Why You’ll Love Roasted Red Pepper Hummus Recipe

It’s quick and easy to make—most of the work is simply blending.
The roasted red peppers give it a beautiful colour and depth of flavour that beats most store‑bought dips.
It’s versatile: serve as a dip with veggies or pita, use it as a sandwich spread, or part of a mezze plate.
With simple, wholesome ingredients you likely already have, it’s a satisfying homemade snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chickpeas (canned, drained)
Roasted red bell peppers (jarred or freshly roasted)
Tahini
Olive oil
Lemon juice
Garlic clove(s)
Ground cumin (and optional smoked paprika or cayenne)
Salt (and optionally black pepper)
Garnish ideas: diced roasted red pepper, sesame seeds, extra olive oil

Directions

If you’re using whole roasted red peppers (fresh), roast them until the skins blister and char, then peel, seed and roughly chop. If using jarred, drain and pat dry.
In a food processor or blender, combine the drained chickpeas, roasted red pepper pieces, tahini, olive oil, lemon juice, garlic, cumin (and any optional spices). Process until smooth and creamy, stopping to scrape down the sides as needed.
If the hummus looks too thick or stiff, add a little of the chickpea liquid (aquafaba) or cold water/olive oil to reach your desired consistency.
Taste and adjust seasoning: add a little more salt, lemon juice for brightness, or smoked paprika/cayenne for heat.
Transfer to a serving bowl. Create a shallow well in the middle and drizzle a bit of olive oil. Garnish with diced roasted red pepper, sesame seeds or any favourite toppings.
Serve with pita bread, pita chips, veggie sticks or use as a spread.

Servings and timing

Prep time: approximately 25 minutes
Cook time: about 10 minutes
Yield: Makes roughly 4 cups of hummus (serves about 8 – 12 people depending on portion size)

Variations

Make it spicier by adding cayenne pepper or chopped jalapeño
Use smoked red peppers for extra smoky depth
Swap in roasted yellow peppers for a milder flavour
Top with toasted pine nuts or chopped olives for extra texture
Use reduced‑salt chickpeas and add extra lemon/lemon zest to keep it light
Blend in roasted garlic instead of raw garlic for a milder, sweeter garlic flavour

Storage/Reheating

Store in an airtight container in the refrigerator for up to about 5 – 7 days
No reheating needed – serve at room temperature or straight from the fridge
If you want to freeze: portion into freezer‑safe containers, freeze for up to 2‑3 months, then thaw overnight in the fridge. Stir well to restore creaminess if texture changes

FAQs

How long will homemade hummus last in the fridge?

Stored in a sealed container, this hummus will keep for about 5 to 7 days in the refrigerator.

Can I use dried chickpeas instead of canned?

Yes — you can soak and cook dried chickpeas ahead of time, then use them. Be sure they are very tender for a smooth texture.

Do I have to roast the red peppers myself?

No — you can use high‑quality jarred roasted red peppers. Just drain and pat them dry well to avoid excess liquid in the hummus.

How can I make the hummus smoother or creamier?

Blend longer, scrape the sides, and add a small amount of chickpea liquid (aquafaba) or cold water/olive oil to help the texture. Also ensure your tahini is smooth and well‑stirred.

What if the hummus turns out too thin or watery?

If it’s too thin, you can drain the peppers even more, add a bit more tahini, or reduce the extra liquid you add. Chill it — it will firm up in the fridge.

Is this recipe vegan and gluten‑free?

Yes on both counts (assuming all ingredients are certified accordingly). You’ll just want to serve with gluten‑free dippers if needed.

Can I make this ahead of time?

Yes — you can make it 1‑2 days ahead and chill it. It may even taste better as flavors meld.

What’s the best way to serve this hummus?

Serve with warm pita or flatbread, pita chips, fresh veggie sticks (carrots, cucumber, bell pepper), or use as a sandwich or wrap spread.

Can I add other flavour variations?

Absolutely — try adding a roasted garlic clove, a small amount of smoked paprika, chopped fresh herbs (like parsley or cilantro), or a drizzle of chili oil.

What portion size should I plan per person?

If you make about 4 cups, planning roughly ¼ cup per person is a good starting point (so about 12 servings).

Conclusion

This roasted red pepper hummus offers a vibrant, flavor-packed alternative to the traditional version, blending smoky-sweet roasted peppers with creamy chickpeas and tahini. It’s simple to make, endlessly customizable, and a crowd-pleasing dip or spread for any occasion. Give it a try and enjoy a homemade snack that’s as nourishing as it is delicious.

Roasted Red Pepper Hummus