Creamy Vegan Roasted Red Pepper Hummus Recipe
Today we are making a creamy Vegan Roasted Red Pepper Hummus Recipe! If you’re a fan of a bold, earthy flavor and a twist on classic recipes, this homemade hummus is the perfect recipe for you. Hummus is a dip with Middle Eastern origins, made of simple ingredients like chickpeas, tahini, garlic, lemon juice, olive oil and additional spices. It’s best served with warm pita bread, but I won’t mind sliding some tortilla chips in there either! And of course we all love the regular hummus dip, the creamy spread we can’t get enough of. But sometimes it feels like there’s a little color and depth missing, especially from those grocery store pre-made hummus dips. So to change it up, we now add roasted red bell peppers!
You won’t believe the difference the flavor-packed twist this one ingredient gives for a spicy surprise that you can bring to a potluck, serve at a party with your favorite dipping items, or make ahead to bring to work for a healthy snack with fresh vegetables! I always used to see this flavor from a popular hummus company (which shall not be named) and you can just taste the fresh flavor, not just the fact that it’s made at home but the rich flavor depth in here as compared to the one you’ll find at grocery stores? Just trust me on this one.
Why You’ll Love This Homemade Roasted Red Pepper Hummus
Spice Up Veggies: Creamy hummus is in the top tier on the list of “what to dip your veggie sticks in to make them taste good.” Raw celery sticks? Not everyone’s cup of tea, and that’s okay. We can spice it up by making your veggies taste delicious so it’s easy to eat more (same goes for kids)!
Twist on the Regular: The regular old hummus flavor is absolutely amazing, but who’s to say a twist with roasted red pepper can’t be just as good? Sometimes, we need a little change in life, and this dip is just change enough to make you question – what was I missing? The added touch of the roasted red peppers blended into the hummus gives this delicious recipe much more depth and smoky flavor as compared to the classic!
Substitutions
Chickpeas (Garbanzo Beans): You can boil your own fresh from dry chickpeas, or use a can of chickpeas. If buying canned chickpeas, looking for the ingredient label to only contain 1-2 ingredients: chickpeas, or chickpeas and salt. Many companies add chemicals into their canned goods, and it would be best to avoid those. Make sure to thoroughly wash and drain the chickpeas, rubbing the skins off as well before using.
Tahini: This is sesame seed paste, made from ground sesame seeds. It’s a staple in Middle Eastern cooking. When choosing tahini, the only ingredient on the label should be sesame seeds. It’s just like how peanut butter is made from pure peanuts, or almond butter from almonds (except it’s also nut-free). Do not substitute with anything else. This is the key to making smooth hummus!
You can even make this at home by blending toasted sesame seeds until it’s a paste, just like you would make nut butters at home. To save time though, I just bought this from my local grocery store (Tamam tahini is my go-to)!
Cumin Seeds: Using cumin seeds, we will make ground cumin at home by first toasting them, then grinding. You may be able to find pre-toasted and ground powder at the store.
Lemon Juice: Use fresh lemon juice for best results. Bottled juice may work as a substitute, but it will taste more acidic.
Roasted Red Pepper: You can buy roasted red peppers in a glass jar at the grocery store, usually in the canned vegetables aisle.
Extra Virgin Olive Oil: Use regular or virgin olive oil instead of extra-virgin.
Creamy Vegan Roasted Red Pepper Hummus Recipe Notes
- Serve this dip at a party for the bright visual appeal, with pretzels, veggie sticks, pita chips, crackers and more!
- This recipe uses no garlic, but feel free to add in 1-2 small garlic cloves for a more garlicky taste!
More Recipes You’ll Love
If you make this Roasted Red Pepper Hummus Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Creamy Vegan Roasted Red Pepper Hummus Recipe
Equipment
- High-Powered Blender or food processor
- Stovetop Pan
- Spice Grinder
Ingredients
- ¾ cup chickpeas boiled, skins rubbed off
- ½ roasted large roasted red pepper
- 3 tbsp extra-virgin olive oil
- 2 tbsp tahini
- 2 tsp fresh lemon juice
- ½ tsp cumin seeds
- pinch cayenne pepper
- ¼ tsp pink salt add more as desired
Instructions
- Prepare the cumin seed powder by warming up a small stovetop pan over medium-low heat.
- Once hot, add the cumin seeds into the pan. Stir them around with a rubber spatula, or shake the pan slightly to get them to move around.
- Watch them carefully – they will start to burn very quickly. It shouldn't take more than a minute to smell them toasting. Due to their darker color, it won't be as noticeable that they're toasting until they burn. However, you should be able to smell it.
- Once ready, add the seeds into a spice grinder. Grind until a powder forms.
- Set aside a scant ¼ tsp of the ground, toasted cumin seed powder for using in this recipe.
- Blend together all ingredients in a high-speed blender until smooth, stopping to scrape down the sides of the blender as needed.
- Add the dip into a serving bowl. Top with a drizzle of olive oil and herbs, such as fresh parsley. Serve with your favorite dipping items – pretzel sticks, vegetables and more. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
