This Roasted Red Pepper Hummus is made without tahini and is packed with flavor! It’s a simple, delicious and healthy snack option that you can make ahead.
This Roasted Red Pepper Hummus recipe is not totally new to the blog. I originally posted it way back in 2010 when I was just getting started. I made a couple of slight adjustments to the recipe and took new pictures. This and my Cilantro Jalapeño Hummus are still two of my favorite recipes on the blog. I just love the versatility of hummus, don’t you? You can make so many different variations of this healthy dip.
I’ve purchased store-bought hummus in the past, and there a couple of decent ones out there, but when you make it yourself you can control what goes in it. You can tailor the seasonings to your particular tastes. If you only like a hint of garlic, then you can only put a little of it in. Or, if you’re a garlic lover like me, then you can add more. That is the great thing about making your own food. Plus, you don’t have to worry about the preservatives that the store bought varieties have in them.
I’ve been making my own hummus without tahini for years now, and I like it that way. I did buy a jar years back, but I only used it one time, so it went to waste. It can be a little pricey, depending on where you buy it, and I just don’t find that it’s absolutely necessary.
This Roasted Red Pepper Hummus gets a little heat from chipotle chili powder, which I love. My original recipe called for a chipotle pepper from a can, but I stopped buying those. I haven’t been able to find any brand with ingredients I liked. So, instead I just used some of the powder, and it works just great. Also, it’s easier than having to mess with the remaining canned chipotles.
My husband and I both love this healthy hummus recipe. You can serve it with pita chips, but we like it with just some raw carrots and celery. It’s a tasty and healthy snack that you can make ahead of time.
*I used two small cloves of garlic, but if you prefer a milder garlicky flavor, then just use one. If the garlic cloves are large, just use one instead of two.
Spicy Roasted Red Pepper Hummus
- 1 (14.5 oz) can of garbanzo beans
- 1/4 cup diced red onion
- 2 small cloves of garlic, minced (use only 1 for a milder garlicky flavor)
- 2/3 cup coarsely chopped roasted red pepper
- 1/4 cup fresh cilantro
- 1/4 tsp ground cumin
- 1/4 rounded tsp chipotle chili powder (reduce depending on heat tolerance)
- 1/2 tsp fine sea salt
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lime juice
- 1-2 tbsp water (depending on desired consistency)
- Place the garbanzo beans in the food processor, and pulse a few seconds to break up the beans. Scrape down the sides of the food processor as needed. Add the roasted pepper, red onions, garlic, seasonings, olive oil, water, lime juice and cilantro. Process until smooth and creamy, scraping down the sides of the food processor as needed.
Robyn | Add a Pinch
What a great recipe. I’ll have to make this recipe soon!
Thanks for joining in on Mingle Monday.
i know this is random, but your post made me wonder what the plural form of hummus is? Hummuses? hummusii? anyway, i agree that home-made hummus beats the pants off store-bought everyday, and it’s so easy to make, too!
That looks awesome – how much oil, lime juice and cilantro did you use?
At the bottom of the post with all of the pictures, there is a link to the recipe. Hope you enjoy!