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Roasted red pepper hummus is super easy and has a nice flavor – and it’s ready in less than 30 minutes! The sweetness of roasted red peppers combined with tahini, chickpeas and lemon juice makes this a tasty hummus that’s perfect for a mezze spread or crudites platter.
You know we love our dips and spreads! From classic hummus to labneh and mutabal, Middle Eastern and Mediterranean dips are a non-negotiable part of a successful mezze platter. If you love muhammara (roasted red pepper dip) as much as we do, you’re going to love this recipe for roasted red pepper hummus. It’s truly a favorite and I cannot wait to share it with you.
Table of Contents
A Twist On A Classic
Honestly, I always prefer homemade hummus to store-bought for a couple of reasons. First of all, it’s so easy to make it at home using pantry staples. Secondly, there are so many ways to elevate this creamy dip – make it with roasted garlic, top it with all the fixings to make a showstopping loaded hummus, or give it a Tunisian taste and turn it into harissa hummus.
Another way to elevate this dish is to roast some red peppers in the oven for a roasted red pepper hummus! Follow along for all my tips and tricks on how to make this recipe.
Ingredients
- Chickpeas: The base of any hummus recipe is cooked chickpeas. I usually soak the chickpeas overnight and cook them in boiling water with a little bit of baking soda which results in super tender and soft chickpeas every time. However, you can always use canned chickpeas if you’re in a pinch. I strongly recommend you boil them in water for 20 minutes so they’re extra tender and blend well.
- Tahini: A must-use in any hummus recipe, you can find quality tahini at your local Middle Eastern or Mediterranean shop. If you have extra tahini, make my favorite tahini sauce.
- Red peppers: Fresh red bell peppers work best for this recipe. The peppers don’t need to be spicy. Roasting the red peppers at home will give such nice flavor to the hummus, but if you’re short on time, you can use jarred roasted red pepper.
- Garlic: Depending on how garlicky you like the dip to be, use 2 to 4 cloves of garlic. It’s best to add fresh garlic cloves and not use jarred minced garlic or garlic powder.
- Lemon: Freshly squeezed lemon juice always works best.
- Olive oil: Unlike many recipes floating around, traditional hummus only calls for olive oil to be drizzled on top and not to be mixed with the rest of the ingredients.
How To Make Roasted Red Pepper Hummus
- Cut the red pepper in half, remove the seeds and place both halves on a baking sheet, cut side down.
- Drizzle with olive oil and roast in the oven for 20 minutes until they’re tender and the skin is charred. You can also use the broiler if needed.
- Place the roasted red pepper in the bowl of a food processor or a blender. Add in the tahini, lemon juice, salt, garlic and chickpeas.
- Add 2 cubes of ice and blend until creamy and smooth, 2 to 3 minutes.
- Transfer the roasted red pepper hummus to a bowl and top with extra virgin olive oil. It’s best to refrigerate the hummus for at least one hour for the flavors to combine.
💭Tips
- Use ice: Ice blended into chickpeas makes the hummus extra creamy and luscious. Don’t miss out on this important step if you like your hummus smooth.
- Fresh roasted peppers: The flavor of freshly roasted red pepper is just out of this world. If you have the time, roast that red pepper!
- Chill before serving: Refrigerating the hummus for an hour will give the flavors enough time to combine, making it much more delicious.
Serving Suggestions
You can serve roasted red pepper hummus with some pita bread, lavash or pita chips. To turn it into a feast, serve it as part of a mezze platter with baba ganoush, tabouli, marinated feta and dolma.
Other ways to use roasted red pepper hummus is to spread it on bread as a base for any sandwich or serve it with dishes such as beef shawarma, chicken shawarma, shish kabob, zaatar chicken or garlic chicken.
Storage
Store the leftovers in an airtight container and refrigerate for up to 4 days. Before serving, stir the hummus well and then top it with a good glug of olive oil for extra freshness.
Frequently Asked Questions
I don’t usually peel the red bell peppers when making this hummus (to save time and also add more smoky flavor) and I’ve never had a problem with it. Once blended with the rest of the ingredients, you won’t taste or find any pieces of the roasted pepper skin in the hummus.
Yes, transfer the hummus to a freezer-safe container or bag and freeze for up to 3 months. To serve, thaw in the fridge overnight and give it a good stir before plating. Finish with a drizzle of olive oil.
You can use jarred roasted red peppers if you’re in a pinch, however, I usually try to roast red peppers in the oven for more flavor.
If the chickpeas are tender enough and you have a strong blender or food processor, there is no need to peel the chickpeas.
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Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Roasted Red Pepper Hummus Recipe
Ingredients
- 1 red bell pepper, see notes
- 4 tbsp olive oil
- 2 cups cooked chickpeas , see notes
- 3 tbsp tahini
- 2 cloves garlic
- 1 tsp kosher salt
- 1 lemon , juice of
- 3 cubes ice
Instructions
- Preheat the oven to 450°F. Cut the red bell pepper in half and remove the seeds. Place both halves on a baking sheet, cut side down and drizzle with 2 tablespoons of olive oil. Roast in the oven for 20 to 25 minutes until the skin is charred and the pepper is tender. (See the notes for broiling option)
- Place the roasted red pepper, chickpeas, tahini, garlic, salt and lemon juice in the bowl of a food processor or a blender. Add the ice cubes and start blending until the hummus is creamy and smooth, about 2 to 3 minutes.
- Taste and adjust the salt if needed. Transfer to a bowl and refrigerate for one hour (this is optional, but would make the hummus more delicious). Top with olive oil before serving.
Video
Notes
- To cook the chickpeas from scratch, soak 1 1/2 cup dry chickpeas in cold water overnight. Drain and then boil them in water with 1 teaspoon baking soda for 30 minutes until they are very tender. Let them cool and then use them to make hummus.
- If using canned chickpeas, boil them in water for 20 minutes so they are completely tender.
- Broiling instructions: Place the peppers on a baking sheet and drizzle with olive oil. Place the baking sheet under the broiler and broil for 10 minutes until the peppers are tender and the skin is charred. Keep a close eye as they might burn easily.
- You can also use jarred roasted red pepper to make this recipe, you’ll need about 3/4 cup roasted red peppers.
- It’s best to refrigerate the roasted red pepper hummus for one hour before serving so the flavors combine well.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Give it a good stir before serving and top with olive oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a teenager on a hummus kick so we’ve been making it a lot. This was a great recipe.