This roasted red pepper hummus recipe is creamy, smoky, and sweet, with just enough spicy kick! You’ll love this flavor-packed twist on classic hummus.
Hummus appears at nearly every gathering at my house. With my husband’s family being from the Levant and mine from Egypt, this Mediterranean staple is kind of expected, which means I have lots of variations. Some, like this roasted red pepper hummus, are sweet, smoky, and with a little spice.
This red pepper hummus is a bit on the rustic side. It’s still creamy (just as my mother-in-law taught me to make it), but it has a little texture. As you probably guessed, the star ingredient in this hummus recipe is roasted red peppers, which bring a little sweetness to this hummus dip. If you have jarred roasted peppers in the fridge, you can totally use them here; otherwise, start by roasting peppers. Don’t worry. It’s easier than you think.
Ingredients
- Red bell pepper: I like to roast my own, but you can also use jarred or canned roasted red peppers.
- Jalapeno pepper: A medium-heat chili that gives this red pepper hummus recipe as spicy kick.
- Chickpeas, also known as garbanzo beans, are the creamy base for the dip. You will need 2 cups cooked chickpeas or about 2 (15-ounce) cans.
- Garlic cloves are a pungent aromatic that creates a savory depth to balance the sweetness of the red pepper.
- Tahini Paste: You can’t call it hummus without tahini! The quality of your tahini makes a difference. My preferred brand is Soom tahini. It has a lovely, nutty, roasted flavor.
- Seasonings: Sumac adds a little sour lemony note and a bit of color, while I use smoked paprika to enhance the smoky flavor of the roasted peppers. Salt enhances all the other flavors to make them shine.
- Lemon juice: I use the juice from one lemon because the acidity brightens and lifts the whole dish.
- Extra virgin olive oil is liquid gold. Use a good, high-quality extra virgin olive oil and drizzle it into and over the finished hummus recipe.
How to Make Roasted Red Pepper Hummus
- Preheat oven to 450°F (skip this part if using jarred roasted red peppers and jalapeno.
- Roast the peppers: Place the red bell pepper strips and jalapeno in a small baking dish or cast-iron skillet. Drizzle generously with olive oil. Bake in a heated oven for 15 to 20 minutes or until tender and well-charred (turn peppers over halfway through). Remove from oven and let cool. Drain from oil.
- Blend. In the bowl of a fitted with an S-blade, add the roasted bell pepper strips from one bell pepper and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice. 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.
- Serve: Transfer to a serving dish, and spoon swoops and swirls into the hummus. Mince the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil, and sprinkle a pinch of paprika or sumac for garnish, if you like. Serve with warm pita and sliced veggies.
Pro Tips for Making Roasted Red Pepper Hummus
- This hummus is a bit on the rustic side, creamy but maintains some texture. I did not peel the chickpeas or the roasted peppers before using. But if you have the time and want extra smooth hummus, then peel the chickpeas and the 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. This hummus can get pretty garlicy, especially as it sits in the fridge for more than one night. If you’re not a huge garlic lover, start with less garlic.
- Shortcut Tip. Use jarred roasted red peppers instead to save time. You can also use raw or jarred jalapenos, but chop them well before adding.
- Storage. Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 4 days.
What to Serve with Roasted Red Pepper Hummus
When ready to serve, I love to drizzle a bit of my favorite Private Reserve Greek extra virgin olive oil. This roasted red pepper hummus would make a great centerpiece to a mezze platter like this one. Or simply serve it with warm pita bread or chips and your favorite veggies for dipping!
What dishes go well with this hummus? Here are a few options: Balela Salad; Fattoush Salad; Chicken Kabobs; Homemade falafel; Moroccan meatballs.
It also makes a great spread for sandwiches and toasts–try spreading it on this veggie sandwich in place of the whipped feta for a dairy-free option.
More Amazing Hummus Recipes
I’m a purist when it comes to one thing: you can’t call it hummus if you don’t use tahini. You can make a lovely bean dip, but hummus has tahini. Other than that get creative, mix in what you want. Here are some of my favorite hummus recipes:
- Traditional Hummus. It’s creamy. It goes with everything. I like to use it as a base for meatballs and even ground beef and chopped veggies.
- Speaking of garlic, you should definitely try Roasted Garlic Hummus.
- Creamy Avocado Hummus is alwasy a hit.
- Roasted Carrot Hummus with Harissa balances sweet and spicy perfectly.
- When fall comes around, and you need a party dip, try Pumpkin Hummus.
Ingredients
- 2 red bell peppers, seeded and cut in 1-inch strips,
- 1 jalapeno pepper, seeded, and sliced in half length wise (optional)
- 2 cups cooked chickpeas, canned chickpeas are fine, drained and rinsed
- 2 to 4 garlic cloves, chopped
- 5 tbsp tahini paste
- 1 to 2 tsp sumac
- 1/2 tsp to 1 tsp smoked paprika, adjust to your liking
- 1 lemon, juice of
- extra virgin olive oil,
- salt
Instructions
- Preheat oven to 450°F (skip this part if using jarred roasted red peppers and jalapeno.
- Roast the peppers: Place the red bell pepper strips and jalapeno in a small baking dish or cast-iron skillet. Drizzle generously with olive oil. Bake in a heated oven for 15 to 20 minutes or until tender and well-charred (turn peppers over halfway through). Remove from oven and let cool. Drain from oil.
- Blend. In the bowl of a fitted with an S-blade, add the roasted bell pepper strips from one bell pepper and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice. 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.
- Serve: Transfer to a serving dish, and spoon swoops and swirls into the hummus. Mince the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil, and sprinkle a pinch of paprika or sumac for garnish, if you like. Serve with warm pita and sliced veggies.
Video
Notes
- 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: Use jarred roasted red peppers 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 4 days.
- Shop this Recipe: from our all-natural spice collection, sumac and smoked paprika! And our Private Reserve Greek extra virgin olive oil.
WOW!!! Soooooo good! I love Hummus! I added a heaping Tbsp of garlic! To keep the vampires away…LOL!!! 2 Thumbs up!!!
Love the garlic lol! Thanks for sharing, Aimee!
I am an unabashed hummus snob. I’m fortunate enough to live within driving distance of our city’s best and most authentic middle eastern grocery and they make absolutely the best hummus I’ve ever had. This recipe is AMAZING. I can’t recommend it highly enough. Follow all the instructions to a T (except it doesn’t need any salt). Good Tahini and the Sumac are essential as your hummus is only as good as your Tahini and the Sumac definitely adds a necessary, unexpected note.
AWww…thank you so much, Raoul! means a lot coming from a “hummus snob!” 🙂
This recipe for hummus looks amazing. I make hummus a lot but will add these extra ingredients next time. Thanks so much.
Enjoy, Pauline!!!!
best hummus recipe ever! So delicious. Do you have a beet hummus recipe also?
Thank you, Peneolope! I’ll work on a beet hummus for ya sometime…not sure when…but I’ve thought about adding one!
Hey I think this will be good
Enjoy!
Omnomnom this is delicious!
It is! Hope you give it a try.
Is there a sub for the tahini? It’s about $7 a jar, and I’m not sure I’d have any other use for it. Thanks.
I just found your blog, and I love it! Beautiful photos and recipes. Love Mediterranean food.
Hi Vicky! There really is not a substitute for tahini, but it does keep well for a while. If you plan to make hummus again, it is worth the investment. But I completely understand. The only other thing would be to eliminate the tahini and perhaps reduce the amount of remaining ingredients. But I can’t say that I have tried it that way.
A substitute I have tried for Tahini (was found on another web site) is peanut butter.
I used equal amounts peanut butter as was called for tahini in the recipe. It was not bad. It had enough oil for texture, and depending on the other herbs and spices added, really buried the peanut butter taste.
Good luck.
Hey reader! If you have any doubts about this recipe, then doubt no more! Hands down the best hummus I ate, let alone speaking of me MAKING it! thank you Suzie! ?
Saba, that is wonderful to hear! Thank you so much for the kind comment. It means a lot to me!
This is Delicious!
Going to an Election party, taking this and your baked Brie with figs, walnut, and pistachios!
I follow a lot of cooking blogs and The Mediterranean Dish is by far my favorite.
Thank you Suzy for all the amazing recipes.
Russ, that’s great to hear! The brie is a favorite of mine. Hope the party was fun. Thanks for your encouragement!
I’ve recently tried an Egyptian dish called Ful E-Mdamis. It should fall into the Mediterranean Diet acceptable dishes. Do you have a recipe for this?
Cheers,
Joel Halprin
Hi Joel! Yes, it perfectly falls into the Mediterranean diet. It’s the national dish in Egypt, and that’s where I grew up! So I do have a family recipe that I have yet to post on the blog. Hopefully early next year.
Ugh! The little market near my house was out of the roasted red pepper hummus today!!
I have been craving it!!
Guess you’ll have to make your own Denise 😉
Hope u love it! It’s a favorite at my house.
Will definitely try this … I want to see my Mum’s face when she sees/tastes this!!!
this recipe sounds wonderful especially using the roasted peppers so glad to have found your blog
Hi there, Renee. Glad you found me, and I hope you stay in touch! Let me know how the roasted red pepper hummus turns out for you.
Wow–that looks delicious and making your own is such a great idea to use fresh ingredients that are hand picked. Definitely making this !
Yay! let me know how you like it!
Wow this red pepper hummus looks delicious and full of yummy flavours. I have never made hummus before so I definitely need to try your recipe, thanks for sharing it!
Hi Thalia! You will love this hummus, it’s a fave in my house. Thanks for keeping in touch!
This looks wonderful! I can’t wait to give it a try. What is your favorite brand of tahini to use?
Paula, thank you for your comment! I do love roasted red pepper hummus, and this is a favorite recipe. Can’t wait to hear how you like it!
As far as a favorite tahini brand, I have been using Holy Land; it’s a brand out of Minneapolis and they have a large grocery store there that I occasionally visit. I have been happy with Holy Land products and will probably continue to use them.
But I have also used other brands like Ziyad Tahini, which is fairly cheap and available at large grocery stores; I have even found it at Walmart in the past. Amazon has a few options; Baron’s Kosher 100% Pure Ground Sesame Tahini is highly-rated, and I do like this one a lot. Kevala Organic Sesame Tahini seems like another good options from Amazon, but I have not tried it. I honestly stay midway when it comes to tahini, no need to pay too much 🙂 If you have a local Middle Eastern grocery store near you, you might check there first.