If you love a little kick with your creamy dips, the Roasted Red Pepper and Sriracha Hummus Recipe is an absolute game changer. This vibrant, flavorful hummus combines the smoky sweetness of roasted red peppers with the fiery punch of sriracha, resulting in a perfectly balanced dip that’s both comforting and exciting. Whether you’re planning a casual snack or a party platter, this hummus brings color, zest, and smooth texture that will have everyone reaching for more.
Ingredients You’ll Need
Getting this Roasted Red Pepper and Sriracha Hummus Recipe just right is all about fresh, simple ingredients that each add a unique touch. From the luscious roasted red pepper that imparts sweetness and color to the tangy and spicy sriracha that sets it apart, every element plays a crucial role to create an unforgettable dip.
- Red bell pepper: Roasting it brings out a deep smoky sweetness essential for this recipe.
- Canned chickpeas (19 oz, drained): The creamy base that provides protein and a smooth texture.
- Sriracha sauce (2 tablespoons): Adds bright heat and complex flavor without overwhelming.
- Juice from 1/2 lemon: Gives a fresh, tangy lift that balances richness.
- Tahini (1 heaping tablespoon): Brings a nutty depth and creamy consistency.
- Garlic clove: Offers pungency and warmth to the dip.
- Ground cumin (1/2 teaspoon): Adds subtle earthiness to marry the flavors.
- Smoked paprika (1 teaspoon): Enhances smokiness and adds color contrast.
- Salt & pepper to taste: Essential for seasoning and balancing.
- Olive oil (1/4 cup): Helps create a luscious, rich texture and ties everything together.
How to Make Roasted Red Pepper and Sriracha Hummus Recipe
Step 1: Roast the Red Pepper
Begin by preheating your oven to 400F and positioning the rack near the top. Line a baking sheet with foil for easy cleanup. Cut your red bell pepper in half and remove the stem and seeds. Place the halves skin-side up on the baking sheet and roast them for 20 minutes. Flip and roast the other side for another 20 minutes until the edges are nicely charred, lending that irresistible smoky sweetness.
Step 2: Prepare the Base Ingredients
While the peppers are roasting, dump the chickpeas, sriracha sauce, lemon juice, tahini, garlic, ground cumin, smoked paprika, salt, and pepper into your food processor. This medley will form the foundation of the hummus, blending creamy, spicy, nutty, and tangy notes together.
Step 3: Add the Roasted Pepper
Once the red pepper cools for about five minutes (just enough to handle comfortably), add it straight into the food processor. The roasted red pepper infuses a juicy brightness and smoky depth, elevating the entire dip with vibrant color and taste.
Step 4: Blend with Olive Oil
Turn your food processor on high and slowly drizzle in the olive oil. This gradual addition helps emulsify the mixture into a smooth, creamy consistency. Don’t forget to pause occasionally to scrape down the sides, ensuring every bit becomes luxuriously integrated. Blend for an additional one to two minutes until perfectly silky.
Step 5: Chill and Meld
For best flavor, refrigerate the hummus for at least an hour before serving. This resting time allows the flavors to mingle beautifully and the spiciness to mellow just right, resulting in a luscious, harmonious dip.
How to Serve Roasted Red Pepper and Sriracha Hummus Recipe
Garnishes
Sprucing up your Roasted Red Pepper and Sriracha Hummus Recipe is easy and makes the presentation stunning. Consider topping it with a drizzle of olive oil, a sprinkle of smoked paprika, a few whole chickpeas, or even finely chopped fresh parsley or cilantro. These touches add an inviting look and complementary textures that delight the senses.
Side Dishes
This hummus pairs beautifully with crispy pita chips, a medley of fresh crunchy veggies like cucumber, carrot sticks, and bell peppers, or even warm, soft flatbreads. It also works wonderfully as a spread for sandwiches or wraps, adding creamy heat and bold flavor.
Creative Ways to Present
Try serving your Roasted Red Pepper and Sriracha Hummus Recipe layered in a clear jar with alternating toppings—think olives, roasted pine nuts, and a swirl of tahini. Or use as a vibrant swirl on a mezze platter next to tabbouleh, olives, and grilled meats for a colorful and irresistible spread that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Simply store your Roasted Red Pepper and Sriracha Hummus Recipe in an airtight container in the refrigerator. It stays fresh for up to 4-5 days, making it perfect for quick snacks or to add flavor to meals throughout the week.
Freezing
You can freeze this hummus if needed. Place it in a freezer-safe container, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge and stir well before serving as the texture may separate slightly.
Reheating
Hummus is best served chilled or at room temperature, so generally reheating isn’t necessary. If you prefer it warmer, gently stir and let it sit at room temperature for 20 minutes; avoid microwaving to maintain its creamy texture.
FAQs
Can I use fresh chickpeas instead of canned?
Absolutely! If you prefer fresh chickpeas, cook them until tender before blending. Keep in mind this will increase prep time, but the flavor and texture will be just as delicious.
How spicy is this Roasted Red Pepper and Sriracha Hummus Recipe?
The sriracha gives it a pleasant and balanced heat that wakes up your palate without being overpowering. You can adjust the amount of sriracha to tailor the spice level to your liking.
Is tahini necessary in this recipe?
Tahini adds a nutty creaminess that complements the red pepper and sriracha beautifully. However, if you’re out, you can substitute it with a bit of smooth peanut butter or even omit it, though it changes the flavor slightly.
Can I roast the peppers on a grill instead of the oven?
Yes! Grilling the peppers will add a delicious smoky char that works perfectly with this recipe. Just make sure to turn them until evenly roasted on all sides.
What can I use if I don’t have a food processor?
A high-powered blender can work in place of a food processor. You might need to add a bit more olive oil or water to help everything blend smoothly.
Final Thoughts
I can’t recommend this Roasted Red Pepper and Sriracha Hummus Recipe enough if you want to spice up your snack game with something fresh, bold, and deeply satisfying. The combination of smoky sweetness and spicy tang makes it a fantastic addition to any meal or gathering. Try it out—you’ll be amazed how quickly this vibrant dip becomes a new favorite in your kitchen!
Print
Roasted Red Pepper and Sriracha Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Roasted Red Pepper and Sriracha Hummus combines smoky, spicy flavors with creamy chickpeas for a delicious and vibrant dip. Roasting the red bell pepper adds a charred sweetness that perfectly complements the heat from the sriracha and the earthiness of tahini, making it an irresistible appetizer or snack.
Ingredients
Vegetables
- 1 red bell pepper
- 1 clove garlic
Legumes & Pantry
- 1 (19 fluid ounce) can chickpeas, drained
- 1 heaping tablespoon tahini
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt & pepper to taste
Condiments & Oils
- 2 tablespoons sriracha sauce
- Juice from 1/2 lemon
- 1/4 cup olive oil
Instructions
- Roast the Red Pepper: Preheat your oven to 400°F and position the rack near the top. Line a baking sheet with tin foil for easy cleanup. Cut the red bell pepper in half, removing seeds and stem. Place the two halves cut-side down on the baking sheet and roast for 20 minutes, then flip and roast for an additional 20 minutes, until the skin is charred around the edges.
- Prepare Other Ingredients: While the pepper roasts, add the chickpeas, sriracha sauce, lemon juice, tahini, garlic, ground cumin, smoked paprika, salt, and pepper into a food processor.
- Cool and Add Roasted Pepper: Once the pepper is roasted, let it cool for about five minutes to handle safely. Then peel off any loose charred skin and add the pepper halves to the food processor with the other ingredients.
- Blend and Incorporate Olive Oil: Blend all ingredients on high speed. Slowly drizzle in the olive oil while blending. After adding the oil, stop to scrape down the sides of the processor bowl, then blend for an additional one to two minutes until the mixture is smooth and creamy.
- Chill Before Serving: Transfer the hummus to a container and refrigerate for at least one hour to let the flavors meld and to chill the hummus for optimal taste and texture.
Notes
- You can substitute fresh lemon juice with bottled lemon juice if needed, but fresh is preferred for brightness.
- For a milder dip, reduce the sriracha sauce or omit it entirely.
- This hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- Serve with pita bread, fresh veggies, or as a spread on sandwiches for added flavor.
- If you prefer a chunkier texture, pulse the ingredients less when blending.
