This homemade roasted red pepper hummus recipe is smooth and creamy and so much better when made from scratch. Great for game day, holidays or an anytime snack. Don't forget the pitas!
Homemade hummus is the best, my friends, and we're whipping up a batch today for no particular reason other than I'm craving it. Right now. If you've never made hummus from scratch, now is the time.
Store bought hummus can be okay, but I've found that it's more often than not sort of drippy in consistency, too oily, or generally lacking in flavor. I like my hummus with some OOMPH, so that's what we're doing here today. Yep, we're not making any regular old hummus, which I do love, but instead we're making...
Roasted Red Pepper Hummus!
It's one of my favorite recipes for snacking, though I love to have it in the refrigerator for us for a quick and easy lunch. More on that below!
Let me show you how to make roasted red pepper hummus.
Roasted Red Pepper Hummus Ingredients
- Chickpeas (aka Garbanzo Beans). The base of any good hummus! I'm using canned chickpeas for ease, and they work great.
- Red Bell Peppers. Roast your own or use jarred. I've included roasting instructions, just in case. Your choice.
- Tahini. Creamy sesame paste that adds loads of texture and flavor.
- Lemon Juice. For acidity and balance.
- Extra Virgin Olive Oil. Use the best quality and flavor you can find for the best hummus.
- Garlic Cloves. I love lots of garlic.
- Cumin. For earthy notes.
- Salt. To taste.
Don't forget pita bread for serving!
How to Make Roasted Red Pepper Hummus
To Roast the Red Peppers
To roast the peppers over an open flame, turn a gas flame to HIGH. Set the peppers directly over the flame. Turn the peppers occasionally with tongs until all sides are blackened and blistered. Do not let them burn or turn white.
To roast the peppers in the oven, preheat oven to 400 degrees or set it to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
To roast the peppers in the oven broiler, set your oven to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), skin sides up, and broil for 5-10 minutes, until the skins are blackened and blistered, turning every few minutes to evenly roast the peppers.
Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
Peel, stem and seed, then chop the peppers.
Learn How to Roast Chili Peppers here with more detailed instructions.
For the Hummus
Next, add the red peppers to a food processor along with the tahini, lemon juice, garlic, salt, cumin and garbanzo beans (or chick peas). Process to form a paste.
Slowly add the olive oil in a smooth drizzle while continuing to process until the hummus becomes thick and creamy. There is nothing better than creamy, smooth hummus. YUM!
Transfer to a bowl and garnish with spicy red chili flakes and extra olive oil. Serve with pita bread.
Boom! That's it, my friends! This is an easy one. It's really just roasting some peppers then using a food processor. I do love easy.
Recipe Tips & Notes
- Store Bought Roasted Red Peppers. You can use jarred roasted red peppers to make the recipe a bit more quickly, though freshly roasted red bell peppers give it that extra wow factor.
- Additional Ingredients. Some great additions include smoked paprika, chili powder, cayenne pepper for a touch of heat, hot sauce or roasted garlic. What's your favorite addition?
- Heat Factor. Roasted red pepper hummus isn't meant to be hot. Up the zest factor chili flakes, a splash of hot sauce, or roasting hotter peppers to go along with the red peppers.
Roasted Red Pepper Hummus Serving Suggestions
- Pita Bread. I like to lightly warm large pitas, then slice them into 6 wedges each. They're easy to grab for spreading the hummus.
- Pita Chips. You can easily pick up a bag of crunchy pita chips and serve them alongside your roasted red pepper hummus. I like the crunch factor. Or make some homemade bagel chips as the serving vessel. Great stuff!
- Toasty Bread. I greatly enjoy hummus spread over toast points. Find a good crusty bread, toast it up, then slice it into serving sized pieces. I'll be right over!
- Quick and Easy Lunch. Patty and I like quick lunches, so when I have hummus in the refrigerator, I like to toast up some crusty bread, spread on the hummus, then top it with sliced tomatoes and/or sliced avocado. Just top it with some Tuscan olive oil, flaky sea salt or citrus salt, and a few spicy chili flakes and enjoy!
Storage Information
Store Roasted Red Pepper Hummus in an airtight container in the fridge for 3-5 days. Smooth the top with a spoon and pour a thin layer of olive oil over the surface before sealing to keep it from oxidizing and developing a "dry skin".
Freezing. Use an airtight, freezer-safe container. Leave 1/2 inch of headspace at the top to allow for expansion. Use an ice cube tray to freeze smaller portions, then transfer them to a sealable freezer bag.
Because homemade versions vary in acidity (depending on how much lemon juice you used), always do a quick "sniff test." If it smells sour, fermented, or "fizzy," it’s time to toss it.
That's it, my friends. I hope you enjoy my recipe for roasted red pepper hummus. It's definitely a good one! Great for game day, your next holiday party, outdoor gathering, or for a nice and healthy snack pretty much anytime! It's one of our favorites.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Roasted Red Pepper Hummus Recipe
Ingredients
- 2 red bell peppers
- 4 tablespoons tahini
- Juice from 1 lemon or more as desired
- 4-5 cloves garlic chopped
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 cans garbanzo beans chickpeas – 30 ounces total, drained
- ¼ cup extra virgin olive oil + more for garnish
- FOR SERVING: Pita bread spicy red pepper flakes
Instructions
TO ROAST THE PEPPERS
- To roast the peppers over an open flame, turn a gas flame to HIGH. Set the peppers directly over the flame. Turn the peppers occasionally with tongs until all sides are blackened and blistered. Do not let them burn or turn white.
- To roast the peppers in the oven, preheat oven to 400 degrees or set it to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
- To roast the peppers in the oven broiler, set your oven to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), skin sides up, and broil for 5-10 minutes, until the skins are blackened and blistered, turning every few minutes to evenly roast the peppers.
- Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
- Peel, stem and seed, then chop the peppers.
FOR THE HUMMUS
- Next, add the red peppers to a food processor along with the tahini, lemon juice, garlic, salt, cumin and garbanzo beans. Process to form a paste.
- Slowly drizzle in the olive oil while continuing to process until the hummus becomes thick and creamy.
- Transfer to a bowl and garnish with spicy red chili flakes and extra olive oil. Serve with pita bread.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 12/15/25 to include new information. It was originally published on 12/19/19.
Donna Davis says
Oh my, I waited way too long to make this awesome hummus! It is deliciously addictive, so even though I made myself only half the recipe, exactly as written…I’m not sharing!!! Maybe NEXT time I make it….we’ll see….I’m not buying store-bought hummus again. Thank you so much! (I sprinkled lots of paprika on top instead of chili flakes, which are too hot for wimpy me)
Mike H. says
You are very welcome, Donna - enjoy!