Irresistible Roasted Red Pepper Hummus

Easy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini. This recipe is simple to make and makes hummus that’s so much better than store-bought. Jump to the Red Pepper Hummus Recipe

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

Homemade Roasted Red Pepper Hummus Recipe — It’s So Much Better Than Store-Bought

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. 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.

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

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.

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. You can find tahini at the store, but for the best red pepper hummus, make your own tahini using our easy tahini recipe.

By the way, this recipe uses canned chickpeas, but you can just as easily use your own home cooked chickpeas. Click over to our tutorial showing you how to cook dried chickpeas to see how we do it.

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.

Serve this with your very own homemade flatbread! With a few simple ingredients and about 1 hour of hands-off proofing time, you can make soft and fluffy flatbread from scratch.

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

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

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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

  • 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

Watch Us Make the Recipe

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)

2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes

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 of the peeled roasted pepper 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 or aquafaba 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.
  • Aquafaba is the starchy liquid in a can of beans (or the bean cooking liquid). You can use this instead of water in the last step of the recipe. Before using, taste the liquid to see how salty it is. If it is salty, consider holding some of the salt called for in the ingredient list back, and then season to taste after adding the aquafaba.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database 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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218 comments… Leave a Comment
  • Juju November 24, 2022, 4:53 pm

    Hey! I’ve made many a hummus and this recipe is by FAR the most delicious. Plus I’ve made it twice in a week! Out of this world… creamy, a little spicy, so tasty and the consistency that I look for in hummus yet so difficult to attain. I can’t thank you enough

  • Jennyfer September 1, 2022, 8:09 pm

    It was my first hummus but definetly not the last!

  • Heather July 3, 2022, 6:32 pm

    This was great! I used lime juice with Jarred red peppers and it turned out fantastic! Thank you!

  • Amanda June 24, 2022, 3:17 pm

    Could I use limes to substitute for the lemon ?

    • Joanne June 27, 2022, 12:40 pm

      Hi Amanda, Personally, I’d prefer lemon, but if you only have limes, you can use them.

  • Maria June 20, 2022, 7:10 am

    We often go to our new brewery and they have roasted Hummus on their menu which is delicious. I looked up roasted pepper hummus and bingo . I hit the jackpot. This is simply delicious. Thank you for sharing.

  • Faye May 29, 2022, 6:45 am

    This recipe, truly is the best homemade I have discovered. My household eat a lot of hummus and all loved it and are asking me to make more. I’ve tried a few recipes and think I’ve found the perfect one for us. I added homemade tahini and was grateful there was link to this on the recipe as I had run out of my shop bought one and had a bag of sesame seeds in my cupboard. I’m not sure if this made a difference but it was so easy and I will definitely be making this hummus again soon.

  • Hannah May 28, 2022, 5:26 pm

    Absolutely delicious! I am doing low FODMAP so I skipped adding the garlic, but switched out the regular olive oil for garlic-infused olive oil and it was amazing! Thanks for the recipe!

  • Evgenia May 1, 2022, 4:29 am

    Perfect recipe. Thank you for sharing.

  • Nancy April 27, 2022, 2:51 pm

    Just made. Took off skins (what a pain!) 10 STAR rating! I have espelette pepper and sun dried tomato olive oil and roasted garlic olive oil. Used a little of both. Holy cow this is delicious. Will never buy pre made hummus again!

  • Diann April 27, 2022, 2:50 pm

    I usually don’t leave comments but this Red Roasted Hummus was a Five star. Delicious will continue to make.

  • Patricia February 18, 2022, 7:05 am

    Your recipe was the one chosen for making hummus—1st time ever! It beat out the recipe that came in the Ninja cookbook. As I was on a roll, I also made your tahini, which tasted great, but probably non-repeatable as I threw in a couple of pumpkin seeds “just to try it!” The extended family all agreed the hummus was excellent. My teenager grandson proceeded, after dinner, to keep eating it till the pita chips were gone!

  • grace January 23, 2022, 5:55 pm

    This is super yummy! will be making this again. Thank you!

  • Janette December 18, 2021, 2:28 am

    i made the red pepper hummus. the result is the best ever! So nice and creamy! thank you so much.

  • Wilbert King December 3, 2021, 12:08 pm

    First time making my own hummus and won’t be the last. The recipe was delicious. Only variations I made was roasting the peppers outdoors over coals and spicing it up just a bit with some crushed red peppers. Thank you for sharing.

  • MJ November 21, 2021, 7:44 pm

    Absolutely perfect! Thank you


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