This Homemade Roasted Red Pepper Hummus is a game-changing twist on the classic dip you already adore! Creamy chickpeas, smoky-sweet red peppers, and a splash of lemon blend together in just minutes to make a gorgeously vibrant hummus that’s perfect for parties, snacks, or any time you want a little Mediterranean magic in your day.
Why You’ll Love This Recipe
- Lightning-Fast Prep: Throw everything in the blender and you’ll have fresh, flavorful hummus ready in less than five minutes—no cooking required!
- Deliciously Nutritious: Packed with plant protein, fiber, and healthy fats, Homemade Roasted Red Pepper Hummus is both satisfying and good for you.
- Restaurant-Quality Flavor: The sweet, smoky zing of roasted red peppers takes this classic dip to gourmet heights you never knew hummus could reach.
- Super Versatile: Use it as a dip, spread, sandwich enhancer, or veggie bowl topping—the possibilities are as endless (and tasty!) as your imagination.
Ingredients You’ll Need
The beauty of Homemade Roasted Red Pepper Hummus lies in its simple, wholesome ingredients. Each one plays an important role in building that luscious texture and vibrant, zesty flavor everyone loves.
- Chickpeas (15 oz can, drained and rinsed): The creamy backbone of hummus, chickpeas add protein and a super smooth texture.
- Roasted Red Peppers (½ cup, jarred or homemade): For that pop of color and irresistible smoky-sweet complexity—don’t skip these!
- Tahini Paste (2 tablespoons): Adds rich, nutty flavor and trademark creaminess—try to use a high-quality or well-stirred tahini for best results.
- Lemon Juice (2 tablespoons): Freshly squeezed is best, bringing brightness and a gentle tanginess that wakes up all the other flavors.
- Garlic (2 cloves): Garlic gives your hummus that touch of kick; for an even milder flavor, you can roast the garlic first.
- Kosher Salt & Black Pepper (to taste): These simple seasonings draw out the natural flavors—start light and adjust after blending.
- Extra Virgin Olive Oil (2 tablespoons, plus more for serving): Olive oil brings luxurious silkiness and that classic Mediterranean savor.
- Water (1–2 tablespoons, if needed): This helps you achieve the perfect hummus consistency—add sparingly until velvety smooth.
Variations
There are so many fun ways to make Homemade Roasted Red Pepper Hummus your own! Whether you’re catering to certain dietary needs or just want to shake up the flavors, these simple twists will keep your hummus game feeling fresh and exciting every time.
- Spicy Hummus: Add a pinch of cayenne or a drizzle of hot sauce for a fiery kick that can’t be ignored.
- Herb-Infused: Toss in a handful of fresh basil, parsley, or cilantro to add brightness and a burst of garden-fresh flavor.
- Smoky Paprika: A bit of smoked paprika or chipotle powder gives an extra layer of smoky depth that pairs beautifully with the roasted peppers.
- Low-Oil Version: Reduce olive oil and replace with a splash more water for a lighter, lower-calorie dip that’s still creamy and delicious.
How to Make Homemade Roasted Red Pepper Hummus
Step 1: Add Everything to the Blender
Start by tossing your chickpeas, roasted red peppers, tahini, lemon juice, garlic cloves, salt, pepper, and olive oil right into a high-speed blender or food processor. No need to be precious—just get everything in there. If you’re a texture fan, you can hold back a few pieces of chickpea or red pepper for garnish.
Step 2: Blend Until Ultra Smooth
Secure the lid, then blend on high for 30–45 seconds. Scrape down the sides as needed. If the mixture is too thick, drizzle in 1–2 tablespoons of water—this is the key for dreamy, scoopable hummus. Blend again until you have a beautiful, velvety dip with no chunky bits.
Step 3: Taste and Adjust
Give your Homemade Roasted Red Pepper Hummus a taste test! Add a pinch more salt, a squeeze of lemon, or a splash more olive oil if it needs extra zing or creaminess. You’re the chef—make it perfect for your palate!
Step 4: Serve or Store
Spoon your hummus into a bowl, swirl with extra olive oil, and garnish however you like. Serve with pita chips, veggie sticks, or even as a sandwich spread. Any leftovers can go straight into the fridge for later—if you can resist eating it all!
Pro Tips for Making Homemade Roasted Red Pepper Hummus
- Silky Smooth Hack: For next-level creaminess, try slipping the chickpea skins off before blending—yes, it’s a little fiddly, but the payoff is a luxuriously smooth hummus!
- Fresh Lemon Matters: Use fresh-squeezed lemon juice for the brightest, most lively flavor—bottled just won’t give you the same zing.
- Don’t Skimp on Tahini: High-quality tahini makes a world of difference: rich, creamy, and never bitter. If yours is separated, give it a good stir before measuring.
- Garnish Like a Pro: A final drizzle of olive oil, some flaky salt, and a sprinkle of smoked paprika or chopped herbs turn your hummus bowl into a showstopper—totally worth the extra minute!
How to Serve Homemade Roasted Red Pepper Hummus
Garnishes
The crowning glory! You can’t go wrong with a drizzle of bold olive oil, a shower of smoked paprika, and a scatter of chopped fresh herbs (parsley, cilantro, or chives all work beautifully). For crunch, try toasted pine nuts or chopped roasted chickpeas on top—your Homemade Roasted Red Pepper Hummus will look as amazing as it tastes.
Side Dishes
Pair it with warm pita bread, crunchy veggie sticks, or crisp pita chips for classic dippers. It also brings life to grain bowls, roasted cauliflower, or as a creamy spread on wraps and sandwiches. Trust me, there’s no wrong way to enjoy it!
Creative Ways to Present
Level up your party platter by swirling hummus into a colorful bowl and making a well in the center for extra olive oil or even more chopped red peppers. Or go ultra-creative—layer it in a rainbow veggie tray, stuff into mini bell peppers, or use as a dollop on loaded salads for bright flavor and drama.
Make Ahead and Storage
Storing Leftovers
Homemade Roasted Red Pepper Hummus keeps well in an airtight container in the fridge for up to 5 days. The flavors get even better as they mingle—just give it a quick stir before serving if it separates a little.
Freezing
You can freeze your hummus! Spoon it into a freezer-safe container, leaving a little headroom, and freeze for up to 2 months. Thaw overnight in the fridge, then stir well before enjoying—if it’s a bit thick, blend in a splash of water or lemon juice to bring it back to creamy glory.
Reheating
Hummus is typically served chilled or at room temperature, but if you like yours warm, gently heat it in the microwave in 10-second bursts, stirring between each, until just warmed through. Be careful not to overheat, or the texture may change.
FAQs
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Can I use dried chickpeas instead of canned?
Absolutely! Just soak and cook the dried chickpeas until totally soft. Using freshly cooked chickpeas can make your Homemade Roasted Red Pepper Hummus even creamier. You’ll need about 1½ cups of cooked chickpeas in place of a 15 oz can.
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Are jarred roasted red peppers just as good as homemade?
Yes! Jarred roasted peppers are a total time-saver and work beautifully in this recipe. If you want an even smokier depth, you can make your own at home by charring fresh bell peppers under the broiler, but it’s totally up to you.
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Is Homemade Roasted Red Pepper Hummus gluten-free?
Definitely! The base recipe contains no gluten, making it a fantastic dip for all your gluten-free friends. Just be sure your dippers (like pita or crackers) are gluten-free too if needed.
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Why isn’t my hummus creamy enough?
If your hummus is too thick or a little grainy, try blending for a bit longer, adding an extra tablespoon of olive oil or water, or peeling the chickpeas before blending. These tricks should give you the silky, scoopable hummus of your dreams!
Final Thoughts
I can’t wait for you to try this Homemade Roasted Red Pepper Hummus—it truly transforms everyday ingredients into something special! Whether you serve it for a party, lunch, or a midnight snack, you’ll be hooked from the very first scoop. Let me know how you made it your own!
Print
Homemade Roasted Red Pepper Hummus Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3 cups 1x
- Category: Blending
- Method: Blending
- Diet: Vegetarian
Description
This Homemade Roasted Red Pepper Hummus is a flavorful twist on the classic dip, with the smoky sweetness of roasted red peppers adding depth to the creamy chickpea base.
Ingredients
For the Homemade Roasted Red Pepper Hummus:
- 1 (15 oz) can of chickpeas (drained and rinsed)
- 2 cloves of garlic
- 2 tablespoons Tahini paste
- 2 tablespoons lemon juice
- 1/2 cup Roasted red peppers – I used jarred
- Kosher salt and black pepper – to taste
- 2 tablespoons extra virgin olive oil (plus more for serving)
- 1–2 tablespoons water – if needed to thin out
Instructions
- Add all of the ingredients to a high-speed blender or food processor.
- Serve immediately with pita chips and fresh-cut veggies or store for later use.
Blend on high until smooth, about 30-45 seconds, maybe longer, if needed.
Nutrition
- Serving Size: 1/4 cup
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
