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 full Roasted Red Pepper Hummus Recipe or watch our quick recipe video showing you how to make it.

Watch Us Make the Recipe

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.

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.

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.

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

  • 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 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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181 comments… Leave a Comment
  • Shirley May 17, 2018, 5:54 pm

    I came across your website when I googled Best hummus recipe, so glad I found you. Made the red pepper hummus, roasted the peppers (my first time) and I love it. Next time I will make my own tahini. I followed the recipe to the T and it was delicious and so easy.

  • Sharon Bruce May 16, 2018, 2:05 pm

    Made your roasted red pepper recipe many times for my friends when they come round and everyone always loves it including myself, it’s a recipe I will continue to use thanks so much for sharing.

  • Jeanne May 14, 2018, 4:08 pm

    Oh, and I agree with the other poster who said not to add water unless you find it truly necessary. The liquid clinging to the chopped jarred peppers was more than plenty.

  • Jeanne May 14, 2018, 4:07 pm

    This is delicious! Tahini was pretty strong, so on my next go at it (and there WILL be a next time) I might try halving the tahini…. I can always add some if needed. Thanks- Because of you I will never buy my fav roasted red pepper hummus again!

  • CherylB May 13, 2018, 3:46 pm

    Made this exactly as written except only used 1 whole (jar) roasted pepper because it was huge and thought 2 would be too much. I am very satisfied with how it came out. It was a little thinner than I expected so I’m hoping it firms up in the fridge. Consistency is nice and smooth, not grainy AT ALL! I can’t wait to make this for the next cookout!

  • joe May 12, 2018, 10:06 pm

    Excellent recipe! I have done it twice, and found out that water was not necessary, as the roasted bell peppers contained enough liquid to make all the mixture the perfect consistency. When I added water (before the bell peppers), it then turned out to be a little runny. Thanks!

  • Lisa May 5, 2018, 11:45 pm

    I made this for a family get together and it was a HUGE hit! Everyone loved it. I thought it was particularly good with baby cucumbers. Yummy! Thanks for this recipe, it is a keeper!

  • Cynthia May 2, 2018, 3:01 am

    I am a huge fan of hummus, but could never imitate the same taste I experienced in my favorite Mediterranean restaurant. So after finding your blog and recipe I tried it. Well it was simply amazing!! I love it and I love your blog and will be trying more recipes in the Very near future!!! Please keep up the good work guys!!

  • Trish April 15, 2018, 6:59 pm

    I’ve made this recipe before and love it! Tonight, though, my tahini was so hard (couldn’t be stirred) that I substituted sesame oil. Now it seems to be more liquid than it has before. Except for the tahini, I followed the recipe as written. I’ll check in the morning and see if it is thicker; if not, should I add 1/2 can of chickpea’s or half of one to thicken it? Awesome taste, just not thick. Thank you so much!

    • Joanne May 2, 2018, 2:46 pm

      Hi Trish, Adding more chickpeas might be your best bet. The tahini helps emulsify the hummus, sesame oil is not really the best alternative. Next time, you could try making the recipe without the sesame oil and tahini. The taste will be different, but it should not be too thin.

  • Caryn Wooster April 14, 2018, 10:29 pm

    Only made one modification-added smoked paprika which made it even smokier, so good!

  • Mary April 6, 2018, 3:32 pm

    This hummus is amazingly delicious!! Love, love, love it! Thanks for sharing!

  • Melanie March 18, 2018, 3:11 pm

    Could this be made in a Vitamix blender rather than a food processor?

    • Joanne May 2, 2018, 2:57 pm

      Hi Melanie, Yep, you should be fine. Other commenters have had success using their high-powered blender to make the hummus.

  • Cheryl March 9, 2018, 4:44 pm

    Best hummus I have ever had – either restaurant or home made! Thank you so much!!!!

  • Michelle January 31, 2018, 12:02 pm

    I HATE hummus! But I am pregnant and have been craving it. We made this recipe tonight and it was really good. We roasted the peppers, used the tahini recipe and canned chickpeas. We will definitely be making this regularly! I will be adding an extra roasted pepper to it next time but that it because I love them😀 I will be trying the dreamy tahini sauce next!

  • Jenn December 31, 2017, 7:10 pm

    I just love this recipe, I’ve made it many times and I always come back to it as it always tastes and looks perfect when complete!


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