Homemade Red Pepper Hummus
This red pepper hummus is a delicious spread made from garbanzo beans (aka chickpeas). Use it as a dip with vegetables or pita chips for a snack or appetizer or use as a spread in wraps, sandwiches, and more.
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Hummus is one of my favorite spreads of all time. It’s nutty and perfect for dipping veggies, chips, or other savory items in. It is also a really great hearty addition to sandwiches or pitas.
I’ve even spread a thin layer for my kiddos when making grilled cheese sandwiches or quesadillas when they are in a picky phase and only eating those items.
I also like to serve it with the Israeli spice rub grilled chicken that I make or with falafel. You can also use it to make other sauces like I do for my healthy grilled buffalo chicken!
Hummus is made with a few simple ingredients- garbanzo beans, sometimes known as chickpeas, tahini, and olive oil. That is the base mix and then you can add spices and other ingredients to change up the flavor.
- garbanzo beans
- olive oil
- chili powder
What is tahini?
Tahini is a staple of Middle Eastern and Mediterranean cuisine. It is made from ground sesame seeds and has a similar taste to peanut butter but a thinner texture.
It is really delicious in a lot of things besides hummus, like salad dressings and marinades. I sometimes even just drizzle it over cooked chicken breasts because I love it so much.
I prefer the ones that I get at my local international markets but I have also been able to find it at most large grocery stores.
If you cannot find tahini, your best bet is too use cashew or almond butter. They are the closest you can come to the texture and taste of tahini. Some people say that you can use peanut butter but I have found that it is too thick and too strong flavored.
I have always used a food processor or a blender. My preference is to use a food processor if I have access to it.
Of course you can! Here is a recipe you can use from the Mediterranean Dish.
Homemade hummus will last between 3-4 days. Store in an airtight container in the fridge.
Yes! Store in a freezer safe airtight container. Thaw in the fridge overnight.
You can use jar or canned precooked roasted red peppers as well.
You can also grill red peppers on a grill to get more of a smoked barbecue taste. If you have a gas stove top you can also grill the peppers whole right on the burner.
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Other recipes you might like
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- Garlic Soy Edamame
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- Slow Cooker Coca-Cola BBQ Turkey Meatballs
- ½ cup tahini
- 1 cup diced red pepper about 1 medium size
- 3 Tablespoon olive oil
- 1 clove garlic minced
- 2 cups cooked or canned chickpeas drained
- ¼ teaspoon salt
- ¼ teaspoon chili powder
- ½ teaspoon paprika
- Pinch cayenne pepper
- Add the sliced peppers and 1 teaspoon of the olive oil in a frying pan on medium high heat.
- Sauté until peppers are turning soft, about 5-6 minutes, then add garlic.
- Cook for 2-3 more minutes, or until red peppers begin to char slightly.
- Optional, keep a little of the peppers on the side for topping or garnish.
- Place the ingredients including the roasted red peppers and garlic into a food processor or blender. Mix on high speed for 1-1.5 minutes until smooth.
- Spoon out or use a spatula to place the hummus into a serving bowl.
- If desired, garnish with peppers previously set aside and parsley.