Roasted Red Pepper Hummus

Roasted peppers make a healthy and delicious addition to traditional hummus in this Roasted Red Pepper Hummus recipe. This works nicely on warps, for dipping or in hummus bowls.

Today’s Roasted Red Pepper Hummus recipe reminds me of my childhood. Eating hummus around the kitchen table, talking and spending time with the people I care about most.

Speaking of family– I think I have mentioned before that my Mom’s side of the family is Lebanese.

When people ask me “what are the customs or traditions that your family has that are Lebanese” I always talk about cooking and food. It is a big part of my family growing up, and when you talk about Lebanese cooking, you of course talk about hummus!

Hummus is our favorite snack, appetizer, side dish or even a main meal (mixed with a little chicken or kibbeh).

If you like hummus you also have to try my Easy Beet Hummus, Easy Lebanese Hummus, Hummus Platter and Spicy Hummus.

Recipe Ingredients You’ll Need
How to Make Roasted Red Pepper Hummus
Storage Tips:
Recipe FAQ
More Hummus Recipes
Roasted Red Pepper Hummus Recipe

Recipe Ingredients You’ll Need

Beans: Hummus uses chickpeas to create that creamy dip you love. I used canned chickpeas. Make sure to drain and rinse them. Save some of the chickpea liquid out of the canned chickpeas in case you want to thin the hummus a bit.
Roasted Red Peppers: I used jarred roasted red peppers which adds a nice smoky, sweet flavor to the hummus.
Lemon: Lemon juice and lemon zest helps create that lemony flavor you love.
Tahini: The tahini is a made of ground sesame seeds and made into a creamy, nutty-flavored paste. It has a smooth, buttery consistency similar to peanut butter but with a slightly more bitter taste. You can find tahini in the Middle Eastern section at your grocery store.
Garlic: Fresh garlic cloves are added to hummus to add flavor. It isn’t necessary but does add a nice addition to the hummus.
Olive Oil: Extra virgin olive oil is what I suggest using in hummus but you can use regular olive oil or avocado oil.

Please see the recipe card below for exact ingredient amounts and instructions.

How to Make Roasted Red Pepper Hummus

Step 1: Puree Ingredients: Place all ingredients in a food processor and process for another 60 seconds, stopping to the scrape the sides half way through. Taste the hummus and adjust to taste. If your hummus is too thick turn on the food processor and add small amounts of water slowly until you reach the desired consistency.

Step 2: Put Hummus in Serving Bowl: Using a spatula scrape the hummus into a shallow bowl. Drizzle a small amount of olive oil on the top of the hummus and garnish with chopped roasted red peppers and freshly chopped parsley. Refrigerate in an airtight container for up to 7 days.

Storage Tips:

You can store hummus in the fridge for up to 5 days in an airtight container. If you add a drizzle of olive oil to the top it helps preserve freshness.

You also can freeze hummus. Store in an airtight container for up to 3 months. Leave some space for expansion. Thaw in the fridge and stir well before serving.

Recipe FAQ

How do I make hummus creamy?

Removing the skins results in an ultra-creamy hummus. You can rub them between a kitchen towel or if using canned chickpeas you can simmer them in water with a little baking soda for 10-15 minutes to soften further. I also will drizzle ice water while blending the hummus to make it extra light and smooth. Make sure to let your food processor or blender run for several minutes to fully emulsify the hummus.

Can I make hummus without tahini?

Yes you can but it won’t be the traditional hummus you are used to. You can sub in Greek yogurt, nut butts like almond butter or cashew butter.

What do I do if my hummus is too thick?

You can add more lemon juice, cold water, lemon juice, or more olive oil while blending until you reach the desired consistency.

More Hummus Recipes

Chicken