Roasted Red Pepper Hummus: Creamy, Smoky, Irresistible
Brilliantly colored spread with tangy garlic and lemon for effortless snack upgrades.
Give your classic hummus a vibrant twist with sweet, smoky roasted red peppers. This recipe levels up the beloved Middle Eastern dip, blending creamy chickpeas with charred peppers, tahini, lemon, and just the right touch of garlic. The result: a colorful, flavor-packed appetizer you’ll want to serve for parties, snacks, or even as a spread on everything from sandwiches to wraps.
Why You’ll Love This Roasted Red Pepper Hummus
- Creamy and smooth thanks to blending and the addition of tahini.
- Bold flavors: tangy lemon, earthy garlic, and the subtle smokiness of roasted peppers.
- Versatile—serve it as a dip, a spread, or even as a base for power bowls.
- Vegan and gluten-free, making it perfect for a variety of diets.
What Is Roasted Red Pepper Hummus?
Hummus is a creamy dip made from mashed chickpeas, tahini (sesame paste), lemon juice, garlic, and olive oil. Originating in the Middle East, it has become a staple for mezze platters worldwide. Roasted red pepper hummus is a popular variation—whole red bell peppers are roasted until sweet and lightly charred, then blended into the classic hummus mixture. This adds a deep, smoky-sweet flavor and brilliant red color.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients commonly found in most kitchens.
- Chickpeas (garbanzo beans): You can use canned for convenience or cook dried chickpeas for maximum creaminess.
- Roasted red bell peppers: Homemade or from the jar, well-drained.
- Tahini: Adds nutty depth and richness.
- Fresh garlic: For a pungent, savory kick.
- Lemon juice: Offers brightness to balance the richness.
- Olive oil: For smooth texture and Mediterranean flavor.
- Ground cumin: Enhances the savory, earthy notes.
- Kosher salt: Essential for bringing out flavors.
- A pinch of cayenne (optional): For a little heat.
See the recipe card below for full ingredient quantities.
How to Roast Your Own Red Peppers (Optional)
Homemade roasted peppers bring unbeatable freshness and flavor. Here’s how:
- Preheat your oven’s broiler (or a grill) to high.
- Place whole red bell peppers directly on a foil-lined baking sheet.
- Broil, turning every few minutes, until the skin is blackened and blistered on all sides (about 15 minutes).
- Transfer peppers to a bowl and cover tightly with plastic wrap.
- Let steam for 10–15 minutes, then peel off and discard the skins, stems, and seeds.
- Roughly chop before using in the hummus.
If you’re short on time, jarred roasted red peppers work perfectly as well—just make sure to drain and pat dry to avoid excess moisture.
Step-By-Step Instructions: How to Make Roasted Red Pepper Hummus
- Rinse and Drain Chickpeas: If using canned, rinse under cold water and drain well to prevent watery hummus.
- Add to Food Processor: Combine chickpeas, chopped roasted red peppers, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor.
- Process Until Blended: Run until the mixture is very smooth, scraping down the bowl as needed. If the hummus seems too thick, add a tablespoon of cold water at a time and blend until you reach your desired creamy consistency.
- Taste and Adjust: Add more lemon, garlic, or salt as needed. For heat, blend in a pinch of cayenne.
- Garnish and Serve: Spoon into a shallow bowl. Drizzle with olive oil and scatter with chopped parsley, toasted pine nuts, smoked paprika, or extra roasted pepper strips for a beautiful presentation.
Cooking tip: For the creamiest hummus, peel your chickpeas before blending. Pinch each bean gently to slip off the skin (optional but worth the effort!).
Pro Tips for Success
- Use good tahini: Quality tahini is creamy, pourable, and slightly nutty; avoid old, bitter, or separated jars.
- Ice-cold water trick: Adding a little ice water to your food processor yields extra light, fluffy hummus.
- Blend well: Let the machine run for several minutes for ultimate smoothness.
- Adjust seasoning: Taste as you go—each batch of peppers or tahini varies, so adjust lemon, salt, or cumin to balance flavors.
- Let it rest: Hummus tastes even better after chilling for at least one hour; flavors meld beautifully.
Serving Suggestions
- Pair with pita chips, warm pita bread, or naan.
- Offer with fresh cut vegetables: carrots, celery, cucumber, cherry tomatoes, and bell pepper strips.
- Spread on sandwiches, wraps, or toast for a protein boost.
- Use as a base for grain bowls or salads.
- Top with roasted chickpeas or feta for an elevated appetizer platter.
What others are reading
Customize Your Hummus
| Variation | How to Make It |
|---|---|
| Extra Smoky | Add 1/2 tsp smoked paprika or sub part of the red peppers with fire-roasted peppers. |
| Spicy | Blend in a roasted jalapeño or a bit of harissa. |
| Garlic-Lover’s | Use 2-3 cloves garlic, roasted for mellower flavor if desired. |
| Lemon Herb | Stir in fresh chopped parsley, cilantro, or dill at the end. |
| Protein Enriched | Add 2–3 tablespoons of plain Greek yogurt for extra creaminess and protein. |
How to Store Leftovers
- Refrigerate: Transfer leftover hummus to an airtight container and refrigerate for up to 5 days.
- Stir before each use: Hummus may thicken slightly; stir or add a splash of water or olive oil to loosen.
- Freezing: You can freeze portions for up to 2 months. Thaw overnight in the refrigerator and remix for best texture.
Roasted Red Pepper Hummus Recipe Card
Ingredients:
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 cup roasted red bell peppers, chopped
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1–2 cloves garlic
- 2 tbsp olive oil, plus more for drizzling
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- Pinch of cayenne (optional)
Directions:
- Combine chickpeas, roasted red peppers, tahini, lemon juice, garlic, olive oil, cumin, salt, and cayenne (if using) in a food processor.
- Blend, scraping sides as needed, until completely smooth. Add a splash of cold water if needed for desired consistency.
- Taste and adjust seasoning. Spoon into serving bowl, swirl with a spoon, and drizzle with olive oil.
- Garnish as desired and serve with dippers.
Frequently Asked Questions
Can I use jarred roasted red peppers?
Yes—just drain and pat dry to avoid watery hummus. Jarred peppers are a convenient shortcut and work well in this recipe.
How can I make my hummus extra smooth?
Peeling chickpeas before blending, adding a bit of ice water, and letting the food processor run for several minutes all contribute to an ultra-creamy texture.
Is hummus healthy?
Absolutely! Hummus is naturally packed with plant protein, fiber, and heart-healthy fats thanks to chickpeas, tahini, and olive oil. Avoid excess added oils for the healthiest version.
Can I make hummus without tahini?
Yes, though the flavor will change. You can substitute unsweetened sunflower seed butter, cashew butter, or simply omit the tahini for a lighter spread.
How long does homemade hummus keep?
Stored in an airtight container in the fridge, hummus stays fresh for up to 5 days. It can also be frozen for longer storage.
Is this hummus vegan and gluten-free?
Yes—this recipe is naturally vegan and gluten-free. Always check the ingredients in packaged dippers to ensure they are also gluten-free if needed.
More Easy Dips and Spreads You’ll Love
- Classic Hummus
- Baba Ganoush (Smoky Eggplant Dip)
- White Bean and Herb Dip
- Tzatziki (Greek Yogurt and Cucumber Dip)
- Avocado Feta Spread
References
- https://www.foodbloggerpro.com/blog/structuring-the-perfect-recipe-blog-post/
- https://www.aiprm.com/prompts/copywriting/writing/1864358490031280128/
- https://bootstrapped.ventures/seo-for-food-blogs/
- https://www.playwire.com/blog/recipe-site-seo-recommendations-how-to-use-recipe-schema
- https://searchengineland.com/the-ultimate-recipe-for-writing-seo-optimized-content-388941
- https://fatfrogmedia.com/recipe-seo/
- https://www.1digitalagency.com/recipe-for-success-blog-structure-tips-for-better-seo/
- https://developers.google.com/search/docs/fundamentals/seo-starter-guide
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