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

Irresistible Roasted Red Pepper Hummus Recipe

  • PREP
  • COOK
  • TOTAL

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. 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.

Makes 6 Servings or approximately 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
  • 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.How-to-Roast-Peppers-Step-2

    • Make Hummus
    • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1

      Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.How-to-Make-Hummus-Recipe-Step-2

      Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

      Add the roasted peppers 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 you are happy with the consistency.

      Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.

Adam and Joanne's Tips

  • How to Cook Chickpeas: You can use canned or home-cooked chickpeas for this recipe. To see how we cook dried chickpeas, see our simple tutorial here. We have included three methods including how to do it in a slow cooker.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 cup / Calories 195 / Protein 6 g / Carbohydrate 18 g / Dietary Fiber 5 g / Total Sugars 4 g / Total Fat 12 g / Saturated Fat 2 g / Cholesterol 0 mg
AUTHOR: Adam and Joanne Gallagher

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127 comments… Leave a Comment
  • 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
  • Lori July 25, 2014, 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.

    Reply
  • Carol July 1, 2014, 10:11 pm

    Made this just now, usually make regular hummus but was looking to use a couple of red peppers in the fridge … wow! love the flavour and consistency, I will be using this method from now on.

    Reply
  • Deana Tankersley June 10, 2014, 8:26 am

    Wow, I adore Hummus, and the Roasted red Pepper is my fave. Thank you so much for showing me just how easy and better it can be made at home. I’m so looking forward to trying these awesome recipes and techniques..=D

    Reply
  • chopstick June 4, 2014, 3:14 pm

    Excellent recipe! Properly detailed and well explained. To obtain a silky smooth texture without peeling I mixed everything together and then passed it through a sieve – it did the job. Brilliant! Thank you very much! 🙂

    Reply

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