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.

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.

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 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 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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140 comments… Leave a Comment
  • Drifting Dandelion Seeds June 10, 2015, 7:20 pm

    We loved the original, and the roasted red even more. We are thinking of making roasted green, and green olive, and roasted pine nut. Thank you, it is so reasonable to make at home. We use half the tahini and olive oil for low fat old people in this house. Thanks for taking us back to the Mediterranean!

  • r0lyp0ly May 30, 2015, 3:31 am

    I’m a HUGE fan of your original hummus base, but adding the roasted peppers was not my cup of tea. However, I sometimes swap in black beans with lime for the garbanzos and lemon. Some roasted peppers go great in that!

  • Jennie Smith May 14, 2015, 11:58 am

    Absolutely fabulous !! I made this today and although you state it lasts a week in the fridge I highly doubt it will survive that long 😀 soo creamy and flavoursome
    (Five stars please )

  • Leigh May 9, 2015, 12:44 pm

    I’ve made this several times and love it! However. …for some reason the last 2x I’ve made it….it’s very soupy. I haven’t changed anything and I can’t seem to figure out why! Any ideas?

    • Joanne May 28, 2015, 10:50 am

      Hi Leigh, try adding a little less of the roasted pepper or add them in batches. Maybe the peppers you are using are a little larger than when you first made it. If you add them in batches you should be able to get to the right consistency.

  • Heidi May 2, 2015, 4:57 pm

    Super good recipe. I had store bought roasted red peppers in the pantry, so I had this done in about ten minutes. Love it.

  • Cat April 24, 2015, 11:38 am

    Made this yesterday and it’s delicious!!!!

    Had to improvise with the tahini as I’m allergic to sesame seeds. Decided to try something new and used semi toasted pine nuts. In the first step, I just put my pine nuts with the lemon juice and let it process for a good 5+ minutes. Didn’t really know how it was going to turn out but it is absolutely yummy!!!!!
    Thanks for the recipe!

  • Denise Greene April 19, 2015, 1:30 pm

    This is an outstanding recipe! I’ve been sharing it with everyone. I usually avoid all processed foods, but I was stuck on Sabra Hummus until their recent listeria outbreak. I knew it was time I learned how to make my own. I looked through several recipes and found yours the most appealing. I was not disappointed. I’ll be using it weekly!

    • Joanne April 21, 2015, 12:56 pm

      Hi Denise, we are so glad you enjoyed the hummus so much!

  • Misty April 4, 2015, 12:33 pm

    This is my favorite hummus recipe I’ve attempted. 🙂 Thanks for sharing!

  • Vaishnavi April 2, 2015, 8:58 am

    I had pinned this recipe for about a week now, and I finally made it last night. It tasted yummm!! I would be making this more often. Are there any other recipes where I can use the Tahini? Now I have a big jar of it!:)
    Thanks for the wonderful recipe again!!!

    • Joanne April 3, 2015, 1:38 pm

      Nice, we are so happy you loved the recipe (and thank you for pinning it). Tahini can be used to make salad dressings or turned into a sauce that is drizzled over veggies. Look for “tahini salad dressing” in google or on Pinterest and I bet you will find something great! We don’t have any more recipes using tahini on Inspired Taste, although now you have given us the idea 🙂

  • Cin April 1, 2015, 12:56 am

    This recipe is fantastic! I try not to eat processed foods and very little oil in my vegan diet. I have used it for at least a year now and make a big batch almost every week. Some changes to the recipe that I have made are to use the water from the Garbanzo beans that I cook in place of the oil, Braggs Amino Acids instead of salt and a hint of cayenne pepper for a kick. I generally add a bit more garlic because I’m a garlic-a-holic. Also, I use this recipe when I sprout the beans instead of cooking them. It’s a bit grainier and has a nutty flavor, but is still delicious. Thank you for this wonderful recipe!


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