Creamy, smoky, vibrant, and versatile — roasted red pepper hummus is a delightful twist on the traditional hummus you know and love. Whether you’re spreading it on toast, scooping it with fresh veggies, or serving it at a party, this colorful dip adds personality to your table and flavor to every bite.
This recipe isn’t just delicious — it’s naturally vegan, gluten-free, rich in plant-based protein, and perfect for meal prep. If you’ve only ever had hummus from a grocery store tub, you’re in for a real treat. Homemade roasted red pepper hummus has a depth and freshness you simply can’t replicate in store-bought versions.
In this blog post, we’ll go deep into everything you need to know: from the best way to roast your peppers, how to achieve that creamy consistency, ingredient swaps, serving ideas, and more. Whether you’re a seasoned home cook or a kitchen newbie, this guide will walk you through it all.
What Makes Roasted Red Pepper Hummus Special?
Traditional hummus is made with chickpeas, tahini, lemon juice, garlic, and olive oil — a beautiful harmony of nutty, creamy, and tangy flavors. By adding roasted red peppers, you introduce:
- A smoky sweetness from the caramelized peppers
- A vibrant reddish-orange color that looks beautiful on any spread
- A subtle complexity that balances the richness of tahini
The result is a hummus that feels gourmet but takes minimal effort to prepare.
Ingredients You’ll Need
Let’s start with the basics. Most ingredients in this recipe are pantry staples, with the exception of fresh red bell peppers (or jarred, if you want a shortcut).
For the Hummus Base:
- 1 can (400g) chickpeas, drained and rinsed
- 2 large red bell peppers (or 1 cup jarred roasted peppers, drained)
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2–4 tablespoons cold water, to adjust consistency
Optional Garnishes:
- Olive oil (for drizzling)
- Smoked paprika or chili flakes
- Fresh chopped parsley
- Toasted pine nuts or sesame seeds
How to Roast Red Peppers
You have two options here: roast them yourself or use jarred. If you’ve got time, roasting at home makes a big difference in both flavor and aroma.
Oven Roasting Method:
- Preheat oven to 220°C (425°F).
- Cut peppers in half, remove seeds and stems.
- Place them cut-side down on a lined baking sheet.
- Roast for 20–25 minutes until the skins blister and blacken.
- Immediately transfer to a bowl and cover with a plate or plastic wrap. Let steam for 10 minutes.
- Peel the skin off gently and discard. You’re left with smoky, tender flesh.
Shortcut Tip:
Use jarred roasted red peppers in brine or oil — just be sure to drain them thoroughly and pat them dry to avoid excess moisture.
Step-by-Step Instructions for Making Roasted Red Pepper Hummus
Step 1: Prepare Your Ingredients
Drain and rinse the chickpeas thoroughly. If you’re using canned chickpeas, you can peel the skins for extra-smooth hummus, but this step is optional.
Step 2: Roast the Red Peppers
Follow the roasting method above or use pre-roasted jarred peppers. Let them cool before adding to your blender or food processor.
Step 3: Blend It All Together
In a food processor or high-speed blender, combine chickpeas, roasted peppers, tahini, olive oil, lemon juice, garlic, cumin, paprika, and salt.
Blend until smooth. If the texture is too thick, add cold water one tablespoon at a time. The cold water helps whip the hummus, giving it a lighter and fluffier texture.
Step 4: Taste and Adjust
Taste your hummus. Need more tang? Add lemon juice. Want more smokiness? Toss in more paprika or a roasted chili. Not salty enough? Sprinkle in a pinch more salt.
Step 5: Garnish and Serve
Transfer to a serving bowl. Swirl the surface with the back of a spoon. Drizzle olive oil, sprinkle paprika, chopped parsley, or pine nuts on top.
Serving Suggestions
One of the best things about roasted red pepper hummus is its versatility. Here are some ways to enjoy it:
- With pita chips, flatbread, or crackers
- As a sandwich or wrap spread
- As a dip for veggie sticks (carrots, celery, cucumber, bell peppers)
- On toast with sliced avocado or egg
- As part of a Mediterranean mezze platter
It also makes a great topping for grain bowls or baked potatoes.
Tips for the Best Roasted Red Pepper Hummus
- Use quality tahini – Good tahini makes a huge difference. Choose a brand that’s smooth and nutty, not bitter.
- Cold water trick – Adding cold water helps whip air into the hummus, making it ultra-creamy.
- Peel chickpeas for ultra-smooth texture – Not essential, but great if you want a luxurious mouthfeel.
- Balance the flavors – Always taste and adjust. Chickpeas and tahini are neutral, so the seasoning is key.
Variations to Try
Want to switch things up? Here are a few fun twists:
1. Spicy Roasted Red Pepper Hummus
Add a pinch of cayenne, red pepper flakes, or a roasted jalapeño for heat.
2. Smoky Chipotle Hummus
Blend in one canned chipotle in adobo sauce instead of paprika.
3. Sun-Dried Tomato Hummus
Mix in ¼ cup chopped sun-dried tomatoes for a tangy, umami-packed version.
4. Herbed Hummus
Add fresh basil, parsley, or cilantro during blending for a bright, herbaceous profile.
How to Store Your Hummus
Store in an airtight container in the refrigerator for up to 5 days. The flavor actually improves as it sits. Stir before serving.
Want to make a big batch? Freeze portions in small containers for up to 2 months. Thaw in the fridge overnight and give it a quick stir before using.
Nutritional Benefits
This roasted red pepper hummus isn’t just tasty — it’s good for you too.
- Protein: Chickpeas are packed with plant-based protein, great for vegetarians and vegans.
- Fiber: Keeps you full longer and supports digestive health.
- Healthy fats: Tahini and olive oil add heart-healthy fats.
- Vitamins: Red peppers are high in Vitamin C and antioxidants.
Final Thoughts: A Dip That Delivers Every Time
Roasted red pepper hummus is more than just a dip — it’s a kitchen staple that fits every occasion. Whether you’re hosting a gathering, packing lunches, or looking for a healthy afternoon snack, this creamy and smoky spread always hits the mark.
Easy to make, endlessly customizable, and full of flavor, this recipe deserves a permanent place in your rotation.
Roasted Red Pepper Hummus Recipe
Description
This smooth and smoky Roasted Red Pepper Hummus is a flavorful twist on the classic dip. Blended with tahini, garlic, and lemon juice, it’s the perfect healthy appetizer or spread for any occasion. Packed with protein and naturally vegan and gluten-free, it’s a must-have for snack lovers.
Ingredients
For the Hummus Base:
For Garnish (Optional):
Instructions
Roast the Red Peppers
- Preheat the oven to 220°C. Slice the red bell peppers in half, remove seeds and stems, and place them skin-side up on a lined baking tray. Roast for 20 minutes or until skins are charred and blistered. Transfer to a bowl, cover with a lid or plastic wrap, and let them steam for 10 minutes. Then peel off the skins and set aside the flesh.
Blend the Hummus Base
- In a food processor, combine chickpeas, tahini, lemon juice, olive oil, garlic, cumin, smoked paprika, and salt. Add the roasted red pepper flesh. Blend until smooth, scraping down the sides as needed. If too thick, add cold water one tablespoon at a time until creamy.
Taste and Adjust
- Taste the hummus and adjust seasoning. Add more lemon juice for brightness, salt for depth, or cumin for warmth.
Serve and Garnish
- Spoon the hummus into a serving bowl. Drizzle with olive oil and sprinkle with smoked paprika, parsley, and toasted pine nuts or sesame seeds. Serve with pita bread, crackers, or raw veggies.
Note
Storage: Store in an airtight container in the fridge for up to 5 days.
Make it spicier: Add a pinch of cayenne or a small roasted chili pepper.
Smoother texture tip: Peel the chickpeas for an ultra-smooth hummus.
Shortcut: Use jarred roasted red peppers if you're short on time.
