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.

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!

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.

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.