This post may contain affiliate links. Please read our disclosure policy.
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.
Is there anything more versatile (and, let’s say, delicious) than hummus? I love making it myself, and while I simply love the classic hummus recipe, 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
- 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.
See the recipe card for full information on ingredients and quantities.
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.
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 falafel 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.
Try these creative hummus variations next
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
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.