This Spicy Roasted Red Pepper Hummus is one of the recipes I whipped up today for Sunday food prep. I love having a big batch of hummus for the week because it’s so versatile. I can eat it with raw veggies, throw it into salads or spread it in veggie wraps and sandwiches. This is one of my favourite ways to make hummus. It’s a little spicy, a little sweet, and a lot delicious.
How to Make Roasted Red Peppers
Here are the steps to making your own roasted red peppers:
- You can either pre-heat the oven to 450 degrees or use the Broil setting, which should be 500 degrees F. Place an oven rack about 4 inches under the broiler.
- Cut the peppers in half and remove the seeds and stem.
- Smash the peppers, cut side down on a baking sheet and roast for 15-20 minutes until they’re starting to blacken.
- After you’ve removed them from the oven, most people recommend steaming them in a paper bag, wrapped in toil or in a bowl covered with a plate but I’ve never really found that to be necessary. Instead, just wait for them to cool enough to be able to handle then peel the skins off and discard.
Once they’re peeling, they’re ready to use in recipes. You can also store them in the fridge in a sealed container for up to a week. I love using them in salads like my farro salad bowl or Meditterarnean kale salad, in soup and of course, in hummus.
Spicy Roasted Red Pepper Hummus
This recipe is very easy to make, even the roasted red peppers! Once I discovered I can easily make roasted red peppers at home, I make them all the time. I’ve used them as a pizza topping, in pasta dishes and of course, in this spicy roasted red pepper hummus recipe.
More Hummus RecipesPrint
This sweet and spicy roasted red pepper hummus is easy to make with simple ingredients and provides lots of fibre, protein and vitamins.
- 2 red peppers, seeded, roasted and peeled
- 1 serrano or jalapeno pepper, seeded, roasted and peeled (leave out if you don’t want it spicy!)
- 2 cans of chickpeas, drained and well-rinsed
- 3 heaping tbsp tahini
- 4 cloves of garlic
- 1 lemon, juiced
- 1 tsp cayenne
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- Wash the red peppers and serrano pepper, seed and cut in half. Flatten the halfs out on a tin-foil lined baking sheet and roast in the oven for about 15-20 minutes on broil. Place the rack near the top. You’ll want the top of the peppers to be burnt, that’s normal.
- Remove the peppers from the oven when done and wrap up in the tin foil. Let them steam inside the tin foil for 15 minutes.
- Add the rest of the ingredients to a food processor or high-powered blender.
- Once the red peppers have finished steaming, open the tin foil and peel the skins of the peppers. Discard the skin.
- Add the peppers to the rest of the ingredients.
- Blend all ingredients on high until smooth.
Keywords: roasted red pepper hummus, hummus, oil-free hummus