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–+ servings
Roasted red pepper hummus in a white bowl topped with chopped roasted red bell pepper and pine nuts.
5 from 2 votes

Roasted Red Pepper Hummus Recipe

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 8 servings
Calories: 296kcal
Chef: Jessica Randhawa

Tools

Ingredients

  • 3 red bell peppers halved and seeded
  • 2 cloves garlic unpeeled
  • 3/4 cup good-quality tahini
  • 4 tbsp olive oil
  • 4 tbsp cold water plus more as needed
  • 1 lemon juiced
  • 1 tsp salt plus more to taste
  • 1/2 tsp ground cumin
  • 4.5 cups cooked chickpeas (or 3 cans chickpeas, drained)

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.

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.

Nutrition

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
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