If you’re craving a dip that’s bursting with flavor, vibrant color, and smooth creaminess, this Easy Roasted Red Pepper Hummus Recipe is going to become your new go-to. With roasted red bell peppers adding a beautiful smoky sweetness to the classic chickpea base, it’s a twist on hummus that feels both comforting and exciting. Perfect for snacking, entertaining, or jazzing up your meals, this recipe delivers bold taste with simple ingredients and minimal effort.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward but play a crucial role in balancing flavor, texture, and aroma. From the creamy tahini to the zesty lemon juice, every element combines to create a luscious hummus you’ll want to savor.
- Chickpeas (15 oz can, drained and rinsed): These provide the hearty, creamy base that makes hummus so satisfying.
- Roasted red bell peppers (3, peeled and seeded): They bring a smoky sweetness and stunning red hue that instantly brighten the dip.
- Garlic cloves (2, minced): Adds a pungent kick and depth of flavor that wakes up your taste buds.
- Tahini (¼ cup): This sesame seed paste lends richness and a slightly nutty backdrop to the hummus.
- Extra virgin olive oil (3 tbsp, plus more for drizzling): Olive oil smooths the texture and adds fruity complexity.
- Lemon juice (2 tbsp): Provides a lively citrus brightness that balances the richness.
- Ground cumin (1 tsp): Introduces warmth and earthy notes that blend beautifully with the peppers.
- Smoked paprika (½ tsp, plus more for garnish): Enhances the smoky character and adds color.
- Cayenne pepper (¼ tsp, optional): Just the right amount of heat if you like a subtle spicy edge.
- Salt and freshly ground black pepper (to taste): Essential for bringing all the flavors together perfectly.
How to Make Easy Roasted Red Pepper Hummus Recipe
Step 1: Roast and Prep the Peppers
To unlock the smoky sweetness of the red bell peppers, roasting them is key. If you’re starting with fresh peppers, place them over an open flame or under a broiler, turning regularly until their skins are blackened and blistered, which usually takes 10 to 15 minutes. This process softens the peppers and adds a deep, smoky flavor that you won’t get from raw peppers. Transfer them to a bowl and cover—it’s steam time! After about five minutes, peeling off the charred skins becomes a breeze. Remove the seeds and roughly chop the peppers, preparing them perfectly for blending.
Step 2: Blend the Ingredients
Into your food processor or blender, add the chickpeas, roasted red peppers, minced garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper if you’re using it. Blend until everything is beautifully smooth, stopping occasionally to scrape down the sides so nothing gets left behind. This step transforms the ingredients into a creamy, fragrant hummus base that’s bursting with flavor.
Step 3: Adjust the Consistency
Sometimes the hummus may feel thicker than you desire. Don’t worry—add a tablespoon or two of cold water or extra olive oil to reach your ideal texture. This small adjustment makes the hummus wonderfully scoopable, perfect for dipping or spreading.
Step 4: Season to Taste
Now, don’t be shy with the seasoning. Add salt and freshly ground black pepper and give the hummus another quick blend. Taste it to see if it needs more lemon juice to brighten things up, extra smoked paprika for smoky depth, or a little more olive oil to enhance richness. This is your moment to tailor the hummus to your palate.
Step 5: Present and Garnish
Transfer your finished Easy Roasted Red Pepper Hummus Recipe to a serving bowl, smoothing the top with a spoon for a polished look. Drizzle olive oil generously on top and sprinkle with smoked paprika for that extra pop of color and taste. You can also add fresh parsley or toasted pine nuts, which add an inviting crunch and a fresh herbal note.
Step 6: Serve and Enjoy
Serve this hummus with warm pita bread, crunchy fresh vegetables, or crispy crackers. It also works wonderfully as a spread in sandwiches or wraps, making any meal more exciting. The versatility of this dip truly makes it a kitchen hero.
How to Serve Easy Roasted Red Pepper Hummus Recipe
Garnishes
Simple garnishes like chopped fresh parsley, a sprinkle of toasted pine nuts, or a dash of smoked paprika really elevate the presentation and flavor of the hummus. A drizzle of high-quality extra virgin olive oil not only adds shine but enriches each bite with fruity, grassy notes. Feel free to get creative with chopped olives or even a few pomegranate seeds for a touch of sweetness and color contrast.
Side Dishes
This Easy Roasted Red Pepper Hummus Recipe pairs beautifully with a variety of sides. Think warm, fluffy pita or crunchy crudités—cucumbers, carrots, bell peppers, and cherry tomatoes. It’s also fantastic alongside grilled meats or as a component of a mezze platter with tabbouleh, baba ganoush, and dolmas for a Mediterranean-inspired feast.
Creative Ways to Present
Want to impress your guests? Serve the hummus in small individual bowls topped with edible flowers or microgreens. You can also create a layered dip using this hummus as a base, topping it with crumbled feta, olives, and chopped herbs. Or fill hollowed-out mini bell peppers or cucumber boats with the hummus for individual bites that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Roasted Red Pepper Hummus Recipe keeps well in an airtight container in the refrigerator for up to 4 days. To keep it fresh and prevent it from drying out, drizzle a thin layer of olive oil on the surface before sealing. Always give it a good stir before serving again.
Freezing
You can freeze this hummus, although the texture might change slightly upon thawing. Store it in a freezer-safe container, leaving some room for expansion, and freeze for up to 2 months. Thaw overnight in the refrigerator and stir well before serving, adding a bit of olive oil or water if it feels too thick.
Reheating
Hummus is best served cold or at room temperature, so reheating isn’t typically necessary. However, if you prefer it warmed, gently let it come to room temperature or warm it in a bowl set over hot water. Avoid microwaving as it can dry out or cause separation.
FAQs
Can I use jarred roasted red peppers instead of roasting my own?
Absolutely! Using jarred roasted red peppers can save time and still deliver great flavor. Just ensure they are well-drained to avoid excess moisture in your hummus.
Is this Easy Roasted Red Pepper Hummus Recipe vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free, making it a fantastic option for a wide range of dietary preferences.
How spicy is the hummus with cayenne pepper?
The cayenne is optional and used sparingly to add a gentle warmth without overpowering. You can adjust or omit it depending on your spice tolerance.
Can I make this hummus without tahini?
You can, but tahini adds a rich, nutty flavor and creamy texture. If you don’t have it, try substituting with peanut butter or omit it altogether—just expect a slightly different taste and texture.
What’s the best way to serve this hummus at a party?
Serve it in a pretty bowl with various dippers like pita wedges, raw veggies, and crackers. Add some colorful garnishes on top to catch the eye and make your spread more inviting.
Final Thoughts
This Easy Roasted Red Pepper Hummus Recipe has all the elements of a perfect dip—creamy, flavorful, smoky, and delightfully simple to make. Once you try it, you’ll find yourself reaching for it again and again, whether to impress friends at a gathering or to brighten up your everyday meals. Give it a whirl in your kitchen and get ready to fall in love with this vibrant twist on a classic!
Print
Easy Roasted Red Pepper Hummus Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Easy Roasted Red Pepper Hummus is a creamy, flavorful twist on classic hummus, featuring smoky roasted red bell peppers blended with chickpeas, tahini, garlic, and spices. Perfect as a dip, spread, or snack, it pairs wonderfully with pita bread, fresh veggies, or crackers.
Ingredients
Hummus Base
- 1 can (15 oz) chickpeas (drained and rinsed)
- 3 roasted red bell peppers (peeled and seeded)
- 2 garlic cloves (minced)
- ¼ cup tahini
- 3 tbsp extra virgin olive oil (plus more for drizzling)
- 2 tbsp lemon juice
- 1 tsp ground cumin
- ½ tsp smoked paprika (plus more for garnish)
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper (to taste)
Instructions
- Roast the Peppers: If using fresh peppers, place them directly over an open flame on a gas stove or under a broiler, turning occasionally until the skins are blackened and blistered (about 10-15 minutes). Transfer the roasted peppers to a bowl, cover with a plate or plastic wrap, and let them steam for 5 minutes. Once cool enough to handle, peel off the charred skins, remove the seeds, and roughly chop the peppers.
- Combine Ingredients: In a food processor or blender, combine chickpeas, roasted red peppers, garlic, tahini, olive oil, lemon juice, cumin, smoked paprika, and cayenne pepper. Blend until smooth, stopping to scrape down the sides as needed.
- Adjust Consistency: If the hummus is too thick, add 1-2 tablespoons of cold water or more olive oil until you reach the desired consistency.
- Season to Taste: Add salt and black pepper, then blend again. Taste and adjust seasoning as needed, adding more lemon juice for brightness, more smoked paprika for depth, or an extra drizzle of olive oil for richness.
- Serve: Transfer the hummus to a serving bowl, smoothing the top with a spoon. Drizzle with olive oil, sprinkle with smoked paprika, and add optional garnishes like fresh parsley or toasted pine nuts.
- Enjoy: Serve with warm pita, fresh veggies, or crunchy crackers. It also makes a delicious spread for sandwiches or wraps.
Notes
- Roasting the peppers over an open flame adds a smoky depth to the hummus, but using store-bought roasted peppers is a convenient shortcut.
- For a spicier hummus, increase the cayenne pepper or add a pinch of red pepper flakes.
- Leftover hummus keeps well in an airtight container in the refrigerator for up to 4 days.
- Try garnishing with toasted pine nuts, chopped fresh parsley, or a sprinkle of paprika for an added touch.
- Adjust olive oil quantity to achieve the desired creaminess and richness.
