Treat your tastebuds with this tasty Roasted Red Pepper Hummus. It is full of healthy goodness and smooth, creamy chickpeas!

This amazing version of the classic chick pea dip is made with roasted red peppers. I love the red-orange colour the peppers lend the hummus. And the flavour… Oh my, the flavour is out of this world!

Of course, you can use store-bought roasted peppers, but the tiny jar of roasted peppers that I found in the store here was super expensive. So I decided to roast my own – and I am SO glad I did.

It takes a while, but most of the time is ‘off-hands’ so you can get a lot of other things done in the mean time. Three cheers for multi-tasking!

Roasting red peppers and garlic

You can definitely use canned roasted red bell peppers from the store in this recipe. But sometimes I like to roast them myself – especially if I have bell peppers in the fridge that need to be used up.

I roasted the bell peppers and garlic at the same time. The oven has to be preheated to 400 degrees Fahrenheit. The washed and dried bell peppers can be placed on a lined baking sheet as they are.

Wrap the peeled garlic cloves in aluminum foil and place the pouch on the baking tray as well. While I only roasted the garlic cloves I needed this time, you can roast a whole head of garlic or two even, while your oven is going anyway already. Just cut off the tops to expose a little of each clove and drizzle with a little oil. Any roasted garlic that doesn’t go in this hummus, can be used as a spread on bread, or frozen in an ice cube tray for future use.

Roast for 1 hour while giving the peppers a quarter turn every 15 minutes. Turn the garlic pouch over once after 30 minutes.

After roasting, cover the peppers with a bowl and let steam for 15 minutes. This makes removal of the skin easier.

In case you are wondering about the black liners on my baking sheet – my aunt sent me these amazing reusable, non-stick teflon liners from Germany for our wedding.

After steaming, pull out the stem and seeds. Open the pepper from one side and remove any remaining seeds from the inside.

Turn the pepper over and pull off the thin, plastic-y skin.

Next, unwrap the garlic.

Super smooth hummus texture

In my previous pumpkin hummus recipe I showed you how to achieve really smooth hummus. The key is to remove the chickpea skins. Don’t even think about removing them one by one.

I empty the can of chick peas into a colander and rinse them under running water while rubbing the chick peas together vigorously. This will loosen most of the skins. Now immerse the colander in water and skim off the skins that are floating on top. Don’t worry about some skins remaining on the chick peas.

Nowadays, that I cook my chickpeas in the pressure cooker, I don’t remove the skins anymore. I just cook the chickpeas to extra soft texture, which in turn break down into super smooth hummus when processed.

If you are relying on canned chickpeas, you can also cook them down to even softer texture. Just drain the can and rinse the chickpeas. Add them to a pot with boiling water and cook them for another 15-20 minutes until very soft.

With all the ingredients prepped, place them in a food processor with the remaining ingredients and process until smooth.

This time around I reserved a few whole chick peas to use as a decorative topping. Once placed in a bowl, sprinkle some paprika powder and parsley on the hummus and drizzle with a little more oil. This will keep it from drying out during storage.

During our last Costco run, Konrad and I picked up some Avocado Oil. Neither of us had heard of or tried it before, but we were intrigued by 100% pure, naturally refined and high in antioxidants.

And we surely weren’t disappointed. It is a great cooking oil suited for high heat. It does not taste like avocado, but rather it has a smooth, buttery taste. I must say: it is a fantastic fit for this hummus. Although olive oil works just as well of course.

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