Roasted Red Pepper Hummus. A healthy, delicious snack that even my kids love. It makes a terrific dip for veggies or to spread on flatbreads for sandwiches.
My kids love hummus. They will eat it for breakfast or lunch or as a snack and who could complain about such a healthy choice?
We have been trying s few flavour variations in our hummus. This roasted red pepper version was a hit with the kids and with friends we served it to this past weekend.
When cooking dried chick peas you have to do a little planning ahead. You will need to soak them overnight or at least for 12 hours in plenty of water.
If you are using canned chickpeas, be sure to rinse them well, and be careful with the seasoning. There may already be a fair amount of salt in the canned type. Just taste and season at the end.
Using dried chickpeas.
One cup of dried chick peas will make a good sized batch of hummus, enough for at least 4 people to share.
Cover the chickpeas with 3 to 4 times the volume of water to chickpeas and add a tablespoon of baking soda to the water. This will help to soften the chickpeas.
Chickpeas do not cook quickly, even after soaking and again, you will be seasoning the hummus in the final preparation so NO SALT in the cooking water.
Rinse the chickpeas after their soaking stage and very gently simmer in unsalted water for 1 to 2 hours until they are very soft and creamy at the centre with no grainy texture at all.
Change the cooking water half way through the cooking time and skim any foam off the top as they cook as this can affect the final taste.
When fully cooked, strain in a colander let the chickpeas cool down for 20 minutes before continuing with the preparation of the hummus.
Some recipes suggest saving a little of the cooking water to mix in at the end if you want a thinner consistency to the finished hummus which is an excellent idea.
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A delicious and healthy snack that even my kids absolutely love. A great dip for veggies or served on flatbread.
- 2 cups cooked or canned, no salt added chickpeas
- 1 small roasted red pepper
- 1/2 to 1 clove of minced garlic, or to taste
- 1/3 to 1/2 cup tahini, sesame paste (or 1/2 tsp toasted sesame oil)
- 1/4 tsp cumin, or to taste
- juice of one large lemon
- salt to season to taste
- 1/4 tsp pepper, optional
- 1/2 tsp crushed chili flakes, optional, if you want a spicy option
- Add the cooked chickpeas to a food processor and process until very creamy. Add the other ingredients and blend in well. Traditionally served with drizzled olive oil and chopped parsley.
- A great dip for veggies or served on flatbread.
Serving Size12 servings, about 3 cups
Amount Per Serving Calories 69 Total Fat 3g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 2g Cholesterol 0mg Sodium 18926mg Carbohydrates 9g Net Carbohydrates 0g Fiber 2g Sugar 4g Sugar Alcohols 0g Protein 2g