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Red Pepper Hummus Recipe

by on April 4, 2013 · 62 comments

Roasted Red Pepper Hummus Recipe

We’re in love.

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 time we’re sharing our roasted red pepper hummus recipe it’s creamy, smooth and so delicious.

Roasted Red Pepper Hummus

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.

An Easy Red Pepper Hummus Recipe — So Easy to Make At Home

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 recipe is very simple. In fact, all we’ve done is add two roasted red peppers to our original hummus recipe I just mentioned.

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.

Roasted Red Pepper Hummus

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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5.0 from 19 reviews
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.

Equipment you’ll need. A baking sheet, mesh strainer or colander, food processor, silicone spatula, measuring cups and spoons.
Created By:
Yield: 4
You Will Need
  • 2 whole red bell peppers (substitute about 3/4 cup chopped jarred roasted red peppers)
  • One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  • 1/4 cup (59 ml) tahini
  • Half of a large garlic clove, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Pinch cayenne pepper (optional)
  • 1/2 to 1 teaspoon kosher salt, depending on 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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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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62 Comments

1 Katrina @ Warm Vanilla Sugar April 4, 2013 at 2:47 pm

This looks so good!! Yum!

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2 Maureen | Orgasmic Chef April 6, 2013 at 9:08 am

My recipe isn’t too much different and we love it. We probably eat our weight in dips every week. It’s our 4pm meetup time and what better way to talk over the day than with carrots, celery and other dippy things and dips like this. Maybe a glass of wine.

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3 Droopy May 23, 2013 at 8:27 pm

There is Hummus among us. Yum!!! Made this recipe for some guests I have coming over tonight. Good thing I bought enough ingredents to make more, cuz I ate it all up. Truly irresistible. Next I am going to try y’all’s Irresistable Guiness Beef Stew recipe. Nom nom nom nom nom. XD

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4 Jason (Gluten Free / Dairy Free NJ) May 30, 2013 at 4:54 pm

I still have some left over tahini from the last time I tried to make homemade hummus. Think I’ll add a can of garbonzo beans and some red peppers to the shopping list and give this a shot this weekend!

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5 Mimi June 16, 2013 at 2:38 pm

I made this and it was delicious! Thank you for the recipe. I was wondering–do you have the nutrition information?

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6 Joanne June 17, 2013 at 9:19 am

Hi there, We do not currently provide nutrition data for our recipes. We have found this tool to be helpful: http://caloriecount.about.com/cc/recipe_analysis.php

It allows you to copy our recipe and paste into their system. From there, it will give you nutrition data. Hope that helps.

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7 ashley October 28, 2013 at 11:50 pm

Awesome website! Thanks for sharing.

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8 Kayla June 16, 2013 at 4:17 pm

I’ve used this recipe multiple times now and I love it. It makes the perfect hummus. I always add 2/3 of a habanero to mine because I like it spicy. :) one other thing to do is instead of using the water to make it thinner..save some of the juice from the chick peas and use that in place of water if you want to make your hummus thinner. I personally have not had o do this with this recipe. But I’ve done it with others in the past.

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9 Joanne June 17, 2013 at 9:20 am

Hi Kayla, thanks for your tips!

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10 Kate Crookshank June 18, 2013 at 3:52 pm

I love making hummus at home.. So easy, nutritious and way cheaper than storebought.
This was the first time I’ve used roasted red pepper in it, and I loved it!
I also use dried chickpeas, soaked over night, then boil them up just before I blend my hummus. I always boil more than I need to keep in the fridge and add them to salads and curries in the next couple of days.
It is a little more time consuming for sure but the nutritional value is much higher in the end result.
For anyone interested in the differences of canned versus non canned chickpeas… I’ve added a link … check it out..!

http://www.whfoods.com/genpage.php?tname=newtip&dbid=10

For another twist on this great recipe- try roasting a few whole garlic cloves either in a frying pan drizzled with olive oil OR under the broiler with your peppers (at a lower heat), the cloves will slip straight out of there skin when ready, then they are ready to add to the blender, along with the oil from your frying pan.
ENJOY

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11 Guy June 22, 2013 at 8:14 pm

I made this recipe today and it was delicious. I did add a little more than a pinch of cayenne and it had a very nice after-bite. Other than that, didn’t have to change the recipe one bit. This hummus rawks!!!!

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12 Mark June 27, 2013 at 12:56 pm

Unless you frequently have a need for tahini, it can seem a little expensive. My mother gave me a substitution tip that works well for me. Instead of tahini, you can sub peanut butter (as long as you don’t have peanut allergies) and it is remarkably difficult to detect the difference.

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13 jessica June 29, 2013 at 8:36 pm

I agree about the price, but really want to make this work. I did a little research and turns out that making tahini is as simple blending sesame seeds and olive oil! Yeepee! Thanks for the recipe!!

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14 Miranda September 23, 2013 at 5:15 pm

I have used a bit of almond butter before. If it’s salted, just don’t add the kosher salt. Modifies the taste slightly but works in a pinch. Not sure if I’d want to change a single thing in this particular recipe though. I used the substitution in a different hummus recipe.

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15 Joanne September 25, 2013 at 10:56 am

Thanks for the tips, Miranda. We’ve never used almond butter, so it is great to have someone who has chime in :)

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16 Lisa Holt July 17, 2013 at 6:59 pm

I love Hummus and spend a small fortune on it at the grocery store. I decided to try my hand at making my own and chose this recipe. I finished it a few minutes ago and after tasting it I had to let you know how VERY happy I am with you! This recipe is, by far, superior to what I find in the grocery store and I will never buy it there again!~ I recently moved into a different home and my food processor is still packed. I simply threw all the ingredients in my blender using the liquify setting and it’s still smooth and creamy. So to the followers that don’t have a food processor, don’t let that dissuade you from trying this wonderful recipe. Thank you so much, Ive shared this with my friends on Pinterest singing praises and hope it leads more people to your website. If you have a pine nut recipe I would love to try that as well! Thank you again!

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17 Miranda September 23, 2013 at 5:13 pm

I also don’t have access to a food processor right now, so I made this using a Magic Bullet. I just had to open container and stir with a rubber spatula a few times during the process until the red pepper was added and helped its consistency. I used half the red pepper pureed in with the hummus, and half of it diced (practically minced) to put on top and mix in after it set up in the fridge.

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18 Kristen August 22, 2013 at 7:29 pm

Turned out amazing!! Going to bring it to a friend’s house tonight for a get-together! We all love hummus!

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19 Robin August 22, 2013 at 7:58 pm

I just got my first food processor last night (exciting!) and this was the very first thing I made! I used jarred roasted red peppers from Trader Joe’s and the whole thing came together wonderfully. I took the extra time to pinch off the garbanzo bean skins and it made for such a creamy hummus. Thanks!

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20 Stephanie September 2, 2013 at 4:40 pm

This is a fantastic recipe! Thanks for sharing and for the detailed descriptions! My family loved this.

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21 Tamsen Grace September 5, 2013 at 4:52 pm

This hummus is delicious! I always roast my beans (20 minutes @ 400 deg) and let them cool before I make hummus. It gives them a deeper flavor and goes well with the roasted peppers. I’ve bookmarked this recipe for many future uses.

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22 Joanne September 7, 2013 at 2:33 pm

Great tip! We’ve never thought to roast the chickpeas first.

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23 Tamsen Grace September 12, 2013 at 4:12 pm

I toss 1 can of chickpeas with olive oil, cumin and garlic cloves and roast them at 400 degrees for 20 minutes or so then let them cool and make hummus. Sometimes I peel sometimes I don’t. It really depends on the brand of beans and how soft they are right out of the can. I just took some out of the oven a minute ago.

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24 Renee September 5, 2013 at 9:43 pm

I will never buy store bought again if I can help it. This recipe was fantastic! Instead of red pepper, I used a 4oz can of fire roasted green chiles. It’s pretty much true that we New Mexicans put green chile in everything. I found a green chile specific recipe but the ingredients just didn’t seem right to me. Yours was right on the mark! Thanks!

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25 Lynne September 8, 2013 at 7:59 pm

The hummus was delicious! One problem I had was with the tahini–the can was never opened and has 4 months left on the use by date–the oil separated which I believe is normal; but the ground sesame seeds had hardened up so badly that I couldn’t stir it. It was difficult to break into pieces and I had to put it in my mini-processer to mix up. Made some extra work for me; but the end result was worth it.

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26 MP September 14, 2013 at 7:28 am

I make this with the following revisions:

-Not a fan of tahini, so I take that out.
-Add 5-7 kalamata olives.
-Huge roasted garlic fan, so I roast an entire bulb with drizzled olive oil and blend that in too.

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27 Miranda September 23, 2013 at 5:07 pm

Have tried a few other red pepper hummus recipes from the BIG recipe share websites, but this is by far the very best! I am a dried chickpea user, but I shortcut in other ways like using the jarred red peppers (which must be drained a bit). I used the cumin to taste but didn’t add much more than the original recipe calls for. I have it in the fridge setting up a little now (the chickpeas were still a bit warm when I made it) and I can’t wait to really dip into it with some Triscuit roasted tomato and olive oil flavor crackers. After tasting it I sent a text to my best friend immediately, letting her know I had a much better recipe than the others to pass on to her.

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28 sue corin September 28, 2013 at 4:30 am

This is my first attempt at homemade hummus and I love it. Couldn’t find tahini in my supermarket so made my own version in a mortar and pestle (though I didn’t toast the sesame seeds). Also I used half red half yellow pepper and omitted the cumin/cayenne. I chose to peel my chickpeas as this is how I prefer to eat them. Feel really pleased with myself that it worked out so well. Time fir a snack nom nom nom.

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29 Paula December 8, 2013 at 6:05 pm

We have made this three times now. We love it and all our company has as well. We were leery of doubling the recipe as sometimes recipes just don’t come out well when you do that. But we did it anyway and it came out great. Thanks so much for the great recipe.

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30 Joanne December 9, 2013 at 12:04 pm

Wonderful, so glad you liked it Paula!

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31 Garcia January 6, 2014 at 6:08 pm

This recipe is very good, I add a little More lemon juice, cayenne pepper and made it in my nutribullet … Used canned chickpeas and peeled them. This is the best hummus I have ever had….

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32 Norma January 10, 2014 at 8:07 pm

I love hummus cant wait to try both the original and the one with red pepper.
thanks for sharing the video was great Joanne

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33 Joanne January 15, 2014 at 3:17 pm

Thanks Norma!

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34 Liz January 19, 2014 at 2:22 pm

I just made three versions of hummus based on your basic recipe (plain, red pepper and one with horseradish). So yummy. I like your site and writing and I’ll be back for more. Thanks!

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35 Renee January 26, 2014 at 6:43 pm

I made this tonight and it’s really incredible – great recipe and thanks for sharing. Looking forward to trying more of your recipes!

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36 Niyama February 15, 2014 at 1:47 pm

Turned out great!! I made the minor mistake of adding a little water before I added the peppers (to make a smoother texture) but the peppers have water in themselves, so next time I’ll wait and follow instructions. Lol

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37 Jinny March 19, 2014 at 1:59 pm

First time making and loved it.

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38 Joanne March 20, 2014 at 11:23 am

Great! Glad you liked it.

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39 Amalia March 22, 2014 at 2:19 pm

Making this currently, but wasn’t able to broil the peppers. I’m a renter, and my oven is about as basic as it gets. Any tips for getting them as nice and toasty as yours?

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40 Joanne March 24, 2014 at 9:51 am

Hmm. If you have a gas stove, you can rotate the peppers around over the burner.

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41 Jessie April 3, 2014 at 8:24 pm

This is great! I used 1/2 tsp paprika and 1/2 tsp smoked paprika in place of the cumin and added a little lemon zest for brightness and it is delicious! My 3 year old is licking the bowl right now :)

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42 Joanne April 4, 2014 at 11:30 am

Nice! Love it when we get a thumbs up from 3-year-olds :)

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43 Fiha Melark April 22, 2014 at 12:09 pm

My name is Fiha Melark, and the hummus turned out amazing. I invited a few of my friends over for an intimate get-together, and out of all the amazing food, they liked the hummus the best! Go inspiredtaste.net!

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44 Joanne April 23, 2014 at 2:15 pm

Nice!

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45 Shana M April 22, 2014 at 5:44 pm

I have only bought tahini once and it was so separated and difficult to work with that I gave it up soon thereafter. What I have found instead, is that a few drops of sesame oil gives me the same flavor. Less fat, same flavor. Delicious.

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46 Lori July 25, 2014 at 11:59 am

This was my first time making homemade hummus and it turned out FANTASTIC!!! Followed recipe exactly using jarred roasted peppers and garlic infused olive oil. Will definitely be making this again.

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