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Roasted Red Pepper Hummus

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Homemade Roasted Red Pepper Hummus is a super easy recipe! Blend up chickpeas, roasted red bells, and other simple ingredients to make this delicious flavored hummus.

Tilted white bowl full of red pepper hummus with veggies around.

Serve with chips or veggies – on a holiday, game day or just for a visit.

You can even make this easy Homemade Pita Bread recipe and cut in to triangles. It is the perfect pairing with hummus.

Follow the easy dip recipe below – you can roast your own red peppers or purchase store-bought.

Tips

  • Use store-bought roasted bell peppers to cut down on prep time.
  • Make a double batch! Roasted Red Pepper Hummus keeps well in the fridge and even the freezer.
  • Top with a swirl of olive oil and a sprinkle of more cumin before serving to make it presentation ready!
Overhead view of roasted red pepper hummus with veggies and crackers surrounding it.

Ingredients

  • Garbanzo Beans (aka Chickpeas) – canned or dried beans that you have soaked and cooked. Garbanzo beans are the classic choice for hummus and they form the base for the dip.
  • Red Bell Pepper is the key ingredient for making this flavored hummus recipe. It adds a mild sweetness and a beautiful color. I include the instructions for roasting the bell pepper, but you can also purchase pre-roasted bell peppers in a jar.
  • Tahini is a paste made from ground sesame seeds and adds an earthy flavor. Tahini is at grocery stores or can also be made from scratch. 
  • Lemon Juice adds a tangy and fresh flavor. I recommend using freshly squeezed lemon juice for the best taste, but you can use bottled if that’s all you have.
  • Extra Virgin Olive Oil adds both flavor and helps thin out the red pepper hummus. If you prefer a thinner hummus, you can just blend in extra olive oil. I also love drizzling a little extra olive oil on top of the finished hummus. 
  • Ground Cumin adds a subtle spice and richness to round out the flavor.
  • Salt and Pepper are the ultimate seasonings and you can season the hummus to suit your taste.
All of the ingredients for a great dip separated into individual bowls.

How to prepare hummus

  • Roast the Bell Pepper, if so choosing. Heat the broiler and broil the peppers, turning often, until the peppers are black all over. Allow to cool then carefully peel off the blackened skin. Or you can use store bought roasted peppers.
Overhead of chickpeas and red bell peppers in a food processor.
Overhead of a food processor filled with chickpeas, bells, tahini and seasoning.
  • Blend Hummus. Add all ingredients, including the roasted and peeled red bell pepper, to a food processor and blend until smooth. You’ll need to scrape down the sides a couple of times to fully incorporate. Taste, adjust seasoning if needed, and enjoy!
Hummus in a food processor and ready to be served.

FAQ’s

What is hummus?

Hummus is a spread or dip made from chickpeas and tahini. Hummus is naturally vegan and loaded with plant-based protein from the chickpeas. 
There are endless flavored hummus possibilities and red bell pepper hummus is one of my favorites. You can find hummus in almost any grocery store but making it from scratch with this red pepper hummus recipe is so easy. 

Can you use dried chickpeas?

Yes, after you cook them. If you use a whole bag of dried chickpeas you will have to adjust the recipe ingredients. And … that will make a lot.

Do the chickpeas need to be peeled for hummus?

No, although some recipes call for peeling the chickpeas to make a smoother hummus, I don’t find that it makes any difference. The key to a smooth and creamy hummus is blending in the food processor.

If you cook the beans from scratch then you can skim off any of the casings that cook off of the beans. They’ll be floating on top or fall off as you drain the garbanzos.

Front view of dip in a dish with lots of veggied and crackers around.

How to store or freeze

Storage: Store leftover hummus in an airtight container in the fridge for up to 5 days.

Freezing: Hummus can be frozen in a freezer-safe container for up to 4 months. Thaw in the fridge overnight and give a stir before serving.

Extreme closeup photo of red bell hummus swirled with an olive oil drizzle.
Tilted white bowl full of red pepper hummus with veggies around.

Roasted Red Pepper Hummus

Ginny McMeans
Roasted Red Bell Pepper Hummus!  Chickpeas and red bells make a flavorful, simple dip that goes with chips or vegetables.
4.62 from 13 votes
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Dip
Servings 16 Ounces
Calories 61 kcal

Ingredients
  

  • 15 ounces garbanzo beans (chickpeas) – one can drained (or cooked homemade)
  • 2 ounces roasted red bell pepper – home roasted or jarred – you can use up to 4 ounces
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil – you may use up to 3 tablespoons to thin
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

If you'd like to roast your own pepper

  • Heat the broiler.
  • With tongs place the bell pepper on the top shelf turning often to get all sides blackened. When black, take it out of the oven.
  • Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.

Hummus instructions

  • Put everything into a Food Processor and process it. No need to pre-grind anything. It all blends together perfectly.
  • Turn off the processor and scrape the sides a couple of times during processing.

Video

Notes

This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2-1/2  cups
It freezes really well so:
IF FREEZING:
Package in rigid sided containers and place in the freezer for up to 4 months.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Stir before serving with crackers and/or veggies.
 

Nutrition

Serving: 2OuncesCalories: 61kcalCarbohydrates: 8gProtein: 2gFat: 2gSodium: 75mgPotassium: 111mgFiber: 2gSugar: 1gVitamin A: 450IUVitamin C: 19.1mgCalcium: 15mgIron: 0.9mg
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    4.62 from 13 votes (10 ratings without comment)

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  8. this is my second time making it tonight. may i add that an addition of vinegar makes it absolutely perfect? šŸ™‚ i don’t have coconut oil so tonight i am trying without any oil šŸ™‚ hopefully that works out or i will just add a bit of water, but the vinegar should be enough help to blend it all well.

  9. Oh Emillie! That makes me very happy! Yes, I think the vinegar would work too. I am glad you are not afraid to experiment. I think the oil adds to it so if you can add some olive oil (if you have it) that would be great. Let me know!