Name: 5-minute Roasted Pepper Hummus
Prep time: 5 min
Total time: 10 min
Ingredients: 2 cans chickpeas, drained but reserve 1 can of the water; 1 clove garlic; 1 medium lemon; 3 tbsp tahini; 2 roasted peppers; 1 tsp smoked paprika; 1 tbsp olive oil; salt and pepper

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Hummus is even better when it’s homemade and this carb count free, 5-minute roasted pepper hummus will not disappoint!

Hummus is one of my favourite snacks or accompaniments to add to a meal. Typically I would always buy my hummus at the supermarket, but I decided that perhaps it was time to give it a go for myself. And now I can’t stop! I have since made a variety of different combinations and absolutely love them all. But this roasted pepper hummus is still one of my favourites.

The great thing about hummus is that there are absolutely no limits to the flavours or even bean combinations you can create.

Roasted pepper hummus is definitely one of my favourite flavour combinations, but I really wanted to try and make this recipe as easy as possible to bring together. So rather than roasting the peppers myself I used one of my absolute store cupboard staples, jarred roasted red peppers.

This hummus recipe can be enjoyed with crudites, toasted pitta, crisps, in a salad bowl or even with some delicious roasted veg.

bowl of pepper hummus and raw vegetables

Why I Love Hummus

Hummus is a really delicious and super healthy snack or accompaniment to a meal. It is an excellent source of plant-based protein which is really important if you follow a vegan or vegetarian diet. Humus is also packed full of fibre, essential vitamins and minerals.

The flavour combinations are endless for hummus, as well as the type of beans you use. Alongside chickpeas or you could replace them altogether with either butter or cannellini beans. Beans have a low glycaemic index (GI), (which is explained further in this link) and release their energy at a slower speed. Low GI foods can be a great inclusion in your meals when managing diabetes as they can help to support blood glucose levels.

But most importantly of all, hummus seems to be one of those dips that just goes so well with everything, adding a different layer of texture and tastiness. It really is super easy to bring together, all you need is a food processor to whizz up your ingredients.

Roasted Red Peppers

You have a couple of options in this recipe for your roasted red peppers.

You could of course roast your own red peppers by halving and laying your peppers on a baking sheet. Then place them cut side down in a preheated oven 220C / 200C fan for 30-35 minutes. Remove the skins once they have cooled.

Or your second option, which is the one I tend to go for is simply to buy a jar of roasted red peppers. All the hard work has been done for you as they are often flame-roasted and packed in a light vinegary marinade which adds even more flavour to them.

My favourites are the Karyatis Roasted Red Peppers, however, a lot of the supermarkets have their own brands which tend to be a little cheaper.

Recipe variations and tips for this roasted pepper hummus

One variation you could try is switching out the chickpeas for a different white bean. I love to use Cannelini or Butter beans as well in my hummus.

If you’re not a fan of smoked paprika then simply switch for paprika or even a sweet paprika

Make sure to save some of the water from your beans as it will loosen the hummus to make it as creamy or chunky as you like it

Serving suggestions

There are so many ways to use hummus aside from just being a delicious dip with veggies, toasted pitta or crisps. Here are some of the ways we enjoy our roasted pepper hummus:

Spread in a wrap or sandwich with veggie ham and lots of salad
Big dollops in a salad bowl – tastes great with a bit of goats cheese as well
As a dip with falafels for that double chickpea combo
Under a pile of delicious roasted vegetables – This makes a great side for a dinner or BBQ spread
Generously spread on top of a delicious EASY UMAMI CHEESY BISCUITS – CARB COUNT FREE

How to store Hummus

Hummus will keep happily in the fridge in an airtight container for around 4 to 7 days. And in fact, I always think that it improves in flavour as the days go by.

You could also choose to freeze your hummus if you so wish. Again keep in an airtight container or freezer bag for up to 4 months.

If you love this recipe then why not try these other savoury snacks:

What you will need to make 5-Minute Roasted Pepper Hummus

Chickpeas
- A nutritional superstar rich in plant-based protein, full of fibre and nutrients
- Give a nutty taste and a nice grainy texture to the hummus
Garlic
- You can’t have hummus without this core flavour
- I sometimes use roasted garlic if I have some knocking around in the fridge
Lemon
- Adds a wonderful zesty zing to the dish
- Also adds an extra dose of vitamin C
Tahini
- Is a sesame seed paste and is a staple ingredient for many Mediterranean and Middle Eastern dishes
- Tahini is full of healthy fats, vitamins, and minerals. It is also rich in antioxidants
Roasted peppers
- These are widely available in UK supermarkets and are a store cupboard staple in this house
- All the hard work has been done for you as they have been roasted, are skin free and packed full of flavour
Smoked Paprika
- A Spanish speciality of powdered peppers that have been slowly smoked
- Adds a wonderful smokey and peppery depth to this dish
Seasoning
- Add lots of salt and pepper
Olive oil
- You can add more olive oil whilst making this hummus for an even more luxurious texture
- However, I just add a drizzle of olive oil when I a serving

Equipment Needed

Food Processor or hand blender with the small processor attachment

Spatula / Mixing spoon

Measuring Spoon

How to make roasted pepper hummus

It couldn’t be simpler really. Just put all your ingredients, except for the olive oil, in a blender and blitz. Slowly add some of the reserved chickpea water until you get the consistency you prefer.

Drizzle over the olive oil to serve

If you are roasting your garlic, simply put the cloves in a baking tray, drizzle them with olive oil and cook in a preheated oven at 180 C fan for 30 mins.

Diabetes Note

If you don’t need to count for the tinned beans used then this is a wonderful carb count free dip.

If you do have to carb count the chickpeas then depending on your serving size around 8-11g of carbs per portion

Please note this carb count amount per portion is based on the standard ingredients listed and may differ depending on what you use and how much you choose to eat.

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