This roasted red pepper hummus is one of my favorite cold dips of all time. Sweet, smoky roasted red peppers add so much depth to classic creamy chickpea hummus. I’ll teach you how to make your own roasted red peppers for a fresh and flavorful hummus you’ll want to slather on everything!
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I love classic homemade hummus, but this roasted red pepper hummus is truly next level. The homemade roasted red peppers add a sweet and smoky flavor that I can’t get enough of. It’s like hummus’ sophisticated older sister. This one’s for the refined palates (just kidding, it’s for everyone, and I know you’ll love it!)
What’s in This Roasted Red Pepper Hummus Recipe?
- Red Bell Peppers: When roasted, these earthy peppers add delicious umami flavor.
- Lemon Juice: Adds a hit of acidity to balance out the creaminess of the hummus.
- Tahini: This ground sesame paste makes the hummus smooth and adds a nutty flavor.
- Olive Oil: Helps emulsify the humus to create a silky smooth texture.
- Spices: Kosher salt, ground cumin, and smoked paprika add just the right amount of flavor to this hummus.
- Chickpeas: Form the base of the hummus, creating a thick and creamy dip.
Tips for Success
- When I’m in a rush, I will “cheat” and swap out roasting my own red peppers for a 12-ounce drained jar of store-bought roasted red peppers. Just make sure to fully drain, or the hummus could turn out runny.
- For an even smoother hummus, you can peel the chickpeas by soaking them in a bowl of ice water for 3 minutes, then slipping the skins off. I find this step not worth the effort, but it does make the final product smoother.
How to Store
Store leftover roasted red pepper hummus in an airtight container in the refrigerator for up to 1 week. To help preserve its freshness, I like to top mine with a thin layer of olive oil before sealing it up. Just stir in the oil before serving.
Serving Suggestions
You can’t have hummus without something to dip in it, and I love to dip anything and everything I can get my hands on into this roasted red pepper hummus. Fresh pita bread is a classic choice, or store-bought pita chips for more crunch. I love these wonton chips with every dip I’ve ever made, so do with that what you will. And of course, this is a great base dip for a hummus board packed with fresh veggies, too!
Roasted Red Pepper Hummus Recipe
Equipment
- Baking Sheet
- Food Processor
Ingredients
- 3 red bell peppers halved and seeds removed
- ¼ cup lemon juice (from 2 lemons)
- ½ cup tahini
- ¼ cup olive oil
- ¼ cup ice water
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 30 ounces canned chickpeas rinsed and drained (2 cans)
Instructions
- Preheat your oven to broil. Line a baking sheet with foil.
- Place the peppers cut-side down on the baking sheet. Broil the peppers for 15-25 minutes, or until the peppers are blackened and very soft.3 red bell peppers
- Transfer the peppers to a bowl, cover, and set aside for 15 minutes. The peppers will steam and become softer to peel.
- Peel the skin away from the peppers. Small dice one pepper for garnish and set aside. Rough chop the remaining peppers.
- To a food processor with the S blade, add the lemon juice and tahini. Process, scraping down the sides of the bowl as needed, until a smooth paste forms.¼ cup lemon juice, ½ cup tahini
- Add in the olive oil, ¼ cup water, salt, cumin and smoked paprika. Process until combined, scraping the sides as needed.¼ cup olive oil, ¼ cup ice water, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
- Add in the chickpeas and roasted red pepper. Process for 2 minutes (or more!) until very smooth and silky. Add more tahini and/or salt if needed for taste and texture.30 ounces canned chickpeas
- Transfer to a bowl, swirl the top, and garnish with reserved red peppers, olive oil, and smoked paprika. Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Roasted Red Pepper Hummus Step by Step
Roast the Peppers: Preheat your oven to broil. Line a baking sheet with foil. Place 3 halved and seeded red bell peppers cut-side down on the baking sheet. Broil the peppers for 15-25 minutes, or until the peppers are blackened and very soft.
Peel the Peppers: Transfer the peppers to a bowl, cover, and set aside for 15 minutes. The peppers will steam and become softer to peel. Peel the skin away from the peppers. Small dice one pepper for garnish and set aside. Rough chop the remaining peppers.
Blend the Tahini: To a food processor with the S blade, add ¼ cup of lemon juice and ½ cup of tahini. Process, scraping down the sides of the bowl as needed, until a smooth paste forms.
Add the Oil: Add in ¼ cup of olive oil, ¼ cup of ice water, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Process until combined, scraping the sides as needed.
Add the Chickpeas: Add in 30 ounces (2 cans) of drained and rinsed chickpeas and the roasted red peppers. Process for 2 minutes (or more!) until very smooth and silky. Add more tahini and/or salt if needed for taste and texture. Transfer to a bowl, swirl the top, and garnish with reserved red peppers, olive oil, and smoked paprika. Enjoy!
