Irresistible Roasted Red Pepper Hummus Recipe

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.

Smooth Hummus RecipeWhen 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.

Easy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini.

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.

How to Cook Dried ChickpeasThis 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.

Quick and Easy Tahini RecipeDid 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?

How to Roast Peppers

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.

Easy red pepper hummus with sweet red bell peppers, chickpeas, garlic, and tahini.

What do you think? Are you ready to skip the store-bought tub and make your own roasted red pepper hummus recipe at home?

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Easy red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini.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

4.9 from 42 reviews
Irresistible Roasted Red Pepper Hummus Recipe
 
Prep time
Cook time
Total time
 
Why we love this recipe. When we first figured out how to make our own hummus, we were shocked at how easy (and fast) it is. With just a few simple tricks, you really can make creamy smooth hummus at home. Plus, since it really is so easy, we love adding extra flavor like sweet roasted red peppers.

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.
Created By:
Yield: Serves 6, Makes 1 1/2 cups
You Will Need
  • 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
Directions
Roast Peppers
  1. Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.
  2. 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.How-to-Roast--Bell-Peppers-Step-1
  3. 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.How-to-Roast-Peppers-Step-2
Preparing the Hummus
  1. 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.How to Make Hummus-Recipe-Step-1
  2. 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.How-to-Make-Hummus-Recipe-Step-2
Adding the Chickpeas
  1. 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.How-to-Make-Hummus-Recipe-Step-3
Add Peppers
  1. Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth.
  2. 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.
To Serve
  1. 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.
To Store
  1. Store homemade hummus in an airtight container and refrigerate up to one week.

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123 comments… Leave a Comment
  • Marilyn Cashmore September 5, 2016, 1:59 am

    I make hummus every week
    This is the Best Recipe
    Everyone loves it
    Today I made the Spicy pepper one
    I feel like eating the whole lot

    Reply
  • Anne July 17, 2016, 9:12 pm

    I made this tonight and it is super yummy!! My favorite hummus recipe to date! Thanks for sharing.

    Reply
  • Seasaidh July 6, 2016, 7:28 pm

    Thanks for your roasting directions. We will be using them today, in making a side to go with spicy sole wraps.

    I’ve used your regular hummus recipe probably 20 times already. It is the best one I’ve found yet. Never buying store-bought again.

    I look forward to trying the roasted red pepper version soon, and noted your mention in Comments (above), about being able to leave Tahini out in the red pepper variant.

    Reply
  • Lorraine June 25, 2016, 8:11 am

    I’m just making this , but I have no tahini, do you think it will still be creamy/tasty without it?

    Reply
    • Joanne June 25, 2016, 7:18 pm

      Hi Lorraine, You can leave the tahini out. Since you are adding the red peppers, the hummus should still be quite creamy. If it seems too thick at the end, simply add a tablespoon or two of water to thin it out.

      Reply
  • Bnut April 27, 2016, 8:18 pm

    Instead of adding water if my hummus is too thick, I save some of the bean juice to use instead.

    Reply
  • Dee Dee April 10, 2016, 5:32 pm

    This was amazing and easy to make. I love that I can control what ingredients are added. Thank you so much for sharing!

    Reply
  • vicki thompson April 4, 2016, 1:14 pm

    Wow!! I finally was able to make my own hummus and actually say I made it, instead of the store. It’s so easy and tastes terrific, Thanks ! It will be served on many occasions.

    Reply
  • Robin March 13, 2016, 9:25 pm

    I will never buy this again, I will make this instead soooo much better Plus I love the video as it was well explained. I also made the tanini myself & bought the pita bread & baked them (I brushed both sides with a olive oil garlic & ground pepper mixture) Yummy !!! <3

    Reply
  • Debra March 12, 2016, 4:28 pm

    Delicious, quick & easy!

    Reply
  • Darren March 6, 2016, 2:54 pm

    First time making hummus, first time using a food processor.

    I followed the recipe, even roasted the peppers myself. It is SO GOOD!!!
    My daughter and my girlfriend were amazed that I made this, but it is super easy!
    Thanks so much for this recipe, I’ll be making it again and again.
    Next up…making my own tahini 😀

    Reply
  • Becky December 31, 2015, 12:54 am

    LOVE this recipe! Did a few variations for personal taste. Added double the garlic, 1 packet of sweetener for a double batch and used the liquid from 1 can of beans so it wasn’t so thick. Thanks for this!

    Reply
  • Cheryl sawyer December 23, 2015, 9:01 pm

    I got a food processor for Christmas and hummus was first thing i made ( well, tahini first)then hummus, i loved this recipe five stars for taste and smoothness. I have made 3 times this Christmas.

    Reply
  • Whitney November 14, 2015, 3:02 pm

    We really liked this! But I did have 2 questions. 1st, after I added the spices and red peppers all I could taste was the sesame seeds it was overpowering. Any advice? 2nd I followed the directions, but it was really gritty and my husband really liked it that way but what could I have done differently to make it smooth? what point in the process would that have changed. Thank you and look forward to making it again!

    Reply
    • Kirara January 10, 2016, 10:07 am

      Some of the grittiness can be reduced by removing the casing around each chickpea.

      Reply
    • Nancy January 19, 2016, 10:30 pm

      Hi Whitney. I boil my canned chickpeas in water for 5 minutes. Then drain and add to the food processor. I also added almost a 1/2 cup of water and more olive oil to make it really creamy. Hope this helps

      Reply
    • Allan April 11, 2016, 1:58 am

      I had the overpowering flavor of sesame seeds the first time I made it, too. I could be wrong, but I think it has to do with mixing the tahini very well before measuring it out. Much like natural peanut butter, you have to mix it in with the oils that float to the top. I could easily spent give minutes mixing it to make sure it is as uniform as possible. Cheers.

      Reply
  • Mike November 2, 2015, 1:12 pm

    Are all food processors created equally for making hummus? Which do you use? If only making 1 or 2 cans of chickpea at a time, which do you recommend to buy? Counter space is a limitation of mine, so hoping for a good mini one out there.

    Reply
    • Chandell March 30, 2016, 4:04 pm

      I just used a mini processor. It is perfect for any recipe using about 1 can of garbanzo beans.

      Reply
  • Laura October 10, 2015, 4:18 pm

    I like to add a 1/2 tsp of pureed Chipotle Peppers in adobe sauce for a kick!

    Reply
  • Mary September 22, 2015, 11:03 pm

    To get SUPER creamy hummus peel the chickpeas. Just put them in a large bowl with water and rub them between your hands. The skins will float to the top. Pick through to make sure you get all of the skins out.

    Reply
  • Shurtorra September 2, 2015, 1:19 pm

    Husband really likes this, next time I think I’ll use more garlic and red pepper.

    Reply
  • Maria September 2, 2015, 12:11 am

    Thank you so much for sharing!! I made the Red Pepper Hummus and the Smooth Hummus tonight and they both blew my mind! I have never made Hummus before and was shocked at how much better it tastes compared to the store bought Hummus. 5 stars!!!

    Reply
  • Amanda August 25, 2015, 9:59 pm

    This is likely a very dumb question. But do I cook the minced garlic before adding it? Or just add raw?

    Reply
    • Joanne August 26, 2015, 5:49 pm

      We add the garlic raw, but if you were worried about it being too strong, use roasted or lightly toasted (in some oil or butter) instead.

      Reply
    • Nebs November 12, 2015, 8:56 pm

      Just add it raw

      Reply
  • Drifting Dandelion Seeds June 10, 2015, 7:20 pm

    We loved the original, and the roasted red even more. We are thinking of making roasted green, and green olive, and roasted pine nut. Thank you, it is so reasonable to make at home. We use half the tahini and olive oil for low fat old people in this house. Thanks for taking us back to the Mediterranean!

    Reply
  • r0lyp0ly May 30, 2015, 3:31 am

    I’m a HUGE fan of your original hummus base, but adding the roasted peppers was not my cup of tea. However, I sometimes swap in black beans with lime for the garbanzos and lemon. Some roasted peppers go great in that!

    Reply
  • Jennie Smith May 14, 2015, 11:58 am

    Absolutely fabulous !! I made this today and although you state it lasts a week in the fridge I highly doubt it will survive that long 😀 soo creamy and flavoursome
    (Five stars please )

    Reply
  • Leigh May 9, 2015, 12:44 pm

    I’ve made this several times and love it! However. …for some reason the last 2x I’ve made it….it’s very soupy. I haven’t changed anything and I can’t seem to figure out why! Any ideas?

    Reply
    • Joanne May 28, 2015, 10:50 am

      Hi Leigh, try adding a little less of the roasted pepper or add them in batches. Maybe the peppers you are using are a little larger than when you first made it. If you add them in batches you should be able to get to the right consistency.

      Reply
  • Heidi May 2, 2015, 4:57 pm

    Super good recipe. I had store bought roasted red peppers in the pantry, so I had this done in about ten minutes. Love it.

    Reply
  • Cat April 24, 2015, 11:38 am

    Made this yesterday and it’s delicious!!!!

    Had to improvise with the tahini as I’m allergic to sesame seeds. Decided to try something new and used semi toasted pine nuts. In the first step, I just put my pine nuts with the lemon juice and let it process for a good 5+ minutes. Didn’t really know how it was going to turn out but it is absolutely yummy!!!!!
    Thanks for the recipe!

    Reply
  • Denise Greene April 19, 2015, 1:30 pm

    This is an outstanding recipe! I’ve been sharing it with everyone. I usually avoid all processed foods, but I was stuck on Sabra Hummus until their recent listeria outbreak. I knew it was time I learned how to make my own. I looked through several recipes and found yours the most appealing. I was not disappointed. I’ll be using it weekly!

    Reply
    • Joanne April 21, 2015, 12:56 pm

      Hi Denise, we are so glad you enjoyed the hummus so much!

      Reply
  • Misty April 4, 2015, 12:33 pm

    This is my favorite hummus recipe I’ve attempted. 🙂 Thanks for sharing!

    Reply
  • Vaishnavi April 2, 2015, 8:58 am

    I had pinned this recipe for about a week now, and I finally made it last night. It tasted yummm!! I would be making this more often. Are there any other recipes where I can use the Tahini? Now I have a big jar of it!:)
    Thanks for the wonderful recipe again!!!

    Reply
    • Joanne April 3, 2015, 1:38 pm

      Nice, we are so happy you loved the recipe (and thank you for pinning it). Tahini can be used to make salad dressings or turned into a sauce that is drizzled over veggies. Look for “tahini salad dressing” in google or on Pinterest and I bet you will find something great! We don’t have any more recipes using tahini on Inspired Taste, although now you have given us the idea 🙂

      Reply
  • Cin April 1, 2015, 12:56 am

    This recipe is fantastic! I try not to eat processed foods and very little oil in my vegan diet. I have used it for at least a year now and make a big batch almost every week. Some changes to the recipe that I have made are to use the water from the Garbanzo beans that I cook in place of the oil, Braggs Amino Acids instead of salt and a hint of cayenne pepper for a kick. I generally add a bit more garlic because I’m a garlic-a-holic. Also, I use this recipe when I sprout the beans instead of cooking them. It’s a bit grainier and has a nutty flavor, but is still delicious. Thank you for this wonderful recipe!

    Reply
  • Michelle March 7, 2015, 1:40 pm

    Okay, so this is the second time I have made this, and IT. IS. AMAZING. It has the perfect flavor. It is beautifully colorful, and makes a ton. Of course, we eat it right up. Thanks for sharing. I love finding recipes that work!

    Reply
  • Shelley March 4, 2015, 9:43 pm

    I left out one of the bell peppers because I only had one but OMG this recipes is amazing

    Reply
  • pat dalziel February 22, 2015, 3:21 pm

    the best I have ever had, many thanks for the recipe. it is now in my favorites.

    Reply
  • Nita Eggers February 11, 2015, 12:47 pm

    I made this today and it was a HUGE hit! I will be making it again soon. I did add a bit more cayenne because it like a little heat, but otherwise I followed it to the letter (using roasted peppers from a jar.) Thanks for sharing this recipe!

    Reply
  • Ann Marie February 2, 2015, 5:33 pm

    I just made this. It is delicious. I had to use a blender, so it’s a little chunkier, but that just makes it more “rustic.”

    Reply
  • Jen January 31, 2015, 6:10 pm

    My husband bought me a food processor and asked for hummus. I had never eaten it before but figured OK. I stumbled across this one. I have been making it for a year now and am completely spoiled by how delicious and easy it is. Thank you very much!

    Reply
  • Sarah January 23, 2015, 1:23 pm

    I am going to make this tomorrow night after work for a get together Sunday. I just got a brand new processor so it will be my first time using one. Do you think using the jar peppers compared to buying fresh ones and roasting them will make a huge difference?

    Reply
    • Joanne February 3, 2015, 1:45 pm

      No, both will work nicely.

      Reply
  • Newlyvegan December 30, 2014, 7:00 pm

    This was my first time making hummus and let me say it was one of the best recipes that I’ve tried. So tasty, I even got my kids to eat it! Now that I’ve finally broke down and bought tahini, I don’t think I will be buying store bought again! Will definitely make this as well as the traditional recipe. Thank you!

    Reply
  • Rima December 12, 2014, 9:33 am

    thank you. Very delicious and easy to make. I usually buy the 2 pounds dried chick peas bag, soak overnight and cook using a pressure cooker for about 1 hour. then process and separate into different containers and freeze. whenever ready for some hummus just add tahini,lemon, salt and optionally your favorite flavor like this great taste of grilled red pepper or carmelized onion (very delicious)

    Reply
  • Baygirl December 3, 2014, 7:28 pm

    Followed the recipe as closely as possible, used peanut butter instead of tahini. Cut the entire recipe in half, and put tablespoons into ice cube tray, and froze overnight. Put frozen humus into zip lock back, pushing out as much air as possible. Defrost a “fresh as the day you made it” snack. Makes 16 snacks plus a bit for right now 🙂

    Here in Canada during the winter, a woodstove is a great benefit for this kind of cooking…chick peas post-soak in a simmering pot on top of the stove, and roasted red peppers (plus garlic) inside the stove.

    Reply
  • Janet November 15, 2014, 11:50 am

    Very good hummus. Always looking for new ways to make hummus.

    Reply
  • Suzy-Q September 29, 2014, 12:50 pm

    Just made this and I can’t wait to dig into it this evening. This was my first homemade hummus and it is good! I roasted a pan full of mixed peppers from my garden, tossed with some olive oil, S & P, and pureed using your hummus base for the rest of the recipe. It’s a winner! I did add some parsley and only a little cayanne because some of my peppers were already warm. Yum! Next time I will roast my garlic first as someone suggested. Can’t wait to try more of your recipes!

    Reply
  • Susi September 27, 2014, 5:31 pm

    I just made this and it looks beautiful! Sadly, it tastes bitter. Wonder what happened? I made the tahini. I used sprouted chic peas but they are not bitter at all. The rest I did just like the recipe called for.

    Reply
  • thomas September 14, 2014, 5:20 pm

    this looks amazing

    Reply
  • lesley August 14, 2014, 12:41 pm

    Have made this several times now and the red roasted one is amazing – I have experimented a bit with more tahini , lemon juice and cumin and its still good in the plain one. I wouldnt mess around with the red pepper one its too good.
    Really love your inspired recipes.
    Many Thanks
    Lesley

    Reply
  • Tina July 31, 2014, 3:41 pm

    I’ve never made hummus and this recipe looked better than others…I just made it and omg…I couldn’t stop eating it when I was taking it out of the food processor! The only thing I did different was used a whole clove of garlic instead of a half. I also used lower sodium chickpeas so I used the juice instead of water at the end….amazing! Next I’m gonna make it with Serrano peppers and cilantro instead of the roasted red peppers…

    Reply

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