Roasted Red Pepper Hummus Recipe

Creamy, smooth and incredibly flavorful, this Roasted Red Pepper Hummus Recipe is the perfect savory dip for a variety of crunchy veggies, pretzels, pita chips and more. This healthy, delicious hummus is surprisingly easy to make--and tastes way better than any kind you'll buy from the store.

This easy roasted red pepper hummus is about to have a designated spot in your fridge.

If there ever was such a thing as having a favorite recipe on speed dial, this is it. So flavorful and satisfying, it's seriously hard not to just eat this yummy hummus right out of the container with a spoon!

This recipe is similar to my popular Best Homemade Hummus (which uses canned chickpeas with NO PEELING) and adds a jar of roasted red peppers (which not only provide smoky depth and flavor, they give this hummus a beautiful red orange hue).

I strive for easy, and when you follow the steps, you'll be amazed at how perfectly all the simple ingredients in this recipe team up to make a super smooth, rich and savory hummus that's rivaled second to none.

Whether you choose to use it as a healthy dip for crunchy veggies, or decide to slather it on your next homemade veggie wrap, roasted red pepper hummus, with its dazzling color and sweet, smoky flavor, will truly tickle your taste buds!

👪Why you'll love it

🥘Ingredients

• tahini- this is a sesame seed paste that adds a nutty flavor to the hummus; I like Soom brand, which I buy from Amazon and/or Walmart. Tahini needs to be stirred very well before using as the paste tends to separate from the oil in the jar
• fresh lemon juice- freshly squeezed is a must for best taste and quality
• olive oil- extra virgin olive oil is best
• fresh garlic- only 1 clove is needed; mince this for best flavor
• ground cumin- found with other traditional spices in the store, cumin adds richness and spice
• salt- just a little is needed to accentuate flavors; I typically use sea salt, but table salt also works
• canned chickpeas- you will need one can; drained
• roasted red pepper strips- Mezzetta brand (sold in a 10 oz. jar) is one of my favorites; see notes on the recipe card if you plan on using your own roasted red peppers

See recipe card for quantities.

🔪Instructions

1. Step 1: Purée the tahini and lemon juice until the mixture has a whipped consistency.

2. Step 2: Add the olive oil, minced garlic, cumin and salt; blend until smooth.

3. Step 3: Add half of the chickpeas; blend until smooth. Then add the other half and repeat.

4. Step 4: Add the roasted red pepper strips; blend until fully incorporated.

Hint: Prior to the final step, the mixture will be thick, so it's helpful to have a scraping spatula. Pause the food processor occasionally and use the spatula to push the contents back down into the mixture as needed.

🥣Substitutions

• Chickpeas - if you prefer to use dried chickpeas for this recipe, soak them ahead of time and then boil them until they're soft and mushy before using
• Peppers - you can roast red bell peppers rather than buying jarred; just be sure to remove the skins after roasting (see recipe notes on the recipe card for more info)

📖Variations

• Spicy - add 1 jalapeño (sliced in half, stemmed and seeded) when you add the roasted red peppers to the processor; optional to add a dash of cayenne pepper
• Smoky - enhance the roasted red peppers' flavor by adding 1 teaspoon smoked paprika when you add the cumin

Craving hummus without peppers? Make Best Homemade Hummus, which can also be made into everything hummus!

🍽Equipment

• good quality food processor or high speed blender
• citrus juicer and sieve
• garlic press
• measuring cups and measuring spoons
• colander
• rubber scraping spatula
• spoon

🍶Storage

Store roasted red pepper hummus recipe in an airtight container for up to 1 week. Keep refrigerated.

🗨️FAQ

🥄Related

Looking for other recipes like this? Try these:

🍴Pairing

These are my favorite dishes to serve with Roasted Red Pepper Hummus Recipe:

📋Recipe

Roasted Red Pepper Hummus Recipe

Kitchen Ready Betty

Roasted Red Pepper Hummus is the perfect savory dip for a variety of crunchy veggies, pretzels, pita chips and more. This healthy, delicious recipe is surprisingly easy to make--and tastes way better than any hummus you'll buy from the store.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizers, Snacks

Cuisine Mediterranean

Servings 10

Equipment

• good quality food processor or high speed blender
• citrus juicer & sieve
• garlic press
• measuring cups
• measuring spoons
• colander
• rubber scraping spatula
• spoon

Ingredients

  

1x2x3x

• ¼ cup tahini stirred well before measuring
• 1 large lemon juiced
• 2 tablespoon extra virgin olive oil
• 1 clove fresh garlic minced
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• 1 (15 oz.) can chickpeas drain, but do not rinse; there's no need to peel; reserve a few chickpeas for garnish
• ¾ cup roasted red pepper strips *see notes drain if using jarred; reserve a few strips to dice for garnish

Cook ModePrevent your screen from going dark

Instructions

 

• In a food processor, blend tahini and lemon juice for 2 minutes; pause to scrape down sides as needed.
• Add 2 T olive oil, minced garlic, cumin and salt. Blend for 1 minute; pause again as needed to scrape down sides.
• Drain the chickpeas. Add half to the food processor and blend for 1 minute. Scrape down the sides and then add the other half. Blend for 1 more minute.
• Add the red peppers. Blend for another 2-3 minutes or until the hummus is smooth.
• Transfer mixture to a container. Form a well in the center with a spoon; fill with with reserved chickpeas and diced red peppers. Optional to drizzle an additional 1 T olive oil in a circular motion on top.
• For best taste, refrigerate a minimum of 1 hour before serving.

Notes

If you make your own roasted red peppers for this recipe, remove the skins after roasting. You will most likely need to use 2 red bell peppers.

You may find it helpful to add 1-2 tablespoon cold water to the hummus after all steps to thin it slightly. I typically find that I don't need to do this when using jarred roasted red peppers, but you may need to add the cold water if using homemade roasted red peppers.

Avoid the temptation to put all the ingredients in at once into your food processor. This recipe really doesn't take a lot of time, and you will get the best hummus when you follow the steps. The tahini's consistency also comes out much better when it's whipped first with the lemon juice.

Keyword easy roasted red pepper hummus, homemade hummus, hummus, red pepper hummus, roasted red pepper hummus, roasted red pepper hummus recipe

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