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This easy roasted red pepper hummus recipe is creamy, a little smoky and slightly sweet, and it’s ready in just 10 minutes. It’s my family’s classic Lebanese hummus with a colorful twist, perfect for dipping, spreading on wraps or building a hummus bowl.
My mom’s side of the family is Lebanese, and when people ask me about our family traditions, I always talk about food. Some of my favorite memories are of eating hummus around the kitchen table, talking and spending time with the people I love most.
Homemade hummus is so much better than store-bought because you can control the ingredients and make it exactly the way you like it. This red pepper hummus blends smooth chickpeas and nutty tahini with jarred roasted red peppers for a sweet, smoky flavor and a gorgeous color. We eat it as a snack, an appetizer, a sandwich spread, or even a main meal topped with chicken or spiced beef. If you like hummus you also have to try my Easy Beet Hummus, Easy Lebanese Hummus, Hummus Platter and Spicy Hummus. If you want a different Mediterranean dip than hummus try my Baba Ganoush (Lebanese Roasted Eggplant Dip).
Recipe Ingredients You’ll Need
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Chickpeas: Hummus uses chickpeas to create that creamy dip you love. I used canned chickpeas. Make sure to drain and rinse them. Save a little of the liquid from the can (aquafaba) in case you want to thin the hummus.
- Roasted Red Peppers: I used jarred roasted red peppers which adds a nice smoky, sweet flavor to the hummus. Pat them dry before blending so the hummus doesn’t get watery. You can also roast your own (see below).
- Garlic: One clove gives a mild flavor; use two if you love garlic.
- 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.
- Salt: Hummus needs salt to taste its best. Start with ½ teaspoon and add more to taste.
Ways to Modify this Hummus
- Spices: Add a variety of spices like smoked paprika, cumin or Greek seasoning.
- Herbs: Fresh herbs are a great way to add fresh flavor to hummus. Try fresh parsley, dill or mint.
- Yogurt: Want to add extra protein and calcium? Make my Roasted Red Pepper Greek Yogurt Dip.
- Heat: Add heat to this hummus by adding in harissa, crushed red pepper flakes, cayenne pepper or jalapeños.
- Garnishes: Top with chopped roasted red peppers, whole chickpeas, a drizzle of olive oil, fresh parsley, smoked paprika, sumac, za’atar or toasted pine nuts. I also really like adding pickled vegetables like these pickled red onions or pickled vegetables.
How to Roast Your Own Red Peppers
Jarred peppers make this recipe quick, but homemade roasted peppers taste even sweeter. Place whole red bell peppers under the broiler or directly over a gas burner, turning every few minutes until blackened all over, about 15 to 20 minutes. Transfer to a bowl, cover for 10 minutes to steam, then peel off the skins and remove the seeds. Two medium bell peppers make about 3/4 cup chopped.
How to Make Roasted Red Pepper Hummus
Step 1. Whip the tahini. Add the tahini, lemon juice and garlic to a food processor and blend for about 1 minute, scraping down the sides, until light and creamy.
Step 2. Blend the hummus. Add the chickpeas, roasted red peppers, olive oil and salt. Blend for 2 to 3 minutes, scraping down the sides halfway through, until very smooth.
Step 3. Adjust the texture. With the processor running, drizzle in ice water 1 tablespoon at a time until the hummus is as smooth as you like. Taste and add more salt or lemon if needed.
Step 4. Serve. Spoon the hummus into a shallow bowl, make a swirl with the back of a spoon and drizzle with olive oil. Garnish with chopped roasted red peppers, parsley and paprika.
Tips for the Creamiest Hummus
- Whip the tahini first. Blend the tahini and lemon juice together for about a minute before adding the chickpeas. This makes the hummus lighter and fluffier.
- Add ice water. Drizzling in a few tablespoons of ice-cold water while blending makes it extra smooth and creamy.
- Blend longer than you think. Let the food processor run for 2 to 3 minutes, scraping down the sides once or twice.
- Peel the chickpeas (optional). For ultra-smooth hummus, rub the chickpeas in a kitchen towel to remove the skins, or simmer canned chickpeas with a pinch of baking soda for 10 to 15 minutes first.
What to Serve With Roasted Red Pepper Hummus
- Pita and pita chips: Warm pita bread or crunchy Homemade Baked Pita Chips are the classic way to scoop it up.
- Fresh vegetables: Cucumber slices, carrots, bell pepper strips, snap peas, cherry tomatoes and radishes make it a colorful, healthy snack.
- A mezze platter: Serve it alongside my Lebanese Style Hummus and Baba Ganoush with olives, feta, pickled red onions and warm flatbread. See my Hummus Platter for more ideas.
- Sandwiches and wraps: Spread it on wraps, pita pockets and sandwiches in place of mayo for extra flavor.
- Hummus toast: Spread it on toasted sourdough and top with cucumbers, feta and a sprinkle of za’atar, like my Mediterranean Hummus Toast with Za’atar.
- Grain and hummus bowls: Add a scoop to a Mediterranean Buddha Bowl or a Mediterranean Salmon Bowl.
- With grilled meats: It’s a delicious side for chicken shawarma, kofta or grilled salmon.
- Party appetizers: Pipe or spoon it onto cucumber rounds for easy bites, like my Cucumber Hummus Bites.
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
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.
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.
You can add more lemon juice, cold water, lemon juice, or more olive oil while blending until you reach the desired consistency.
No. Roasted red peppers are sweet, not spicy, so this hummus is mild and smoky. For some heat, add a pinch of cayenne, crushed red pepper flakes or a spoonful of harissa.
Yes! It’s made with chickpeas, tahini, olive oil and red peppers, so it’s full of fiber, plant-based protein and heart-healthy fats. It’s naturally vegan and gluten-free.
Yes. Roast them first for the best flavor, since raw peppers make the hummus watery and less sweet. See the directions above for roasting your own.
More Hummus Recipes
Appetizers
Lebanese Style Hummus
Appetizers
Cucumber Hummus Bites
Vegetarian
Mediterranean Hummus Toast with Za’atar
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Roasted Red Pepper Hummus
Ingredients
- 1 -15 ounce can of chickpeas, drained and rinsed, save some of the juice from the chickpea can to help thin out the drip
- juice of 1 lemon
- 1/3 cup tahini
- 2 garlic cloves , (just use one if you prefer less garlic flavor)
- 3 tablespoons extra virgin olive oil
- 3/4 cup chopped jarred roasted red peppers
- Parsley and paprika to garnish
Instructions
- Combine all ingredients in the food processor. Blend for 30 seconds to 1 minute (blend longer for more creamy texture).
- Add an additional small amount of olive oil to thin out the hummus and blend again if you think it is too thick. Place in serving bowl. Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
- Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.
Notes
- For extra-smooth hummus, peel the chickpeas or simmer them with a pinch of baking soda for 10 to 15 minutes before blending.
- Roast your own peppers: two medium red bell peppers make about ¾ cup chopped. See the post for directions.
- Storage: keeps up to 5 days in the fridge or 3 months in the freezer. Stir well after thawing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best way to make hummus. It is so creamy and easy to make.
Oh My Gosh!!!! I just made this and it is SO GOOD! Thanks for sharing your recipe! Yum!!
So glad you liked it! Thanks!
Julia, I agree. The tribute on The Voice was so beautiful. Thank you for another gentle replay of it. Sadness.
Your roasted red pepper hummus looks delicious. I love chick peas!!
It is such a tragic event. I just watched a video today of the family of one of the little girls that was killed and it brought tears to my eyes. So hard to deal with.
Thanks for stopping by!
This looks fantastic! I love hummus, and have been wanting to make my own. Thanks for posting this beautiful recipe!
Thanks for stopping by! I hope you like it.