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Roasted Red Pepper Hummus

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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!

Ingredients

Scale
  • 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!)

  1. Preheat oven to 450°F (230°C).
  2. Cut 1 red bell pepper in half, remove seeds, and place cut-side down on a baking sheet.
  3. Roast for 20-25 minutes until skin is charred.
  4. Transfer to a bowl, cover, and let steam for 10 minutes, then peel off skin.

Step 2: Blend the Hummus

  1. 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).
  2. 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

  1. Taste and adjust seasoning—add more lemon juice, salt, or spice if needed!
  2. Transfer to a bowl, drizzle with olive oil, and top with extra roasted peppers, sesame seeds, or parsley.
  3. 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.

Find it online: https://ukfinda.com/roasted-red-pepper-hummus/