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overhead view of roasted red pepper hummus with pepper pieces and pita bread.
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Roasted Red Pepper Hummus Recipe

This roasted red pepper hummus is one of my favorite cold dips of all time. Sweet, smoky roasted red peppers add so much depth!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer, appetizer/dip
Cuisine: middle eastern
Servings: 8
Author: Laurel Perry

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
    roasted red peppers on a baking sheet.
  • 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.
    skinned roasted red peppers on a cutting board.
  • 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
    blended tahini paste in a food processor.
  • 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
    blending hummus in a food processor.
  • 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
    roasted red pepper hummus in a food processor.
  • Transfer to a bowl, swirl the top, and garnish with reserved red peppers, olive oil, and smoked paprika. Enjoy!

Video

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 595mg | Potassium: 370mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2078IU | Vitamin C: 82mg | Calcium: 66mg | Iron: 3mg