Appetizers & Starters > Dips & Spreads > Vegetable-Based Dips > Hummus

Roasted Red Pepper Hummus

A vibrant and flavorful twist on classic hummus, this Roasted Red Pepper Hummus is incredibly smooth, creamy, and packed with smoky-sweet notes. Perfect for dipping veggies, pita bread, or spreading on sandwiches.

Prep Time
10 minutes
Cook Time
0 minutes (roasting peppers if not using jarred)
Servings
6-8
Ingredients
  • 1 15 ounce can Chickpeas (canned, drained and rinsed)
  • 2 medium Roasted Red Bell Peppers (jarred or homemade)
  • 1/4 cup Tahini
  • 2 tablespoons Lemon Juice (freshly squeezed)
  • 2 cloves Garlic
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Cumin (ground)
  • 1/4 teaspoon Smoked Paprika
  • to taste Salt
  • 2-4 tablespoons Water
  • : Olive oil, chopped parsley, paprika Optional Garnish

Preparing the Red Peppers (if using fresh)

If using fresh red bell peppers, preheat your oven to 450°F (232°C). Wash and dry the peppers. Place them directly on the oven rack or a baking sheet lined with foil. Roast for 20-30 minutes, turning occasionally, until the skin is blackened and blistered. Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10-15 minutes. This will make the skin easier to peel. Once cooled, peel off the skin, remove the seeds, and roughly chop the peppers.

Blending the Hummus

In a food processor, combine the drained and rinsed chickpeas, roasted red peppers, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt. Process until smooth. If the hummus is too thick, add water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust seasonings as needed.

Serving

Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with chopped parsley and paprika, if desired. Serve with pita bread, vegetables, crackers, or as a spread for sandwiches.

← Roasted Corn and Black Bean Guacamole Roasted Red Pepper and Walnut Baba Ghanoush →

FAQ

  • Can I use dried chickpeas?

    Yes, you can use dried chickpeas. Soak them overnight and then cook them until they are very tender before using them in the recipe. Make sure to drain them well.
  • How long does the hummus last?

    Homemade hummus will last for 3-5 days in the refrigerator in an airtight container.
  • Can I freeze hummus?

    Yes, hummus can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving. The texture may change slightly after freezing, so you may need to add a little more olive oil or lemon juice to restore its creaminess.
  • What if I don't have tahini?

    Tahini is a key ingredient for authentic hummus. While you can try substituting with other nut or seed butters, it will significantly alter the flavor. Consider purchasing tahini for the best results.