• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Appetizers + Snacks » Roasted Red Pepper Hummus Recipe

Roasted Red Pepper Hummus Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
April 13, 2020
5 from 5 votes


Last Updated May 22, 2020 | 0 Comments

This post may contain affiliate links. Read my disclosure policy.

308 shares
jump to recipe
red pepper hummus short pin
roasted red pepper hummus short pin
red pepper hummus long pin
red pepper hummus short pin

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!

Roasted red pepper hummus in a white bowl topped with chopped roasted red bell pepper and pine nuts.

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.

Want more hummus? You’ll love this classic hummus recipe and don’t forget to check out how to cook chickpeas in the Instant Pot for perfectly cooked chickpeas in less than an hour!

Roasted red pepper hummus in a white bowl topped with chopped roasted red bell pepper and pine nuts.

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
  • Salt

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.

Halved roasted red peppers on a large baking sheet.

How to Make Roasted Red Pepper Hummus

To get the creamiest, best-tasting hummus, I highly recommend that you-

  1. Roast your own bell peppers
  2. 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

roasted red pepper hummus in a food processor

More Delicious Dip Recipes,

Muhammara Recipe (Red Pepper and Walnut Dip)

Baba Ganoush Recipe (How to Make Baba Ganoush)

Tzatziki Sauce Recipe (How to Make Tzatziki)

Homemade White Bean Hummus with Za’atar and Sweet Paprika

If you try making this Classic Hummus Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Roasted red pepper hummus in a white bowl topped with chopped roasted red bell pepper and pine nuts.

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.

Roasted red pepper hummus in a white bowl topped with chopped roasted red bell pepper and pine nuts.

Roasted Red Pepper Hummus Recipe

5 from 5 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine Mediterranean
Servings 8 servings
Calories 296 kcal

Equipment

  • Food Processor

Ingredients
  

  • 3 red bell peppers - halved and seeded
  • 2 cloves garlic - unpeeled
  • ¾ cup good-quality tahini
  • 4 tablespoon olive oil
  • 4 tablespoon cold water - plus more as needed
  • 1 lemon - juiced
  • 1 teaspoon salt - plus more to taste
  • ½ teaspoon ground cumin
  • 4.5 cups cooked chickpeas - (or 3 cans chickpeas, drained)
Prevent your screen from going dark

Instructions
 

  • 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.

Jessica's Notes

  • 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.

Nutritional Information

Calories: 296kcal | Carbohydrates: 22g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Sodium: 558mg | Potassium: 349mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1426IU | Vitamin C: 65mg | Calcium: 72mg | Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Roasted Red Pepper Humm Recipe, Roasted Red Pepper Hummus
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

308 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure