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Easy Roasted Red Pepper Hummus

    Roasted red peppers and smoked paprika are the perfect complements to making your own traditional hummus. Ready in 15 minutes.

    Red Pepper Hummus

    After a long winter here in Michigan, there is nothing better than finally being able to entertain outdoors. From pool parties to beach-side picnics to backyard BBQ’s, we will take any excuse we can get to soak up some much needed Vitamin D.

    When it comes to outdoor dining, I like to create dishes that can handle the hot sun. Hummus is a long time family favorite and it’s perfect for warm weather because it doesn’t contain mayo, sour cream, or yogurt which require refrigeration. To save time and stress the day of the party, make this hummus a day or two in advance. Not only will it give you more time on the day of the event to relax with your friends and family, but hummus tastes better the next day once the flavors develop.

    Red Pepper Hummus

    Easy Roasted Red Pepper Hummus

    4.77 stars average
    Roasted red peppers and smoked paprika are the perfect complements to making your own traditional hummus. Ready in 15 minutes.
    PREP: 15 mins
    TOTAL: 15 mins
    Servings: 16

    Ingredients
     

    • 32 ounces chickpeas (drained and rinsed)
    • 12 ounces roasted red bell peppers (about four large pieces)
    • ¼ cup tahini
    • ¼ cup extra virgin olive oil
    • ¼ cup lemon juice
    • 2 cloves garlic
    • 1 teaspoon smoked paprika
    • 1 teaspoon salt
    • ¼ cup water
    • chopped parsley and toasted pine nuts – optional garnish

    Instructions
     

    • Place chickpeas, roasted peppers, tahini, olive oil, lemon juice, garlic, smoked paprika and salt in a food processor and puree on high speed until smooth.
    • Gradually add the water, starting at a couple tablespoons, until you reach desired consistency.
    • Spread hummus on a large platter and garnish with fresh chopped parsley and toasted pine nuts.

    Notes

    To toast pine nuts simply spread evenly on a baking sheet and bake at 350 for 5-7 minutes.

    Nutrition

    Calories: 91kcalCarbohydrates: 9.7gProtein: 3.3gFat: 4.3gSaturated Fat: 0.5gPolyunsaturated Fat: 3.8gTrans Fat: 0gCholesterol: 0mgSodium: 304mgFiber: 2gSugar: 1g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    21 Comments

    1. I live in the south so I always pack a lot of sweet tea, fried chicken, sweet potato salad, cornbread and plenty of fresh fruit for dessert.

    2. I make roasted red pepper hummus all the time. It’s my fav. I like to make my own pita chips to go with it. I take this, olives, and a pasta salad made with an oil based dressing in my picnic basket.

    3. I printed off the recipe and will make it as soon as I buy the tahini and red peppers again. My picnic basket usually has juice, devilled eggs, fruit, cookies and sandwiches with crisp lettuce and turkey along with chipolte mayonnise.

    4. Hummus is a newly discovered favorite food due to diet changes after 18 year old had a heart attack!. I’ve been buying hummus every week, going to TRY this at home, looks & sounds amazing! Picnic’s must have chicken! Make this hummus, herb garlic chicken & greens in a pita sounds awesome. Grab some kettle chips & a blanket & you’re all set! Everything looks & sounds so delicious on your blog that I’ve pinned over a dozen recipes to try & I just found you today! My kitchen’s calling…Thank you! Thank you!

    5. My picnic basket would not be complete without my signature vegan coconut cookies using coconut, raw cacao nibs, coconut oil and hemp seeds plus a little stevia and cinnamon to sweeten. They firm up nicely in the fridge and keep well for hours in cool weather ( 76 degrees or under). If it’s especially hot outside, I just keep them in a cooler or insulated bag for storage. They make great snacks when you get the afternoon munchies. I also love crudites with some homemade dip such as a red pepper dip or mustard/garlic based dip. Thanks for the awesome recipe idea!!

    6. This recipe sounds amazing! Since getting a grill and a food processor for wedding gifts, I see this recipe being a new favorite at our house! Besides this, our picnic basket must have fruit salad or guacamole!

    7. Marnely Rodriguez-Murray

      First of all, I love love the video! You’re a natural and so gorgeous! As for what I bring to picnics, hummus is a must (Sabra for me!) and cheeses. Plus, my hubby loves chips – Stacy’s Pita are one of our favorites, although we have yet to try the Kettle Chips Brand! Again, loved the video!

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