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.
This roasted red pepper hummus has an extra dash of cayenne pepper for a kick of heat. You're going to love the warm, spicy flavor in this recipe!
Hummus is an easy, no-cook appetizer and snack recipe. Plus, this hummus is gluten-free, dairy-free, and vegan, so it's a great choice for a variety of diets.
Homemade hummus makes a great homemade snack or appetizer. Serve a bowl of hummus with pita chips, pretzels, and fresh veggies.
You can also use hummus as a condiment - spread onto your next sandwich instead of using mayonnaise. Or, fill a pita with hummus, sliced tomatoes, lettuce, and cucumbers for an easy vegan meal.
Ingredients and substitutions
Canned chickpeas can be substituted with fresh, cooked chickpeas instead. Canned chickpeas are easier and quicker, but fresh chickpeas will give you 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 is a common ingredient in hummus. If you can't find it, 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 you use.
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.
Cayenne can be doubled for an extra spicy hummus, or cut in half for a mild flavor.
Do I need to peel my chickpeas?
If you want a smooth and creamy hummus, I recommend removing the skins from your chickpeas.
I know - peeling chickpeas can be very time consuming and tedious. However, removing the skins before blending your hummus will result in a smoother, creamier texture overall.
Ways to peel chickpeas
The easiest (but most time consuming) method is to pinch each chickpea gently between two fingers until the skin comes loose.
Or, try rubbing a handful of chickpeas between both hands until the skins come loose. You can also place a single layer of chickpeas between two tea towels on the counter top and rub lightly with your hands or a rolling pin.
I recommend skinning your chickpeas while your garlic is roasting in the oven. Turn on some music or a tv show to help pass the time while peeling.
How long does homemade hummus last?
Your homemade roasted red pepper hummus will keep in a sealed container in the refrigerator for about 4 to 5 days.
Can hummus be frozen?
Leftover hummus can be frozen in an airtight container for up to six months (but the flavor will be best within 3 months). One thawed, your hummus will keep for 4 to 5 days in the refrigerator.
What to serve with hummus
- Fresh veggies like carrot slices, celery sticks, bell pepper slices, broccoli, and cauliflower
- Pita chips
- Pretzels
- Pork rinds
- Crackers
- Tortilla chips
📖 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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