Roasted Red Pepper Hummus is the festive version of everyone's favorite classic hummus recipe. The distinct color and zingy flavor makes red pepper hummus perfect for every occasion! This hummus recipe uses pressure cooked chickpeas or canned chickpeas.
Calling all hummus lovers! If you know how to make hummus in its classic form, you're one simple step away from making roasted red pepper hummus. Adding roasted peppers to hummus gives it that gorgeous red-orange color and zesty flavor with a hint of smokiness. Red pepper hummus goes from healthy snack to party food with a simple costume change!
- chickpeas - use canned or cooked from scratch
- roasted red bell peppers - I use packaged bell peppers
- sesame tahini - a key ingredient in 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 - key seasonings in flavoring hummus
- ice cold water - this helps adjust the consistency in hummus
- extra virgin olive oil - use to drizzle over hummus when serving
Is red pepper hummus spicy?
No. This hummus recipe is not spicy as long as you use a sweet paprika. If you're not sure which one you have, you can leave the paprika out entirely, especially if you're making it for kids.
If you want it spicy, you can add cayenne pepper, red chili flakes, or fresh hot peppers in small amounts of course.
What are roasted red peppers?
Roasted red peppers are exactly that. They are sweet red peppers that have been roasted and canned. They are one of my favorite brined pantry ingredients.
Until I read this short article on Fine Cooking, I thought they were solely make with red bell peppers, but there are other pepper varieties used in this product. Not matter which ones you use, roasted red peppers add so much flavor and color to sandwiches, salads...and dips like hummus!
How to make roasted red pepper hummus
If you know how to make classic hummus, red pepper hummus is as simple as adding roasted red peppers to the food processor with all of the regular hummus ingredients. Just remember to drain excess juice from the peppers so you don't end up with too much liquid in the hummus.
Pro tip: Chop some extra roasted red pepper pieces and fold them into the blended hummus or scoop over the top as a garnish. This adds texture, color, and even more flavor!
Cooked chickpeas vs canned chickpeas
This is a matter of opinion, but I'm a believer that chickpeas cooked from scratch (as opposed to canned beans) are creamier, sweeter, and nuttier...the way they're supposed to taste. Canned chickpeas certainly have their place and they work great for this recipe, but if you want to cook beans from scratch without soaking first, I have two methods:
What to eat with red pepper hummus
- use as a spread on crackers
- as a dip for tortilla chips
- dip for raw vegetables
- inside veggie wraps
- as a spread for crostini
- as a sandwich spread like my Vegan Veggie Sandwich
- falafel pita spread
More healthy dip recipes
- Classic Homemade Hummus
- Greek Yogurt French Onion Dip
- Loaded Black Bean Dip
- Herb Artichoke White Bean Dip
- Hot Spinach Artichoke Dip Recipe
- Hummus Without Tahini
Roasted Red Pepper Hummus
- 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
- To the food processor, add CHICKPEAS, ROASTED RED PEPPERS, TAHINI, LEMON ZEST, LEMON JUICE, GARLIC, PAPRIKA, CUMIN, and SALT.
- Blend hummus ingredients until combined. To adjust consistency (and make it creamy), add ICE WATER in small amounts and continue blending. You'll need to stop and scrape the sides occasionally. Also, longer blending time = creamier hummus.
- Refrigerate hummus in an airtight container up to five days.
- Serve chilled garnished with drizzled olive oil, diced roasted red peppers, chickpeas, and paprika.
- Pressure cooked - go from dry-to-done in under an hour with Instant Pot Chickpeas. Note: this yields 3 cups cooked chickpeas and the hummus calls for 1.5 cups, so I always freeze the other 1.5 cups of chickpeas for the next batch of hummus.
- Oven-baked - This is a terrific dried bean-cooking method! It requires no soaking and results in the creamiest, dreamiest, softest beans you'll ever achieve in 2 hours.
Homemade hummus recipe tips:
- The softer the chickpeas, the creamier the hummus. Well-cooked chickpeas are how we get really soft chickpeas. Canned chickpeas usually aren't soft enough and some people cook them further.
- Removing chickpea skins is optional (depending on who you talk to). I personally never remove them.
- To adjust hummus consistency once it's blended, use ice cold water or chilled chickpea juice because adding more oil only adds more calories.
- Fresh garlic vs granulated garlic - fresh garlic wins every time!
- If you use salted chickpeas, consider reducing the salt in the hummus recipe and add to taste.
- Adjust ingredients to achieve the perfect hummus flavor. Everyone's tastes buds are different, so feel free to adjust this recipe to find your hummus happy place.
- You can freeze hummus in airtight freezer-safe containers or plastic storage bags. To thaw, allow hummus to sit in the refrigerator overnight.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.