This vegan roasted red pepper and paprika hummus is a delicious twist on the original hummus recipe. It is just as easy to make, makes a delicious dip and is a really versatile healthy snack made from whole foods. So if you are bored of your traditional hummus, give this a go.
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We get through A LOT of hummus in our house. So much so that I usually make it myself as it makes a big portion and I know that it is nice and fresh with no added nasties. One of my favourite meals on a warm day is vegetable crudités, pita bread, breadsticks and crackers served with a variety of hummus and dips. This vegan roasted red pepper hummus is one of my favourites, it has a wonderful fresh flavour and makes a nice change to regular hummus. Having a picky meal like this is a great way of getting some fresh vegetables into your diet too.
This roasted red pepper hummus is so versatile you can serve it on the side of salads, as a dip for breadstick and crudités, in wraps and sandwiches or even with pasta. This makes a lovely big portion which is perfect for our large family, but you can freeze it so if you can always freeze half to have some for another day.
This great recipe was inspired by love of hummus, why don't you try this hummus with my Vegan Sun-dried Tomato and Chickpea Burgers and pairs well with these delicious Broccoli and Spinach Vegan Pinwheel Recipe.
Ingredients
- Tinned chickpeas (garbanzo beans)
- Red pepper
- Olive oil
- Tahini
- Fresh lemon juice
- Garlic cloves
- Ground cumin
- Paprika
- Salt
See recipe card for exact quantities.
The ingredients to this vegan roasted red pepper hummus are easy to get hold of and you will probably have most of these in your cupboards as they are quite simple ingredients. Tahini is the only ingredient that you may not have, but it is totally worth buying a jar because you can use it in all sorts of vegan recipes and to make regular hummus too. You will be able to find it in a larger grocery store.
Chickpeas are a great food source for vegans as they contain lots of protein - in fact they are a complete source of protein, containing all 9 amino acids the human body needs. I have heard chickpeas described as a "nutritional powerhouse" which is very true considering their high protein content, they contain healthy fats and lots of vitamins and nutrients such as choline, folate, magnesium, potassium, iron and vitamins A, E and C. Chickpeas really are a great main ingredient for this recipe.
How to make vegan red pepper hummus
First you will need to roast the red bell peppers and garlic. Simply cut the pepper in half and place on a baking tray and drizzle with olive oil. Place the garlic inside the pepper halves and roast in the oven at 160 degrees celsius for 30 minutes. Leave to cool. You can even just turn the oven off and leave the roasted peppers to cool in the oven until you need them.
Then you simply need to drain the can of chickpeas - you can save the water that you drain off - the aquafaba - as it is useful in other recipes, such as for making vegan cakes. Keep it in a pot in the fridge for up to 2-3 days.
Add the drained chickpeas to your food processor along with all the other ingredients and blitz to combine. If your hummus is too thick you can add a little water to thin it out- a couple of tablespoons should do.
Hint: If you want a really smooth hummus you can skin the chickpeas prior to blending and you will have a really creamy hummus will be really creamy, or if you like a chunkier texture you can leave some lumps in when blending.
Variations on red pepper hummus
The great thing about homemade hummus is that you can change it up and enjoy different versions, if the roasted red peppers flavour isn't for you then you can always try to mix up the flavours and create your own hummus recipes.
- Spicy - If you'd like a spicier hummus add chilli flakes after blending, according to taste or try blending in some cayenne pepper. For a smoky flavor try adding smoked paprika.
- Luxury - Serve classic hummus in a pretty bowl, drizzle with olive oil and add a sprinkling of paprika and sesame seeds to make this dish an attractive one that can be served at a party or gathering.
- Child friendly - make sure to blend it until it is really smooth to make it more palatable for children.
Whatever variation you choose, the best hummus is homemade hummus!
No paprika? Don't worry! This post will help you!
What equipment you need to make this hummus
The only equipment you will need to make this perfect dip is a high-speed blender or food processor. I have a Kenwood machine but I am coveting a Magimix because my Kenwood is on it's last legs and I've heard so many good things about the Magimix!
2022 edit - I have now invested in a Vitamix which is amazing and whizzes up this hummus like a dream!
How to store roasted red pepper hummus
Store in an airtight container in the fridge for up to 5 days. This can also be frozen, simply defrost overnight in the fridge before using and stir thoroughly.
Top tip for making hummus
My top tip for making this homemade roasted red pepper hummus (and indeed any type of hummus, including a traditional hummus recipe) is to taste and test it as you go along. You can then add more salt, lemon, spices etc according to taste as well as see if the texture is right for you.
Print📖 Recipe
Vegan Roasted Red Pepper and Paprika Hummus
- Total Time: 40 minutes
- Yield: 10 1x
- Diet: Vegan
Description
This vegan roasted red pepper and paprika hummus is a delicious twist on the original hummus recipe. It is just as easy to make, makes a delicious dip and is a really versatile healthy snack made from whole foods. So if you are bored of your traditional hummus, give this a go.
Ingredients
- 1 red pepper
- 1 400g tin of chickpeas
- juice of half a lemon
- 2 cloves garlic
- 2 Tbsp tahini
- 3 Tbsp olive oil
- pinch salt
- 1 tsp ground cumin
- 1 Tbsp paprika
Instructions
- Slice the pepper in half, drizzle in 1 tablespoon olive oil and roast in the oven with the garlic for 30 minutes at 160 degrees celsius.
- When the pepper and garlic have cooled them together in a food processor with the rest of the ingredients and blitz until it is smooth. Add more olive oil or a splash of water if the mixture is too thick.
Nutrition
- Calories: 110
FAQs
What can I do with leftover hummus?
Hummus will store in the fridge in an airtight container for 3-4 days. However if you aren't going to eat it within that time then it can be frozen. Freeze in a freezer safe pot for up to 3 months. Defrost slowly in the refrigerator and give it a big stir to mix.
Can I use dry chickpeas to make this hummus?
You could but you would need to soak them overnight before blending them and then cook them. I prefer to use tinned as it is easier and more convenient and I prefer the texture of the canned beans once blended. However some people say that they prefer the flavour of dried chickpeas as they don't have preservatives or a metallic aftertaste from the can. Dried chickpeas are also cheaper if budget is an issue.
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Alina Davies says
This recipe is really popular with my kids!