This creamy roasted red pepper hummus is a tasty and easy recipe you can make in a blender or food processor with jarred or home-roasted bell peppers, chickpeas, and a few other simple ingredients.
It’s a twist on classic Hummus, a beloved Middle Eastern spread and dip known worldwide for its creamy, dreamy texture and pleasantly nutty taste.
Compared to the original, roasted red pepper hummus has a slightly sweet and smokey flavor and a vibrant color. It’s excellent with pita bread, crackers, veggies, wraps, and sandwiches.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.
What is roasted red pepper hummus?
Hummus is a chickpea-based spread and dip from Eastern Mediterranean, Levantine, and Middle Eastern cuisines.
Tender chickpeas blend with naturally sweet and smokey roasted red bell pepper, fragrant cumin, nutty tahini (or olive oil), and tangy lemon juice into a creamy, tasty, and versatile dish.
Roasting the peppers intensifies their natural sweetness and adds a bold and smoky taste that reminds us of Mediterranean cuisine, flavors, and aromas.
While this recipe is delicious with pasta, veggies, crackers, wraps, or a sandwich with roasted eggplant or zucchini, the most authentic and enjoyable way of eating it is as a dip with other small dishes from the same regions.
The options are endless, but whatever you do, red pepper hummus will give you a satisfying experience with a fusion of wonderful Mediterranean-inspired flavors.
Ingredients & Substitutions for Red Pepper Hummus
Quantities are in the recipe box at the bottom of the page.
Chickpeas (garbanzo beans)
You can use canned chickpeas or dried chickpeas that you cook at home.
Canned chickpeas are excellent if you are short on time and want to make a last-minute red pepper hummus.
Dried chickpeas are cheaper, more flavorful, and possibly healthier than canned.
If you use canned chickpeas, drain them and rinse them well. We don’t recommend using aquafaba or the liquid in a can of chickpeas as this can, in some people, cause gassiness.
For dried chickpeas, soak them in plenty of water with a teaspoon of baking soda for 8 to 24 hours.
Then drain and rinse the chickpeas and simmer them in fresh water until tender. You need 3 cups of water for 1 cup of dried chickpeas.
A teaspoon of baking soda is often added to the cooking water to soften the chickpeas. Salt is generally added towards the end.
Soaked dried chickpeas cook in 60 to 90 minutes on the stovetop or in 10 minutes in an instant pot. You can learn more in our How to cook chickpeas guide.
Red Bell Peppers
You can use jarred roasted bell peppers or fresh bell peppers you roast at home.
Jarred bell peppers allow you to make a quick roasted pepper hummus in no time.
But again, home-roasted bell peppers are tastier and healthier as you control the ingredients they are cooked with (better oil, less salt, no preservatives, etc.).
You can roast bell peppers in the oven, gas burner, or air fryer. Here’s our complete guide on how to roast bell peppers.
Tahini is an important ingredient in roasted red pepper hummus and a cornerstone in Eastern Mediterranean cuisine.
It adds a rich, complex, nutty flavor and a dense, creamy texture with a velvety mouthfeel.
We recommend using a tahini made with 100% hulled sesame seeds, with a runny consistency and light color.
Why? Because thick and dark tahini made with un-hulled sesame seeds is bitter and will ruin your Hummus.
If you don’t have or can’t find tahini, you can substitute extra virgin olive oil. Consider 1 tablespoon of olive oil for 2 tablespoons of tahini.
Fresh lemon juice adds a pleasantly tangy flavor that cuts through the creaminess of the chickpeas and tahini.
We recommend using fresh garlic.
What’s important to keep in mind is that the garlic flavor gets more intense as the Hummus sits in the fridge.
So, if you plan to make this red pepper hummus and eat it immediately, you can add more garlic.
But if you plan to make this recipe ahead and store it for later, start with less garlic. Ultimately, add more or less garlic based on your preference.
Ground cumin adds a warm and earthy flavor with slightly peppery notes.
We recommend sea salt or kosher salt. Add more or less to taste. If you use canned chickpeas, you might need less salt.
Add some harissa, cayenne pepper or red pepper flakes to make it spicy.
- Fresh flat-leaf parsley: is commonly used for garnishing the Hummus. It adds a fresh, herby flavor that balances out the warmth of the Hummus. Substitute fresh mint or coriander, although not traditional.
- Extra virgin olive oil: add a drizzle on top. Substitute tahini sauce.
- Paprika: a sprinkle on top. Substitute smoked paprika or sumac.
- Whole chickpeas: you can add some whole chickpeas tossed in olive oil in the center of the Hummus.
How to Make Roasted Red Pepper Hummus
US cups + grams measurements in the recipe box at the bottom of the page.
Roast the red bell peppers
Skip this if you are using jarred roasted bell peppers.
Preheat the oven to 430°F or 220°C.
Wash, dry, and cut the peppers into chunks and add them to a baking sheet. Remove stems and seeds.
Season with salt and olive oil, and roast for 30 to 40 minutes or until tender and slightly charred.
Transfer the roasted red bell peppers to an airtight container for 15 minutes—a bowl with a plate on top works, too.
Then, remove and discard their peel.
Note: the steam will loosen up the skin of the peppers, making them easier to peel. Also, avoid rinsing the peppers with water, as this will remove most of their smokey flavor.
Blend the ingredients
To a blender or food processor, add the chickpeas, tahini, garlic, salt, lemon juice, cumin, and roasted red bell peppers.
Blend until you reach your desired texture. Add some water if your Hummus is too thick until you reach your desired consistency.
Tip: red bell peppers contain quite a bit of water, so adding more might not be necessary.
Taste and adjust for salt, then serve it on a plate or in a bowl with a drizzle of extra virgin olive oil, a pinch of paprika, and some chopped parsley.
Optionally, add chickpeas tossed with olive oil, lemon, and salt in the center.
Roasted red pepper hummus as an appetizer or main dish
Hummus is traditionally served as a dip with warm pita bread as part of an appetizer platter with other small dishes (mezze or meze).
Depending on how many dishes you add, this can quickly become a fun dinner with different spreads, dips, and salads.
We recommend serving roasted red pepper hummus with:
- Shirazi salad (cucumber, tomato, mint, lemon juice, etc.)
- Tabouli (bulgur, parsley, tomato, lemon juice, etc.)
- Lentil tabbouleh (lentil, parsley, tomato, lemon juice, etc.)
- Fatteh (lettuce, pita chips, yogurt, chickpeas, etc.)
DIPS & SPREADS
- Classic Hummus (chickpeas, tahini, lemon, garlic, cumin, etc.)
- Baba ganoush (eggplant, tahini, olive oil, garlic, etc.)
- Mutabal (yogurt, eggplant, tahini, olive oil, garlic, etc.)
- Zaalouk (eggplant, tomato, cumin, etc.)
- Muhammara (roasted peppers, walnuts, tomato, etc.)
- Tzatziki (yogurt, cucumber, garlic, lemon juice, olive oil, etc.)
- Olives and feta cheese
- Zucchini fritters
- Pickled red onions, cucumber, or beets
- Roasted eggplant
- Roasted zucchini
- Falafel (chickpeas, cilantro, parsley, garlic, cumin, etc.)
Other ways of serving red pepper Hummus
There are endless ways to serve Hummus as a meal, some traditional, some not. For example:
Roasted red pepper hummus without tahini
You can make a delicious roasted red pepper hummus without tahini by substituting a good quality extra virgin olive oil.
We recommend substituting 1 tablespoon of olive oil for 2 tablespoons of tahini.
The other ingredients stay the same.
Red pepper hummus with roasted garlic
Roasted garlic adds a mellow, sweet, and earthy flavor to Hummus.
To roast the garlic, cut off about 1/3 inch from a whole head of garlic to expose the flesh of the cloves.
Season the cut side with olive oil and salt, then wrap in foil and bake on the same baking tray with the red peppers.
The garlic takes 30 to 40 minutes to soften, about the same time as the red peppers.
Once cooked, let it cool down until you can handle it, then squeeze the tender garlic out of its skin and add the flesh to the blender with the other ingredients.
Spicy red pepper hummus with harissa
Harissa is a beautiful North African paste with a spicy and complex flavor profile. It’s made with hot chili peppers, garlic, olive oil, spices, and roasted red peppers.
It’s delicious in red pepper hummus. Add about a tablespoon or more to taste to make a hummus with a fiery kick.
Storage & Make Ahead
Make ahead: roasted red pepper hummus is an excellent recipe for meal prep as it keeps well for 4 to 5 days.
The Hummus will dry out and thicken as it sits in the fridge. Revive by stirring it with a squeeze of fresh lemon, a splash of water, or a drizzle of olive oil.
Refrigerator: Transfer to an airtight container and keep in the fridge for 4-5 days.
Freezer: Transfer the Hummus to a freezer-friendly container or one-portion freezer bag and freeze for 3 to 6 months.
Thaw & Reheat: Defrost in the refrigerator overnight. Take it out of the fridge 15 minutes before serving and revive it with fresh lemon juice, a pinch of salt, a touch of water, and a drizzle of olive oil.
- Quickest vs Best: For a quick roasted red pepper hummus use canned chickpeas and jarred roasted red peppers. You’ll have the recipe ready in 5 minutes. For the best roasted red pepper hummus, cook your own chickpeas and roast your own bell peppers.
- Food processor vs. High-Speed Blender: both make delicious hummus. A high-speed blender such as Vitamix makes a smoother hummus with a velvety texture.
Homemade roasted red pepper hummus is wholesome and nutritious, made with healthy ingredients.
For example, chickpeas help manage blood sugar, might protect against cardiovascular disease, may support gut health, and can help maintain a healthy body weight. Plus, they are an environmentally friendly source of protein.
Bell peppers are packed with antioxidants, especially vitamin C and carotenoids, associated with many health benefits.
The tahini, a paste made with sesame seeds, is also highly nutritious and rich in antioxidants, healthy fats, and minerals.
Store-bought Hummus can be less healthy as it may contain preservatives, too much sodium, and lower-quality oils and ingredients.
More bell pepper recipes
If you love cooking with bell peppers, try these wholesome and easy recipes:
- Roasted bell pepper
- Stuffed bell pepper
- Roasted red pepper pasta
- Red pepper pesto
- Romesco sauce
More chickpea recipes
- Pasta e Ceci (Italian Pasta with Chickpeas)
- Chickpea soup
- Chickpea curry
- Chickpea salad
- Chickpea stew
- Roasted chickpeas
For more condiment ideas, check out our dressing and sauces category page.
Roasted Red Pepper Hummus
- High speed blender or food processor
- 2 large red bell peppers or ¾ cup jarred roasted bell peppers
- 1 can (15 ounces) chickpeas drained and rinsed, or 1½ cups cooked chickpeas.
- ¼ cup tahini up to ½ cup for a richer hummus. Best if from hulled sesame seeds. Substitute 2 tablespoons extra virgin olive oil.
- 3 tablespoons fresh lemon juice or more to taste
- ½ clove garlic or more to taste
- ½ teaspoon ground cumin
- 1 teaspoon salt or more to taste
Serves well with
- 1 sprinkle flat-leaf parsley
- 1 pinch paprika
- 1 drizzle extra virgin olive oil
- 2 to 4 pita bread
Roast the red bell peppers
- Skip this step if using jarred peppers. Preheat the oven to 430°F or 220°C.Wash, dry, and 2 large red bell peppers into chunks and add them to a baking tray. Remove stems and seeds.
- Season with a pinch of salt and a drizzle of olive oil, and roast for about 30 minutes or until tender and slightly charred.
- Transfer roasted peppers to an airtight container for 15 minutes—a bowl with a plate on top works, too.Then, remove and discard their peel.
Make the red pepper hummus
- To a blender, add 1 can (15 ounces) chickpeas (drained and rinsed), ¼ cup tahini, 3 tablespoons fresh lemon juice, ½ clove garlic, ½ teaspoon ground cumin, and 1 teaspoon salt.
- Blend until you reach your desired texture. If your hummus is too thick, add 2 tablespoons of water at a time, until you reach your desired consistency.
- Taste and adjust for salt, then serve it on a plate or in a bowl with 1 drizzle extra virgin olive oil 1 pinch paprika, and 1 sprinkle flat-leaf parsley.Optionally, add some whole chickpeas in the centre. Serve with warm pita bread.
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