Roasted Red Pepper Hummus

Published October 4, 2014. Updated March 6, 2020

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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:

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5 from 7 votes

Roasted Red Pepper Hummus

Such a tasty roasted red pepper hummus recipe! Made with roasted red peppers, lemon and garlic for lots of great flavor.
Servings: 5
Prep15 minutes
Ready in: 15 minutes


  • 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)


  • 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.
  • 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).
  • 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.


  • 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).
Nutrition Facts
Roasted Red Pepper Hummus
Amount Per Serving
Calories 193 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 378mg16%
Potassium 248mg7%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 2g2%
Protein 6g12%
Vitamin A 1131IU23%
Vitamin C 50mg61%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • 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.

  • 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.

  • 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!

  • 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!

  • Jessica

    Great recipe! Thank you for sharing! I use the tahini sauce from Trader Joe’s and it turns out great!

  • Sspiderling

    Made this last night – It.Is.Delicious!! I made extra roasted red peppers to add to the top! Yum!