Roasted Red Pepper Hummus

October 4, 2014

This Roasted Red Pepper Hummus is packed with freshly roasted peppers, chickpeas and tahini. It’s great with pita chips and veggies, and also makes a delicious sandwich spread. After you make this homemade hummus, you’ll never go back to store-bought! 

Roasted Red Pepper Hummus in gray bowl with pita chips

Homemade Roasted Red Pepper Hummus

I could live on hummus. Okay, I still need my cupcakes and all that, but hummus is one of my favorite snacks and sides to my lunch. I used to just buy the store-bought hummus, then one day I finally decided to make it at home instead.

Homemade hummus is SO much better, so if you haven’t tried it yet you really need to. I don’t think I could call the stuff at the store authentic hummus, since many times the second ingredient in them is soybean or canola oil. And they contain preservatives — I’ll take fresh, please!

Hummus is easy to make at home,  so skip the store-bought stuff and taste the difference. This roasted red pepper hummus is over the top delicious! It is full of that irresistible freshly roasted red bell pepper flavor, and you’re going to have a hard time putting it away.

With this hummus recipe, I chose to use a moderate amount of tahini and lemon juice so it’s not overpowering the red pepper in the hummus. If we are going to call it a red pepper hummus, we better let that flavor shine, right?

Now I need to go make another batch because mine disappeared in no time! Try this and you’ll see why!

Roasted Red Pepper Hummus ingredients

Roasted Red Pepper Hummus Ingredients

  • Red bell peppers
  • Chickpeas
  • Lemon juice
  • Tahini
  • Garlic
  • Salt
  • Cumin
  • Olive oil
  • Red pepper flakes and parsley (for garnish)

How to Make Hummus at Home

  • Broil the red bell peppers until charred, then peel them and let them cool completely.

hummus ingredients in a food processor

  • Add chickpeas, tahini, garlic, salt, cumin, and lemon juice to a food processor. Pulse until smooth.

hummus in a food processor

  • Add peppers and olive oil to the mixture and pulse until creamy.

Roasted Red Peppers and hummus in a food processor

Can I Use Jarred Roasted Red Peppers?

Yes, but I think using homemade roasted red peppers gives this hummus a better, fresher flavor.

How Long Does Hummus Last?

Homemade hummus will last up to five days if kept in a sealed container in the fridge.

Can You Freeze Hummus?

Actually, yes! You can freeze hummus. You’ll want to freeze it in a freezer-safe container. Pop it into the fridge the day before you plan on eating it to let it thaw.

What to Eat with Hummus

This roasted red pepper hummus tastes good with pretty much anything! A few of my favorite ways to eat hummus are:

  • With pita chips
  • With fresh veggies
  • As a spread on sandwiches 
  • With pretzels
  • In salad dressings
  • …and more!

Roasted Red Pepper Hummus in food processor

Tips for the Best Roasted Red Pepper Hummus

  • Roast the red peppers yourself for the best flavor.
  • Don’t add more garlic than the recipe calls for — it can easily overwhelm the hummus.
  • Use a high quality tahini (cheaper tahinis often taste quite bitter).

More Hummus Recipes You’ll Love:

Roasted Red Pepper Hummus

5 from 4 votes

Such a tasty roasted red pepper hummus recipe! Made with roasted red peppers, lemon and garlic for lots of great flavor.

Servings: 5
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 1/2 medium red bell peppers
  • 1 (15 oz) can chick peas, drained and rinsed
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini
  • 2 cloves garlic (use fairly small ones)
  • 1/2 tsp salt , or more to taste
  • 1/4 tsp cumin
  • 2 Tbsp olive oil , plus more for serving if desired
  • Parsley and red pepper flakes , for garnish (optional)

Instructions

  1. Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length). Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers). Broil peppers 10 - 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 - inch pieces (you should have about a heaping 1/2 cup). Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
  2. To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces). Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer (if you want it thinner you can add another 1 Tbsp water).
  3. Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.

Recipe Notes

  • Recipe Source: Cooking Classy
  • Don't add more garlic than the recipe calls for — it can easily overwhelm the hummus. 
  • Use a high quality tahini (cheaper tahinis often taste quite bitter).
Course: Dip
Cuisine: American
Keyword: Red Pepper Hummus
Author: Jaclyn