This easy Roasted Red Pepper Hummus Dip is creamy and delicious! Plus it's so simple to make and so much better than shop bought hummus. It's a great dip for enjoying with your favourite crudités, spreading on wraps with falafel or scooping up with a chunk of toasted pitta bread. Adding the roasted red peppers really takes this hummus up a notch, and it's sure to be a hit with your friends and family this summer!
What's great about this recipe
- It's delicious and healthy
- It's naturally vegan and dairy free
- You can dip everything from crudités to crackers in it
- It's great for a picnic, buffet or party
- It's super quick and easy to make!
What you will need
- Chickpeas - I use tinned chickpeas for this recipe, and don't forget to save the liquid they are in (known as aquafaba) it's great for adding to the hummus to help make it smoother
- Cannellini beans - I like to use cannellini beans in this dip, but you could use an extra tin of chickpeas instead if you prefer
- Red peppers - also known as bell peppers or capsicums, I use ready roasted ones from a jar. You can also use fresh peppers and roast them in the oven beforehand
- Garlic - I have been known to go overboard with garlic in hummus, so I've held back in this recipe, but if you like it garlicky feel free to add more! Fresh garlic definitely adds the best flavour to this recipe
- Lemons - Fresh lemon juice will add the best flavour to this recipe, I don't recommend using bottled
- Tahini - It's not hummus without tahini! Tahini is made by grinding sesame seeds into a paste, think of it like the sesame seed version of peanut butter
- Olive oil - If you can, use a good quality olive oil for this recipe. It's also great for drizzling over the hummus before serving too
- Smoked paprika - Just a little bit of smoked paprika adds lovely flavour to this recipe, you don't have to add it, or you add cumin instead which is very popular in classic hummus
- Salt - Essential for balancing out the flavours in my opinion, but if you're keeping your salt intake low or serving this hummus to young children, then you can omit it
How to make Roasted Red Pepper Hummus Dip
Drain off the chickpeas and cannellini beans (making sure to reserve the chickpea liquid). Then juice the lemons and roughly chop the garlic. Add all of the ingredients to your blender or food processor, and blend until smooth. Add more chickpea liquid if required for a smoother hummus.
How long does the hummus last and can it be frozen?
Kept in the fridge in an airtight container, the hummus will last 3-5 days. You can also freeze this hummus for up to 8 months. I divide it into small airtight pots and then defrost as needed. After defrosting you will want to give the hummus a good stir.
How much hummus does this recipe make?
It makes around 900g of hummus.
Can this recipe be made vegan?
This recipe is already vegan, as well as dairy, egg and gluten free, so you don't need to do anything differently.
What can you serve with this hummus dip?
- Raw vegetables like carrot, bell peppers, celery, broccoli, cucumber and radishes
- Crackers and breadsticks
- Toasted pitta bread or flatbread
- Crisps or tortilla chips
- Vegetarian cocktail sausages (I love the Quorn ones!)
More tips for making Roasted Red Pepper Hummus Dip:
- This hummus can also be spread in sandwiches and wraps, or added to salads
- If you like you can top it with some extra roasted pepper slices, olive oil, fresh herbs or some unblended chickpeas
- I use red pepper for this recipe, but you could try it with orange or yellow ones too. I don't recommend using the green ones as they have a more bitter taste
Recommended equipment & ingredients*
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Roasted Red Pepper Hummus Dip
- 1 x 400g can Chickpeas
- 1 x 400g can Cannellini beans
- 275 g Roasted red peppers jarred or fresh
- 2 cloves Garlic
- 2 Lemons juice only
- 1 tbsp Tahini
- 3 tbsp Olive oil
- 3 tbsp Aquafaba (the liquid from the chickpea can)
- ½ tsp Smoked paprika
- ½ tsp Cumin optional
- 1 tsp Salt to taste
- Juice the lemons, and peel and chop up the garlic roughly
- Drain the chickpeas through a sieve with a bowl or jug underneath it to save the liquid they are in (known as aquafaba)
- Place all of the ingredients (except the salt) into your blender or food processor
- Blend until smooth. You can add extra aquafaba if needed to make it smoother
- Taste the hummus and add salt to taste, or more paprika and cumin if you like too
- Serve immediately, or store in the fridge or freezer for later
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