This Roasted Red Pepper Hummus is creamy, smoky, and packed with flavor, making it the perfect healthy dip for pita bread, veggies, or crackers! Made with chickpeas, tahini, garlic, lemon, and fire-roasted red peppers, this easy homemade hummus is better than store-bought and ready in just 10 minutes!
Why You’ll Love This Recipe
- Smoky & creamy – Roasted red peppers add depth and natural sweetness.
- Healthy & nutritious – Packed with plant-based protein and fiber.
- Easy & quick – Ready in 10 minutes with simple ingredients.
- Versatile – Great as a dip, spread, or sandwich filling.
- Make-ahead friendly – Stays fresh for days in the fridge!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 (15 oz) can chickpeas, drained & rinsed
- 1 red bell pepper, roasted & peeled (or ½ cup jarred roasted red peppers)
- ¼ cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 clove garlic, minced
- ½ tsp salt (adjust to taste)
- ½ tsp cumin
- ¼ tsp smoked paprika
- 2-3 tbsp water (as needed for consistency)
Optional Garnishes:
- Extra olive oil
- Chopped parsley
- Crumbled feta
- Toasted pine nuts
Directions
Step 1: Roast the Red Pepper (Skip if Using Jarred Peppers)
- Oven method: Place whole red pepper on a baking sheet and broil at 450°F (230°C) for 10-15 minutes, turning occasionally, until skin is charred.
- Let cool, then peel off the skin and remove seeds.
Step 2: Blend the Hummus
- In a food processor or blender, combine chickpeas, roasted red pepper, tahini, olive oil, lemon juice, garlic, salt, cumin, and paprika.
- Blend until smooth, adding 1 tablespoon of water at a time to reach desired consistency.
Step 3: Taste & Adjust
- Adjust salt, lemon, or spices as needed.
- Blend again for an extra creamy texture.
Step 4: Serve & Enjoy!
- Transfer to a bowl and drizzle with olive oil.
- Garnish with paprika, parsley, or toasted pine nuts.
- Serve with pita bread, crackers, or fresh veggies!
Servings and Timing
- Servings: 6
- Prep Time: 5 minutes
- Cook Time: 10 minutes (if roasting peppers)
- Total Time: 10-15 minutes
Variations
- Spicy Roasted Red Pepper Hummus – Add ½ tsp cayenne or 1 roasted jalapeño.
- Extra Creamy Hummus – Blend in 2 tbsp Greek yogurt or extra tahini.
- Lemon-Garlic Hummus – Add extra garlic and lemon juice.
- No Tahini Version – Swap tahini for Greek yogurt or almond butter.
Storage
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months; thaw in the fridge before serving.
FAQs
Can I use jarred roasted red peppers?
Yes! Use ½ cup drained roasted red peppers for a quick shortcut.
How do I make hummus smoother?
Peel the chickpeas or blend longer with extra olive oil.
What’s the best way to serve this hummus?
With pita, veggies, crackers, or as a sandwich spread!
Can I make this hummus without a food processor?
Yes! Use a blender or mash by hand (for a chunkier texture).
Is roasted red pepper hummus spicy?
No, but you can add cayenne or red pepper flakes for heat.
How do I balance the flavors?
Add more lemon juice for tang or extra tahini for nuttiness.
Can I use dried chickpeas?
Yes! Cook 1 cup dried chickpeas until soft before blending.
Can I make this hummus oil-free?
Yes! Replace olive oil with water or extra lemon juice.
What dishes pair well with hummus?
Great with falafel, grilled chicken, salads, or Mediterranean bowls!
How can I make this hummus even more flavorful?
Add roasted garlic, sun-dried tomatoes, or extra cumin.
Conclusion
This Roasted Red Pepper Hummus is smooth, smoky, and incredibly delicious! Whether you use it as a dip, spread, or topping, this quick homemade hummus is a must-try. Make a batch today and enjoy a fresh, flavorful snack!
PrintRoasted Red Pepper Hummus
This Roasted Red Pepper Hummus is creamy, smoky, and full of flavor! Made with chickpeas, tahini, roasted red peppers, garlic, and lemon juice, this homemade hummus is way better than store-bought and perfect for dipping, spreading, or snacking!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 cups 1x
- Category: Appetizer, Dip
- Method: Blended
- Cuisine: Mediterranean, Middle Eastern
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed (reserve ¼ cup of the liquid!)
- 1 large roasted red pepper (store-bought or homemade, see instructions below!)
- ¼ cup tahini (stir well before using!)
- 2 tbsp olive oil (plus more for drizzling!)
- 2 cloves garlic (roasted or fresh!)
- Juice of 1 lemon (about 2 tbsp, adds brightness!)
- ½ tsp ground cumin (adds warmth!)
- ½ tsp smoked paprika (optional, for a smoky touch!)
- Salt & black pepper, to taste
- ¼ tsp cayenne pepper (optional, for heat!)
- 2–3 tbsp reserved chickpea liquid (aquafaba) or water (for desired consistency!)
Optional Garnishes:
- Extra olive oil drizzle
- Chopped roasted red peppers
- Sesame seeds or pine nuts
- Fresh parsley or cilantro
Instructions
Step 1: Roast the Red Pepper (Skip if Using Jarred!)
- Preheat oven to 450°F (230°C).
- Cut 1 red bell pepper in half, remove seeds, and place cut-side down on a baking sheet.
- Roast for 20-25 minutes until skin is charred.
- Transfer to a bowl, cover, and let steam for 10 minutes, then peel off skin.
Step 2: Blend the Hummus
- In a food processor or blender, add chickpeas, roasted red pepper, tahini, olive oil, garlic, lemon juice, cumin, smoked paprika, salt, and cayenne (if using).
- Blend for 30 seconds, then slowly add reserved chickpea liquid (or water), 1 tbsp at a time, until smooth and creamy.
Step 3: Adjust & Serve
- Taste and adjust seasoning—add more lemon juice, salt, or spice if needed!
- Transfer to a bowl, drizzle with olive oil, and top with extra roasted peppers, sesame seeds, or parsley.
- Serve with pita, veggies, or crackers!
Serving Suggestions
- With Warm Pita Bread 🫓
- As a Sandwich Spread 🥪
- With Fresh Veggies (carrots, cucumbers, bell peppers) 🥕🌶️
- On a Mediterranean Platter with olives, feta, and hummus varieties
Notes
- Want it extra smooth? Peel chickpeas before blending or process longer!
- No tahini? Use Greek yogurt or almond butter as a substitute.
- Make it spicier! Add extra cayenne or a dash of hot sauce.
- Meal prep friendly! Store in an airtight container for up to 5 days in the fridge.