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This Roasted Red Pepper Hummus is creamy, smoky, and so much better than store-bought, with sweet charred peppers blended right into a velvety chickpea dip. I make a batch almost every week for easy afternoon snacking, and it disappears fast at every party. If you love easy Mediterranean appetizers, try our Mediterranean dip too.
Roasting the peppers yourself is the secret to its deep, sweet, smoky flavor.
Roasted Red Pepper Hummus Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 226kcal
- 🌶️ Flavor Profile: Creamy, smoky, sweet, and tangy
- ✋ Difficulty: Easy, as simple as our 10-minute olive tapenade
Quick Answer
To make roasted red pepper hummus, quarter red bell peppers, drizzle them with olive oil, and roast them skin-side up at 450 degrees Fahrenheit until charred, then peel off the skins. Add the roasted peppers to a blender with cooked chickpeas, tahini, lemon juice, garlic, paprika, salt, and pepper, and blend until smooth and creamy. Serve it drizzled with olive oil and topped with extra peppers, with pita, crackers, or vegetables for dipping. The whole dip takes about 30 minutes.
Jump to:
- Roasted Red Pepper Hummus Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Roasted Red Pepper Hummus
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Roasted Red Pepper Hummus FAQs
- Other Recommended Easy Dip and Appetizer Recipes
- Roasted Red Pepper Hummus
Why This Recipe Works
Click to see the technique science
- Roasting the peppers builds deep flavor. Charring fresh peppers brings out a sweet, smoky depth that jarred peppers cannot match.
- It is smoother than store-bought. Blending the chickpeas with tahini, lemon, and oil gives you a silky, creamy texture every time.
- Simple, wholesome ingredients. Just peppers, chickpeas, tahini, lemon, and a few seasonings, with nothing artificial.
- Naturally vegan and gluten-free. It is a healthy, plant-based dip that fits almost any diet.
- Make-ahead friendly. The flavor only gets better as it sits, so it is perfect for prepping ahead for parties and snacks.
- Endlessly versatile. Use it as a dip, a sandwich spread, or a sauce, this hummus does it all.
Why You’ll Love This Recipe
- Sweet roasted peppers give it a deep, smoky flavor you cannot get from a jar.
- It blends up silky smooth and creamy in just minutes.
- It is a healthy, vegan dip that is perfect for parties, right alongside our whipped feta dip.
Key Ingredients
Just a handful of simple ingredients make this roasted red pepper hummus taste fresh and vibrant.
- Red bell peppers: Roasted until charred, they bring sweet, smoky flavor and gorgeous color.
- Chickpeas: The creamy, protein-rich base of the dip.
- Tahini: Adds a rich, nutty depth and helps the hummus blend silky smooth.
- Lemon and garlic: Bring brightness and a savory kick.
- Olive oil and paprika: Round out the flavor and add a warm, smoky finish.
See recipe card for exact quantities.
Variations and Substitutions
Make this roasted red pepper hummus your own with these easy swaps.
- Use jarred peppers: Short on time? Swap in drained jarred roasted red peppers to skip the roasting step.
- Add heat: Blend in a pinch of cayenne, a roasted jalapeno, or a spoonful of harissa.
- Make it extra smooth: Remove the chickpea skins before blending for the silkiest texture.
- Add fresh herbs: Blend in basil, parsley, or cilantro for a fresh twist.
- Turn it into a meal: Spread it on wraps or sandwiches, like our cucumber tomato feta salad on the side.
How to Make Roasted Red Pepper Hummus
- Cut the bell peppers into quarters and remove the stems and cores. Place them on a lined sheet tray, drizzle with olive oil, and rub to coat evenly.
- Roast the peppers skin-side up at 450 degrees Fahrenheit for 20 to 30 minutes until charred. Let them cool, then peel off the skins, setting a few pieces aside for garnish.
- Add the peeled roasted peppers, cooked chickpeas, tahini, lemon juice, garlic, paprika, salt, and pepper to a blender or food processor.
- Blend for about 2 minutes until smooth and creamy. Serve drizzled with olive oil and topped with the reserved peppers, chickpeas, and a sprinkle of paprika.
Recipe Tips & Tricks
- Roast the peppers until well charred, the blistered skin is where all that sweet, smoky flavor comes from.
- Steam the peppers after roasting by covering them for a few minutes, which makes the skins slip off easily.
- Remove the chickpea skins for the silkiest, smoothest hummus, it takes a few minutes but is worth it.
- Blend longer than you think, a full two minutes gives you that creamy, whipped texture.
- Taste and adjust, add more lemon, garlic, or salt to brighten it up, just like our Mediterranean dip.
- Thin it if needed with a splash of water or extra olive oil until it reaches your favorite consistency.
Serving Ideas and Suggestions
This roasted red pepper hummus is a star on any appetizer spread. Serve it with warm pita, crostini, crackers, or a platter of fresh vegetables like cucumber, carrots, and bell pepper strips for dipping. Drizzle the top with olive oil and scatter on extra chickpeas and roasted peppers to make it look as good as it tastes.
It is far more than a dip, too. Spread it on sandwiches and wraps, dollop it onto grain bowls, swirl it into pasta, or use it as a creamy sauce for grilled chicken, fish, or roasted vegetables. The smoky, savory flavor dresses up almost anything.
For a full mezze board, pair it with our olive tapenade, whipped feta, and plenty of warm bread. Store leftover hummus in an airtight container in the fridge for up to 5 days, where the flavors only deepen.
Roasted Red Pepper Hummus FAQs
Yes, jarred roasted red peppers are a great time-saver. Just drain them well and pat them dry so the hummus does not turn watery, then add them to the blender in place of the fresh roasted peppers. Roasting your own gives a deeper, smokier flavor, but jarred peppers make this dip quick enough for any day.
For the silkiest hummus, remove the skins from the chickpeas before blending, blend for a full two minutes, and add a splash of water or extra olive oil to loosen it. Using a high-powered blender or food processor also helps. The longer you blend, the creamier and more whipped the texture becomes.
Stored in an airtight container in the refrigerator, this roasted red pepper hummus keeps for up to 5 days, and the flavor actually deepens as it sits. Give it a quick stir before serving. You can also freeze it for up to 3 months, then thaw in the fridge and stir well, as the texture may need a quick re-blend.
Yes. It is made from wholesome, plant-based ingredients like chickpeas, roasted peppers, tahini, and olive oil, so it is naturally vegan, gluten-free, and packed with fiber and protein. Serve it with fresh vegetables for a light, nutritious snack, or enjoy it as part of a balanced Mediterranean-style spread.
Serve it with warm pita, crostini, crackers, pretzels, or a colorful platter of raw vegetables for dipping. It also works beautifully as a spread for sandwiches and wraps, a base for grain bowls, or a creamy sauce for grilled meats and roasted vegetables. It is one of the most versatile dips you can make.
Yes, peeling the peppers after roasting is worth the small effort. The charred skin can be bitter and tough, and removing it gives you the sweet, smooth flesh that makes the hummus taste rich and velvety. To make peeling easy, cover the hot roasted peppers for a few minutes so they steam, then slip the skins right off.
Building a snack board? Add our creamy whipped feta dip next for another easy crowd-pleaser.
Roasted Red Pepper Hummus
Equipment
Ingredients
- 2 large red bell peppers
- 2 tablespoons olive oil
- 1 & 1/2 cups cooked chickpeas skins removed
- 2 tablespoons tahini
- 1 tablespoon lemon juice fresh squeezed
- 1 garlic clove chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 450°F. Line a sheet tray with parchment paper.
- Cut the bell peppers into fourths and remove the stem and core. Place them on a baking sheet and drizzle with 2 tbsp of olive oil. Rub the oil all over so they are evenly coated.2 large red bell peppers, 2 tablespoons olive oil
- Place the peppers skin side up and roast for 20-30 minutes until charred.
- Once cooked, let them cool to the touch and peel off the skin. Set aside a small portion to serve on top later.
- In a blender, combine cooked chickpeas, peeled roasted bell peppers, tahini, lemon juice, garlic, paprika, salt, and pepper.1 & 1/2 cups cooked chickpeas, 2 tablespoons tahini, 1 tablespoon lemon juice, 1 garlic clove, 1 teaspoon sweet paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Blend for 2 minutes until smooth or until your desired texture.
- Serve on a plate alongside some sliced of the reserved roasted bell peppers, olives, additional chickpeas, paprika, or your desired toppings.
- Serve with crostini, pita, vegetables, or crackers.
Notes
- For the smoothest texture, peel your chickpeas.
- Roast your own red peppers for an unbeatable homemade flavor.
- Use a food processor for an extra creamy hummus in no time.
- Add a little cold water while blending if the hummus seems too thick.
- Taste and adjust the seasonings as you like – it’s your masterpiece!
- Serve with our homemade crostini.
- Share your beautiful hummus creation on social media – your friends will be amazed!
Nutrition
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