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.
Love the idea of using jarred peppers! (I roasted mine in some garlic & oil in the air fryer before adding)
The whole recipe for me was ruined however by the amount of tahini, I though 5 tablespoons seemed a lot but the recipe had 5 stars so I went with it, unfortunately it completely takes over the whole dish & tahini becomes the predominate flavor.
Thanks for reminding me it’s ok to trust your instincts when it comes to cooking though!
🙂
Speechless – demolished the entire batch by myself in one sitting. I’m honestly shook, I always make my own hummus, but this really is sth different!
Thank you so so much- this really made my day! Cannot wait to try more of your recipes!!
Nb – I used 2 roasted peppers from a jar
LOL! So glad this was such a winner for you! Can’t wait to hear what you try next!
Hi I was wondering if you can freeze hummus since it doesnt last very long in the fridge?
I don’t recommend freezing hummus. I’ve found it doesn’t have the same texture and flavor when thawed.
This is the third time I have made this and it just keeps getting better. There has hardly been a day since I discovered your site a couple of months ago Suzy, that I have not cooked up one of your recipes. My partner said The Mediterranean Dish has now become a new way of life; now we eat even better and my partner has not been so slim in 19 years! I too have unwittingly shed a few pounds. Having just made this I now have an eggplant roasting in the oven for Baba Ganoush which will be a first for me. Thank you so much for your recipes. I am getting all my friends to look at you gorgeous recipes so we can share experiences.
Thank you, Michele! Your kind words mean the world to me! I am so glad you and your partner are enjoying the recipes you find here 🙂
DELICIOUS! I made it for lunch – with additional roasted pepper, onions, grated carrots, lattice and feta cheese-
Are the rest with veggies, cops etc. I used Chipotle powder in lieu of smiled paprika as that is what I had available.
oops! I made it for a WRAP with the additional ingredients!☺
Sounds wonderful! Thanks for sharing!
I made this, it is amazing! Better than ANY hummus we have ever eaten before. I did peel the chick peas, which was tedious but worth it. But not the peppers. And I used the ice trick here and omg! It worked wonders. I didn’t know hummus could be this smooth and creamy! This will be made again and again!
Thank you so much for sharing Kim! So glad you enjoyed it.
Ive just made it and I’m not sure about the amount of tahini, all it tastes of is tahini. I tried adding more pepper to take the taste away of just tahini. nothing worked. and I’m not a fan of tahini , any ideas on how I could get rid of the taste of it?
Hi Sophie, I’m not sure what amount of tahini you used…but it sounds like you’re not a big fan of tahini, so maybe next time use 1/2 the amount you tried today and see if that helps. Hummus is typically tahini and chickpea based though.
I made this going and back and forth between this and your plain hummus, and it turned out amazing! I roasted the peppers, peeled the chick peas, not the peppers, added ice during blending. I had tried it before and after ice, and there is a huge difference! We will never buy store made again!
Wonderful, Kim! I am so glad you’re enjoying both hummus recipes!
“Oh wow! Yum…” That was all my family could say between mouthfuls of this wonderful hummus. I used jarred red peppers and jalapenos for convenience. The sumac and paprika were wonderful, unexpected flavors that really put this over the top!
Glad you liked it Corri! The heat in this recipe is just right!
My daughter is allergic to sesame, is there a substitution for tahini that you know of? Love your website!
Hey, Christina. There is not a perfect substitute for tahini, but you could omit the tahini and add a little bit of Greek yogurt only for texture. It will be a different flavor profile, but I think you’d still enjoy it.
I so loveeee the idea of adding some spicy kick to hummus. It’s an awesome recipe, Suzy. Thanks for sharing!
Wonderful, Luna! So glad you like it!
I love hummus!!! Esp homemade
Love what roasting the peppers adds to this hummus!
The spicy kick in this hummus was perfect!! I’ll definitely be making this again!
Absolutely delicious. Love the addition of red pepper into hummus. So good.
This hummus was the hit of our party – so simple and bursting with flavor!
Yay! Thanks so much for trying it, Courtney!