This easy roasted red pepper hummus is creamy, smoky, and full of flavor. I blend roasted red peppers with chickpeas, tahini, garlic, lemon, and olive oil for a silky-smooth dip that’s perfect for snacking, spreading, or adding to bowls. It tastes fresher and far better than anything I could buy at the store.

Why You’ll Love This Recipe

I love this recipe because it’s quick, wholesome, and incredibly versatile. Roasting the peppers myself adds a smoky sweetness that balances beautifully with the nuttiness of tahini and the brightness of lemon. I can whip it up in under 40 minutes, and it keeps well, making it perfect for meal prep. Whether I’m dipping veggies, spreading it on sandwiches, or serving it at a party, this roasted red pepper hummus always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 red bell peppers or 3/4 cup jarred roasted red peppers

• 1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas

• 1/4 cup fresh lemon juice (about 1 large lemon)

• 1/4 cup tahini

• 1 small garlic clove, minced

• 2 tablespoons extra virgin olive oil, plus more for serving

• 1/2 teaspoon ground cumin

• Pinch of cayenne pepper, optional

• 2 to 3 tablespoons water or aquafaba

• Salt to taste

Directions

1. Move an oven rack close to the broiler and turn the broiler on.

2. Core the red peppers, cut into large flat pieces, and place skin-side up on a baking sheet.

3. Broil for 5–10 minutes until the skin chars.

4. Transfer to a resealable bag or cover in a bowl with plastic wrap. Let steam for 10–15 minutes. Peel and discard skins. Reserve a piece or two for garnish.

5. In a food processor, blend tahini and lemon juice for 1 minute. Scrape sides, then blend 30 seconds more until creamy.

6. Add olive oil, garlic, cumin, cayenne, and salt. Blend until smooth.

7. Add half the chickpeas and process for 1 minute. Scrape down sides. Add the rest of the chickpeas and process until thick and smooth.

8. Add roasted peppers (except reserved pieces) and blend again.

9. Slowly drizzle in 2–3 tablespoons water or aquafaba until desired texture is reached.

10. Spoon into a bowl, top with chopped roasted pepper, and drizzle with olive oil.

Servings And Timing

This recipe makes about 6 servings (around 1 1/2 cups).

• Prep time: 25 minutes

• Cook time: 10 minutes

• Total time: 35 minutes

Variations

• I sometimes add smoked paprika for an extra smoky depth.

• A handful of fresh herbs like parsley or cilantro brings a bright, fresh twist.

• For a spicy kick, I blend in roasted jalapeño or a pinch of red pepper flakes.

• If I’m out of tahini, I use almond butter for a nutty variation.

• I’ve even tried it with sun-dried tomatoes instead of roasted peppers for a tangy flavor.

Storage/Reheating

I store my hummus in an airtight container in the refrigerator for up to 7 days. If I make a larger batch, I freeze portions for up to 1 month, adding a thin layer of olive oil on top to keep it fresh. To serve again, I let it thaw in the fridge overnight and give it a quick stir.

FAQs

1. Can I make this without a food processor?

Yes, I’ve used a high-powered blender before. I just make sure to scrape the sides a few extra times.

2. Do I need to peel the chickpeas?

I don’t always peel them, but doing so makes the hummus extra smooth and creamy.

3. Can I use yellow or orange bell peppers instead of red?

Yes, but I find red peppers give the best sweetness and vibrant color.

4. How do I make the hummus thinner or thicker?

I add more water or aquafaba for a looser texture, or blend in extra chickpeas for a thicker dip.

5. Is this recipe vegan and gluten-free?

Yes, this roasted red pepper hummus is naturally vegan and gluten-free.

Conclusion

I love how simple and delicious this roasted red pepper hummus is. With just a few pantry staples and fresh peppers, I can create a creamy, smoky dip that works for snacks, spreads, or meals. It’s fresher and tastier than store-bought, and once I started making it myself, I never went back.