Easy Roasted Pepper Hummus
by Tracy Shaw
Homemade hummus is super easy to make and is way better than store bought! Ready in minutes, this roasted pepper hummus is the perfect healthy snack.
When it comes to hummus, there is no denying that it’s an easy and healthy snack option! Roasted bell peppers make the perfect addition to your homemade hummus because they add a sweet and smoky flavor.
Making roasted bell peppers is easy and only requires minimal ingredients. Simply place halved bell peppers on a baking sheet lined with parchment paper and bake at 425 degrees Fahrenheit for about 15 to 20 minutes until nicely charred. The result will be juicy, tender pieces of pepper with an irresistible sweetness.
I’ve Never Roasted Peppers Before! Is it Easy?
YES! Roasting bell peppers is so simple! Not only does roasting bring out the sweetness of these colorful vegetables, but it also adds a depth of flavor that enhances dishes from tacos to salads – and our roasted pepper hummus! It’s easier than you might think too – just follow these four easy steps and you’ll be enjoying juicy, roasted bell peppers in no time.
To begin, preheat your oven to 425°F. Wash and dry them, then cut them in half and see them. Then, all you have to do is place them skin side up onto a baking sheet lined with parchment paper or aluminum foil. About 20 minutes later you will have an awesome set of roasted bell peppers ready to add to our roasted pepper hummus recipe.
How Long Will the Roasted Pepper Hummus Last?
Probably not long! We’re betting your friends and family will love it so much, it will go FAST! But, if you are making an extra batch or what to keep it around in the fridge for a few, you will be happy to know it will last up to 2 weeks!
In the refrigerator, roasted bell pepper hummus can last up to two weeks if stored properly. You’ll want to keep it in an airtight container or jar.
Pro tip: Label the container with the date so you know when it was made and when it expires.
If you don’t think you’ll finish the entire batch within two weeks, consider freezing some for later use.
Wait – You can FREEZE This Roasted Pepper Hummus?
Yep! It’s true—you can freeze hummus! This delicious and versatile spread can last for months in the freezer. Plus, freezing it doesn’t change the flavor at all. All you need to do is place the hummus in an airtight container or resealable bag, then pop it into the freezer. When you’re ready to enjoy your hummus again, just thaw it in the fridge overnight. Easy peasy!
Serving Recommendations for Roasted Pepper Hummus
This roasted pepper hummus can be used for so many different things! Whether you want to plan a Mediterranean-style dinner or just enjoy an afternoon snack, this flavorful spread will add some zest to any dish. With its bold colors and rich flavor, it’s the perfect ingredient for any occasion.
We served ours up with fresh vegetables, but it’s also delicious on sandwiches, wraps, pizzas and more! Go ahead…get creative!
This dip is perfect for a party, office luncheon, or even just to snack on throughout the week. Or you can create a Hummus Snack Board! Enjoy!
Roasted Pepper Hummus
Equipment
Ingredients
- 3 bell peppers
- 1 tablespoon olive oil
- 15 oz can no-salt-added chickpeas drained
- 2 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice approx 1 lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425 degrees.
- Cut the bell peppers in half and clean out the seeds and membrane.
- Place the pepper halves on a foil-lined baking sheet. (or spray baking sheet).
- Roast the peppers for 15 – 20 minutes, until the skin is dark and the peppers have collapsed.
- Once the roasted peppers have cooled, peel off the skin.
- Combine 1 Tbsp. olive oil, chickpeas, garlic, tahini, lemon juice, salt and pepper in a large capacity food processor or blender. Blend until smooth. Add cooled peppers and blend until smooth. If hummus is too thick, add some of the reserved liquid from the chickpeas.
- Transfer to serving dish and serve with cut veggies.
