Easy Roasted Red Pepper Hummus

5 from 11 votes
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This sweet, savory, and smoky roasted red pepper hummus requires a simple process, roasted red peppers, chickpeas, tahini, and a few aromatics. Enjoy this delicious dip with practically anything.

A bowl with roasted red pepper hummus topped with a few red pepper slices

Is there anything more versatile (and, let’s say, delicious) than hummus? I love making it myself, and while I simply love the classic, I also love experimenting with different flavors. This roasted pepper version has a smoky, sweet flavor that bursts on the tongue. It’s perfect for dipping veggies and chips and spreading over wraps and sandwiches. Plus, this roasted red pepper hummus is so easy and quick to make when using cooked chickpeas and peppers – I’m sure you will be whipping batches of it all the time.

Ingredients

Ingredients for roasted red pepper hummus
  • Chickpeas: Use either canned chickpeas or dried chickpeas that you cook until soft.
  • Roasted red peppers: Use jarred or roast bell peppers at home.
  • Tahini: This is a paste made from ground and toasted sesame seeds.
  • Lemon juice: To add brightness.
  • Garlic: For a delicious garlicky flavor.
  • Seasoning: Use salt and cumin to season.

How to make roasted red pepper hummus

If you need to cook dried chickpeas, check the post on cooking chickpeas. If you want to roast the peppers at home, check the post on roasting peppers.

Add all the ingredients to a blender and process until smooth. Scrape the sides of the bowl and blend again. Optionally, add a bit of chickpea liquid or a few ice cubes to make it smoother. Taste test and adjust any of the seasonings if needed. I sometimes love adding extra garlic or more lemon juice.

Then, transfer the red pepper hummus to a serving dish and top with a little olive oil. Add a few slices of red peppers as well.

Steps for blending chickpeas and red peppers

Ways to serve it

The ways the enjoy this delicious roasted red pepper hummus are practically endless:

  • Use it as dip: For crudité, pita chips, lentil crackers, or even parmesan crisps.
  • Spread: Add it to wraps and slather it on sandwiches for an extra boost of flavor.
  • Use it as a sauce: For Buddha bowls, grain bowls, or alongside your favorite protein like roasted chicken.
  • Add to a platter: Use it as one of many dips on a cheese board or veggie platter, or place it alongside other Middle Eastern mezze and side dishes.
A bowl with homemade roasted red pepper hummus topped with a few red pepper slices

If you try this roasted red pepper hummus recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Roasted Red Pepper Hummus

5 from 11 votes
By: Samira
This sweet, savory, and smoky roasted red pepper hummus requires a simple process, roasted red bell peppers, chickpeas, tahini, and a few aromatics. Enjoy this delicious dip with practically anything.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 13

Ingredients 
 

  • 20 oz cooked chickpeas 3 cups; or use 2x15-oz cans, drained
  • 12 oz roasted red peppers 1x16-oz jar, drained
  • 1/3 cup lemon juice 1 large lemon
  • 0.5 oz garlic 2 cloves
  • 2 Tbsp tahini
  • 1/4 tsp cumin powder

Instructions 

  • Add all the ingredients to a blender. Process until smooth. Scrape the sides of the bowl and blend again.
    Optionally, add a bit of chickpea liquid or a few ice cubes to make it smoother.
  • Taste test and adjust the seasoning if needed. Then, transfer the red pepper hummus to a serving dish and top it with olive oil and, if wanted, a few slices of red pepper.

Notes

To store: Keep in the fridge in an airtight container for up to a week. Alternatively, freeze it in an airtight container for up to 3 months and thaw it in the refrigerator overnight.
Sourcing: Tahini can be found online or in Middle Eastern stores. Alternatively, you can make it at home using white sesame seeds.
To cook dry chickpeas: Soak the dried chickpeas in cold water overnight with 1/4 teaspoon baking soda per cup to soften. Drain, rinse, and cook in a large pot with water until mushy (1.5 to 2 hours). Skim away any foam that appears on the surface while cooking. For more details, check cooking chickpeas here!
To roast red peppers: Roast the peppers in the oven at 400°F/ 205°C for about 30-40 minutes until the outsides are roasted and slightly charred. Steam them in a covered bowl for 10 minutes to peel easily. For more details, check the post on how to roast peppers.
Check the blog post for serving recommendations!
Course: Appetizer, Condiment, Side
Cuisine: Mediterranean, Middle Eastern
Freezer friendly: 3 Months
Shelf life: 1 Week

Nutrition

Serving: 0.25 cup, Calories: 93kcal, Carbohydrates: 14g, Protein: 5g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 362mg, Potassium: 187mg, Fiber: 4g, Sugar: 2g, Vitamin A: 150IU, Vitamin C: 16mg, Calcium: 38mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 11 votes (11 ratings without comment)

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1 Comment

  1. Chef Mimi says:

    I’ve made white bean dips with roasted red bell peppers, and they’re wonderful. But have you ever used paprika creme? Univer is the brand I use, and there are sweet and spicy versions. Incredible quick and easy high-quality product.