Roasted Red Pepper Hummus is a creamy and flavorful dip made with sweet red peppers, chickpeas, tahini, garlic, and a hint of smoked paprika. This smoky, sweet, and savory hummus is perfect for dipping crackers, pita bread, or spreading on quinoa wraps, and tortillas.
Check out my smoked paprika hummus or green hummus for a delicious variation!
I love this creamy red pepper hummus recipe! It's so easy to make and packed with flavor. The roasted red peppers add a sweet and smoky touch, while the chickpeas and tahini provide a creamy and satisfying texture.
This plant-based dip is perfect for a healthy and delicious snack or appetizer. It pairs great with my 3 ingredients unleavened bread and these gluten-free seed crackers for a satisfying treat!
If you're looking for more hummus variations, try my classic hummus without tahini or this spicy black bean hummus!
Ingredients
- Roasted red peppers
- Cooked chickpeas
- Tahini
- Extra virgin olive oil
- Lemon juice
- Salt and spices (ground black pepper, cumin powder, dried garlic)
- Chickpea water (or fresh water)
As always, you can find the full recipe with a list of ingredients and measurements in a printable recipe card at the end of this post.
How To Make Roasted Red Pepper Hummus
Roast peppers: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Rinse and dry the peppers, then roast them on the sheet for 20-25 minutes until they are tender and charred. If using jarred roasted peppers, skip this step.
Peel and seed: Let peppers cool slightly, then peel and remove seeds.
Blend: Combine all ingredients in a food processor or blender until smooth and creamy. Adjust seasonings to taste.
Serve: Garnish the hummus with ground black seeds, chopped parsley, and a drizzle of olive oil
Storage
Store the hummus in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in an airtight container for up to three months, then thaw it in the refrigerator overnight before serving.
Top Tips
- Fresh vs. Jarred peppers: While jarred red peppers are convenient, fresh ones offer a deeper, smokier flavor.
- Roasting time: Keep a close eye on the peppers while roasting, as cooking times can vary depending on the size and thickness.
- Peeling tip: Steaming the peppers after roasting makes peeling the skin easier.
- For extra smooth hummus: Blend longer or add more water/olive oil.
- Adjust seasonings to taste: As you blend the ingredients, taste the hummus and adjust the seasonings as needed.
Serving Suggestions
- As a side dish with lunch or dinner.
- As a topping for salads.
- Dipped with your favorite veggies.
- Snacked with crunchy chips, crackers, or oatmeal tortillas.
- Used as a filling for sandwiches, pita bread, toast, wraps, or zucchini fritters.
- Enjoyed with lentil tofu or chickpea burgers.
Frequently Asked Questions (FAQ's)
Yes, all the ingredients in this recipe are naturally gluten-free. It's also perfect for vegans, vegetarians, and anyone following a gluten-free diet.
Homemade hummus is more affordable, fresher, and tastier than store-bought versions. It's a budget-friendly choice that’s also easy, fun, and healthier to make. Unlike pre-made hummus, it’s unprocessed and made with 100% natural ingredients, without harmful preservatives, unhealthy oils, or excessive sodium.
Tahini adds a creamy texture and rich flavor to hummus, enhancing its overall taste. Additionally, it contributes healthy fats and essential nutrients, making the dip more nutritious and satisfying.
More Tasty Vegan Side Dishes
- Crispy Baked Baby Potatoes
- High-Protein Mediterranean Quinoa Salad
- Low-Calorie & Super Light Cucumber Salad
- 5 Minute Creamy Avocado Dip
- Gluten-Free Baked Potato-Zucchini Fritters
- Mediterranean Parsley Avocado Dipping Sauce
- Crunchy Butter Lettuce Salad
- Best Potato Salad (no eggs, no mayo)
📖 Recipe
Roasted Red Pepper Hummus
Equipment
- Blender or food processor
- Baking sheet lined with parchment paper
Ingredients
- 8 sweet red peppers roasted, cleaned from skin and seeds (or 2 cups jarred peppers)
- 1 + ½ cup cooked chickpeas drained
- 1 tablespoon tahini
- 2 tablespoons olive oil extra virgin
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- 3 tablespoons chickpea water (aquafaba) or fresh water
Instructions
- Preheat the oven to 400°F (200°C)and line a baking sheet with parchment paper. Rinse and dry the peppers, then roast them on the sheet for 20-25 minutes until they are tender and charred. If using jarred roasted peppers, skip this step.
- Let peppers cool slightly, then peel and remove seeds.
- Combine all ingredients in a food processor or blender until smooth and creamy. Adjust seasonings to taste.
- Garnish the hummus with ground black seeds, chopped parsley, and a drizzle of olive oil.
Notes
- Fresh vs. Jarred peppers: While jarred red peppers are convenient, fresh ones offer a deeper, smokier flavor.
- Roasting time: Keep a close eye on the peppers while roasting, as cooking times can vary depending on the size and thickness.
- Peeling tip: Steaming the peppers after roasting makes peeling the skin easier.
- For extra smooth hummus: Blend longer or add more water/olive oil.
- Adjust seasonings to taste: As you blend the ingredients, taste the hummus and adjust the seasonings as needed.
Nutrition
If you try this red pepper hummus recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Freya says
Yummy! I love shopbought hummus but this version knocks spots off those ones! So easy and quick to make!
Marinela says
I'm glad you love this homemade hummus, Freya, thank you for commenting!
Natalia says
I love hummus, it's one of my favorite vegan recipes. I have never made it with peppers but looks amazing and I'm sure it tastes great. Definitely have to give this recipe a go! Thanks for sharing!
Marinela says
If you give it a try, let me know how it went, Natalia. Thank you too for your lovely comment.
Choclette says
How very delicious and it looks absolutely gorgeous too. Love the colour the roasted red peppers give as well as the flavour.
Marinela says
Thank you for your lovely comment, Choclette, I'm so glad you like it.
Natalie says
Wow, what a delicious hummus. Looks really incredible. I never tried that one, with roasted peppers. But I will definitely try it now.
Marinela says
That would be wonderful, Natalie. You can't go wrong with this red pepper hummus. Let me know if you give it a try!
Jax says
This roasted red pepper hummus was so delicious! I loved how smooth it was but how bold the flavor was!
Marinela says
That's amazing! Happy to hear that, Jax. Thank you for sharing your experience with us!
Tavo says
Outstanding Hummus recipe! I love trying all different kinds of Hummus and really enjoyed this version. The sweetness of the bell peppers goes beautifully with Hummus!
Marinela says
I'm very happy to hear that you loved this easy red pepper hummus Tavo. Thank you for sharing your thoughts with us.
Anaiah says
This is such an amazing roasted red pepper hummus recipe. I love that it's super easy to make, delicious, and much healthier than any store bought varieties. It makes a great a tasty spread for my bagels and is good as a dip for fresh vegetables too!
Marinela says
Ohh yes, it goes perfectly with freshly baked bagels. I'm very glad you loved this recipe, Anaiah. Thank you for your lovely comment.
Joshua says
This was a very delicious hummus and had so much flavor. I appreciate how it is made using simple ingredients. It makes the perfect snack!
Marinela says
I'm glad to hear that Joshua! Greatly appreciate your comment, thanks!