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27 March 2020

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!

Yes!

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’s talk about how we make the recipe, shall we?

Creamy Roasted Red Pepper Hummus in a bowl, ready to serve

Ingredients Needed for Roasted Red Pepper Hummus

  • 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, drain and rinse)
  • ¼ cup extra virgin olive oil + more for garnish
  • FOR SERVING: Pita bread, spicy red pepper flakes

How to Make Roasted Red Pepper Hummus – the Recipe Method

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.

Roasted red peppers for our Muhammara Dip

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.

Creamy Roasted Red Pepper Hummus in a bowl

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.
  • Other Peppers. Try it with other roasted peppers. Feel free to add in some spicy peppers.
  • Additional Ingredients. You can add in other ingredients to your own flavor preference. 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, as we’re working with bell peppers, which have no heat to them. However, you can easily up the zest factor by adding in extra spicy chili flakes, spicy chili powder such as ghost pepper powder, or roasting some hotter peppers to go along with the red peppers. Or drizzle in some of your favorite hot sauce!

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!

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.

Roasted Red Pepper Hummus in a bowl, ready to serve

Try Some of My Other Popular Recipes

Roasted Red Pepper Hummus in a bowl

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
Prep Time
10 mins
Cook Time
20 mins
 
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!
Course: Appetizer, Salsa, Side Dish, Snack
Cuisine: American, Indian
Keyword: chickpeas, dip, hummus, recipe, roasted peppers, snack, spicy
Servings: 12
Calories: 78 kcal
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
  • ΒΌ cup extra virgin olive oil + more for garnish
  • FOR SERVING: Pita bread spicy red pepper flakes
Instructions
TO ROAST THE PEPPERS
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Peel, stem and seed, then chop the peppers.
FOR THE HUMMUS
  1. 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.
  2. Slowly drizzle in the olive oil while continuing to process until the hummus becomes thick and creamy.
  3. Transfer to a bowl and garnish with spicy red chili flakes and extra olive oil. Serve with pita bread.

Recipe Video

Recipe Notes

Heat Factor: Mild, though you can spice things up with extra spicy peppers and/or spicy chili flakes.

NOTE: Calories estimated for the hummus only, without pita bread for serving.

Nutrition Facts
Roasted Red Pepper Hummus Recipe
Amount Per Serving
Calories 78 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 197mg8%
Potassium 72mg2%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 621IU12%
Vitamin C 26mg32%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

NOTE: This recipe was updated on 3/27/20 to include new information and video. It was originally published on 12/19/19.

 
Roasted Red Pepper Hummus - 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! #appetizer #hummus #chickpeas #roastedredpeppers

9 comments

  1. Here in Thailand we have Indian stores so the beans will be dry more than likely, which is fine. I have zero experience with such legumes. Any tips?

    1. Follow up to my question: when I say I have zero experience with legumes/beans I mean I don’t know anything about the prep needed to get dry ones ready for hummus. Pealed? Soaked? No clue! πŸ˜‰

      1. Michael Hultquist - Chili Pepper Madness

        Eric, see my reply above. Let me know how it goes for you.

    2. Michael Hultquist - Chili Pepper Madness

      Eric, with dried chickpeas, you need to soak them in plenty of water overnight, or simmer them on low for at least 3 hours to rehydrate them. There should be instructions on the bag. Once they are rehydrated, you can then cook them for 1.5 hours until they are nicely softened and then go ahead with the recipe. They will triple in size, FYI, so 1 cup dried = 3 cups rehydrated beans.

  2. Surya-Patricia Lan Hood

    To my utter amazement, you provided the answer to my question above. Most recipe authors do not. Thank you ever so much.

    1. Michael Hultquist - Chili Pepper Madness

      No problem, Surya-Patricia. Glad to help! I hope you enjoy the recipe. Let me know how it turns out for you.

  3. Surya-Patricia Lan Hood

    And if you don’t have a gas burner, which is the case for most people in Arizona, how do we roast the peppers?

    1. Michael Hultquist - Chili Pepper Madness

      Surya, I provide 3 different methods on how to roast the peppers in the recipe card – with open flame, baking and broiling in the oven. Let me know if you did not see those instructions?

      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.

  4. Ruth McAllister

    If you want it even smoooother and if you have heaps of time, pop the skins off the chickpeas. ????

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