Roasted Red Pepper Hummus With Purple Garlic
With only 6 ingredients you can make this homemade Roasted Pepper Garlic Hummus With Purple Garlic! This delicious organic hummus is a perfect snack with veggies and pretzels or as a topping for toast and sandwiches!
If you love making homemade dips as much as I do, be sure to check out some of my other favorite recipes like Lemon Tahini Hummus, Organic Dill Dip With Sour Cream, or Garlic Lime Hummus.
A Quick Look At The Recipe
- Recipe Name: Roasted Red Pepper Hummus With Purple Garlic
- Ready In: 20 minutes
- Makes: 30 ounces
- Main Ingredients: chickpeas, red bell pepper, purple garlic
- Flavor Profile: fire‑kissed red peppers, fragrant purple garlic, silky hummus
- Dietary Info: eggless, gluten free, no seed oils, vegan
- Difficulty: Easy!
- Why You’ll Love It: smoky-sweet garlic hummus with red pepper
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Why You'll Love This Recipe
- Many Uses: You will love this simple recipe for Roasted Red Pepper Hummus With Purple Garlic! I love making this organic hummus as it’s a delicious dip for veggies, pretzels, crackers, and chips. I also love adding organic hummus to toast and sandwiches. You can really use it anywhere you like.
- Easy: This easy hummus just requires a few ingredients. It comes together quickly in your food processor.
- Homemade: I prefer to make my own hummus as opposed to buying it in the store as that way I can control the ingredients and flavor. Organic hummus is incredibly easy to make, and many store-bought options have additional canola oil or sunflower oil (seed oils), when I really don’t think it’s necessary!
- Extra Virgin Olive Oil: At home I can make my own organic hummus with solely organic extra virgin olive oil (instead of seed oils found in store bought options). With hummus, I want all the flavor of extra virgin olive oil!
- Organic: This easy hummus recipe is made with organic ingredients and no seed oils.
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Ingredients
- EVOO: I use organic extra virgin olive oil, I really love Carapelli. When you make homemade hummus you can use high quality olive oil and ensure your hummus is free of seed oils.
- Chickpeas: Organic chickpeas are the base of this hummus.
- Red Pepper: I roast red peppers for a smoky and sweet flavor!
- Purple Garlic: I use purple garlic in this homemade hummus as it provides a little more mild flavor. If you're using regular garlic, you just half the amount and you'll get the same flavor.
- Pumpkin Seeds: I top this organic hummus with roasted and salted pumpkin seeds for a little texture on top!
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Roasted Red Pepper Garlic Hummus
- I roast the red pepper just over my gas stove to char it a little bit. If you don't have a gas stove you can also use a kitchen torch. If you don't have either, you can skip this step.
- I use purple garlic, which is a little milder than traditional garlic with a hint of sweetness. So, you can use a little less traditional garlic or just adjust to taste if that's what you are using.
- Store homemade hummus in an airtight container in the fridge.
How to Make Roasted Red Pepper Garlic Hummus
Step 1
I start by roasting the red pepper and garlic. I actually like to char the red pepper first and I just do this on my gas stovetop. If you don’t have a gas stovetop, you can also do this with a kitchen torch! Charring the red pepper gives it extra flavor, but you can also skip this step and it will still be delicious!
Step 2
I roast the charred red pepper and garlic bulb together. I had some small garlic bulbs from the famers market that only had about 4 to 5 cloves on it, so I just roasted the whole bulb. If you have a larger bulb you can separate out the garlic cloves too. I used purple garlic here as that’s what I had from the farmers market, but traditional garlic will also work!
Step 3
After roasting the garlic and red pepper, all you have to do is blend it up in a food processor with chickpeas, extra virgin olive oil, and salt and pepper. This Roasted Red Pepper Garlic Hummus has a beautiful red tint to it, thanks to the red pepper!
What to Serve with Roasted Red Pepper Garlic Hummus
- Try Garlic Ranch Pretzels With White Cheddar for dipping!
- I love dipping fresh veggies like cucumber, bell pepper, or carrots.
- Spread onto toasted Lemon Rosemary Sourdough Bread or Sourdough Discard Whole Wheat Sandwich Bread.
- Toast up Organic French Baguettes with Instant Yeast with a little olive oil and make them into the perfect dipper!
Recipe FAQ's
Homemade hummus should be stored in an airtight container in the fridge for up to 7 days.
You can easily use traditional white garlic if you do not have purple garlic. I used purple garlic in this recipe as I had a bunch on hand. Purple garlic does have a slightly sweeter and more mild flavor than white garlic. So, if you’re using white garlic you could also use a little less. But, if you like a very garlic flavor, you can also increase the purple garlic.
Sure, you can use any color pepper you like! Red peppers are the sweetest bell pepper though, it’s one of the reasons I really love them. You can make this recipe with any color bell pepper – it may not taste the same. I would opt for orange or yellow if you can’t find red. The green bell pepper will not yield as sweet of a flavor.
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Roasted Red Pepper Hummus With Purple Garlic
Equipment
- Food Processor
Ingredients
- 1 red bell pepper
- 4 purple garlic cloves
- 30 ounces chickpeas (drained)
- ¼ cup extra virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- roasted and salted pumpkin seeds (for topping)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Char the red pepper on your gas stove or using a kitchen torch (optional).
- Add the whole bell pepper and garlic to the prepared baking sheet. Bake for 10 to 15 minutes until the pepper skin looks wrinkly. Remove from the oven and allow to cool completely.
- If the red pepper skin is very black, you can remove this charred bit (I only had a few black marks, so I left mine on!). Cut the bell pepper into about 2-inch pieces, removing the stem and seeds. Open the garlic cloves and remove the skin.
- In a food processor, add the red pepper pieces, garlic cloves, chickpeas, and olive oil. Blend on high until the peppers are completely combined. Add the salt and pepper and continue to blend until combined. (Add more salt and pepper to taste if you prefer).
- To serve: Transfer the hummus to a large bowl, drizzle with olive oil, and top with pumpkin seeds. Serve with veggies and pretzels!
- Store extra hummus in an airtight container in the fridge for up to 7 days.
Notes
- I roast the red pepper just over my gas stove to char it a little bit. If you don't have a gas stove you can also use a kitchen torch. If you don't have either, you can skip this step.
- I use purple garlic, which is a little more mild and sweeter than traditional garlic. So, you can use a little less traditional garlic or just adjust to taste if that's what you are using.
- Store homemade hummus in an airtight container in the fridge.
Nutrition
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Love this on toast and as a dip!