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Homemade roasted red pepper hummus in a white bowl with a plate of colorful veggies next to it

Roasted Red Pepper Hummus

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  • Author: Emily Dixon, One Lovely Life
  • Total Time: 5 minutes
  • Yield: 1 1/2 cups hummus 1x
  • Diet: Gluten Free


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!



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
  • 1/41/2 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.


  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 the hummus and store in an airtight container in the refrigerator 3-4 days. Enjoy with fresh veggies, crackers, pita chips, pretzels, etc.


  • 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.
  • Prep Time: 5 minutes
  • Category: Appetizer
  • Method: Blender
  • Cuisine: Middle Eastern