Roasted Red Pepper Hummus

This homemade roasted red pepper hummus is quick & easy, thanks to pantry-staple ingredients. It’s a delicious healthy snack or meal prep recipe you can use all year long!

I genuinely love vegetables, but I can definitely get into a little bit of a rut if I’m not paying attention. A great way to make eating your veggies easy is to make a great dip.

And this easy roasted red pepper hummus is a GREAT dip.

Just like with homemade ranch or lemon hummus, this red pepper hummus dip makes eating fresh vegetables delightful. With it’s signature color and bold flavor, this delicious hummus is anything but boring.

We love to serve it on a mezze platter or veggie tray for guests, but it’s also an great meal prep recipe for prepped lunches or easy snacks throughout the week. No matter how you serve it, it adds delicious flavor!

And the best part is, it starts with simple ingredients…

Simple Ingredients To Get Started

Ready to make your own hummus? Let’s take a look at the ingredients list:

• Canned Chickpeas. First, you’ll need a can of chickpeas. Depending on where you live and what brands are available to you, you may see them labeled as garbanzo beans. They’re the same thing! (Or, you can cook your own dried chickpeas!)
• Roasted Red Bell Peppers. The key ingredient! To keep things simple, I usually use jarred roasted peppers. Jeff’s Naturals is a great brand, but you can also roast a red pepper yourself, if you prefer.
• Tahini. Tahini is a sesame seed paste that’s usually used in hummus recipes to add flavor & improve the texture. It can be strong-tasting on its own, but it’ll blend in beautifully. Promise.
• Olive Oil. Adding some extra virgin olive oil gives this hummus a velvety smooth texture.
• Fresh Lemon Juice. For brightness and to elevate the other flavors!
• Ground Cumin & Salt. These two seasonings round out the flavor profile. Easy!
• Smoked Paprika. I love the way it adds a little extra smoky flavor and depth.
• Red Pepper Flakes. If you want a little heat, you can add a pinch (or two or three!) of dried red pepper flakes. Feel free to skip them for a mild version.
• Water. To help things blend. (But only if you need it!)

How To Make Roasted Red Pepper Hummus, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Combine. In the bowl of a food processor or a high-speed blender (our preference), combine the drained chickpeas, roasted red peppers, tahini, olive oil, lemon juice, cumin, salt, and smoked paprika. Add red pepper flakes, if using.
2. Puree the hummus, adding water 1 Tablespoon at a time, if needed, to thin out the hummus. (I almost never need added water since the bell peppers add enough liquid.) If using a food processor, you may need to stop and scrape down the sides of the bowl a few times.
3. Taste & Adjust. Taste the hummus and add more lemon juice, salt, cumin, or red pepper flakes, to taste.
4. Serve & Store. Add any desired garnishes and enjoy right away, or cover it and store leftover hummus in the refrigerator 3-4 days. Enjoy with fresh veggies, crackers, pita chips, pretzels, etc.

Need even more ideas? Try our post: 40+ Things To Serve With Hummus!

FAQ + Tips And Tricks For The Best Red Pepper Hummus

Try A High-Speed Blender. A food processor will absolutely get the job done, but for extra smooth hummus, a high-powered blender will be the best method for making homemade hummus, since it can break down the chickpea skins easier. We love our Blendtec and Vitamix, but even our Nutribullet does a great job without breaking the bank!

How Long Does Homemade Hummus Last? This red pepper hummus recipe should keep well when covered in an airtight container and stored in the fridge for 3-4 days. (Keep in mind that the shelf life of homemade hummus is shorter than store-bought hummus, which can keep for 5-7 days in the fridge.)

Can I Use Something Besides Tahini? If you have a sesame allergy or simply can’t find tahini at the grocery store, a good alternative is cashew butter. It’ll help with the creamy texture & has a pretty neutral flavor.

Make It Pretty! If you’re adding this homemade red pepper hummus to a veggie tray or charcuterie board, you can easily dress it up in a serving bowl with a drizzle of olive oil, some whole chickpeas or diced red peppers, and a sprinkle of red pepper flakes, sesame seeds, cracked black pepper, or fresh herbs, like fresh parsley or cilantro.

More Healthy Dip Recipes To Try

Lemon Hummus

The BEST Paleo Ranch Dressing

Easy Homemade Salsa (With Canned Tomatoes!)

Vegan Cashew Queso

Roasted Red Pepper Hummus

5 from 1 vote

Emily Dixon, One Lovely Life

This homemade roasted red pepper hummus is quick & easy, thanks to pantry-staple ingredients. It’s a delicious healthy snack or meal prep recipe you can use all year long!

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Print Pin Rate

Servings: 1.5 cups hummus

Calories: 79kcal

Ingredients

For The Hummus:

• 1 (14-ounce) can chickpeas, drained
• 1/2 cup (8 ounces) roasted red bell peppers, chopped (drain any extra liquid if using jarred peppers)
• 1/4 cup tahini
• 2 Tablespoons olive oil
• 2 Tablespoons fresh lemon juice about 1/2 lemon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4-1/2 teaspoon kosher salt
• Optional: pinch of red pepper flakes about 1/8 teaspoon
• Water if needed.

Optional Garnish:

• Additional chopped red bell peppers cilantro or parsley, olive oil, cracked black pepper, whole chickpeas, or red pepper flakes.

Instructions

• Combine. In the bowl of a food processor or a high-speed blender (our preference), combine the drained chickpeas, roasted red peppers, tahini, olive oil, lemon juice, cumin, salt, and smoked paprika. Add red pepper flakes, if using.
• Puree the hummus, adding water 1 Tablespoon at a time, if needed, to thin out the hummus. (I almost never need added water since the bell peppers add enough liquid.) If using a food processor, you may need to stop and scrape down the sides of the bowl a few times.
• Taste & Adjust. Taste the hummus and add more lemon juice, salt, cumin, or red pepper flakes, to taste.
• Serve & Store. Add any desired garnishes and enjoy right away, or cover the hummus and store in an airtight container in the refrigerator 3-4 days. Enjoy with fresh veggies, crackers, pita chips, pretzels, etc.

Notes

• Blender VS Food Processor. In our experience, blenders make it easier for you to get creamy, smooth hummus.
• Chickpeas. You can absolutely cook your own dried chickpeas for making hummus. You’ll need about 1 1/2 cups cooked chickpeas for this recipe.
• Roasted Red Bell Pepper. We usually use jarred roasted red bell peppers (like Jeff’s Naturals), but you can roast your own, if desired (you’ll need 1 roasted pepper). If using jarred peppers, make sure you drain any extra liquid so you don’t add too much liquid to the hummus.
• Tahini. We like brands like Soom or Simple Truth. Look for unflavored, unsweetened tahini with only one ingredient (sesame seeds) for best results. If you’re allergic to sesame, you can try this recipe with unsweetened cashew butter, though the flavor will be slightly different.

Video

Course: Appetizer

Cuisine: Middle Eastern

Keyword: red pepper hummus, roasted red pepper hummus

Nutrition

Serving: 2Tablespoons hummus | Calories: 79kcal | Carbohydrates: 5.7g | Protein: 2.4g | Fat: 5.6g | Saturated Fat: 0.8g | Sodium: 88.1mg | Potassium: 84.9mg | Fiber: 1.7g | Sugar: 0.3g | Vitamin C: 9.2mg | Calcium: 19.1mg

Nutrition facts are an estimate only and will vary based on brands and amounts used.

Find it Online:

https://www.onelovelylife.com/roasted-red-pepper-hummus/

Originally shared December 2015. Fully updated January 2024.