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

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


  • 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
  • Joaniebear May 7, 2017, 8:54 pm

    First time making homemade hummus. Your recipe and hints were the best. Perfect the first time.

  • Kevin April 6, 2017, 1:05 pm

    Made this recipe today. It’s a pouring rain day so I used dried chick peas and the fast soak method and roasted my own red peppers. You have to refrain from adding too much water to the tahini processing part of the recipe. Instead of adding water afterward I added a few more roasted pepper pieces and it worked out fine. One HUGE thing to bear in mind is that with dried garbanzos, you should remove the legume’s skins…one-by-arduous-one. It’s well worth the effort as the hummus is much, much smoother. Thanks for sharing.

  • Harry Kaufman March 14, 2017, 4:00 pm

    I made this red pepper hummus. It was a winner.I will make with canned chick peas and jarred red peppers next time to save on prep and hope it is GOOD!

  • Karen February 9, 2017, 6:37 pm

    Made the roasted pepper hummus this afternoon. Delicious.
    Will make this recipe again.

  • Julie January 23, 2017, 2:52 pm

    I’m making this for the 3rd time and wanted to finally leave my review. This is amazing! I previously bought a large container from a local store and fell in love with Humus. This recipe is drastically better than store bought. The first time I used your homemade tahini recipe but the second time used store bought because it was much smoother than mine. Thank you for sharing with the world 😁

  • Leilani January 22, 2017, 1:43 am

    I made the tahini and hummus tonight! Was my first time making both and it was freakin’ amazing!!! Thanks!!

  • Louise January 15, 2017, 3:07 pm

    wow! Gorgeous. I reduced the fat content by halving the amount of tahini pasta and adding 30ml of non fat Greek yogurt. Still an amazing taste but lower calories. Happy days! Will definitely be making this again. Does seem quite watery but I think that’s more to do with the peppers than the houmous itself. 😄

  • Anita January 6, 2017, 10:10 pm

    First made the tahini. Not really impressed. Never made it b4. Didn’t know what to expect…THEN…. added it to the hummus (without peppers)and it is FANTASTIC. So happy to have found this recipe. Next time I’ll try the peppers one. Right now too lazy to go to the shop. 5 star hummus.

  • Lisa January 1, 2017, 2:31 pm

    Happy New Year All!

    So I guess Im the only one who can mess this recipe up!lol first I over toasted sesame seeds, then I guess I didn’t roast peppers long enough because they were not very sweet other than that it was good just a little too nutty tasting but thanks for this recipe I will continue making it til I get it right! haha

  • Chris December 10, 2016, 5:50 am

    I have grilled the peppers at 4 inches away for 10 minutes and they have hardly cooked at all, aren’t they meant to be closer?

    • Chris December 10, 2016, 5:56 am

      Went back to the cooker after typing and they’re blackened.

  • Gabi Dirlau October 10, 2016, 2:31 pm


  • 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

  • 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.

  • 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.

  • 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?

    • 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.

      • Bay Girl November 26, 2016, 12:25 pm

        You can substitute peanut butter for Tahini, and a bit more oil 🙂

        Yes I just made this recipe, added 1/4 tsp red pepper flakes because we love the heat!


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