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 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, many times the second ingredient in them is soybean or canola oil. And they have preservatives, I’ll take fresh please. Hummus is easy to make at home,  so skip the store bought stuff and taste the difference.

Roasted Red Pepper Hummus | Cooking Classy

This 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 recipe, I chose to use a moderate amount of the 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 | Cooking ClassyRoasted Red Pepper Hummus | Cooking ClassyRoasted Red Pepper Hummus | Cooking ClassyRoasted Red Pepper Hummus | Cooking ClassyRoasted Red Pepper Hummus | Cooking Classy


Roasted Red Pepper Hummus

5 from 4 votes

Yield: About 4 - 5 servings


  • 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)


  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.
  4. Recipe Source: Cooking Classy



  • Marzia @ Little Spice Jar: This looks absolutely delish! Hummus is one of my favorite snacks too! This would be perfect smeared on a grilled chicken sandwich. Mmm. Hummus possibilities are endless! October 4, 2014 at 11:02am Reply

  • Laura (Tutti Dolci): I love red pepper hummus, can’t wait to try this! October 4, 2014 at 1:48pm Reply

  • Liz @ Floating Kitchen: Homemade hummus is the best! Love the addition of roasted red peppers in here! October 4, 2014 at 2:21pm Reply

  • Averie @ Averie Cooks: I could live on hummus too. I love it. Like, so much. I don’t even make it because that’s a guarantee I’ll eat the whole batch :) This looks incredible!! Love the red peppers in it! October 4, 2014 at 4:38pm Reply

  • Medeja: Hummus with bell pepper sounds and looks even better than just hummus :) October 5, 2014 at 2:02am Reply

  • Katrina @ Warm Vanilla Sugar: Definitely one of my all time favorite dips. LOVE this! October 5, 2014 at 1:24pm Reply

  • Jessica @ A Kitchen Addiction: Roasted red pepper hummus is my favorite! Can’t wait to try your variation! October 7, 2014 at 7:47am Reply

  • Shari Kelley: I love hummus, too! This one looks so yummy. I want to try all the different variations that are on your blog! October 15, 2014 at 10:44pm Reply

  • christina: Hello! Sounds delicious! I live in Mexico and prepared chickpeas are really expensive here, so I started cooking mine from scratch. So easy and let me tell you….the flavor is even better that prepared ones. Try it! October 26, 2014 at 5:14pm Reply

  • Donna: do you make your own tahini? November 9, 2014 at 1:02pm Reply

    • Jaclyn: I haven’t tried yet but I’d like to sometime just to see how they compare. November 10, 2014 at 8:22pm Reply

    • Cassy: I have before and it wasn’t nearly as good as store bought. I think I might have over baked my seeds. It is a much cheaper option. February 8, 2015 at 12:03pm Reply

  • Tricia: This looks delicious! Can you please tell me how long this will keep in the refrigerator? Thinking about getting some jars and making some as gifts for Christmas. :) November 13, 2014 at 3:09pm Reply

    • Jaclyn: I’d imagine probably 3 days, maybe a few more. November 13, 2014 at 4:54pm Reply

  • Gina: Made this last night and it was delicious! November 18, 2014 at 1:20pm Reply

    • Jaclyn: I’m so glad you liked it Gina! November 18, 2014 at 4:23pm Reply

  • Kendle: Hi Jaclyn, I could not find Tahini at the store. Will not using it effect the taste? February 25, 2015 at 8:07am Reply

    • Jaclyn: It won’t be quite as creamy and flavorful but hummus can be made without it (you’ll probably need to increase the olive oil a little). If you happen to find bulk sesame seeds somewhere you can make your own. February 25, 2015 at 6:50pm Reply

  • Laura: Mmmm I just made this and it’s de-lish!! I added a bit of smoked paprika, chipotle chilli pepper and a dash of Cholula chipotle hot sauce. So good, can’t wait to share it with my friends tonight! Thanks for the recipe! April 3, 2015 at 4:26pm Reply

    • Jaclyn: I’m glad you like it Laura! Your additions sound delicious! April 4, 2015 at 3:05pm Reply

  • Ellie: What a great recipe! Thanks for sharing! April 14, 2015 at 2:31pm Reply

  • Alice: I was about to give up making hummous until I came across your recipe. I love it so much ! It is enhanced by the delicate flavor of the peppers.I want to add that your technique for roasting peppers is the best. It is better than roasting or toasting in the grill. Thank you so much! April 22, 2015 at 2:53pm Reply

    • Jaclyn: I’m so glad you liked this recipe Alice! Thanks for your feedback! April 27, 2015 at 10:50pm Reply

  • Sspiderling: Made this last night – It.Is.Delicious!! I made extra roasted red peppers to add to the top! Yum! August 14, 2015 at 2:48pm Reply

    • Jaclyn: I’m so glad you enjoyed it! August 18, 2015 at 6:36pm Reply

  • Jessica: Great recipe! Thank you for sharing! I use the tahini sauce from Trader Joe’s and it turns out great! September 2, 2015 at 6:32am Reply

  • Tamecca: I like roasted red pepper hummus better than the other flavors that I’ve tried and have made several that turned out decent but this recipe will be my go to recipe! This is by far the best recipe that I’ve come across….the only thing I did different was add 1/2 can more of chickpeas to make it thicker. Thank you for this delish recipe! November 29, 2015 at 10:07pm Reply

  • Whitney: I just love this recipe SO much! Every time I make it, I am in heaven even from the smell coming out of my blender! I’ve made it many times, and have just gotten into the habit of throwing all of the ingredients at once into my blender (I like using the blender instead of food processor, because it makes it creamier), to save time. I also use homemade tahini sauce, which is wayyyy cheaper and works great. Thanks for the awesome recipe, I should have commented a LONG time ago about how much I love it! February 11, 2016 at 11:31am Reply

  • Amnah Rahmat: I did red pepper hummus. Luv it!
    But without roasting. Maybe I will try to roasting it next time.

    My daughter who loves hummus commented taste much much better than without the red pepper.

    Especially during this fasting month. I will have it even with my salad. June 14, 2016 at 11:17pm Reply

  • CJ: Hey there I loved the recipe. I did notice that my hummus wasn’t quite as smooth as commercially produced stuff and was wondering if that is common or perhaps a failing on my end? Full disclosure I did decide to use dry chickpeas that I cooked myself prior to making the hummus. Not sure if that would effect the end product. March 20, 2017 at 3:28pm Reply

  • BETHANY: do you remove the thin skin on the chick peas? April 20, 2017 at 2:13pm Reply

    • Jaclyn: No you don’t need to. April 20, 2017 at 5:56pm Reply

  • Kim: I’m not a fan of cumin….would it ruin it if I left it out? August 29, 2017 at 4:42pm Reply

  • Camz: Wow! This is the very first time I’m making hummus and it is delicious! I’m trying some right now! I tried it exactly as the recipe is, except, I got tired of peeling the red pepper half way, so I got lazy and just blended it all in =P October 16, 2017 at 10:51pm Reply

    • Jaclyn: LOL gotta love the shortcuts! Glad you liked it! :) October 17, 2017 at 1:03pm Reply

  • Charlotte: The roasted red pepper is our favorite. I substituted 2 larger Anjillo peppers for the red peppers and added a few tsps. of bottled hot sauce and WOW! Can’t wait to try some of the others…

    Tip: make your tahini from scratch to get the most out of your hummus! March 24, 2018 at 2:17pm Reply

    • Jaclyn: I’m so glad you enjoyed it! :) March 27, 2018 at 2:07pm Reply

  • BT: I hope it tastes as good as it looks. My 1st attempt at hummus, ever. I subbed 1 T sesame oil for olive. March 31, 2018 at 4:44am Reply

  • Bon Mot: Just made the red pepper hummus. It’s delicious. I used a bit more garlic because I like it! May 8, 2018 at 3:18pm Reply

    • Jaclyn: So glad you liked it! May 9, 2018 at 9:23am Reply

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