Delicious roasted red pepper hummus is made with packaged or fresh roasted red peppers, chickpeas, tahini, and a few pantry ingredients. Red pepper hummus is festive and zingy, but not spicy, so it's perfect for any occasion.
Calling all hummus lovers! If you know how to make hummus, you're one simple step away from making roasted red pepper hummus. Adding roasted peppers to hummus gives it a gorgeous color with a hint of smoky and sweet flavors. Red pepper hummus is how you turn plain hummus into party food with a simple costume change!
Key ingredients
Ingredient amounts are listed in recipe card below.
- chickpeas - use canned, pressure cooked, or dutch-oven method
- roasted red bell peppers - use packaged bell peppers or roast your own
- sesame tahini - a creamy, sesame seed paste used in classic hummus
- lemon - 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
Just like my classic hummus, this red pepper hummus recipe can be made with canned chickpeas or by cooking dried chickpeas.
- Add cooked chickpeas, roasted red pepper, tahini, garlic, lemon, cumin, paprika, and salt to a food processor or high speed blender.
- Blend until creamy.
- Add small amounts of ice cold water to adjust consistency.
- Refrigerate or serve immediately, garnished with chickpeas, peppers, olive oil, 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 packaged roasted peppers for red pepper hummus because they add so much flavor and color without the extra steps.
Red pepper hummus recipe tips
- When using packaged roasted red peppers, you'll want to drain them thoroughly to prevent adding too much liquid to your hummus.
- I like to reserve a small amount of the roasted peppers to garnish or fold into red pepper hummus when serving.
What to eat with red pepper hummus
- use as a spread on crackers
- as a dip for tortilla chips
- spread on Soft French Bread
- dip for raw vegetables
- inside veggie wraps
- as a spread for crostini
- as a sandwich spread like my Vegan Veggie Sandwich
- falafel pita spread
Recommended dip recipes
- Hummus Recipe (classic version)
- Tahini Free Hummus
- Greek Yogurt French Onion Dip
- Herb Artichoke White Bean Dip
Roasted Red Pepper Hummus Recipe
Ingredients
- 1 ½ cups Cooked Chickpeas, or 15oz can (drained)
- 8 oz Roasted Red Bell Peppers, drained
- ¼ cup Sesame Tahini
- 1 Lemon, zested and juiced
- 2 cloves Garlic, minced
- ½ tsp Paprika
- ¼ tsp Ground Cumin
- ¼ tsp Sea Salt
- 2 Tbsp Ice Cold Water
- Extra Virgin Olive Oil, for garnish
RECIPE VIDEO
Equipment
- Instant Pot pressure cooker (if cooking beans from scratch)
- 7-cup food processor (or high-speed blender)
- Microplane (to zest the lemon)
- food processor spatula
Instructions
- 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).
Recipe Notes from TKG
- If using salted canned chickpeas, add salt to taste after the hummus is blended.
- Consider cooking chickpeas from scratch using Instant Pot Chickpeas or Oven Baked Chickpeas to reduce sodium and cost, as well as make creamier hummus.
- I don't remove chickpea skins (and my hummus is always super creamy), but you're welcome to.
- Make extra hummus and freeze it. To serve, thaw in the refrigerator overnight.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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