Creamy Roasted Red Pepper Hummus Recipe for Flavorful Dips

This creamy roasted red pepper hummus is an easy, flavorful dip you can make in minutes with a blender or food processor.

Why you will love this red hummus

Hummus is a chickpea-based spread from Eastern Mediterranean and Middle Eastern traditions. This roasted red pepper version blends tender chickpeas with sweet, smoky roasted red peppers, tahini (or olive oil), lemon juice, garlic, and cumin for a silky, flavorful dip.

Roasting peppers brings out their natural sweetness and adds a smoky depth that evokes Mediterranean flavors. The result is creamy, vibrant hummus that works equally well as a dip, spread, or sauce.

Serve it alongside other Middle Eastern dips like baba ganoush or tzatziki, or pair it with bright salads such as Shirazi salad, tabbouleh, or fattoush. It also makes a delicious filling for sandwiches, wraps, or a sauce for pasta.

Note: exact quantities are in the recipe box below.

Chickpeas (garbanzo beans)

Use canned chickpeas for speed (drain and rinse) or cook dried chickpeas for better flavor. If using dried, soak 8–24 hours, then simmer until tender. Avoid using the canning liquid if you want to minimize gassiness for some people.

Red bell peppers

Jarred roasted peppers are convenient; home-roasted peppers are tastier and let you control oil and salt. Roast in the oven, over a gas flame, or in an air fryer until tender and charred, then steam briefly and peel.

Tahini

Tahini adds a nutty richness and creamy texture. Choose light, runny tahini made from hulled sesame seeds. If you don’t have tahini, substitute extra virgin olive oil (about 1 tbsp oil per 2 tbsp tahini).

Lemon juice

Fresh lemon juice brightens the hummus and balances its richness.

Garlic

Fresh garlic is best. Its flavor intensifies over time, so add more if serving immediately and start with less if making ahead.

Cumin

Ground cumin contributes warm, earthy notes.

Salt and spice

Use sea salt or kosher salt and adjust to taste. Add harissa, cayenne, or red pepper flakes for heat.

Garnish

• Fresh flat-leaf parsley—classic garnish; mint or cilantro can be used instead.
• Extra virgin olive oil—a drizzle finishes the dish.
• Paprika or smoked paprika—adds color and a hint of smokiness; sumac also works.
• Whole chickpeas tossed in olive oil, lemon, and salt for the center.

Roast the red bell peppers

Skip this step if using jarred roasted peppers. Preheat the oven to 430°F (220°C). Wash, dry, remove stems and seeds, and cut peppers into chunks. Toss with a pinch of salt and a drizzle of olive oil and roast 30–40 minutes until tender and slightly charred.

Transfer roasted peppers to an airtight container or cover with a plate for 15 minutes to steam. Peel and discard the skins—avoid rinsing the peppers to keep their smoky flavor.

Blend the ingredients

In a blender or food processor, combine chickpeas (drained and rinsed), tahini, garlic, salt, lemon juice, cumin, and the roasted red peppers. Blend until smooth or to your preferred texture. Add small amounts of water if needed to loosen the hummus; roasted peppers already contain liquid, so you may not need much.

Taste and adjust salt, lemon, or garlic. Serve drizzled with extra virgin olive oil, a sprinkle of paprika, and chopped parsley. Optionally top with whole chickpeas tossed in olive oil and lemon.

Serve hummus as a dip with warm pita bread, crackers, or raw vegetables as part of a mezze platter. It also works as a spread for sandwiches and wraps, a creamy pasta sauce, or a topping for salads and bruschetta.

Spicy red pepper hummus with harissa: add harissa paste to taste for a North African spicy, aromatic kick. Start with 1 tablespoon and increase if you like it hotter.

Make ahead: keeps well for 4–5 days in the fridge. Hummus may thicken in the fridge—revive it with lemon, a splash of water, or a drizzle of olive oil.

Refrigerator: store in an airtight container for up to 5 days.

Freezer: freeze in portioned containers or bags for 3–6 months. Thaw overnight in the fridge and refresh with lemon, water, and olive oil before serving.

Tips

• Quickest vs. best: canned chickpeas and jarred peppers save time; cooking chickpeas and roasting peppers at home yields the best flavor.
• Blender vs food processor: a high-speed blender yields an ultra-smooth hummus; a food processor works well and gives a slightly more textured result.

Is roasted red pepper hummus good for you? Homemade roasted red pepper hummus is nutritious: chickpeas provide plant protein, fiber, and micronutrients; bell peppers add vitamin C and antioxidants; tahini contributes healthy fats and minerals. Store-bought versions can be higher in sodium or contain preservatives, so homemade is often the healthier option.

If you enjoy cooking with bell peppers, try other recipes like roasted bell peppers, stuffed peppers, roasted red pepper pasta, red pepper pesto, muhammara, or romesco sauce.

Pasta

Red Pepper Pasta

Mains

Stuffed Bell Peppers

Sides

Roasted Peppers

Sauces and Dressings

Roasted Red Pepper Sauce

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