Isn’t hummus a beautiful thing? I loveeeee it. It most certainly is my favourite dip – if not one of my favourite foods, and a dish I make almost every week. There are trillions of hummus recipes on the internet, and let me tell you I have tried them all… well, almost. I take my hummus very seriously, so this recipe has been a work in progress for a long time. But, I have FINALLY perfected my perfect hummus – roasted red pepper hummus, and I can’t wait to share it with you all.
This roasted red pepper hummus recipe is brilliant as a base for all sorts of flavour combinations. Just omit the red peppers and swap for whatever your heart desires (A few ideas: roasted onion, beetroot, curry powder, or sun dried tomatoes), or just leave it as simple plain hummus – its SO delicious.
I make my roasted red pepper hummus almost every week to jazz up pretty much any meal – it compliments a surprising amount of things. It also is the perfect recipe if you like to meal prep as it will keep in the fridge for up to one week!
I understand that you might be thinking – ‘why would I make my own hummus when it is so easy to just grab a pack from the supermarket?!’ Well, I will give you a few reasons:
- This hummus tastes SO MUCH BETTER than the shop brought stuff (I personally think that is reason enough..).
- You can season and customise this recipe to suit your own tastebuds.
- No funny stuff! Shop brought hummus can contain additives, flavourings and preservatives etc… My roasted red pepper hummus is made purely from whole foods and is just as good for you as it tastes!
- This hummus tastes SO MUCH BETTER than shop brought, oh wait, did I say that already?
So all in all, you should make this roasted red pepper hummus, its pretty special. I really would recommend topping your hummus like mine with with harissa paste and sun dried tomatoes. It gives the whole dish a little something extra and of course, makes it look gorgeous!
If you try my roasted red pepper hummus recipe be sure to send me pictures of your creations on IG @georgieeatsblog, or leave me a comment down below.
What recipes would you like to see from me next?
G x
THE BEST ROASTED RED PEPPER HUMMUS
The only hummus recipe you will ever need! Creamy, flavoursome and delicious. Omit the roasted red peppers to use this recipe as a base to make any flavour combination you would like. Prepare to taste the perfect hummus… Vegan & gluten free.
Ingredients
- 1 tsp rapeseed oil
- 1 large red pepper or 2 small
- 1 400g tin chickpeas drained and rinsed
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 2 cloves garlic peeled
- Juice of 2 lemons
- 1 tsp sea salt
- Pinch cayenne pepper
- Black pepper to taste
To Serve (optional but recommended)
- 1 tbsp harissa paste
- 5 sun dried tomatoes roughly chopped
Instructions
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Preheat the oven to 180°c fan/200°c/390°f.
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Place the whole red pepper(s) onto a lined baking tray and coat the skin with a little rapeseed oil. Place into the preheated oven and roast for 35-40 minutes until the skin is charred and the flesh is soft. Remove from the oven and allow to cool.
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Once the pepper is cool to the touch, peel the skin and remove the stalk and seeds with your hands - this should be very easy if your pepper is soft enough.
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Place the peeled roasted peppers along with all the rest of the hummus ingredients into a food processor and blend until smooth. Taste and season accordingly. If you find that your hummus is too thick at this stage, add a little dash of water and blend again.
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To serve, transfer the hummus to a bowl before swirling with the harissa paste and scattering with the sun dried tomatoes.
Recipe Notes
This hummus is best served cold from the fridge.
Any leftovers can be stored in an airtight container in the fridge for up to a week.
To make a plain hummus, leave out the roasted red peppers. Or, you can create your own flavours by swapping them with the red peppers instead. A few of my suggestions are:
- 5-6 sun dried tomatoes
- handful of pitted olives
- 1 tbsp curry powder
- 2 cooked beetroot
- Zest of two lemons & a handful coriander
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