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.

You May Also Like

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

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

201 comments… Leave a Comment
  • Margarete October 17, 2021, 8:28 pm

    I tend to be pretty skeptical about recipes when I have a taste in mind – we love the roasted red pepper hummus from the store, and it’s been difficult to find a recipe to make at home, but this one is a winner! Finally! I bookmarked this recipe on my homepage… thank you so, so much! Big fan!

  • Karin October 14, 2021, 4:57 pm

    Another great recipe and hummus is always a hit. The images and video make it so easy to follow the directions.

  • Richard September 10, 2021, 10:22 am

    Truly a delicious version of roasted red pepper hummus and I’ve tried many. This is the best.

  • Joyce August 19, 2021, 2:09 pm

    I am in the middle of making a small batch of hummus as I read your recipe and method, and will incorporate as much as I can. I cooked the dried chick peas, and for fun, removed their skins. We’ll see if it’s worth the trouble! I roasted my own red pepper, but I am horrible with the broiler, and I usually get distracted and burn things. This time, I set the oven at 500, flattened the pepper with my hand, and left for about 20 min, and it worked! The pepper came out with the right amount of char and is easy to peel. I like the idea of whipping the tahini and lemon juice first – that will make for a nice creamy hummus, having taken the trouble to remove the skins. I do like your presentation as well. What a great addition to the Mediterranean feast I’m serving tonight! Thank you!

  • Marilyn Stevens August 1, 2021, 2:46 pm

    Absolutely perfect! I will make this often. Next time I will do everything the same except roast a small bulb of garlic because i love roasted garlic. Eating for lunch with homemade rosemary focia.

  • Nancy June 8, 2021, 1:15 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!

  • Shelli Martin April 4, 2021, 3:59 pm

    I just made this exactly as per your recipe. It is very good, and presents well. I also made the recipe leaving out the red peppers, and added roasted garlic instead. I had to add a little of the garbonzo beans juice, because I didn’t have the juices from the peppers. I topped it off with fried garlic (from the Asian store). Both are very easy and very good. Thank you!

  • Sam March 24, 2021, 10:45 pm

    Yo this recipe is incredibly legit and I am trying to not just shovel the whole container into my mouth. A+, saving this.

  • Jamie March 19, 2021, 2:35 pm

    Amazing! I didn’t have red peppers but I did make the homemade toasted tahini recipe. Like you said so much better than store-bought I’ve saved this recipe in my paprika app!

  • Crystal January 24, 2021, 8:42 pm

    Wonderful recipe! Very easy to follow especially for my first time using my new food processor. The peppers took longer to get the charred skin than stated though I’m at higher altitude so I’m used to longer baking times. Hummus turned out so delicious!

  • Linda Brayshaw November 25, 2020, 11:57 pm

    I love your recipes!

  • Leona Shoon November 23, 2020, 9:48 pm

    Recipes look wonderful

  • Lily November 19, 2020, 3:34 am

    Have made this three times already. I’m currently in the corner of the kitchen eating a ton of this (breastfeeding hunger doesn’t help) and my 1.5 year old keeps coming to me for “bites” of it. I just want to say, from the bottom of my heart, thank you for this wonderful recipe!

  • Laura October 1, 2020, 7:09 pm

    I eat hummus everyday. I have been buying it all this time. This recipe is way better than the stuff I buy. I am so thrilled that I will be saving so much money now that I know how easy it is to make. I followed your recipe exactly and it has turned out so awesome. The flavor is beautiful.


Leave a Comment/Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

* Required fields (Email address will not be published)

Did you make it? How was it?:


Previous Post: Next Post: