Ohh hummus. Where would vegans be without you?? Dipping chips into bowls of thin air, that’s where! Haha. Just kidding… kind of. There are an infinite number of delicious vegan dips, but we all know hummus… is boss.
And this hummus? It is soooo bloody boss, guys. It’s got pep, it’s got zzzip, it’s got that to-die-for orange colour (that’s not fancy photo editing – it actually looks like that once you’ve blended ‘er up), and it’s got my heart.
To make this recipe Speedy Gonzalez, just use store bought roasted red peppers like I do. My local European specialty foods shop has wicked brands for awesome prices, so I always buy a few giant jars of peppers whenever I’m in there.
If you don’t have any chipotle powder lying around, you could sub smoked paprika, although it won’t be quite as, well, chipotle-ey.
You could use either lemons or limes for the juice and zest, as I’ve made it with both, and they’re both fantastic. And as for the garlic? Well, you know me. I like a lot. Dial it down a clove or two if you feel. If you’re as lucky as me and have a partner who loves to kiss you with your stanky garlic breath, then pile it on baby!
This recipe makes a pretty hefty batch of hummus, so if you’re making it for one (laughs at self, because I do usually make it for one, and still end up finishing the whole thing by the end of the week), then you can adjust the serving slider in the Recipe section.
I use mounds and mounds of this delicious hummus in my latest signature recipe, which will be posted in just a few short days, so hang onto your shorts!!
To be fully transparent, hummus, especially THIS hummus, has been an absolute game changer for me in ensuring I eat enough raw veggies. I love me veg, but I didn’t eat a ton of raw before hummus made its way into my weekly food prep routine. Now I go through heaps of cucumber, carrots, celery, and peas throughout the week. Just can’t get enough o’ that huuuummusss *sang to the tune of the Sugar Crisp cereal jingle*. Oh boy.
Let’s get started, shall we?
Spicy Red Pepper Hummus
Incredibly delicious, super easy to make hummus that's got zip, pep, and the prettiest orange colour ever!
- 2 540ml canned chickpeas
- ¼ c. tahini
- ½ c. olive oil
- 5 cloves garlic
- 3 tbsp lemon or lime juice
- 1 tbsp lemon or lime zest
- 3 whole roasted red peppers
- 2 tsp. cumin
- 1 tsp. chipotle powder
- 1 tsp. salt
- ¼ c. water
- Rinse the chickpeas well, and add them to a blender.
- Peel the garlic, and toss it in the blender too.
- Take the rest of the ingredients, and put em exactly where you’re thinking. Yup, blender.
- Start on low and work your up, until you’ve got a perfectly smooth, fluffy, vibrant orange hummus.
- Eat it right away or store it in the fridge in an air-tight container.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
Also, in case you were wondering, the gorgeous blonde cutting board featured in these images was made by my incredibly talented friend, miss Holly Bidlake of thesheddesign. Holly is a highly skilled carpenter who creates custom hand-made furniture using locally-sourced materials. Her aesthetic is clean, natural, rustic, yet refined. Follow her on Instagram, and visit her shop to order a stunning custom piece for your home!