Easy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini. Jump to the full Roasted Red Pepper Hummus Recipe. Or, watch our quick, straight-forward recipe video showing you how to make it.
After falling in love with how easy it is to make hummus at home, we decided to play around with some of our favorite store-bought hummus flavors. This hummus with spiced beef, feta, and mint is another.
When we shared our original hummus, we told you how to make the smoothest, creamiest hummus that we think is even better than store-bought. After sharing, many of you made it for yourselves and agreed. To learn all about making our hummus and our secrets for the creamiest hummus, click over and see our original hummus recipe.
This time we’re sharing our roasted red pepper hummus recipe — it’s creamy, smooth and so delicious. Roasted bell peppers add a smoky sweetness to the hummus. We roast the peppers at home (it’s really easy), but you could just as easily use jarred roasted peppers.
Homemade Roasted Red Pepper Hummus Recipe — It’s So Much Better Than Store-Bought
You asked for more hummus recipes. So here we go. Adding roasted bell peppers to hummus is one of our favorite ways to spice hummus up.
If you’ve seen our original hummus recipe then you know that making the best hummus at home is easy. This red pepper hummus recipe is simple, too. In fact, all we’ve done is add two roasted red peppers to our original hummus recipe.
This recipe uses canned chickpeas, but you can just as easily use your own home cooked chickpeas. To learn how to cook dried chickpeas, see our tutorial showing you how to cook dried chickpeas on the stove and in the slow cooker.
If you haven’t seen our original recipe, here’s our best hummus tip: To make the smoothest hummus rivaling the tubs you buy at the store, it isn’t about what you add to your food processor, it’s the order in which you add ingredients to your food processor.
Seriously, it’s that easy. Tahini and lemon juice go in first. Then, before you add anything else, turn on the food processor and let it run for a minute or so. This step helps to cream or whip the tahini and lemon juice ensuring the creamiest homemade hummus.
Did you know you can make tahini at home? It’s very simple and lasts up to a month in your refrigerator. Here’s our recipe for making enough tahini for two batches of our hummus: Quick and Easy Tahini Recipe.
Now that you know the secret to the best hummus, let’s talk about how to roast red peppers.
How to Roast Peppers
Most stores nowadays sell jars of roasted bell peppers, so if you don’t feel like roasting your own, feel free to use the jarred peppers. If you do wish to roast your own peppers, to make things simple, we like to remove the core then cut the peppers into a few flat pieces.
This way, we can place them, skin-side up, onto a baking sheet, slide them under the broiler and broil until the pepper skin has charred.
See the photo below — See how charred the skin is?
It only takes 10 minutes to roast the peppers. After that, we add the peppers to a resealable plastic bag or a bowl covered with plastic wrap and set the peppers aside. They steam a little, which helps the skin pull away from the pepper — making it extra easy to peel.
What do you think? Are you ready to skip the store-bought tub and make your own roasted red pepper hummus recipe at home?
You May Also Like
- Since you’ve got tahini on hand, give our Dreamy Tahini Sauce recipe a try. It’s really tasty and goes on just about anything!
- Or, try making this fresh chickpea salad with lemon and dill — it’s so good.
Recipe updated, originally posted April 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
What you need to know. Two things here. First, we use canned chickpeas, which is much, much quicker than using dried. Some swear by soaking and cooking their own dried chickpeas, but we’re just not that organized and love that canned chickpeas means we can enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini in larger grocery stores or specialty markets, or you can actually make it at home.
Equipment you’ll need. A baking sheet, mesh strainer or colander, food processor, silicone spatula, measuring cups and spoons.
- 2 whole red bell peppers (substitute about 3/4 cup chopped jarred roasted red peppers)
- 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
- 1/4 cup (60 ml) fresh lemon juice, about 1 large lemon
- 1/4 cup (60 ml) tahini, see our homemade tahini recipe
- 1 small garlic clove, minced
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1/2 teaspoon ground cumin
- Pinch cayenne pepper (optional)
- Salt to taste
- Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
- Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.
- Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces to use as a garnish when serving then roughly chop the rest.
- In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy hummus possible.
- Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth.
- If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.
- Finely chop reserved pepper from earlier. Then, scrape the hummus into a bowl, make a small well in the middle and add finely chopped peppers.
- Store homemade hummus in an airtight container and refrigerate up to one week.