This vibrant Roasted Red Pepper Hummus transforms ordinary chickpeas into a creamy, smoky dip that’s bursting with Mediterranean flavors. The sweet, charred bell peppers add incredible depth to classic hummus, creating a colorful appetizer that’s both impressive and deceptively simple to make. Perfect for entertaining or weeknight snacking, this recipe comes together in just 30 minutes but tastes like it took all day!
Why You’ll Love This Recipe
- Incredible Flavor: The roasted red peppers add a sweet, smoky dimension that elevates regular hummus to something truly special.
- Quick and Simple: Despite its gourmet taste, this recipe requires minimal active time and basic techniques anyone can master.
- Versatile: Works beautifully as a party appetizer, sandwich spread, or healthy snack option throughout the week.
- Healthier Than Store-Bought: You control exactly what goes in, avoiding preservatives and excess salt found in commercial versions.
- Customizable: The base recipe is fantastic, but you can easily adjust the seasonings to suit your taste preferences.
Ingredients You’ll Need
- Red Bell Peppers: These are the star of the show, providing sweet flavor and gorgeous color when roasted until their skins blister and char.
- Chickpeas: The foundation of any good hummus, providing protein and that classic creamy texture. Removing the skins is extra work but results in silky-smooth hummus.
- Tahini: This sesame seed paste adds that authentic nutty flavor that’s essential for proper hummus.
- Lemon Juice: Fresh is best! It brightens all the flavors and balances the richness of the chickpeas and tahini.
- Garlic: Just one clove provides enough punch without overwhelming the other flavors.
- Sweet Paprika: Enhances the roasted pepper flavor and adds beautiful color to the finished dip.
- Olive Oil: Use a good quality oil for roasting the peppers and achieving the right consistency in your hummus.
- Salt and Pepper: Simple seasonings that bring everything together.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to make this recipe your own? Try these delicious twists:
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for heat lovers.
- Fresh Herb Boost: Blend in a handful of fresh basil, cilantro, or parsley for a green variation.
- Mediterranean Style: Mix in some chopped kalamata olives, sun-dried tomatoes, or a sprinkle of za’atar seasoning.
- Nutty Version: Add toasted pine nuts or walnuts for extra texture and flavor.
- Roasted Garlic: Swap the raw garlic clove for an entire head of roasted garlic for a sweeter, more complex flavor.
How to Make Roasted Red Pepper Hummus
Step 1: Roast the Peppers
Preheat your oven to 450°F and line a baking sheet with parchment paper. Quarter the bell peppers, removing the stems and seeds. Drizzle with olive oil, making sure they’re evenly coated. Place them skin-side up and roast for 20-30 minutes until the skins blister and char beautifully.
Step 2: Prep the Peppers
Once roasted, allow the peppers to cool until you can handle them. Peel away the charred skin—it should slip off easily. Set aside a small portion of the roasted peppers for garnish.
Step 3: Blend Everything
In your blender or food processor, combine the peeled chickpeas, roasted red peppers, tahini, fresh lemon juice, garlic, paprika, salt, and pepper. Process for about 2 minutes until you reach your desired consistency. If it seems too thick, add a tablespoon of cold water at a time.
Step 4: Garnish and Serve
Transfer your creamy creation to a serving bowl. Top with the reserved roasted pepper pieces, an extra drizzle of olive oil, a sprinkle of paprika, and perhaps some whole chickpeas for visual appeal.
Pro Tips for Making the Recipe
- Remove Chickpea Skins: It’s a bit tedious but makes an enormous difference in texture. Just pinch each chickpea gently between your fingers and the skin will slip right off.
- Cold Water Trick: If your hummus seems too thick or isn’t blending smoothly, add cold water a tablespoon at a time rather than more oil.
- Let It Rest: Hummus tastes even better after the flavors have had time to meld. Make it a few hours before serving if you can.
- Taste As You Go: Everyone’s preferences for garlic, lemon, and salt vary—adjust to suit your palate.
- Quality Ingredients Matter: Since there are so few ingredients, use the best you can find. Fresh lemons, good olive oil, and high-quality tahini make a noticeable difference.
How to Serve
This vibrant hummus deserves to be shown off! Here are some delicious serving suggestions:
Dippers:
Warm pita bread, crispy crostini, cucumber slices, bell pepper strips, carrot sticks, or sturdy crackers all work beautifully.
Mealtime Ideas:
- Spread it on sandwiches or wraps instead of mayo
- Use as a base for grain bowls topped with roasted vegetables
- Thin with a little water to make a salad dressing
- Dollop onto a Mediterranean-inspired platter with olives, feta, and vegetables
Make Ahead and Storage
Storing Leftovers
Store your hummus in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day or two!
Freezing
Yes, you can freeze hummus! Portion it into small containers, leaving some room at the top (it expands slightly). It will keep for up to 3 months. A thin layer of olive oil on top helps prevent freezer burn.
Reheating
No need to heat! Simply thaw frozen hummus overnight in the refrigerator, give it a good stir, and adjust seasonings if needed before serving.
FAQs
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Can I use jarred roasted red peppers instead of roasting my own?
Absolutely! While home-roasted peppers have a fresher flavor, jarred peppers work well in a pinch. Just drain them thoroughly and use about 1 cup of jarred peppers for this recipe. The flavor will be slightly different but still delicious.
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My hummus isn’t as smooth as I’d like. What am I doing wrong?
Texture issues usually come down to three factors: not removing the chickpea skins, not processing long enough, or the mixture being too thick. Try removing the chickpea skins, processing for a full 2-3 minutes, and adding cold water a tablespoon at a time until you reach your desired consistency.
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Can I make this recipe without tahini?
While tahini provides that classic hummus flavor, you can substitute it with unsweetened nut butter like cashew or almond butter. The flavor will be different but still delicious. For a nut-free option, you could use Greek yogurt, though this will change the flavor profile significantly.
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How can I make my hummus more flavorful?
If your hummus tastes bland, try adding more salt (always start with a little), more lemon juice for brightness, or an extra clove of garlic. Letting the hummus sit in the refrigerator for a few hours also helps the flavors develop. A drizzle of good olive oil just before serving adds richness.
Final Thoughts
This Roasted Red Pepper Hummus brings restaurant-quality Mediterranean flavor right to your kitchen with minimal effort. The sweet smokiness of the roasted peppers adds a wonderful dimension to classic hummus that’s sure to impress friends and family. Whether you’re serving it at your next gathering or keeping it in the fridge for healthy snacking, this recipe proves that homemade is absolutely worth the (minimal) effort. Give it a try—your taste buds will thank you!
Print
Roasted Red Pepper Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Roasting
- Cuisine: Middle Eastern
Description
Roasted Red Pepper Hummus is a creamy, flavorful dip that combines the smoky sweetness of roasted red peppers with the earthy richness of chickpeas, bright lemon juice, and a hint of garlic. Perfect for spreading, dipping, or serving alongside your favorite breads and veggies, it’s an easy, healthy snack or appetizer that’s guaranteed to be a crowd-pleaser.
Ingredients
Roasted Peppers
- 2 large red bell peppers
- 2 tablespoons olive oil
Hummus Base
- 1 & 1/2 cups cooked chickpeas, skins removed
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 garlic clove, chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Peppers
Preheat the oven to 450°F and line a sheet tray with parchment paper. Cut the bell peppers into fourths and remove the stem and core. Place them on a baking sheet and drizzle them with 2 tablespoons of olive oil. Rub the oil evenly over the peppers for consistent coating. - Roast the Peppers
Place the peppers skin-side up on the tray and roast for 20-30 minutes until the skins are charred. Once cooked, let them cool until safe to handle, then peel off the skins. Set aside a small portion of the roasted peppers for garnish. - Blend the Ingredients
In a blender or food processor, combine the peeled roasted peppers, cooked chickpeas, tahini, lemon juice, garlic, paprika, salt, and pepper. Blend for 2 minutes or until smooth. You can adjust the blending time for a chunkier or smoother texture if preferred. - Serve and Garnish
Spoon the hummus onto a plate or bowl, and garnish with slices of the reserved roasted peppers, additional chickpeas, a sprinkle of paprika, or other toppings of your choice. For serving, pair with crostini, pita bread, crackers, or fresh veggies.
Notes
- For ultra-smooth hummus, peel the skins off the cooked chickpeas.
- Roasting your own red peppers provides unmatched, rich, smoky flavor compared to jarred peppers.
- If the hummus is too thick while blending, add cold water one tablespoon at a time until it reaches your desired consistency.
- Customize the flavor by adjusting salt, lemon juice, or paprika to your taste.
- For a luxurious finish, drizzle some extra olive oil over the finished hummus before serving.
- This hummus pairs exceptionally well with homemade crostini for dipping.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 270 mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
