Roasted red pepper hummus — classic hummus gets a sweet, smoky upgrade with roasted red peppers. (Yes, it turns orange. Yes, I wish it was a ravishing red too).
This is my classic hummus recipe with the addition of roasted red peppers. If it's a veggie, it can be a hummus flavor — and today I bring ya hummus, roasted red pepper edition.
Same base as my classic hummus — chickpeas, lemon, garlic, olive oil — plus roasted red pepper. That's literally the riff.
Roasting transforms red peppers into a sweeter, smokier version of themselves — blended into classic hummus for a more colorful, veggie-forward dip. Simple ingredients, transformed.
Hummus is a classic Middle Eastern dip made from chickpeas and tahini — ḥummuṣ bi ṭaḥīna, literally "chickpeas with tahini." Lemon, garlic, spices. That's the base. This version just adds roasted red peppers to the mix.
Ingredients
Chickpeas: Canned or dried – both work. For the smoothest results waith canned, take the skins off. Dried is a labor of love.
Roasted Red Peppers: Roast your own or use jarred. If roasting your own, make extra.
Tahini: Not all tahini is created equal. Use the best quality you can find.
Lemon: Freshly squeezed only. Non-negotiable.
Equipment: A blender gives you the creamiest result. A food processor works too — your hummus just won't be quite as silky.
How to Make Roasted Red Pepper Hummus
Place the chickpeas, tahini, roasted red peppers, lemon juice, garlic, cumin, and salt in a food processor and purée until smooth. With the motor running, slowly drizzle in the olive oil. Taste and adjust — more lemony, more garlicky, more salt. That’s it.
Roasting your own pepper is a single-ingredient situation — just red pepper — and the flavor transformation is completely worth it. Don't be deterred by the char. The blackened, blistered skin peels right off, and that's exactly how it's supposed to look. Got a grill? Use it. Otherwise, your broiler works as an indoor grill. Either way, you're charring, blistering, and blackening peppers for a sweet, smoky, jammy result.
Make Ahead
Red peppers can be roasted in advance — up to 3–5 days in an airtight container in the fridge, or up to 3 months in the freezer.
Roasted red pepper hummus keeps for up to 1 week in the fridge in an airtight container.
Cook's Tips
- If roasting your own peppers, make extra.
- Hummus thickens in the fridge. Stir in cold water a tablespoon at a time until you're back to that perfect creamy consistency.
- Both canned and dried chickpeas work. Dried is a labor of love and canned is smoother with the peels off.
- Get playful with toppings - don't forget to save some of that roasted red pepper for the top too – olive oil, parsley, pomegranate molasses, toasted pine nuts, nuts, spices, seeds, flaky salt… play away.
Roasted Red Pepper Hummus
Ingredients
- 1 can chickpeas drained
- 3 roasted red bell peppers peeled and seeded
- 2/3 cup tahini
- Zest & juice of 1–2 lemons
- 1 –2 tablespoons ice water
- 2 garlic cloves minced
- 1/3 cup olive oil
- 1 teaspoon cumin
- Kosher salt
Instructions
- Combine the chickpeas, roasted red peppers, tahini, lemon juice, lemon zest, garlic, cumin, and salt in a food processor.
- With the motor running, slowly drizzle in the olive oil and blend until smooth and creamy.
- Add ice water one tablespoon at a time and blend for an extra light and fluffy texture.
- Taste and adjust seasoning as needed.
- Serve in a bowl and top with reserved roasted red pepper, a drizzle of olive oil, fresh herbs, nuts, seeds, or flaky salt — play away.
Notes
More Hummus Variations
Consider this your hummus playground — endless colorful riffs, other mediterranean dips included, plus toppings.
- Beet Hummus - a vibrant, earthy roasted beet hummus that's marvelously magenta.
- Carrot Hummus - a bright carrot hummus that works beautifully with every color of the carrot rainbow.
- Black Hummus - a dramatic hummus made with black tahini for a richer, nuttier, more intense flavor.
- Butternut Squash Hummus - roasted squash adds a seasonal sweet-and-savory twist to classic hummus.
- Hummus Toppings - a playful riff on the classic American 7-layer dip... hummus style.
- Hummus with Spiced Lamb - a popular Middle Eastern dish that turns hummus into a hearty appetizer or full meal.
- Hummus Without Tahini — classic hummus, minus the tahini — call it what you want.
If you're looking for the perfect hummus topping — these crispy chickpeas were made for every bowl.
Or try green tahini for a brighter, zestier, herbaceous twist on the classic Middle Eastern tahini sauce, whipped feta for a creamy, tangy, party-perfect Mediterranean dip, labneh for a thick, creamy Middle Eastern 2-ingredient yogurt cheese, or muhammara — a sweet, sour, smoky, spicy roasted red pepper and walnut dip.
If you try this hummus recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!
Keep exploring for more seasonal recipes and colorful produce guides designed to inspire ya to play in the kitchen.
Let’s make waves in the kitchen.
This looks beyond Delicious 👌👌👌👌👌👌
Must say that it was Jacqui ~ I know ya love my hummus recipes :).