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Home » Recipes » Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

by Mike Hultquist · Mar 27, 2020 · 29 Comments

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Roasted Red Pepper Hummus Recipe

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!

Roasted Red Pepper Hummus with a chip in the bowl

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

Roasted Red Pepper Hummus Ingredients

  • Red Bell Peppers.
  • Tahini.
  • Lemon Juice.
  • Garlic Cloves. Chopped.
  • Salt.
  • Cumin.
  • Garbanzo Beans. Chickpeas – drain and rinse.
  • Extra Virgin Olive Oil.

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!

Storage & Leftovers

Storing your Roasted Red Pepper Hummus in an airtight container in the fridge may allow you to store the leftovers for up to 3-5 days. To maximize the storage life, make sure to refrigerate it promptly.

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 Peppers
  • Fiery Buffalo-Blue Cheese Hummus
  • Htipiti: Roasted Red Pepper-Feta Dip
  • Muhammara: Roasted Red Pepper-Walnut Dip
  • Ajvar (Roasted Red Pepper and Eggplant Spread)
  • Peri Peri Sauce
  • Sambal Oelek
  • Zacusca: Romanian Roasted Eggplant & Red Pepper Sauce
  • Guasacaca (Venezuelan Avocado Dip)
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 with a chip in the bowl
Print

Roasted Red Pepper Hummus Recipe

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!
Save Recipe Saved!
Course: Appetizer, Salsa, Side Dish, Snack
Cuisine: American, Indian
Keyword: chickpeas, dip, hummus, recipe, roasted peppers, snack, spicy
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Calories: 78kcal
Author: Mike Hultquist
Servings: 12
Tap or hover to scale
4.91 from 10 votes
Leave a Review

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

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 Information

Calories: 78kcal   Carbohydrates: 3g   Protein: 1g   Fat: 7g   Saturated Fat: 1g   Sodium: 197mg   Potassium: 72mg   Fiber: 1g   Sugar: 1g   Vitamin A: 621IU   Vitamin C: 26mg   Calcium: 12mg   Iron: 1mg
Roasted Red Pepper Hummus with a chip in the bowl
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

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

Reader Interactions

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    Recipe Rating




  1. Donna Davis says

    September 26, 2023 at 5:20 pm

    5 stars
    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)

    Reply
    • Mike H. says

      September 27, 2023 at 4:51 am

      You are very welcome, Donna - enjoy!

      Reply
  2. Rick Kirk says

    May 09, 2023 at 6:23 am

    5 stars
    This sounds great! I love hummus and make it often. You are correct that homemade is far better than store bought.
    I have found that removing the shells/husks from the garbanzos make for a much smoother end result. I alco roast a head of garlic along with the peppers.
    Thanks for some great recipes!

    Reply
    • Mike Hultquist says

      May 09, 2023 at 6:24 am

      Sounds awesome, Rick! Enjoy!

      Reply
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