Easy Roasted Red Pepper Hummus Recipe

After discovering the truly life-changing difference between store-bought and homemade hummus, I immediately began testing different flavors. First up? This roasted red pepper hummus recipe.

Smoky and slightly sweet, this roasted red pepper hummus is everything you love about classic hummus. It’s creamy, tangy, and garlicky in all the right ways, and it tastes so much fresher than anything from the store.

You can make it fully from scratch with homemade roasted peppers and cooked chickpeas, or use jarred roasted red peppers and canned chickpeas to save time. Either way, this recipe delivers smooth texture and big flavor every single time.

Serve it as a party dip with soft, fluffy pita bread, use it as a sandwich spread, or add a spoonful to your next grain bowl. However you enjoy it, this hummus delivers all the flavor every time!

Ingredient Notes

In addition to chickpeas and tahini, roasted red peppers are a must-have when making roasted red pepper hummus at home. The addition of roasted red bell peppers add hints of sweet, smoky, and savory flavors that actually complement the creaminess from the chickpeas and nutty flavor of the tahini really well.

Roasted Red Peppers – You can roast fresh red bell peppers or purchase jarred roasted red peppers. Roasting them fresh will give the best flavor, but jarred roasted red peppers work great too. A few of my go-to brands include Divina Roasted Red Peppers, DeLallo Roasted Red Peppers, or Trader Joe’s.

Chickpeas – Chickpeas are the base for hummus. You can use chickpeas cooked from scratch on the stovetop or Instant Pot, or canned chickpeas. For the smoothest texture and best flavor, I suggest cooking your own chickpeas.

No time to cook dried chickpeas from scratch? You can simmer drained canned chickpeas in boiling water with 1/2 a teaspoon of baking soda. The baking soda helps them soften.

Tahini – Tahini is a smooth, creamy paste made from ground sesame seeds. It adds richness, creaminess, and a slightly nutty flavor. For the best flavor and texture, I do not recommend skipping it.

Tip: Use a high-quality tahini, since it makes a big difference. I love Soom Tahini and Kevala Tahini (both available on Amazon), or you can make your own with my easy 3-ingredient homemade tahini recipe in just 10 minutes.

Garlic – I highly recommend roasting a few cloves of garlic with the red bell peppers. Roasting mellows the sharpness of fresh garlic and adds a subtle caramelized sweetness. If you plan to use store-bought roasted red peppers, use 1 small clove of fresh garlic instead.

Fresh lemon juice – Freshly squeezed lemon juice makes hummus taste bright and well, fresh. This recipe calls for one lemon, or 2 to 3 tablespoons of fresh lemon juice.

Olive oil – Olive oil adds richness and helps the hummus blend smoothly. Use a fruity extra virgin olive oil you actually like the taste of.

Cold water (or ice) – Cold water helps loosen the hummus and makes it extra creamy as it blends. Add 1 tablespoon at a time until the hummus is smooth, light, and fluffy.

Ground cumin – Cumin adds warmth and depth without overpowering the roasted pepper flavor.

Salt – Salt helps make all the flavors pop. Start with 1 teaspoon, then adjust to taste at the end. If you use fine sea salt instead of kosher salt, you may need a bit less.

Step-By-Step Instructions

This recipe is super flexible. Below, I’m sharing four easy pathways to make it at home, from fully homemade to the fastest shortcut version, so you can choose the one that works best for you.

If Using Dried Chickpeas

Cooking dried chickpeas takes a little extra time, but the payoff is worth it. They blend into a smoother, creamier hummus with a fresher flavor than canned. For this recipe, you’ll need about 4½ cups cooked chickpeas (roughly 1½ cups dried chickpeas).

• To cook dried chickpeas on the stovetop: Soak overnight (recommended), then drain and simmer in fresh water (cover by 2 to 3 inches) with 1/2 teaspoon of baking soda. Cook until very tender, about 60 to 90 minutes, then drain and rinse.
• To cook dried chickpeas in the instant pot: Add the rinsed chickpeas and enough water so they are covered by roughly 1 to 2 inches. Cook on High for 40-45 minutes followed by 10 to 15 minute natural release, then drain.

If you’re using canned chickpeas: Drain and rinse, then simmer in fresh water with 1/2 teaspoon baking soda until they’re very soft and nearly falling apart. The baking soda makes the water more alkaline, which helps the chickpeas break down faster for a creamier hummus. It only adds about 20 minutes, but the texture payoff is huge.

If Roasting Fresh Red Bell Peppers

Set your oven to broil and line a large baking sheet with foil. Slice the bell peppers in half and remove the seeds and membranes. Place the peppers cut-side down on the baking sheet along with the unpeeled garlic cloves. Broil for 15 to 20 minutes, rotating the pan every 5 minutes, until the peppers are tender and nicely charred.

Remove the baking sheet from the oven and wrap the peppers in the foil (or transfer them to a bowl and cover). Let them steam for 5 to 10 minutes, then unwrap and peel away the skins.

Texture expectations – Jarred roasted peppers usually make hummus a bit looser and smoother because they’re very soft and packed with extra liquid. Freshly roasted peppers tend to produce a thicker, fluffier hummus, but can be slightly less silky if any skin is left behind. For the best texture either way, drain (and pat dry) jarred peppers, peel fresh peppers after roasting and steaming and blend bit longer.

To Blend

Add the tahini and lemon juice to a large food processor or blender and blend until thick and creamy, about 1 to 2 minutes. Next, add the roasted red peppers, 2-3 cloves of roasted garlic (or 1 small clove of raw garlic), 1 teaspoon of salt, and 1/2 a teaspoon of cumin. Process for 1 to 2 minutes, or until the garlic and bell peppers are fully blended and evenly distributed. Add the cooked chickpeas, olive oil, and 2 to 3 tablespoons of ice cold water. Blend for 3 to 4 minutes, scraping down the sides as needed, until ultra creamy.

Make adjustments – Season with additional salt and cumin, to taste. If your hummus feels thick, add 2 to 3 tablespoons of cold water (or 1 to 2 ice cubes), plus more as needed. You can also add a little extra tahini for even more creaminess.

How to Serve Roasted Red Pepper Hummus

The best way to serve roasted red pepper hummus is while it is still warm. I often drizzle the top with a little extra virgin olive oil and a sprinkle of toasted pine nuts, sesame seeds and finely diced roasted red bell peppers for texture. Pair it with something fresh, something fluffy, and definitely something with a little crunch.

Use it in sandwiches and wraps – Spread it on a pita, tortilla, or bread in place of mayo or mustard. It’s especially good with grilled chicken, turkey, falafel, roasted vegetables, feta, or a handful of peppery arugula, as well as added to avocado toast.

Build a mezze platter – Include hummus, warm pita bread, falafel, marinated olives, feta, cucumbers and tomatoes, roasted veggies, and something pickled for contrast. If you want to round it out, add tabouli or a simple Greek salad for something bright and fresh.

Serve it as a dip – Enjoy hummus with warm pita, pita chips, naan, or toasted baguette slices. Include crunchy veggies like cucumbers, carrots, bell peppers, radishes, and sugar snap peas.

Storage and Freezing Tips

To Store: Transfer the hummus to an airtight container and smooth the top. For best results, drizzle a thin layer of olive oil over the surface to help keep it from drying out. Store in the fridge for 4 to 5 days.

To freeze: Yes, hummus freezes well. Spoon it into a freezer-safe container (leave a little space for expansion), or portion it into smaller containers for easy grab-and-go snacks. Freeze for up to 3 months.

Thawing and serving: Thaw overnight in the refrigerator, then stir well. If the texture looks a little thick or grainy after thawing, blend or stir in a splash of cold water, lemon juice, or a little extra tahini until creamy again.