Roasted Red Pepper Hummus

5 from 9 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

A little bit sweet, a little bit savory – and goes with practically everything? This can only be my roasted red pepper hummus, made with just six ingredients and zero oil.

A plate with roasted red pepper hummum topped with peppers

Is there anything in the world more versatile (and, let’s say it, delicious) than hummus? This Middle Eastern dip goes with so much that it’s no longer confined to dipping veggies in. My red pepper hummus, made with roasted red peppers and chickpeas has a smoky, sweet flavor that bursts on the tongue.

Plus – hummus is incredibly good for you! Packed with essential vitamins and minerals, it’s a great plant-based protein. It can also help aid digestion, decrease inflammation and encourage a healthy heart.

A plate with roasted red pepper hummum topped with peppers

The Recipe Ingredients

  • Chickpeas: Did you know it’s super easy to cook your own chickpeas? I’ve even got a great recipe for prepping, cooking, and freezing your own dried chickpeas. But if you’re in a hurry, canned work just fine.
  • Roasted peppers: Use roasted red bell peppers for this recipe – their natural sweetness is a great addition to hummus. Use just a little olive and oil for roasting to bring out their flavor. 
  • Tahini: This is a paste made from ground and toasted sesame seeds. You can make the tahini yourself or, it’s just as good from a jar. 
  • Lemon juice: Citric acid like lemons or limes can lift a naturally heavy dish like hummus. You can definitely taste the difference. 
  • Garlic: A great addition to red pepper hummus – it’ll give it a delicious flavor. 
  • Cumin: Cumin is used a lot in Middle Eastern cooking. With its buddy salt, it will give your roasted red pepper hummus an extra push of flavor. 
Ingredients for roasted red pepper hummus

Optional Add-ins and Variations

  • Spice: You can adapt your roasted red pepper hummus however you like and spices are an easy way to do that. Add cayenne pepper, paprika, or hot sauce for a spicy kick – or roast a chili pepper alongside your roasted red peppers. 
  • Pepper Preparation: If you prefer, leave your roasted red peppers unpeeled for a chunkier hummus due to the charred skins.
  • Ice: For super fluffy hummus, add an ice cube or two while you’re blending. It might seem weird, but it makes all the difference. 
  • If you’re using canned chickpeas and want smooth and creamy hummus, boil them with ½ teaspoon of baking soda for about 20 minutes. They’ll fall apart and become mushy – perfect for mashing. 
  • For more hummus top tips, check out my original, homemade hummus recipe.

Roasted Red Pepper Hummus Recipe

How to Cook Raw Chickpeas

I love chickpeas – and I usually always have some on hand in the freezer to thaw and use for hummus. My easy steps for cooking and freezing your own chickpeas will show you how to do it the same way at home!

First, soak the chickpeas for 8 hours – or, ideally, overnight – in a large bowl with plenty of water. Drain and rinse the chickpeas, then add to a large saucepan. 

Bring the saucepan to a boil over a medium-high height and let simmer for around 30 minutes. The chickpeas should become mushy and pliable. 

A bowl with cooked chickpeas

How to Roast Peppers

Brush your peppers with olive and sprinkle with salt. Arrange the peppers on a baking tray covered with parchment paper. Bake the peppers in the oven for 15-20 minutes at 400ºF/200ºC. You can turn the peppers halfway to ensure even cooking.

Once your roasted red peppers are cooked, put them in a jar or a sealed bowl or container for about ten minutes. This lets them steam – and seals in all the delicious smoky flavor. It also makes them easier to peel later.

Steps for roasting red peppers

Finally, add all your ingredients to a blender and blend until smooth. Voila! Red Pepper Hummus – a delicious healthy snack.

This roasted red pepper hummus should be kept in a container with an airtight lid. Store it in the refrigerator, where it’ll keep for 4-7 days. You can freeze red pepper hummus in an airtight container, where it’ll keep for up to 4 months.

Steps for making roasted red pepper hummus

How to Eat Roasted Red Pepper Hummus

Try it by dipping my Gluten-Free Red Lentil Crackers or my Parmesan Crisps.

Or, use it as a dip on a cheese board. Here are my top tips for making the perfect cheese board or my favorite veggie platter. Or place it alongside other Middle-Eastern mezze and side dishes.

Put it in pittas, slather it on sandwiches. Or just grab some carrot sticks or pita chips and dip away.

Roasted red pepper hummus on a plate

FAQs

Can we use jarred roasted red peppers?

Yes! Jarred peppers will do in a pinch, but freshly roasted red peppers have a much denser, smoky flavor.

Should I peel chickpeas when making hummus?

You don’t necessarily have to peel your chickpeas, but removing their skins will help make your hummus creamier. I prefer to overcook my chickpeas for a creamy texture – see my creamy hummus recipe for more tips.

What can I use instead of tahini in hummus?

For my roasted red pepper hummus, almond and cashew butter are great substitutes if you don’t like tahini because of their relatively neutral flavors. In a pinch, peanut butter will do – but the flavor is much stronger and could overwhelm the roasted red peppers.

More Snack Recipes

If you try this roasted red pepper hummus recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Roasted Red Pepper Hummus

5 from 9 votes
By: Samira
A little bit sweet, a little bit savory – and goes with practically everything? This can only be my roasted red pepper hummus, made with just six ingredients and zero oil.
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 13

Equipment

  • Blender/Food processor

Ingredients 
 

  • 8.5 oz red peppers 2 large
  • 1/2 Tbsp olive oil to roast the peppers
  • 1/4 tsp salt to season the peppers
  • 1.26 lb cooked chickpeas 3 cups; or use 2 cans
  • 1/3 cup lemon juice 1 large lemon
  • 0.5 oz garlic 2 cloves
  • 2 Tbsp tahini
  • 1/4 tsp cumin powder

This will yield about 3 ¼ cups of hummus (1.9 lb/870 g)

    Instructions 

    If you need to prepare the chickpeas

    • I use this method for cooking and storing dried chickpeas – so usually always have some on hand in the freezer to pull out and thaw for hummus.
      soak the chickpeas for 8 hours – or, ideally, overnight – in a large bowl with plenty of water. Drain and rinse the chickpeas, then add to a large saucepan. 
    • Bring the saucepan to a boil over a medium-high height and let simmer for around 30 minutes. The chickpeas should become mushy and pliable. 

    Roast the Red Peppers

    • Brush your peppers with olive and sprinkle with salt. Arrange the peppers on a baking tray covered with parchment paper and bake for 15-20 minutes at 400ºF/200ºC.
    • Once your roasted red peppers are cooked, put them in a jar or a sealed bowl or container for about ten minutes. This lets them steam – and seals in all the delicious smoky flavor. It also makes them easier to peel later.

    Combine and Blend

    • Finally, add all your ingredients to a blender and blend until smooth. Voila! Red Pepper Hummus.
    • This roasted red pepper hummus should be kept in a sealed container in the refrigerator, where it’ll keep for 4-7 days. You can freeze red pepper hummus in an airtight container, where it'll keep for up to 4 months.

    Notes

    Optional Add-ins and Variations
    • Spice: You can adapt your roasted red pepper hummus however you like and spices are an easy way to do that. Add cayenne pepper or hot sauce for a spicy kick – or roast a chili pepper alongside your roasted red peppers. 
    • Pepper Preparation: If you prefer, leave your roasted red peppers unpeeled for a chunkier hummus due to the charred skins.
    • Ice: For super fluffy hummus, add an ice cube or two while you’re blending. It might seem weird, but it makes all the difference. 
    • If you’re using canned chickpeas and want smooth and creamy hummus, boil them with ½ teaspoon of baking soda for about twenty minutes. They’ll fall apart and become mushy – perfect for mashing. 
    • For more hummus top tips, check out my original, simple hummus recipe.
     
    Check the blog post for serving recommendations and answers to top FAQs!
    Course: Appetizer, Condiment, Side
    Cuisine: Mediterranean, Middle Eastern
    Freezer friendly: No
    Shelf life: 5 Days

    Nutrition

    Serving: 0.25cup, Calories: 160kcal, Carbohydrates: 22g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Sodium: 299mg, Potassium: 295mg, Fiber: 6g, Sugar: 5g, Vitamin A: 955IU, Vitamin C: 44mg, Calcium: 47mg, Iron: 2mg

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

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    1 Comment

    1. 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.