Recipe

Roasted Red Pepper Hummus

Creamy, smoky roasted red pepper hummus with tahini, garlic, and bright lemon. A bold, dippable upgrade from classic hummus that tastes like you tried harder than you did.

By Matt Campbell

•

4.9

A close-up, photorealistic bowl of ultra-smooth roasted red pepper hummus swirled with a spoon, topped with olive oil, smoked paprika, and chopped parsley, with warm pita wedges on a wooden board in soft natural window light

Jump to Recipe

Roasted red pepper hummus is what happens when classic hummus decides to put on a leather jacket. It is still the same cozy chickpea base, but now you get smoky char from peppers, a little sweetness, and that brick-red color that makes your snack plate look instantly intentional.

This version is creamy, bright, and super scoopable, with tahini for richness, lemon for lift, and just enough garlic to make it interesting but not antisocial. I will also show you the small, unsexy steps that make hummus ridiculously smooth, because no one is out here craving gritty dip.

A photorealistic sheet pan of whole red bell peppers with blistered, blackened skins fresh from the oven, with tongs resting on the rim and a kitchen towel nearby, warm ambient kitchen lighting

Why It Works

Smoky roasted pepper flavor: Charring the peppers adds a gentle smokiness that store-bought roasted peppers sometimes miss.
Ultra-smooth texture: Warm chickpeas, a little aquafaba or ice water, and blending tahini and lemon first makes the hummus whip up creamy.
Balanced seasoning: Lemon, cumin, and smoked paprika keep the peppers from tasting flat or overly sweet.
Accessible ingredients: Everything is standard grocery store stuff, with an easy shortcut if you want to use jarred roasted red peppers.

Pairs Well With

Warm pita and a drizzle of olive oil
Crispy veggies like cucumbers, carrots, and snap peas
Grilled chicken or shrimp wraps
Mediterranean snack board with olives and feta

Storage Tips

Refrigerator: Store hummus in an airtight container for up to 5 days. Smooth the top and add a thin layer of olive oil to help prevent drying. If it develops an off smell, visible mold, or a weird fizz, toss it.

Make-ahead tip: This hummus actually gets better after a few hours. The garlic calms down and everything tastes more blended.

Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then re-blend or stir vigorously with a splash of cold water or lemon juice to bring back the creamy texture.

If it thickens: Stir in 1 to 2 teaspoons water, aquafaba, or olive oil until it loosens up. Taste and re-salt, because cold dips hide salt.

Common Questions

Can I use jarred roasted red peppers instead of roasting my own?

Absolutely. Use 1 to 1 1/2 cups well-drained jarred roasted red peppers (about 6 to 8 ounces / 170 to 225 g drained). Pat them dry with paper towels so your hummus stays thick and creamy, not watery.

How do I make hummus extra smooth?

Three small moves: (1) blend tahini and lemon first for 30 to 45 seconds, (2) use warm chickpeas, and (3) add 2 to 4 tablespoons aquafaba or ice water while blending. If you want it almost whipped, peel a portion of the chickpeas or simmer them 10 minutes with 1/2 teaspoon baking soda, then rinse.

Why does my hummus taste bitter?

It is usually the tahini, especially if it is old or not well mixed. Stir tahini thoroughly before measuring. Also, overdoing garlic or blending in a lot of black char can read bitter. Char the skin, not the pepper flesh. If there is a lot of bitter black char on the pepper meat, that is the one time rinsing is worth it.

Can I make it without tahini?

Yes. Swap tahini with 2 to 3 tablespoons extra olive oil plus 1 tablespoon Greek yogurt, or use unsweetened sunflower seed butter. The flavor will change, but it will still be delicious.

Is roasted red pepper hummus spicy?

Not by default. If you want heat, add 1/4 teaspoon cayenne, a pinch of red pepper flakes, or blend in 1 tablespoon chopped pickled jalapeños.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor or high-speed blender
Sheet pan
Aluminum foil or parchment paper (optional, for easier cleanup)
Small bowl and plastic wrap or a lidded container (for steaming peppers)
Measuring cups and spoons
Spatula
Microwave-safe bowl or small saucepan (to warm chickpeas)

I started making roasted red pepper hummus for the exact reason most of my “signature” recipes exist: I wanted a snack, but I also wanted it to feel like a snack with plans. The first time I tried it, I roasted the peppers “until they looked done” which is code for not done enough. Once I finally let the skins blister and steam properly, the flavor went from politely sweet to smoky and real. Now it is my go-to dip when friends are coming over, because it looks impressive, forgives imperfect chopping, and somehow disappears faster than chips.

Roasted Red Pepper Hummus

(4.9 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8 (about 2 cups)

Ingredients

2 large red bell peppers
1 (15-ounce) can chickpeas, drained and rinsed (reserve 3 to 4 tablespoons aquafaba from the can, then warm the chickpeas, see note below)
1/3 cup tahini, well stirred
3 tablespoons fresh lemon juice (about 1 large lemon)
1 to 2 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon smoked paprika, plus more for serving
3/4 teaspoon kosher salt, plus more to taste
2 to 4 tablespoons aquafaba or ice-cold water, as needed for texture
Optional: 1 to 2 teaspoons honey (if your peppers are not very sweet)
Optional: chopped parsley or cilantro for topping

Warm chickpea note: For the smoothest hummus, warm the rinsed chickpeas in the microwave for 45 to 60 seconds, or simmer in a small saucepan with water for 2 to 3 minutes, then drain well.

Instructions

Roast the peppers: Heat oven to 500°F and position a rack in the upper third (or broil on high). Place whole peppers on a sheet pan. Roast 12 to 20 minutes, turning once or twice, until the skins are well blistered and blackened on most sides. (Ovens vary, so trust the char.)
Steam, peel, and drain: Transfer peppers to a bowl and cover tightly with plastic wrap, or put them in a lidded container. Let steam 10 minutes. Peel off the skins, remove stems and seeds, then roughly chop. Let the peppers sit in a strainer for a minute to drain off excess juices. Try not to rinse unless there is a lot of bitter black char stuck to the flesh.
Warm the chickpeas: While the peppers steam, warm the rinsed chickpeas (microwave 45 to 60 seconds, or simmer 2 to 3 minutes), then drain well. Warm chickpeas blend up like a dream.
Start with tahini for smoothness: In a food processor, blend tahini + lemon juice for 30 to 45 seconds. Scrape down the sides. This step makes it creamier, not just combined.
Add flavor base: Add garlic, cumin, smoked paprika, salt, and olive oil. Blend 20 seconds.
Add chickpeas and peppers: Add warm chickpeas and chopped roasted peppers. Blend 1 to 2 minutes, scraping down as needed, until very smooth.
Adjust texture: With the processor running, drizzle in aquafaba or ice water. Start with 2 tablespoons, then add more as needed until it turns silky and light. Taste and adjust salt and lemon. If the peppers taste a little flat, add a tiny pinch more smoked paprika or cumin. If it needs a touch of sweetness, add 1 teaspoon honey.
Serve: Spoon into a bowl and swirl the top with the back of a spoon. Drizzle with olive oil and sprinkle with smoked paprika and herbs.

A photorealistic food processor on a kitchen counter filled with smooth roasted red pepper hummus mid-blend, with a spatula nearby and a small bowl of tahini and lemon juice in the background, natural daylight

Nutrition information is estimated.

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