This post may contain affiliate links. Please read our disclosure policy.
Roasted red pepper hummus is smoky, sweet, creamy, and easy to make. Use red pepper hummus as a healthy dip or spread for everything!
Why we love this recipe
Calling all hummus lovers! This easy roasted red pepper hummus shows you how to transform classic hummus into a colorful, festive dip with the addition of a few simple ingredients.
Jarred roasted red peppers are the key ingredient that give red pepper hummus its festive red-orange color with smoky and sweet flavor.
These flavors cancel out any bitterness, which is what makes red pepper hummus so delicious, desirable, and simply loved by everyone, even kids!
Ingredient notes
Ingredient amounts are listed in recipe card below.
- chickpeas - Use canned chickpeas or cook dried chickpeas in under an hour with Instant Pot Chickpeas.
- roasted red peppers - Use jarred red bell peppers or roast your own.
- sesame tahini - A creamy paste made with sesame seeds.
- lemon juice and zest - Fresh lemons for hummus is always my recommendation.
- fresh garlic - Always use fresh (not granulated) garlic for hummus.
- sea salt
- ice cold water - Use this as a calorie-free ingredient to adjust the hummus consistency.
- optional garnish ingredients - Whole chickpeas, chopped peppers, extra virgin olive oil, and parsley
How to make roasted red pepper hummus
These step-by-step photos offer a visual guide for blending red pepper hummus in a food processor. You'll also find the printable recipe below.
Step 1. Place tahini, lemon juice, lemon zest, garlic, salt, cumin, and paprika in the processor or high-speed blender such as a Vitamix. Blend to form a paste. Add small amounts of cold water to make it creamy.
Step 2. Add chickpeas and roasted red pepper. Blend until creamy. Add small amounts of cold water as needed to adjust consistency.
Step 3. Check the consistency of the hummus with a spatula or spoon. Adjust the flavor by adding ingredients such as salt, more lemon juice, or other seasonings and blending to combine. As you can see in the photos, I like red pepper hummus slightly thick and super creamy.
Step 4. Refrigerate until ready to serve. To serve, spread hummus in serving dish. Garnish options include: whole chickpeas, chopped peppers, olive oil, paprika, and fresh parsley.
Recipe tips
- If using salted canned chickpeas, add salt to taste after the hummus is blended.
- Extra soft chickpeas result in creamier hummus. If using chickpeas from a can, they tend to be quite firm. So, you can boil them to soften, or consider peeling the skins.
- Red pepper hummus freezes beautifully, so make extra and freeze it. To serve, thaw in the refrigerator overnight.
- Removing chickpea skins isn't required, but peeled chickpeas will make red pepper hummus creamier, especially when using precooked chickpeas.
Recipe variations
- Use store-bought peppers or roast your own fresh red peppers. I prefer the jarred option for convenience, availability, and flavor.
- Use roasted garlic in place of raw garlic for a deeper, caramelized garlic flavor.
- Substitute cold water with aquafaba aka chickpea juice when blending red pepper hummus. It adds nutrients and reduces food waste.
- Add cayenne pepper in small amounts to make spicy red pepper hummus.
Serving ideas
There are countless ways to enjoy red pepper hummus. Here are some ideas.
- with crackers or pita bread
- use to dip tortilla chips (my personal favorite)
- spread on Soft French Bread or crostini
- as a dip for raw vegetables
- as a spread for veggie sandwich
- use as a spread for falafel
Easy dip recipes
📖 Recipe
Roasted Red Pepper Hummus Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
Video
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- ¼ cup Tahini
- 1 Lemon, zested and juiced
- 2 cloves Garlic, or measure with your heart
- ½ teaspoon Ground Cumin
- ½ teaspoon Paprika
- ¼ teaspoon Sea Salt, or more as needed
- ¼ cup Roasted Red Peppers, drained (about 2 ounces)
- 1 ½ cups Cooked Chickpeas, or 1 (15-ounce) can
- ¼ cup Cold Water, or more as needed
Garnish (optional)
- Extra Virgin Olive Oil
- Fresh Parsley
- Paprika
Instructions
- Rinse and drain CHICKPEAS. Set aside.
- Place TAHINI, LEMON JUICE, LEMON ZEST, GARLIC, CUMIN, PAPRIKA, and SALT in food processor.Note: Reserve a few chickpeas and red peppers for garnish.
- Blend ingredients into a paste. Add small amounts of COLD WATER to make it creamy.
- Add CHICKPEAS and ROASTED RED PEPPERS.
- Continue blending, adding small amounts of COLD WATER as needed to adjust texture to your liking.Adjust flavors to your liking by adding more salt, spices, or lemon juice.
- Serve hummus chilled with (optional) garnish: chickpeas, peppers, drizzled olive oil, paprika, and parsley.
- Refrigerate hummus in an airtight container up to five days or freeze up to 30 days (or longer if vacuum sealed).
Recipe Notes
- If using salted canned chickpeas, add salt to taste after the hummus is blended.
- For creamier hummus, always cook chickpeas extra soft. If using canned chickpeas, you can boil them to soften, or consider peeling the skins.
- Red pepper hummus freezes beautifully, so make extra and freeze it. To serve, thaw in the refrigerator overnight.
- Removing chickpea skins isn't required, but peeled chickpeas makes red pepper hummus creamier, especially when using canned chickpeas.
Equipment
- Microplane zester / grater to zest lemon and mince garlic
- 7-cup food processor or high-speed blender
Jeffrey says
Every time we make this red pepper hummus for meal prep, it disappears a day or two before it's supposed to LOL. It's just so good! It's the perfect balance of flavors and textures. Thanks for another winner Kitchen Girl!
Naysh says
Made this and it's officially AMAZING!!! I did not know about lemon zest in hummus, what a perfect call my friend! I added a 1/4 tsp cayenne and 1/4 cup of garbonzo juice and 2 tbsp cream in a blender....seriously the best hummus I've ever had...well done!
The Kitchen Girl says
Awesommmme! I'm soooo glad you found your new fav hummus recipe 🙂 I love your add-ins Thanks for the review...much appreciated
Cindy says
First time I have made hummus. Brought it to our Labor Day picnic. Everyone gave it 5 stars. I added the oil that I drained from from the peppers with the small amount of water left from cooking the beans. Added all that to the blender a little at a time while checking for the right consistency. Then I blended for a long time. But it was super creamy! Thanks for all the tips along with a great recipe.
The Kitchen Girl says
You are so welcome, Cindy and I'm glad it was a hit Thanks so much for the feedback...I appreciate you taking the time
Rahul @samosastreet says
I made this and it is amazing! Better than ANY hummus we have ever eaten before.
The Kitchen Girl says
Hi Rahul, so glad you enjoyed it and thanks for the feedback. We kinda feel the same way about this hummus recipe 😉
Priya Lakshminarayan says
Everyone loved it and wiped the bowl clean! Thank you for this yummy recipe
The Kitchen Girl says
Awesome, Priya! Glad to hear it...can't go wrong with red pepper hummus
Mahy says
This is just the hummus that I have been looking for. It will work so well with my favorite dishes. Yum!
The Kitchen Girl says
Thanks, Mahy! Glad to hear it
Cathleen says
I am in love with hummus, and this version looks amazing! Bookmarked for later, thanks for the recipe!!
The Kitchen Girl says
Great, Cathleen! So glad to hear it
Irina says
I am never tired of trying a new recipe for hummus! I love your recipe and cannot wait to give it a try!
The Kitchen Girl says
Awesome, Irina! So glad you can enjoy this one!
Danni says
This is one of my favourite hummus' to make - so much flavour.
The Kitchen Girl says
Awesome, Danni! Glad you like! Can't go wrong with roasted red pepper hummus for any occasion
Vicky says
I love hummus as a snack and haven't tried making this flavor! Excited to have this for a snack or lunch soon!
The Kitchen Girl says
Awesome Vicky! Glad you can enjoy this recipe...thanks! 🙂
Lisa says
I love roasted bell peppers, but never thought to put them in hummus. What a great idea! Their sweet flavor really enhances the hummus. I love Mezzetta too! My whole pantry is filled with their olives, pepperoncini and jalapenos! Need to try their roasted peppers!
The Kitchen Girl says
Thanks, Lisa 🙂 Glad you can enjoy your hummus with roasted red peppers...it's my favvvvv
Taylor Kiser says
I love hummus! This roasted red pepper flavor is a favorite! Love that I can make it at home!
The Kitchen Girl says
Thanks Taylor! Yes, roasted red pepper hummus is hands down my favorite way to eat it 🙂
Toni says
This is such an amazing dip!! A new favorite at my house!
The Kitchen Girl says
Awesome, Toni! So glad your family can enjoy this one
Jessica Formicola says
This hummus is incredible! I love that the ingredients are so simple, and it makes for a really great snack!
The Kitchen Girl says
Thanks Jessica! Lovvvvve hearing that...we're pretty crazy about it ourselves