This Roasted Red Pepper Hummus is easy to make, incredibly flavorful, and loaded with nutrients. The sweet, smoky flavor of the roasted peppers adds depth to the classic hummus base of chickpeas, tahini, garlic, and lemon. It’s naturally vegan, gluten-free, and made with wholesome ingredients. Perfect for meal prep, snacking, entertaining, or adding to wraps and bowls.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned chickpeas, drained and rinsed roasted red peppers (jarred or homemade) tahini lemon juice (freshly squeezed) garlic cloves olive oil ground cumin salt ice water (for blending, as needed) smoked paprika (optional, for garnish)
Directions
If using jarred roasted red peppers, drain them well. If roasting your own, char the peppers under a broiler or over a flame, peel the skin, and remove the seeds.
In a food processor, combine chickpeas, tahini, lemon juice, garlic, roasted red peppers, cumin, and salt.
Blend until smooth, slowly adding olive oil and a few tablespoons of ice water as needed to achieve a creamy consistency.
Taste and adjust seasoning as desired.
Spoon into a serving bowl and garnish with a drizzle of olive oil and a sprinkle of smoked paprika, if desired.
Serve with pita, crackers, fresh veggies, or use as a sandwich spread.
Servings and timing
This recipe yields about 2 cups of hummus, serving 6–8 people as an appetizer or side. Prep time: 10 minutes Cook time (if roasting peppers): 15 minutes Total time: 10–25 minutes
Variations
Spicy Version: Add a dash of cayenne or a chopped roasted jalapeño for heat.
Herbed Hummus: Blend in fresh basil or parsley for an herby twist.
No Tahini: Substitute with sunflower seed butter or Greek yogurt (if not vegan).
Extra Creamy: Peel chickpeas before blending for an ultra-smooth texture.
Roasted Garlic: Swap raw garlic with roasted garlic for a milder flavor.
Storage/Reheating
Store hummus in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months. To thaw, place in the refrigerator overnight, then stir well before serving. You may need to blend again or add a little olive oil or water to revive the texture.
No reheating is necessary—this dish is meant to be served cold or at room temperature.
FAQs
Can I use dried chickpeas instead of canned?
Yes, cook dried chickpeas until tender before using. Canned is faster, but cooked-from-scratch offers a slightly fresher taste.
How do I roast my own red peppers?
Char whole red peppers under a broiler or over a gas flame until blackened. Place in a covered bowl to steam, then peel and remove seeds.
Is tahini necessary?
Tahini gives hummus its signature flavor and creamy texture. You can substitute it, but the taste will change.
Can I make hummus without a food processor?
Yes, but a high-speed blender is better than a standard one. You may need to blend in smaller batches and use more liquid.
Why is my hummus too thick?
Add a bit of ice water or more olive oil while blending to loosen the texture without diluting the flavor.
Can I make this hummus ahead of time?
Absolutely. It keeps well for several days and the flavors actually improve after a few hours.
What should I serve with roasted red pepper hummus?
Pita chips, veggie sticks, crackers, tortilla chips, or use it in wraps, sandwiches, or grain bowls.
Is this hummus spicy?
No, it’s mildly sweet and smoky. Add heat with cayenne or spicy peppers if desired.
Can I use roasted yellow or orange peppers?
Yes, they work just as well and will slightly alter the flavor and color.
Is roasted red pepper hummus healthy?
Yes, it’s full of plant-based protein, fiber, and healthy fats, making it a nutritious snack or appetizer.
Conclusion
Roasted Red Pepper Hummus is a bold and colorful upgrade to classic hummus, delivering sweet, smoky flavor in every creamy bite. It’s quick to make, easy to customize, and perfect for snacking, spreading, or entertaining. Whether you’re serving it at a gathering or meal prepping for the week, this vibrant dip is sure to impress and satisfy.
Roasted Red Pepper Hummus is a creamy, smoky, and colorful twist on traditional hummus. Blended with roasted red peppers, chickpeas, tahini, and lemon, this dip is perfect for snacking, spreading, or entertaining.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes (if roasting peppers)
Total Time:10–25 minutes
Yield:6–8 servings (about 2 cups)
Category:Appetizer
Method:Blended
Cuisine:Mediterranean
Diet:Vegan
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/2 cup roasted red peppers (jarred or homemade)
1/4 cup tahini
2 tbsp lemon juice (freshly squeezed)
1–2 garlic cloves
2 tbsp olive oil (plus more for garnish)
1/2 tsp ground cumin
1/2 tsp salt (or to taste)
2–4 tbsp ice water (as needed for blending)
Smoked paprika, for garnish (optional)
Instructions
If using jarred peppers, drain well. If roasting fresh, char over a flame or under a broiler, peel, and remove seeds.
In a food processor, combine chickpeas, tahini, lemon juice, garlic, roasted red peppers, cumin, and salt.
Blend until smooth, slowly adding olive oil and ice water to reach desired consistency.
Taste and adjust seasoning as needed.
Transfer to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of smoked paprika, if desired.
Serve with pita, crackers, fresh veggies, or as a spread in wraps and sandwiches.
Notes
For ultra-creamy texture, peel the chickpeas before blending.Use roasted garlic instead of raw for a milder flavor.Add cayenne pepper for a spicy kick.This hummus stores well in the fridge for up to 5 days.To freeze, place in an airtight container for up to 3 months and thaw in the fridge before serving.
