Let’s be real for a second. Store-bought hummus can be kind of sad. It’s often pasty, a little bland, and sits in your fridge judging you until you throw it out.
But making it at home? That’s a whole different story. It feels like you’ve unlocked some secret kitchen skill, but it’s actually one of the easiest things you can make.
So, I’m going to show you how to make roasted red pepper hummus that’s so good, you’ll want to eat it with a spoon. No judgment here if you do.
What You’ll Need
This list is pretty simple. No weird ingredients you have to search for in three different stores.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Chickpeas | 1 (15-ounce) can | Also called garbanzo beans. Drain and rinse them. |
| Jarred Roasted Red Peppers | 1 (12-ounce) jar | Drain them but save a little liquid. |
| Tahini | 1/4 cup | This is just sesame seed paste. Get a good one! |
| Lemon Juice | 2 tablespoons | Freshly squeezed is always better. |
| Garlic | 1-2 cloves | Depends on how much you love garlic. |
| Cumin | 1/2 teaspoon | Adds a nice smoky flavor. |
| Salt | 1/2 teaspoon | You can always add more later. |
| Olive Oil | 2 tablespoons | For blending and topping. |
| Ice Water | 2-3 tablespoons | My secret for super creamy hummus. |
Tools You’ll Need
You don’t need a bunch of fancy gadgets.
- A food processor or a really good blender
- Measuring cups and spoons
- A spatula for scraping the sides
Pro Tips from My Kitchen
I’ve made a LOT of hummus over the years. Some great, some… not so great. Here are a few tricks I’ve learned that make a huge difference.
- Peel Your Chickpeas. Okay, this sounds like a huge pain, and I’m not going to lie, it takes a few minutes. But if you want that super smooth, not-at-all-gritty hummus, this is the secret. Just pinch each chickpea and the skin slides right off.
- Use the Pepper Juice. Don’t dump all the liquid from the jar of roasted red peppers! Save a couple of tablespoons. Using that instead of plain water adds an extra layer of roasted pepper flavor.
- Whip the Tahini First. Before you add anything else, put the tahini and lemon juice in the food processor. Blend them for about a minute until they look light and creamy. This step helps make the final hummus extra smooth.
Let’s Make Some Hummus!
This is the fun part. It comes together so fast.
Step 1: If you’re feeling ambitious, peel your chickpeas. If not, just make sure they are rinsed and drained well.
Step 2: Add the tahini and lemon juice to your food processor. Blend for about 60 seconds, scraping the sides down halfway through. It should look thick and creamy.
Step 3: Add the rinsed chickpeas, drained roasted red peppers, garlic cloves, cumin, and salt to the food processor.
Step 4: Blend everything until it starts to get smooth. This might take a minute or two.
Step 5: While the processor is running, slowly pour in the olive oil. Then, add the ice water, one tablespoon at a time, until you get the perfect creamy texture.
Step 6: Stop and taste it. Does it need more salt? A little more lemon? This is your hummus, so make it taste good to you.
Step 7: Scrape the hummus into a bowl. You can make a little swirl on top with a spoon and drizzle with a bit more olive oil if you want to be fancy.
Substitutions and Variations
Don’t have something on the list? No problem. Hummus is pretty flexible.
- No Tahini? You can try using sunflower seed butter or even a little peanut butter, but the flavor will be different. Honestly, tahini is worth buying.
- Different Beans: You can make hummus with white beans (like cannellini) instead of chickpeas for a creamier, milder flavor.
- Spice it Up: Add a pinch of red pepper flakes or a dash of smoked paprika for some heat.
- Add Herbs: A handful of fresh cilantro or parsley blended in can be really good.
Make-Ahead Tips
You can totally make this ahead of time. It’s a great thing to prep for a party or just for the week.
Make the hummus as directed and store it in an airtight container in the fridge. It will actually taste even better the next day as the flavors get to know each other. Just give it a good stir before you serve it.
What’s in This Stuff, Anyway?
Here’s a rough idea of the nutritional info. This can change based on the brands you use.
| Nutrient | Amount per serving (approx. 2 tbsp) |
|---|---|
| Calories | 75 kcal |
| Fat | 5g |
| Carbohydrates | 6g |
| Fiber | 2g |
| Protein | 2g |
Ingredient Swaps for Diets
- Lower-Fat: You can reduce the amount of olive oil and tahini, but it will change the texture. You might need to add a bit more water or pepper juice to get it to blend.
- Low-Sodium: Just use less salt or skip it altogether. Canned beans can be high in sodium, so look for “no salt added” versions.
What to Eat With Your Awesome Hummus
You can go way beyond just pita bread.
| Category | Suggestions |
|---|---|
| Veggies | Bell pepper strips, cucumber slices, carrots, celery |
| Crackers | Your favorite crackers, pretzels, pita chips |
| Sandwiches | Use it as a spread instead of mayo |
| Bowls | Add a big scoop to a grain bowl or salad |
Leftovers and Storage
If you somehow have leftovers, storing them is easy.
Put the hummus in an airtight container. It will last in the refrigerator for up to 5 days. You might see a little liquid separate on top; just stir it back in.
You can also freeze hummus! Put it in a freezer-safe container, leaving a little space at the top. It’s good for about 3 months. Let it thaw in the fridge overnight.
Frequently Asked Questions
Q1. Why does my hummus taste bitter?
Ans: This is almost always because of your tahini. Some brands can be bitter. Try a different brand next time. Also, old tahini can go bad, so check the date on the jar.
Q2. My hummus is too thick. How do I fix it?
Ans: Easy! Just add more liquid while it’s blending. A tablespoon of ice water or some of that reserved roasted red pepper juice will thin it out perfectly. Add it slowly until you like the consistency.
Q3. Can I use dried chickpeas instead of canned?
Ans: Absolutely. You’ll just need to cook them first. Soak them overnight, then boil them until they are very soft. This will make your hummus even creamier.
Wrapping Up
See? That wasn’t hard at all. You just made amazing hummus that will beat the pants off anything you can buy at the store.
Now go grab something to dip in it and enjoy.
If you make this recipe, I’d love to know how it turned out! Drop a comment below and tell me about it. Or if you have any questions, ask away.
