My roasted red pepper hummus recipe is the perfect side dish to add plenty of color, and a generous smidge of heat and spice, to your dinner party spread.
Roasted Red Pepper Hummus Recipe
This is a rich, indulgent, and earthy hummus to coat and dip bread, chips, and plenty of other foods.
It’s simple to make, and its creamy consistency, paired with a sweet, smoky, and slightly zesty flavor, will have your dinner guests reaching for the chips, over and over!
What you need for roasted red pepper hummus:
- Roasted peppers – 1-2 roasted peppers (you can use jarred peppers or roast peppers in a big batch ahead of time and store them in the fridge for when you need them)
- Chickpeas – 1 chickpea can (400g or 14 oz), drained
- Tahini – 1/4 cup (60 ml) tahini
- Garlic – 2 cloves garlic (if you have roasted garlic, use the roasted garlic instead of fresh garlic to enhance the flavor)
- Fresh Lemon juice – squeeze half of a medium-large lemon
- Olive oil – 1 tbsp extra virgin olive oil
- Water – 3 tbsp water
- Salt – 1 teaspoon salt
- Cumin – 1 teaspoon cumin
- Paprika – 1 teaspoon paprika
- Chili pepper (optional) – 1/4-1/2 chili pepper, depending on how spicy you would like it to be
Here’s how to make red pepper hummus:
Step 1 – In a food processor or a blender, add all the ingredients except for the olive oil.
Step 2 – Pulse or blend until a smooth mix has formed.
Step 3 – Drizzle in the olive oil while the hummus is blending or pulsing.
Step 4 – Give it a taste and if it’s too thick, add more water (1 tablespoon at a time) and add any additional salt & pepper.
Step 5 – Garnish the hummus with chopped roasted red pepper or with a drizzle of olive oil and spices like paprika or cumin. Serve with your favorite sides.
It really is that simple. Grab your crunchy chips, tear off a piece of warm feta, and scoop up a lusciously thick dollop of this deep, slightly sweet, earthy hummus for a mouthful of sheer yumminess!
What to Dip in Hummus
Some of my favorite things to eat with hummus include:
- pita bread
- pita chips
- sourdough bread
- veggies (cucumbers, celery, radishes, sugar snap peas, and cauliflower)
Roasted Red Pepper Hummus FAQs
How long will hummus last?
Homemade hummus lasts about 3 days in the refrigerator (but let’s be honest, we’ll probably finish it long before then!)
Can you freeze hummus?
You certainly can freeze hummus but it will, of course, lose some of its flavor and texture. After you thaw it, you can add some more olive oil, lemon juice, and garlic to enhance its flavor and stir it well or even give it a pulse in the food processor or blender.
Keep in mind not to refreeze the hummus after thawing!
What other variations of hummus can you make?
You can also try these hummus recipes:
Is there anything better than hummus?
No, probably not! I think hummus is one of the best things in the world. But maybe, on second thought, guacamole is in the running as well! What do you think?
Roasted Red Pepper Hummus Recipe Card (Printable)
- 1 can (400g or 14oz) of chickpeas, drained
- 1-2 roasted peppers (jarred peppers or roasted ahead of time in a large batch)
- 1/4 cup (60 ml) tahini
- 2 cloves garlic
- 1/2 medium-large lemon worth of squeezed fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3 tbsp (45 ml) water
- 1/4-1/2 chili pepper, optional
- In a food processor or a blender, add all the ingredients except for the olive oil.
- Pulse or blend until a smooth mix has formed.
- Drizzle in the olive oil while the hummus is blending or pulsing.
- Give it a taste and if it’s too thick, add more water (1 tablespoon at a time) and add any additional salt & pepper.
- Garnish the hummus with chopped roasted red pepper or with a drizzle of olive oil and spices like paprika or cumin. Serve with your favorite sides.
Eager to make this delicious roasted red pepper hummus recipe for an upcoming celebration or gathering? Keep this recipe for safekeeping by saving it to one of your Pinterest boards.