Irresistibly creamy Roasted Red Pepper Hummus Recipe made with sweet roasted red bell peppers, creamy tahini, garlic, and protein-packed chickpeas. Super simple to make and a million times better than anything you’ll find at the store!
Homemade Roasted Red Pepper Hummus Recipe
Homemade hummus of all varieties and flavors is so much better than store-bought. After classic hummus, this roasted red pepper hummus is my favorite hummus recipe. Somewhat more rustic than plain hummus, but still deliciously smooth and creamy, the flavors are subtle but bold and pair perfectly with all your favorite recipes.
Ingredients in Roasted Red Pepper Hummus
- Red bell peppers
- Chickpeas (also known as garbanzo beans)
- Tahini – I love this brand
- Olive oil
- Lemon Juice
- Cold water
- Ground cumin
In other words, it’s your classic hummus recipe – with roasted red bell peppers. If you’re a big fan of classic hummus already, don’t worry, the addition of the roasted bell peppers will not change the flavor dramatically. Instead, you’ll notice hints of sweet, smoky, and savory flavors that actually complement the creaminess from the chickpeas and nutty flavor of the tahini.
How to Make Roasted Red Pepper Hummus
To get the creamiest, best-tasting hummus, I highly recommend that you-
- Roast your own bell peppers
- Cook your own chickpeas
However, if you’re in a rush or you’ve forgotten to cook your own beans, jarred roasted red peppers and canned chickpeas will also taste delicious.
Ok, let’s get started.
- Cook your chickpeas. I like to use my Instant Pot for this, but you can use whatever method you prefer. Of course, feel free to use canned chickpeas if that’s easier. This recipe calls for approximately 4.5 cups of cooked chickpeas. If you’re using canned, you will need at least 3 cans. Don’t forget to drain and rinse your chickpeas before using.
- Roast your red peppers (and garlic). This is super easy, simply preheat oven to broil and line a large baking sheet with foil. Cut each bell pepper in half and remove the seeds. Place the whole (unpeeled) garlic cloves and bell peppers, cut-side-down, on the baking sheet (don’t worry, the garlic is incredibly easy to remove after roasting) and transfer to the oven. Roast for 15-20 minutes, rotating the pan every 5 minutes to ensure even cooking of the peppers. Remove from oven when the peppers are charred and tender on each side.
- Steam and peel the peppers. After roasting, removing the baking sheet from the oven and carefully wrap the bell peppers in foil. Allow them to rest for 5-10 minutes then unwrap and very carefully peel away the core and skin.
- Make your hummus! Add all of the ingredients (except for the chickpeas) to the bowl of a large food processor or blender and process for 1-2 minutes, or until smooth. Add the cooked chickpeas and blend for at least 3-4 minutes. If your hummus is too thick or dry, add additional water or tahini- or a combination of both (although I highly recommend you start with 2-3 tablespoons of water and go from there).
- Season and serve. Season with additional salt, to taste, and serve garnished with a drizzle of olive oil, leftover chopped up roasted red pepper, pine nuts, or cumin.
Tips and Tricks
- Roast your own red peppers and garlic.
- But, be careful not to add more than 2-3 cloves of garlic. Unlike many other recipes, hummus is not as forgiving if too much garlic is added.
- Don’t forget the toppings! I don’t know about you guys but a little sprinkle of pine nuts and drizzle of olive oil goes a long way.
- Enjoy within 5(ish) days when stored in a sealed container in the refrigerator. I am always very conservative with my best-by dates here on this blog. Use your best judgment, if it smells, tastes, or looks funky, it’s probably time to toss it.
More Delicious Dip Recipes,
If you try making this Classic Hummus Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Roasted Red Pepper Hummus Recipe
- Preheat oven to broil and line a large baking sheet with foil. Wash each bell pepper and cut in half. Remove the seeds. Place the whole (unpeeled) garlic cloves and bell peppers, cut-side-down, on the baking sheet and transfer to the oven. Roast for 15-20 minutes, rotating the pan every 5 minutes to ensure even cooking. Remove from oven when the peppers are charred and tender on each side.
- Carefully (the peppers will be hot) wrap the peppers in foil. Allow them to steam for approximately 5-10 minutes. Unwrap from the foil and allow them to cool for approximately 5 minutes before peeling away the core and skin.
- Add the tahini, olive oil, cold water, lemon juice, salt, cumin, roasted peeled garlic, and roasted red bell peppers to a large food processor or high-speed blender. Process until smooth (approximately 1 minute).
- Add the chickpeas and process until smooth and creamy, approximately 3-4 minutes.
- Season with additional salt, to taste, and garnish with a drizzle of olive oil, chopped roasted red pepper, and pine nuts, if desired.
- For best results enjoy within 4-5 days. Keep leftovers stored in the refrigerator.
- 1 (15 ounce) can of chickpeas equals approx. 1.5 cups.
- You will need at least 3 cans of chickpeas to make this recipe if you did not cook your own. Should you decide to use canned chickpeas, make sure you have an extra can on hand just in case.
- Learn how to cook dried chickpeas in less than an hour in this post.
- If your hummus is too thick or dry, add additional water or tahini- or a combination of both (although I highly recommend you start with 2-3 tablespoons of water and go from there).
- Optional - reserve and chop 1 roasted bell pepper for topping.
- This recipe is naturally vegan, gluten-free, nut-free, and dairy-free.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)