This Roasted Red Pepper Hummus is so flavorful, creamy and delicious! And making it is such a breeze that it'll have you wondering why you ever bought that store-bought hummus.

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A plate of vegetables sitting on top of a wooden table

This Roasted Red Pepper Hummus is so flavorful, creamy and delicious! And making it is such a breeze that it’ll have you wondering why you ever bought that store-bought hummus.

Preparing it yourself also insures that there are no added preservatives or unwanted chemicals in your food.

Hummus is not only delicious, it is actually healthy too! It contains:

Protein and Fiber to help keep you satiated.
Extra virgin olive oil for heart health and antioxidants
Tahini (sesame seed paste) contains antioxidants, healthy fats and anti-inflammatory compounds.
Lemon Juice also contains antioxidants as well as Vitamin C.
Garlic helps detoxify the liver, boost the immune system, helps lower blood pressure and cholesterol, contains antioxidants and of course it makes everything taste better!

Uses for Roasted Red Pepper Hummus:

Dip for vegetables (raw, grilled or roasted), pita chips, chips (veggie, sweet potato, potato, etc.), apples
Salad dressing for green salad or pasta salad. Thin it out with a little more water or some coconut water.
Pasta sauce: Add it to a skillet and toss with pasta for a creamy sauce. If it’s too thick, thin it down with a bit of broth. Veggie broth for a yummy vegan pasta!
Sandwiches and wraps: spread on bread or tortillas for a delicious alternative to mayonnaise.
Pizza: Use as a sauce on pizza or flatbread.
Soups and sauces: use as an alternative way to thicken soups or as a sauce for chicken.
Marinade: use as a marinade for chicken or lamb

How to make Hummus:

The biggest key to making a smooth and creamy hummus is to use a high quality blender with a puree setting. Such as a Vitamix or a Ninja Professional.

A good quality food processor will work too but I have found that my Vitamix gets it extra smooth. All you have to do is place all of the ingredients in the blender and go! Scraping down the sides occasionally with a rubber spatula.

Once the hummus is the correct consistency then scrape it out into a bowl, drizzle with the remaining olive oil (to prevent a crust from forming), cover and chill for a couple of hours to allow flavors to marry.

When ready to serve, give it a good stir to blend. Top with your favorite herbs for garnish and a small drizzle of olive oil. Yum!

Hummus will keep in the fridge for up to a week. I love to use it to dip these yummy Za’atar Seasoned Grilled Carrots or serve alongside this Chicken Souvlaki with Tzatziki Sauce.