This red pepper hummus takes classic hummus to another level. The roasted red peppers give it a festive red-orange color with sweet and smoky flavors loved by all – even kids!
Why we love this recipe
Calling all hummus lovers! This easy roasted red pepper hummus recipe shows you how to transform a classic hummus recipe into a colorful, festive dip with a simple costume change.
The not-so-secret ingredient – jarred roasted red peppers which, once blended into the hummus, turns the dip red-orange, and makes it slightly smoky and noticeably sweeter.
The color and sweetness are probably what makes red pepper hummus so popular because it cancels out any bitterness, so it's especially great for kids. It's decidedly addictive and loved by everyone!
Ingredient amounts are listed in recipe card below.
- chickpeas - use canned chickpeas; or pressure cook them from dry to done in an hour with this Instant Pot Chickpeas recipe.
- jarred roasted red peppers - use packaged bell peppers or roast your own
- sesame tahini - a creamy paste made with sesame seeds
- lemon juice - make sure to use both lemon zest and juice
- fresh garlic - adjust the garlic amount to your liking
- paprika, cumin, and sea salt - these add even more smoky flavor to red pepper hummus
- ice cold water - this helps adjust the consistency in hummus
- extra virgin olive oil - drizzle over hummus as garnish when serving
How to make roasted red pepper hummus
Blend until well-combined. Then add small amounts of ice cold water or aquafaba (chickpea juice) to adjust consistency.
I prefer hummus to be creamy with a slightly thick consistency. The beauty of making your own roasted red pepper hummus is that you adjust the consistency to your own liking.
Refrigerate hummus until ready to serve. Garnish options include: whole chickpeas, roasted red peppers, olive oil, paprika, and parsley.
The best roasted red peppers for hummus
You can roast red peppers at home for this recipe, and they're undeniably delicious, but it adds steps to the process. I prefer to use jarred red peppers because they add so much flavor and color without the extra steps.
Recipe tips and variations
- The softer the garbanzo beans aka chickpeas, the creamier the hummus. So, consider cooking chickpeas from scratch via Instant Pot or dutch oven. This also reduces sodium and cost.
- I don't remove chickpea skins (and my hummus is always super creamy), but you're welcome to.
- If using salted canned chickpeas, add salt to taste after the hummus is blended.
- Always drain the juice from jarred roasted red peppers to prevent adding too much liquid to the hummus.
- I like to reserve a small amount of roasted peppers to garnish or fold into the hummus when serving.
- Use roasted garlic in place of raw garlic for a deeper, caramelized garlic flavor.
- Add cayenne pepper in small amounts to make spicy red pepper hummus.
- Make extra hummus and freeze it. To serve, thaw in the refrigerator overnight.
There are countless ways to eat red pepper hummus. Here are some ideas to inspire you.
- with crackers or pita bread
- use to dip tortilla chips (my personal favorite)
- spread on Soft French Bread
- as a dip for raw vegetables
- as a spread for veggie sandwich
- use as a spread for falafel
Easy dip recipes
- Classic Homemade Hummus Recipe
- Hummus Recipe without Tahini
- Greek Yogurt French Onion Dip
- Herb Artichoke White Bean Dip
Roasted Red Pepper Hummus Recipe
- To the food processor or blender, add CHICKPEAS, ROASTED RED PEPPERS, TAHINI, LEMON ZEST, LEMON JUICE, GARLIC, PAPRIKA, and CUMIN.Serving note: reserve a few chickpeas and peppers for garnish
- Blend hummus ingredients until well-combined. You may need to stop and scrape the bowl sides to fully incorporate ingredients. Add SALT to taste.
- Add ICE WATER in small amounts while blending to adjust hummus creaminess to your liking.
Serving and storage
- To serve, garnish with chickpeas, peppers, olive oil, and parsley.
- Refrigerate in an airtight container up to five days or freeze up to 30 days (or longer if vacuum sealed).
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.