Roasted Red Pepper Hummus Easy Recipe with Flavorful Twist

Name: Roasted Red Pepper Hummus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: – 2 red bell peppers (or 3/4 cup chopped jarred roasted peppers as a substitute); – 1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas; – 1/4 cup fresh lemon juice (from 1 large lemon); – 1/4 cup tahini; – 1 small minced or finely grated garlic clove; – 2 tablespoons extra virgin olive oil plus extra for serving; – 1/2 teaspoon ground cumin; – An optional pinch of cayenne pepper; – 2 to 3 tablespoons water or aquafaba; – Salt to taste

By:

Ruby Bennett

Published:

January 19, 2026

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Why You’ll Love This Roasted Red Pepper Hummus

If you’re looking for a simple yet delicious dip to add to your meal routine, this roasted red pepper hummus stands out as a favorite. It comes together quickly with just a few steps, making it ideal for anyone with a packed schedule. The smoky and sweet flavors from the roasted peppers give it a unique twist that keeps things exciting.

What really makes this recipe shine is how easy it is to whip up in under 35 minutes total, including roasting time. You’ll get a nutritious boost with every bite, thanks to ingredients that pack in protein, fiber, and vitamins. Whether you’re serving it at a party or enjoying it as a quick snack, this hummus adapts to many diets and tastes great every time.

Beyond its ease, this hummus supports overall health by delivering antioxidants that help with digestion and energy. It’s perfect for vegans and those watching their calories, as it’s naturally gluten-free and full of plant-based goodness. Once you try it, you’ll see why it’s a go-to option for everyday meals or special occasions.

Jump to:

Why You’ll Love This Roasted Red Pepper Hummus
Essential Ingredients for Roasted Red Pepper Hummus
Why These Ingredients Matter
How to Prepare the Perfect Roasted Red Pepper Hummus: Step-by-Step Guide
Dietary Substitutions to Customize Your Roasted Red Pepper Hummus
Mastering Roasted Red Pepper Hummus: Advanced Tips and Variations
How to Store Roasted Red Pepper Hummus: Best Practices
FAQs: Frequently Asked Questions About Roasted Red Pepper Hummus
Can I use fresh red bell peppers instead of roasting them for hummus?
What’s the best way to thin roasted red pepper hummus if it’s too thick?
Can I use canned chickpeas to make roasted red pepper hummus?
How should I store homemade roasted red pepper hummus and how long does it last?
What’s the easiest method to peel roasted red peppers for hummus?
Roasted Red Pepper Hummus
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Essential Ingredients for Roasted Red Pepper Hummus

To make this roasted red pepper hummus, you’ll need a handful of fresh ingredients that blend together for a creamy delight. Each one plays a key role in creating that smooth texture and bold flavor. Let’s break it down to ensure you have everything ready before you start.

2 red bell peppers (or 3/4 cup chopped jarred roasted peppers as a substitute)
1 (15-ounce) can chickpeas or 1 ½ cups cooked chickpeas
1/4 cup fresh lemon juice (from 1 large lemon)
1/4 cup tahini
1 small minced or finely grated garlic clove
2 tablespoons extra virgin olive oil plus extra for serving
1/2 teaspoon ground cumin
An optional pinch of cayenne pepper
2 to 3 tablespoons water or aquafaba
Salt to taste

This list covers everything you need for a full batch, so double-check your pantry to avoid any last-minute trips. For special diets, this recipe is naturally vegan and gluten-free, but you can tweak the olive oil for a lighter version if you’re counting calories. Remember, fresh ingredients like lemon juice and garlic add that extra zing that makes the hummus irresistible.

Why These Ingredients Matter

Each item contributes to the overall taste and texture, making your hummus creamy and flavorful. For instance, roasting the red bell peppers brings out a sweet, smoky note that transforms the classic recipe. If you use jarred peppers, they save time but still deliver great flavor.

How to Prepare the Perfect Roasted Red Pepper Hummus: Step-by-Step Guide

Getting started with this roasted red pepper hummus is straightforward and fun. Begin by preparing your peppers, as this step adds that signature smoky flavor. Place an oven rack about 5 inches from the broiler and turn it on for the best results.

Core and cut the peppers into large flat pieces, then arrange them skin-side up on a baking sheet. Broil for 5 to 10 minutes until the skin chars, which enhances the taste and texture. After that, place the peppers in a sealed bag or cover with plastic wrap to steam for 10 to 15 minutes, making it easy to peel away and discard the charred skin while reserving 1 to 2 pieces for garnish. Roughly chop the rest and set aside.

Now, move to the blending part. In a food processor, blend the tahini and lemon juice for 1 minute, then scrape the sides and blend for another 30 seconds to make it smooth and whipped. Add the olive oil, garlic, cumin, cayenne pepper, and salt, then process for 30 seconds, scrape the sides again, and blend for another 30 seconds. Next, add half the chickpeas and process for 1 minute, scrape the sides, then add the remaining chickpeas and process for 1 to 2 minutes until thick and mostly smooth.

Once that’s done, toss in the chopped roasted peppers (except for the reserved pieces) and blend until everything is smooth. To get the right consistency, add 2 to 3 tablespoons of cold water or aquafaba while blending. Taste and adjust seasoning as needed, then transfer to a bowl, create a small well in the center, and top with the reserved chopped peppers. The total preparation time is about 35 minutes, with 25 minutes for roasting and peeling the peppers and 10 minutes for the rest.

A few handy tips can make this even easier. Use a food processor for the best results, though a high-powered blender works if you scrape the sides often. If the tahini and lemon juice don’t blend well at first, add a tablespoon of cold water or olive oil to help. For the smoothest texture, consider roasting your own peppers, as it improves flavor and makes the hummus extra creamy. Quick Chickpea Recipes on our site can give you more ideas if you’re new to this.

Dietary Substitutions to Customize Your Roasted Red Pepper Hummus

One of the great things about roasted red pepper hummus is how flexible it is for different needs. If you’re looking to swap ingredients, start with the base like chickpeas. You can substitute them with white beans or lentils for a fresh twist that keeps the protein levels high.

For vegetable changes, try roasted carrots or sweet potatoes instead of red peppers to add natural sweetness. If you want a smoky spice, swap cumin with smoked paprika or chipotle powder. Adding fresh herbs like cilantro or parsley can brighten the flavors and make it feel new each time. These tweaks let you tailor the hummus to what you have on hand or your dietary goals.

Keep in mind that options like using aquafaba instead of water can make it even creamier while staying vegan. For low-calorie versions, reduce the olive oil and use more lemon juice to keep things light. Always check for saltiness in aquafaba if you’re using it from canned chickpeas.

Mastering Roasted Red Pepper Hummus: Advanced Tips and Variations

Once you’re comfortable with the basics, you can take your roasted red pepper hummus to the next level with a few pro tips. For a silkier texture, try peeling the chickpeas before blending, though it takes a bit more time it’s worth it for that extra smoothness. If you cook chickpeas from dry instead of using canned, you’ll notice a richer flavor that elevates the whole dip.

Experiment with flavor boosts like adding roasted garlic or sun-dried tomatoes for more depth. If you enjoy a bit of heat, toss in a pinch of cayenne for that extra kick. When it comes to serving, presentation matters drizzle with olive oil, sprinkle toasted pine nuts, or add fresh chopped parsley to make it look as good as it tastes. For make-ahead meals, prepare the hummus up to three days in advance and store it in the fridge to let the flavors meld.

These variations open up endless possibilities. For example, if you’re into baking, mix this hummus into flatbreads for a unique twist. Remember, roasting the peppers is key for that authentic taste, and using home-cooked chickpeas can make a big difference. To learn more, check out our page on Hummus Variations for even more ideas.

How to Store Roasted Red Pepper Hummus: Best Practices

Proper storage keeps your roasted red pepper hummus fresh and tasty for longer. Store it in an airtight container in the refrigerator, where it’ll last up to one week. For the best results, cover the top with a thin layer of olive oil to prevent it from drying out.

If you want to keep it even longer, freeze the hummus in portion-sized airtight containers for up to one month. When you’re ready to use it, thaw overnight in the fridge and give it a good stir. It’s best served cold or at room temperature, but if you prefer it warm, gently heat in the microwave without overheating to keep the texture intact.

Meal prep is a great way to use this hummus throughout the week. Portion it into containers for easy snacks or spreads, which helps maintain freshness. Whether you’re a busy parent or a working professional, these tips make it simple to enjoy this dip anytime. For more on healthy eating, visit the nutritional benefits of chickpeas.

FAQs: Frequently Asked Questions About Roasted Red Pepper Hummus

Can I use fresh red bell peppers instead of roasting them for hummus?

While you can use fresh red bell peppers in hummus, roasting them first significantly improves the flavor and texture. Roasting caramelizes the peppers, adds a smoky sweetness, and softens their flesh, which blends smoothly into the hummus. To roast, place whole or sliced peppers under a broiler or on a grill until the skin chars, then steam them in a covered bowl or bag for easy peeling.

What’s the best way to thin roasted red pepper hummus if it’s too thick?

To thin your hummus without losing flavor, add small amounts of liquid gradually. Water works well, but you can also use aquafaba—the starchy liquid from canned chickpeas—as it maintains the chickpea flavor and creaminess. Olive oil is another great option to add richness while adjusting consistency. Always add liquids slowly and blend between additions until you reach your desired texture.

Can I use canned chickpeas to make roasted red pepper hummus?

Yes, canned chickpeas are a convenient and quick option for making hummus. They save time since they’re already cooked and soften easily when blended. Be sure to rinse and drain them well to reduce excess sodium and any canning liquid taste. If time allows, homemade cooked chickpeas can offer a richer flavor and creamier texture but canned chickpeas still produce a delicious hummus.

How should I store homemade roasted red pepper hummus and how long does it last?

Store your roasted red pepper hummus in an airtight container in the refrigerator. It typically stays fresh for up to one week. To prolong freshness, smooth a thin layer of olive oil on top before sealing. For longer storage, you can freeze hummus in a freezer-safe container for up to one month. Thaw in the refrigerator and stir well before serving.

What’s the easiest method to peel roasted red peppers for hummus?

After roasting, place the hot peppers in a sealed plastic bag or cover them with a bowl to trap steam for about 10-15 minutes. This softens the skin, making it easier to peel off with your fingers or a paper towel. Avoid rinsing with water as it can wash away flavor. Removing the skin ensures your hummus has a smooth texture without bitterness.