This Roasted Red Pepper Hummus is a smooth, creamy dip made with chickpeas, tahini, olive oil, and sweet roasted red peppers. Rich and well-balanced, it delivers classic hummus flavor with a subtle smoky sweetness from the peppers.
A Quick Look at the Recipe
✅ Recipe Name: Roasted Red Pepper Hummus
🕒 Ready In: ~10 minutes
👪 Serves: 8 servings
🍽 Calories: ~160 per serving (estimated)
🥣 Main Ingredients: Chickpeas, roasted red peppers, tahini, olive oil, lemon juice
📖 Dietary Info: Vegan; gluten-free
👌 Difficulty: Very easy - blend and serve
SUMMARIZE & SAVE THIS CONTENT ON
Blending jarred roasted red peppers with lemon juice, garlic, and tahini creates a hummus that is both vibrant and ultra-creamy without extra steps. A pinch of red pepper flakes adds gentle warmth while keeping the flavor approachable.
If you enjoy flavorful homemade dips like this, you might also like our Homemade Guacamole, Toasted Pine Nut Hummus, Spinach Artichoke Dip, or Taco Dip. These easy recipes are perfect for snack boards, parties, or adding extra flavor to everyday meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Roasted Red Pepper Hummus:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Roasted Red Pepper Hummus:
- Recipe Notes & Tips:
- How to Store:
- Roasted Red Pepper Hummus FAQs:
- More Appetizer Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Roasted Red Pepper Hummus
Why You'll Love This Roasted Red Pepper Hummus:
Ultra Creamy Texture: Blended until smooth for a rich, velvety hummus that's easy to dip or spread.
Sweet and Savory Flavor: Roasted red peppers add subtle sweetness that balances the tahini and garlic.
Quick to Make: Comes together in about 10 minutes using a food processor and simple ingredients.
Versatile Dip: Perfect for veggies, pita, wraps, sandwiches, or snack boards.
Naturally Plant-Based: Vegan and gluten free, making it easy to serve for a variety of dietary needs.
Key Ingredients:
- chickpeas. Use canned chickpeas for convenience, drained and rinsed well. For an ultra-smooth texture, remove the skins before blending.
- roasted red peppers. Use jarred peppers packed in water or oil, drained before blending. You can also roast your own for a deeper flavor.
- red pepper flakes. Optional, but they add a hint of heat that complements the sweetness of the roasted peppers. Adjust to taste.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Lower oil option: Reduce the olive oil and add a few tablespoons of cold water to reach your desired consistency.
- Roasted garlic: Replace raw garlic with roasted garlic for a milder, slightly sweet flavor.
- Extra lemon: Add more lemon juice for a brighter, more tangy roasted red pepper hummus.
- Spicy version: Increase the red pepper flakes or add a pinch of cayenne for extra heat.
- Herb addition: Blend in fresh parsley or basil for a fresh, herby twist.
How to Make Roasted Red Pepper Hummus:
- Drain and rinse the chickpeas. For a smoother texture, gently rub them in a clean towel to remove the skins.
- Add the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and red pepper flakes to a food processor. Blend until mostly smooth.
- With the processor running, slowly stream in the olive oil and continue blending until the hummus is ultra-creamy.
- Taste and adjust with additional lemon juice, salt, or red pepper flakes as desired.
- Spoon into a serving bowl. Drizzle with a little olive oil and garnish with extra red pepper flakes or chopped parsley, if desired.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
Recipe Notes & Tips:
- Remove chickpea skins for smoother hummus: Taking a few extra minutes to rub off the skins helps create a noticeably creamier texture.
- Use jarred roasted red peppers: They save time and provide consistent flavor without needing to roast peppers yourself.
- Blend thoroughly: Let the food processor run long enough to fully break down the chickpeas and peppers for an even texture.
- Adjust consistency carefully: If the hummus feels too thick, add cold water or lemon juice one tablespoon at a time until it reaches your preference.
- Serving Suggestions: Serve this roasted red pepper hummus with fresh vegetables, pita chips, crackers, or alongside recipes like Loaded Sweet Potato Fries, Guacamole Bites, or Cucumber Rolls for an easy appetizer spread.
How to Store:
Refrigerator: Store the hummus in an airtight container in the fridge for up to 5 days. Give it a stir before serving, and add a drizzle of olive oil if it looks a little dry on top.
Freezer: You can freeze this hummus, though the texture may be slightly less creamy after thawing. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Make-ahead tip: This hummus can be made a day or two ahead, just hold off on adding any garnishes until right before serving for the freshest look and texture.
Roasted Red Pepper Hummus FAQs:
Roasted red pepper hummus becomes smoother by removing chickpea skins, blending for a longer time, and adding olive oil or cold water gradually until fully creamy.
Roasted red pepper hummus tastes slightly sweeter because roasted red peppers naturally develop sweetness during roasting, which balances the savory tahini and garlic.
Roasted red pepper hummus can be made ahead and stored in the refrigerator, where the flavors continue to develop and improve after a few hours.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Roasted Red Pepper Hummus
Ingredients
- 2 cans chickpeas
- 16 ounces roasted red peppers
- ¼ cup tahini paste
- ½ cup olive oil
- ¼ cup lemon juice
- 2 garlic cloves
- ¼ teaspoon red pepper flakes
Instructions
- Drain and rinse the chickpeas. For a smoother texture, gently rub them in a clean towel to remove the skins.
- Add the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and red pepper flakes to a food processor. Blend until mostly smooth.
- With the processor running, slowly stream in the olive oil and continue blending until the hummus is ultra-creamy.
- Taste and adjust with additional lemon juice, salt, or red pepper flakes as desired.
- Spoon into a serving bowl. Drizzle with a little olive oil and garnish with extra red pepper flakes or chopped parsley, if desired.
Nutrition
Notes
- Remove chickpea skins for smoother hummus: Taking a few extra minutes to rub off the skins helps create a noticeably creamier texture.
- Use jarred roasted red peppers: They save time and provide consistent flavor without needing to roast peppers yourself.
- Blend thoroughly: Let the food processor run long enough to fully break down the chickpeas and peppers for an even texture.
- Adjust consistency carefully: If the hummus feels too thick, add cold water or lemon juice one tablespoon at a time until it reaches your preference.
- Serving Suggestions: Serve this roasted red pepper hummus with fresh vegetables, pita chips, crackers, or alongside recipes like Loaded Sweet Potato Fries, Guacamole Bites, or Cucumber Rolls for an easy appetizer spread.
Leave a Reply