Spicy roasted red pepper hummus is a flavorful homemade dip that's filled with roasted red peppers and spicy cayenne pepper. Gluten-free, dairy-free, and vegan, this hummus is perfect for serving a crowd.
I love making roasted garlic hummus as an easy party side dish. When I'm in the mood for spicier flavor, I turn to this spicy roasted red pepper hummus recipe. I've added a dash of cayenne pepper for a little kick of heat!
Canned chickpeas and jarred roasted red peppers make this recipe a cinch to pull together at the last minute. There's no cooking or baking involved, so you can have a batch ready in 15 minutes or less.
It makes a great homemade snack or appetizer. Serve a bowl of hummus with pita chips, pretzels, and fresh veggies. This recipe is gluten-free, dairy-free, and vegan, so it's a great choice to suit a variety of diets.
Ingredients and substitutions
- Canned chickpeas - Can be substituted with fresh, cooked chickpeas instead. Canned chickpeas are easier and quicker, but fresh chickpeas generally have a better flavor overall. Either will work in this recipe. If you have dried chickpeas on hand, follow this guide on how to cook chickpeas: Inspired Taste: How to cook dried chickpeas
- Tahini - A common ingredient in hummus that adds a nutty flavor and creamy texture. If you can't find tahini, I'd recommend substituting with sun butter (sunflower seed butter) or cashew butter. Keep in mind that this will alter the taste of your hummus based on what type of nut or seed butter used.
- Roasted red peppers - I used a 12 ounce jar of roasted red peppers for this recipe, which can be substituted with red bell peppers you've roasted yourself at home. One 12 ounce jar contains approximately 1.5 red bell peppers.
- Seasoning - Salt, paprika, and cayenne add a warm, savory flavor to the hummus. Cayenne can be doubled for an extra spicy hummus, or cut in half for a mild flavor.
- Lemon - Adds a bright, citrusy flavor.
- Garlic - Adds flavor to the hummus. I recommend using a fresh garlic clove as opposed to jarred garlic, which often has a harsh flavor.
- Oil - Oil helps smooth the hummus and adds a rich texture and flavor.
Tips and tricks
Use a food processor or blender - You'll need either a food processor or blender to make hummus. Simply toss your ingredients in and pulse until smooth.
Taste test and season - Give your blended hummus a taste. Is it spicy enough? Does it need more flavor? Add more seasoning to taste and pulse until incorporated.
Only add water as needed - While your hummus purees, stream water in to thin to your desired consistency. You may not need all the water listed in the recipe card.
Serve with a variety of dippers - Fresh veggies, pita chips, crackers, tortilla chips, pretzels, and pork rinds are great options for dipping in hummus. When serving to a crowd, add a variety of options to better suit everyone.
Storage
Your homemade roasted red pepper hummus will keep in a sealed container in the refrigerator for about 4 to 5 days. It's easy to make a day or two ahead of an event and store until ready to serve.
Frequently asked questions
Leftover hummus can be frozen in an airtight container for up to six months (but the flavor is best within 3 months). Once thawed, your hummus will keep for 4 to 5 days in the refrigerator.
If you want a smooth and creamy hummus, I recommend removing the skins from your chickpeas. Peeling chickpeas can be very time consuming and tedious. However, removing the skins before blending your hummus results in a smoother, creamier texture overall.
The easiest (but most time consuming) method is to pinch each chickpea gently between two fingers until the skin comes loose.
You can also try rubbing a handful of chickpeas between both hands until the skins come loose. Another method involves placing a single layer of chickpeas between two tea towels on the counter top and rolling lightly with your hands.
Recommended
📖 Recipe
Spicy Roasted Red Pepper Hummus
Ingredients
- 30 ounces canned chickpeas, drained, rinsed, skins removed
- 12 ounce jar roasted red peppers, drained
- 1 clove garlic
- ¼ cup tahini
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ cup water
Instructions
- In a food processor, add chickpeas, drained roasted red peppers, garlic clove, tahini, lemon juice, olive oil, cayenne pepper, paprika, and salt. Puree until smooth (up to 2 minutes), adding water as needed to reach desired consistency.
- Pour into serving dish and optionally top with a drizzle of olive oil and sprinkle of paprika before serving.
Equipment Recommendations
Notes
- Store leftover hummus in a sealed container in the refrigerator. Leftovers will keep for 4-5 days.
- Hummus can be frozen in an airtight container for up to six months (but flavor is best within 3 months). Thawed hummus will keep in the refrigerator for 4-5 days.
- 3 tablespoons of lemon juice = about 1 large lemon
- Jar of roasted red peppers can be substituted with fresh roasted red peppers if desired.
- Canned chickpeas can be substituted with fresh, cooked chickpeas.
- Adjust cayenne pepper as desired for a hotter or milder hummus.
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