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!

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Ingredient Tips & Equipment Information

I use a mix of chickpeas and cannellini beans in this recipe, you can use all chickpeas if you prefer.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

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

For the full recipe with measurements, head to the recipe card at the end of this post.

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.

For the full recipe with measurements, head to the recipe card at the end of this post.

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. Please do check the labels for everything you use to make the recipe if you are serving it to someone with an allergy or intolerance.

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
Falafel
Vegetarian cocktail sausages (I love the Quorn ones!)

More tips for making the 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.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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