Why You’ll Love Creamy Roasted Red Pepper Hummus Recipe
This hummus is extra creamy thanks to softened chickpeas and tahini. The roasted red peppers add natural sweetness and a beautiful color, while lemon, garlic, paprika, cumin, and red pepper flakes bring bold flavor. It is easy to make, great for snacking, and perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 15 ounce cans chickpeas
1/2 teaspoon baking soda
1/2 cup runny tahini
2 roasted red peppers, drained if using jarred peppers
2 to 3 tablespoons olive oil
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
Juice from 2 lemons
2 large cloves garlic
2 tablespoons ice cold water, as needed
Black pepper, to taste
Optional: 1/2 teaspoon cayenne pepper
Directions
Drain and rinse the chickpeas, then add them to a pot. Cover with water and stir in the baking soda.
Boil the chickpeas until very soft and slightly mushy, about 15 minutes. Skim off any chickpea skins that rise to the surface.
Drain and rinse the chickpeas under cold water.
Add the lemon juice, garlic, salt, and tahini to a food processor. Process until the garlic is finely chopped, scraping down the sides as needed.
Add the chickpeas, roasted red peppers, olive oil, paprika, cumin, crushed red pepper flakes, black pepper, and cayenne if using. Blend for 3 to 4 minutes, or until completely smooth.
Add ice cold water only if the hummus is too thick. Taste and adjust the seasoning with more salt, olive oil, tahini, lemon juice, or spices as desired.
Transfer to a container and chill before serving. Serve with pita bread, crackers, or chopped vegetables.
Servings and timing
Servings: 3
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
For a spicier hummus, add the optional cayenne pepper or increase the crushed red pepper flakes.
For a smokier flavor, add a small pinch of smoked paprika.
For a brighter taste, add extra lemon juice before serving.
For a richer hummus, drizzle more olive oil on top.
For a thicker hummus, use less water and drain the roasted red peppers very well.
Storage/Reheating
Store the hummus in an airtight container in the refrigerator for up to 4 days.
Stir before serving, as it may thicken slightly when chilled. Add a small splash of cold water or olive oil to loosen it if needed.
This hummus does not need reheating. Serve it cold or at room temperature.
FAQs
Can I use jarred roasted red peppers?
Yes. Just drain them well before adding them to the food processor.
Why do I boil the chickpeas?
Boiling softens the chickpeas and helps create a smoother, creamier hummus.
Do I have to remove the chickpea skins?
No, but removing some of the skins helps make the hummus smoother.
Can I make this without tahini?
Yes, but the flavor and texture will be different. You can use extra olive oil, Greek yogurt, or a small amount of nut butter as an alternative.
Is this hummus spicy?
It has a mild kick from the red pepper flakes. Add cayenne for more heat or reduce the flakes for a milder version.
Can I use dried chickpeas?
Yes. Cook them until very soft before using them in the recipe.
Why is my hummus too thick?
The peppers may not have released much liquid, or the chickpeas may be very dense. Add ice cold water one tablespoon at a time.
Can I freeze roasted red pepper hummus?
Yes, freeze it in an airtight container for up to 2 months. Thaw in the refrigerator and stir well before serving.
What should I serve with it?
Serve it with pita bread, pita chips, crackers, cucumber slices, carrots, celery, or bell peppers.
Can I make it ahead of time?
Yes. It tastes even better after chilling because the flavors have time to blend.
Conclusion
Creamy roasted red pepper hummus is a simple, colorful, and flavorful dip that works well for snacks, appetizers, or meal prep. With soft chickpeas, rich tahini, bright lemon, garlic, and roasted peppers, it delivers a smooth texture and bold taste in every bite.
