Roasted Garlic and Red Pepper Hummus

This red pepper and roasted garlic hummus is better than the store brands and with a little effort you can have this super creamy, super healthy hummus dip ready to enjoy. You get an immense burst of flavor from the roasted red pepper and roasted garlic, paired with a creamy texture. What is not to love?

Better than store bought

Homemade is always better, there is no question about what ingredients you are putting in your body. So besides the fresh flavor you get to enjoy, you also know you’re not eating extra additives. Hummus is so versatile. Once you have the base of the dip you can honestly add any extra flavors to make it your own. Basic hummus will consist of chickpeas, olive oil, tahini (sesame paste), and lemon. This red pepper and roasted garlic hummus is anything but basic. 

Super versatile

You can use hummus in so many ways, the hummus can be served with chips, crackers, pita, and veggies. You can use the hummus as a spread on your favorite sandwich or even plop a dollop on top of your grain bowl. I used canned chickpeas to save on time, but you can absolutely use dried and cook them yourself. If you want the secret to super smooth and creamy hummus here it is, you must peel the outer layer of shell off each of the chickpeas. I know it sounds tedious, and it is but it only takes a few extra minutes, and the results are so worth it. 

ingredients you will need to make ROASTED garlic and red pepper hummus

• Chickpeas (canned or dried and cooked)

• Roasted Red Peppers (jarred or homemade)

• Olive Oil 

• Lemon Juice 

• Tahini 

• Roasted Garlic

• Cumin 

• Cayenne 

• Paprika 

How to make red pepper and roasted garlic hummus step by step

Step 1: Preheat your oven to 350 degrees. Chop off the top portion of a whole bulb of garlic. Place the garlic in a small piece of foil. Drizzle garlic with olive oil and season with salt. Wrap the garlic cloves in a cute little package. Then bake for 40 minutes to an hour. I’ll add a link below for step-by-step instructions.

https://www.loveandlemons.com/roasted-garlic-recipe/

Step 2: while garlic is roasting, start peeling the outer layer of your chickpeas. This part is optional but will give you a smoother hummus. Give the chickpeas a pinch and the shell should come right off. 

Step 3: Add the deshelled chickpeas, roasted garlic, Roasted red peppers, tahini, lemon juice, cumin, cayenne, and paprika to a food processor or blender. Blend on high for a minute until the ingredients are broken down. Add your olive oil to the food processor or blender and blend on high for another minute or two. The hummus should be creamy and smooth. 

Step 4: Add your red pepper and roasted garlic hummus to a bowl and serve your favorite chips, veggies, or pita bread. 

notes for success

Peeling the outer layer of the chickpeas is completely optional, the only thing that changes is the texture. I have made the hummus both ways and it will come out amazing no matter what. Adjust the spices to your liking and make sure to season with salt. You will have extra roasted garlic; trust me this is not a bad thing…. You can save it in the fridge and smear on bread or add it to dips, the possibilities are endless. 

storage

Your red pepper and roasted garlic hummus can be stored in the refrigerator for up to 5 days in an airtight container. 

Pro tip: the flavor of your hummus will intensify and thicken up in the fridge.

  

Are you looking for more recipes? Here are some of my favorites~

• Avocado Cilantro Hummus

• Fresh Homemade Salsa

If you make this Roasted Garlic and Red Pepper Hummus recipe, be sure to leave a comment and rating. I appreciate your support and feedback and I try my best to respond to each and every comment! Thank you!