This easy roasted red pepper hummus is creamy, smoky, sweet, with just enough spicy kick! You’ll love this flavor-packed twist on classic hummus, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika. The perfect addition to your Mediterranean mezze party platter!
Grab the step-by-step tutorial and watch the video for how to make this roasted red pepper hummus below.
Hummus makes the opening of nearly every gathering at my house. I mean, what’s a party without some creamy hummus?!
I also like to have hummus on hand just for day-to-day use. It makes for a healthy snack, loaded with protein, fiber and heart-healthy fats.
If you’re what I call a “hummus purist,” you will want to check out my How to Make Hummus tutorial, or as I refer to it, my ode-to-the-BEST-CREAMIEST-authentic-hummus (totally worth mastering, by the way.) But I’ll have to say, this easy roasted red pepper hummus is an equally delightful version that I’ve been making more frequently lately.
BEST Roasted Red Pepper Hummus Recipe
This roasted red pepper hummus is a bit on the rustic side. Creamy with a little bit of texture, and packed with flavor–sweet, smoky, and spicy! As you probably guessed, the star ingredient in this hummus recipe is roasted red peppers, which bring a little sweetness to this hummus dip.
I start by roasting my own red peppers along with one jalapeno pepper, that’s where the great spicy kick comes from!
Then, all we do is add our peppers with the rest of the hummus ingredients–chickpeas, tahini, garlic, lemon juice, etc. A couple secret spices I love to add here are sumac, for earthiness and tang, and smoked paprika, which adds depth and amps up the smokiness.
Blend until well-incorporated and creamy…I like to give a quick taste and adjust seasoning from here. Cover and refrigerate for a little bit so that the hummus chills nicely and flavors deepen.
To Serve This Roasted Red Pepper Hummus
When ready to serve, I love to drizzle a bit of my favorite Private Reserve Greek extra virgin olive oil and add just a few toasted pine nuts. This roasted red pepper hummus would make a great centerpiece to a mezze platter like this one. Or simply serve it with serve with warm pita bread or chips and favorite veggies for dipping!
A Few Tips:
- This hummus is a bit on the rustic side, creamy but maintains some texture. Here, I did not peel the chickpeas nor the roasted peppers before using. But if you have the time and want extra smooth hummus like this one, then do the work of peeling the chickpeas and roasted peppers before using.
- Chill your hummus. It’s best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. With respect to flavor, this hummus can get pretty garlicy especially as it sits in the fridge for more than one night. If you’re not too sure, start with less garlic.
- Shortcut Tip. You can use jarred roasted red peppers if you like instead to save time. You can also use raw or jarred jalapenos, but chop them well before adding (here I had removed the seeds, so the jalapeno is not too hot.)
- Storage. Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 2 to 4 days (some folks say up to one week, I’m not sure because mine never lasts this long.)
- Looking for sumac and smoked paprika? You can find sumac and smoked paprika over at our online store. And while you’re at it, grab a bottle of our Greek Private Reserve extra virgin olive oil!
Here’s the video for roasted red pepper hummus:
More Recipes to Try:
NEVER MISS A RECIPE! JOIN MY FREE E-MAIL LIST HERE TO RECEIVE NEW RECIPES, WEEKLY MEDITERRANEAN DINNER PLANS, AND MY FREE E-COOKBOOK WITH 15 HEALTHY RECIPES TO TRY!
SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.Print
Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video!
- 1 red bell pepper, seeded, and cut in 1″ strips
- 1 jalapeno pepper, sliced in half length wise (optional)
- 2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
- 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
- 5 tbsp/85 g tahini paste
- 1 to 2 tsp/ 2 to 4 g sumac
- 1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
- 1 lemon, juice of
- 2 tbsp toasted pine nuts, optional.
- Extra virgin olive oil (I used Private Reserve)
- Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
- Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
- In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning,if needed. Run the processor again to combine.
- Transfer to a serving bowl. Cover and chill.
- When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!
- Cook’s Tip: I did not peel the chickpeas nor the roasted peppers for a more rustic texture, if you want a super smooth hummus, I suggest you take the time to peel the chickpeas and roasted peppers (once they’re cooled enough to handle)
- Cook’s Tip: It’s best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. This is a garlicy dip, so if you’re unsure, begin with less garlic.
- Shortcut Tip: You can use jarred roasted red peppers if you like instead to save time. You can also use raw or jarred jalapenos, but chop them well before adding (here I had removed the seeds, so the jalapeno is not too hot.)
- Storage Tip: Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 2 to 4 days (some folks say up to one week, I’m not sure because mine never lasts this long.)
- Recommended for this Recipe: from our all-natural spice collection, sumac and smoked paprika! And our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit the Mediterranean Dish store to purchase our all-natural or organic spices. Create your own 6-pack or 3-pack of your favorites!
- Category: Appetizer
- Method: Counter top
- Cuisine: Mediterranean
Keywords: roated red pepper hummus, hummus, hummus dip