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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199 comments… Leave a Comment
  • Rae September 13, 2020, 11:14 pm

    Holy guacamole! I mean, holy hummus! This is so good. I thought I didn’t like roasted red peppers or RRP hummus. Turns out I just didn’t like the store bought versions. Your recipe changed my understanding of these flavors, so thank you! I made roasted salsa today too and had 6 leftover roasted garlic cloves and a roasted habanero. I added them at the end and gee wiz I’m a happy lady!

  • Barbara August 1, 2020, 9:47 am

    This is the creamiest hummus I have ever made or seen.Really Adam and Joanne you are amazing cooks!

  • 3 KingsKY July 16, 2020, 12:45 pm

    This is the BEST hummus ever. Thank you for the detailed video instructions. Followed your recipe to a T and mine came out so great. A smart tip about creaming the tahini – this is the most luxurious hummus i have ever tasted.

  • Amanda July 11, 2020, 6:06 pm

    The Best Hummus Everr! Thanks for sharing the recipe!

  • Paula May 22, 2020, 12:18 pm

    OH MY GOODNESS! I have made this twice now and it beats the store bought HANDS DOWN!! It really is best if chilled before eating to meld the flavors. I had a friend over for dinner….she is a “foodie” and she LOVED this hummus. My husband asked that I make it again. He LOVED it too! I will NEVER go back to store bought again! Sooo easy to make.
    PS I would give it more stars if I could!

  • Oradellmom February 23, 2020, 6:19 pm

    Please add me to you newsletter! thank you

  • Laura February 2, 2020, 3:04 pm

    Delicious! I made it for my friends last night and they loved it. It’s better after a few hours to chill. I didn’t add cayenne as I was bringing it with jalapeño bread, but next time I would definitely add cayenne and possibly some paprika.

  • Beraks January 29, 2020, 3:43 pm

    I’ve made many hummus recipes before and this one is THE BEST! It actually tastes better than the store bought variety. That’s what I was looking for. Thank you!!

  • Sue January 24, 2020, 5:34 pm

    I have made this recipe many times and return to it faithfully. Love it!

  • Donald January 23, 2020, 10:58 pm

    Just made this hummus! My goodness, it is delicious!!! Thank you for sharing this recipe… This was very first time making homemade hummus. This recipe is definitely better than store brought!! I may not be able to eat store bought hummus again.

    • Rachel January 29, 2020, 12:48 pm

      Do the flavors develop more overnight? This is the second time makinv my own tahini and hummus (go me!), but I always feel like the tahini is too overpowering. 🙁 Help me!!

  • Andrea January 13, 2020, 7:03 pm

    Can this be made without tahini?

    • Adam January 14, 2020, 2:24 pm

      Hi Andrea, You can make hummus without tahini, but the flavor will be a bit different. I’d either leave it out completely or substitute with a natural (not sweetened) nut butter.

  • J.S. December 25, 2019, 4:21 pm

    This is the best hummus recipe I have ever tried.

  • Emily November 3, 2019, 9:09 pm

    I really enjoy this recipe. I don’t have a food processor but I just threw everything into a nutribullet at the same time and it came out great! Can’t wait to experiment with other flavors.

  • Abbie Cole October 11, 2019, 11:12 am

    Loved the red pepper hummus!!!

  • Sarah September 20, 2019, 12:55 pm

    Nice recipe! But a bit too lemony for me, so I’ve since adjusted the amount I add 🙂


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