I love this red pepper hummus recipe – and I’m not even a pepper lover.
I do like roasted red peppers though. Roasting the peppers seems to mellow out the flavor.
There are so many wonderful variations of hummus recipes around now. I love that we are taking this delicious Middle Eastern dip recipe and adding new twists to make it even more yummy.
If you love a great garlic hummus recipe, you’ll love this one with the addition of roasted red peppers. The peppers add a bright beautiful color to the hummus as well as a rich, well rounded flavor.
You can buy roasted red peppers in a jar and they will work perfectly for this recipe. Just make sure not to include too much of the oil.
It’s easy to roast the peppers yourself too. If you have never done that before, just look below for the directions. It’s not difficult, although it’s just a bit messy getting the skin off the peppers once they are roasted. You’ll find full instructions below for roasting and skinning the peppers.
If you want, you can save a few chick peas and diced pieces of red pepper to decorate the bowl for serving, as in the image above and below.
The feta cheese in this recipe is optional. If your group doesn’t like it, simply leave it out. Or just sprinkle the crumbled cheese over the top of the hummus. It does add a nice tangy flavor though when you incorporate it into the dip itself.
How To Roast Red Peppers:
If you have an outdoor grill or a gas stove, roasting peppers is easy. Just put them on the hot grill or on an open burner and turn them every minute or so until the skin is black all over.
If you don’t have an outdoor grill or gas grill, you can roast them in the oven. Turn the broiler on and place the peppers on a baking dish under the broiler. Again, turn them every minute or so until all of the skin is black.
Remove the peppers from the heat, place them in a bowl and cover the bowl with plastic wrap. Let them sit for at least 20 minutes before you try to peel the peppers. The steam that you create using the plastic wrap makes peeling the peppers much easier.
Peel the peppers by rubbing them with paper towels until most of the blackened skin peels off. If they are well roasted and have been let to sit in their “stem bath” for long enough, the skin comes off fairly easily.
No Food Processor?
If you don’t have a food processor you have two options:
- You can use a blender to mash up the chick peas, but here is a caution: Unless you have one of those super blenders, you need to do it in batches. Large batches will gum up the working parts of the blender. If you do it in smaller batches it works just fine.
- If you don’t have a blender, you will just have to go with a food masher – a good old fashioned potato masher. It’s not great, and probably won’t get the hummus as fine as you would like it, but we work with what we have.
This is a very quick and easy appetizer recipe if you have canned chick peas and jarred roasted red peppers on hand.
If you are a carb counter, the net carb count on this garlic hummus recipe isn’t too bad, especially when you consider the good protein in it as well.
Roasted Red Pepper Hummus Recipe
- 19 ounces canned chick peas, drained & rinsed
- 2 red peppers, roasted, seeded & diced
- 2 cloves garlic, peeled and minced
- 2 ounces feta cheese, crumbled - Optional
- 1/4 teaspoon hot sauce
- 1/2 teaspoon black pepper
- salt to taste
- Place the chick peas in a food processor and chop until they are almost mashed. Add the roasted red peppers and garlic. Process on/off until combined but not completely pureed.
- Add the feta cheese, the hot sauce and pepper and process on/off until evenly distributed. Taste and season with salt.
- Place the dip in a serving bowl and add the reserved chick peas and diced roasted red peppers to the top for serving.
This roasted red pepper hummus dip is wonderful served with wedges of pita bread, crackers or vegetables as dippers.
You can browse all of our dip and hummus recipes here.
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