for 25 – 30 minutes until it’s soft and slightly caramelized.
In a food processor, combine the drained and rinsed garbanzo beans, tahini, lemon juice, salt, pepper, cumin, and olive oil. Add the roasted red pepper and puree until smooth. Scrape the edges of the bowl and puree again until smooth.
Serve with a drizzle of olive oil and pine nuts. You can also add a pinch of paprika or cumin for color.
Serving Suggestions for Hummus
Hummus is delicious as a dip with chopped veggies of your choice. Pair with cucumbers, grape tomatoes, carrots, celery, and bell peppers.
Make it as an appetizer like an 8 layer Greek hummus dip, perfect for any gathering.
Top baked pita chips with hummus, feta, tomatoes, and cucumbers to make Greek-Style nachos.
Hummus can also be used as a spread for sandwiches – replace mayo with hummus for your next turkey sandwich. Use with tuna and fresh tomatoes in a wrap.
Serve with homemade falafels in pita bread.
Hummus is also amazing in any buddha bowl you make. I love to pair roasted sweet potatoes with hummus, tomatoes, cucumbers, and spinach to make a bowl. Anything goes, but the hummus adds great texture and protein to any meal.
If you are a hummus fan and want another way to make it, be sure to also check out my pumpkin hummus recipe.
How to Store Hummus
Store the prepared hummus in an airtight container in the refrigerator. It can last up to 7 – 10 days. In my household, I’m lucky if it lasts for 3 days!
Roasted Red Pepper Hummus
- 1 red bell pepper cut into 4-5 pieces
- 1 15 oz can garbanzo beans
- 4 cloves garlic
- Juice of 1 lemon
- 2 tablespoons tahini
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- Start by preheating the oven to 400 degrees.
- Slice the red bell pepper into 4 - 5 large pieces and place on a sheet pan, or cast-iron skillet. Drizzle with olive oil. Roast the pepper for 25 - 30 minutes until it's soft and slightly caramelized.
- In a food processor, combine the drained and rinsed garbanzo beans, tahini, lemon juice, salt, pepper, cumin, and olive oil. Add the roasted red pepper and puree until smooth. Scrape the edges of the bowl and puree again until smooth.
- Serve with a drizzle of olive oil and pine nuts. You can also add a pinch of paprika or cumin for color.
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