Easy Homemade Roasted Red Pepper Hummus Recipe — Vibrant, Creamy, and Easy Homemade Dip

Roasted Red Pepper Hummus is a colorful, flavorful variation of classic hummus that blends chickpeas and tahini with oven-roasted red bell peppers to create a smoky-sweet, creamy spread. It keeps all the protein and fiber benefits of traditional hummus but adds bright vitamin C and a roasted complexity from peppers that makes the dip pop on a mezze board or in a sandwich.

This recipe is built to be approachable for home cooks: you can roast peppers yourself for maximum flavor, or use high-quality jarred roasted peppers when time is short. The result is a versatile condiment that works as a party dip, sandwich spread, salad enhancer, or sauce for bowls and roasted vegetables.

In this deep, step-by-step guide you’ll find exact ingredient quantities, detailed technique for the silkiest texture, healthy-swap suggestions, several creative variations, storage and reheating tips, and troubleshooting — everything you need to make perfect Roasted Red Pepper Hummus at home.

Nutritional Overview: Main Benefits and Macros

Roasted Red Pepper Hummus is nutrient-dense and delivers a balance of plant-based protein, healthy fats, and fiber. Chickpeas (the base ingredient) provide roughly 7–8 grams of protein and 6–8 grams of fiber per half-cup serving, depending on whether they are canned or home-cooked.

Tahini, a sesame-seed paste, is a concentrated source of healthy monounsaturated and polyunsaturated fats, along with minerals like calcium, magnesium, and vitamin E. Red bell peppers add vitamin C, vitamin A precursors, and antioxidants like carotenoids.

When portioned correctly, hummus can be a filling, nutritious snack that helps stabilize blood sugar and supports satiety between meals; a standard serving of about two tablespoons supplies healthy fats, a small amount of protein, and fiber. You can easily adapt the recipe to lower calories or fats by reducing oil and tahini quantities or by pairing hummus with fresh vegetables instead of crackers.

Yield and Total Quantity

This recipe makes approximately 3 cups (about 700–750 g) of finished Roasted Red Pepper Hummus — enough for 6 to 8 appetizer servings or several sandwich spreads. If you want to scale the recipe, it scales linearly: doubling the ingredients produces roughly 6 cups. The batch size fits conveniently into two 12-ounce storage containers for refrigeration or into freezer-safe portions for longer storage.

Main Ingredients (Quantities and Full Explanation)

Below are the ingredient quantities for a family-sized batch, with explanations for what each ingredient does and helpful substitution notes.

• Chickpeas (garbanzo beans) — 2 (15-ounce) cans drained (about 850 g drained) or 2 1/2 cups cooked chickpeas (approximately 450 g cooked).
  The chickpeas are the bulk and structure of the hummus; they provide protein, fiber, and a creamy body when processed. Canned chickpeas are convenient — rinse them well to remove canning brine and reduce sodium. Dried chickpeas that are soaked and cooked yield the smoothest hummus when cooked until very tender.
• Roasted red bell peppers — 2 large fresh peppers roasted (about 300 g after roasting) or 1 jar (12 ounces/340 g) drained.
  Roasted peppers give the hummus its distinctive sweet, smoky flavor and vibrant red color. Roasting fresh peppers concentrates sugars and introduces charred notes that balance the tahini and lemon.
• Tahini (sesame seed paste) — 1/3 cup (80 g).
  Tahini creates the signature nutty richness and stabilizes the emulsion for a silky mouthfeel. If you have a sesame allergy, substitute sunflower seed butter but expect a different flavor.
• Fresh lemon juice — 3 tablespoons (45 ml).
  Lemon brightens and balances the richness of tahini and olive oil and enhances overall flavor.
• Garlic — 2 medium cloves (6–8 g), minced.
  Raw garlic provides pungent depth; for a milder profile use roasted garlic.
• Extra-virgin olive oil — 2 tablespoons (30 ml) blended in, plus extra for serving.
  Olive oil enriches texture and adds healthy monounsaturated fats. For lower-calorie versions, reduce oil to 1 tablespoon or omit and rely on ice water and tahini.
• Ground cumin — 1/2 teaspoon (1.5 g).
  Cumin adds an earthy warmth that complements the peppers.
• Smoked paprika — 1/2 teaspoon (1.5 g), optional.
  Smoked paprika intensifies the smoky dimension without additional charring.
• Sea salt — 3/4 to 1 teaspoon (4–5 g), adjusted to taste.
  Salt is essential for balancing flavors; add gradually.
• Ice water — 2 to 6 tablespoons (30–90 ml) depending on desired texture.
  Ice water helps lighten the hummus and create a whipped texture when added gradually while processing.
• Optional heat — 1/2 jalapeño or 1/2 teaspoon crushed red pepper (if you want a spicy kick).
  Add these cautiously and taste as you blend.

Ingredient Roles, Quality, and Sourcing Tips

Quality of ingredients significantly influences the final hummus. Choose canned chickpeas that list only chickpeas, water, and salt; low-sodium varieties are best. Tahini can vary in texture — a runnier tahini blends more easily while very thick tahini benefits from warm water to loosen it. Fresh lemons provide brightness that bottled juice cannot match.

For peppers, fresh-roasted peppers yield the most dynamic flavor, but a good-quality jarred roasted pepper (packed in water or a light oil) is a reliable shortcut. If using jarred peppers, drain and pat dry to avoid excess moisture that could thin the hummus too much.

Also read: Best Hummus Recipe Guide

How to Prepare Roasted Red Pepper Hummus — Step-by-Step Instructions

Step 1: Roast the Red Peppers (Fresh Method)

Preheat the oven to 450°F (230°C) or heat a grill to high. Place whole red bell peppers on a rimmed baking tray and roast for 20–30 minutes, turning occasionally, until skins are deeply blistered and charred on all sides.

Alternatively, char peppers directly on a gas flame or on a grill to introduce a more pronounced smoky note. When charred, transfer the peppers to a heatproof bowl and cover tightly with plastic wrap or a lid to steam for 10–15 minutes. Steaming loosens the skins, which makes peeling quick and reduces burnt bitterness.

After steaming, peel away the skins with your fingers or a small knife. Cut the peppers open, remove stems, seeds, and membranes, and roughly chop the flesh. Set aside about 300 g of roasted pepper flesh for the recipe. If using jarred roasted peppers, drain them well and pat dry before chopping.

Step 2: Prep the Chickpeas and Optional Skin-Removal

Drain and rinse canned chickpeas thoroughly under cold running water to remove canning liquid and reduce sodium. For ultra-smooth hummus, you can remove the loose skins: place the chickpeas in a bowl and rub them between your hands or a kitchen towel to slip skins off; alternatively, simmer the chickpeas in water for 5 minutes and then shock in cold water — the skins will loosen and be easier to remove.

This extra step takes time but yields a noticeably silkier texture. If you’re using home-cooked chickpeas, ensure they are cooked until very tender — a slight overcooking compared with a firm table-ready bean will produce the smoothest hummus.

Step 3: First Blend — Combine Base Ingredients

Add the drained chickpeas, chopped roasted red peppers, 1/3 cup (80 g) tahini, 3 tablespoons lemon juice, 2 minced garlic cloves, 1/2 teaspoon ground cumin, and 3/4 teaspoon sea salt to the bowl of a food processor.

Pulse several times to break down solids and combine the tahini with the lemon and garlic. Scrape down the sides with a spatula and continue processing until the mixture looks coarse but homogenous — about 1–2 minutes on medium duty.

This initial blending readies the mixture for smooth emulsification.

Step 4: Emulsify — Add Oil and Ice Water Gradually

With the processor running on low to medium, slowly stream in 2 tablespoons of extra-virgin olive oil. Then add ice water one tablespoon at a time, blending for 20–30 seconds between additions. The ice water lightens the hummus and creates a whipped, airy texture that is characteristic of well-made hummus.

Use 2 to 6 tablespoons total depending on how thick or fluffy you prefer the final result. Stop and scrape the sides periodically; if the hummus looks too grainy, add another tablespoon of tahini and process another 30–60 seconds to refine the emulsion.

H3 — Step 5: Taste, Adjust, and Finish

Taste the hummus and adjust salt, lemon, or cumin as needed. If you want more smokiness, add 1/2 teaspoon smoked paprika and pulse to incorporate. For a spicier profile, process in 1/2 jalapeño or a pinch of red pepper flakes, tasting between increments. When the texture is creamy and smooth and the flavors are balanced, transfer the hummus to a bowl.

Drizzle with extra-virgin olive oil, scatter chopped roasted pepper strips, chopped parsley, and a dusting of smoked paprika or sumac for brightness. Chill for at least 30 minutes to allow flavors to meld; hummus often improves as it rests.

How to Prepare — Notes on Texture and Equipment

A high-powered food processor or blender shortens processing time and produces the silkiest results. Pulse first to avoid unnecessary heat build-up, then run continuously for short bursts while scraping sides.

Use a flexible spatula to scrape and rotate the mixture, ensuring even blending. Ice water is essential to achieve the whipped mouthfeel many associate with restaurant-style hummus; add it slowly to avoid over-thinning. If the hummus seems watery, incorporate more tahini or a few tablespoons of additional chickpeas to rebalance.

Healthy Habits and Nutrition Tips

Roasted Red Pepper Hummus can be a smart component of a healthy diet when used thoughtfully. Pair hummus with raw vegetables such as carrot sticks, cucumber slices, bell pepper strips, or cherry tomatoes for a fiber-rich, nutrient-dense snack that keeps calories reasonable. Use two tablespoons as a standard serving and pre-portion into small containers to avoid overindulgence.

Also read: 20 Spaghetti Recipes You Need to Try

To lower calories and fat without sacrificing creaminess, reduce olive oil to 1 tablespoon and keep tahini at 1/4 cup, or swap half the tahini for plain mashed white beans and increase lemon and cumin for flavor. Choose whole-grain pita or toasted whole-grain crackers for dipping to boost fiber and slow carbohydrate absorption. Hummus also makes an excellent spread on sandwiches in place of mayonnaise, where it adds flavor, plant protein, and healthy fats.

Variations — Six Easy and Delicious Twists

Each variation is written simply and clearly in two short paragraphs that explain how to prepare the variant and serve it. Each paragraph consists of five sentences that are concise and practical.

Variation 1: Spicy Harissa Roasted Red Pepper Hummus

Add 1 to 2 tablespoons of harissa paste to the base recipe while blending for a North African-inspired heat profile. Harissa combines smoked chilies, garlic, and spices that amplify the roasted pepper’s warmth. Begin with one tablespoon, blend, taste, and add more if you want more intensity. The harissa version pairs exceptionally well with warm pita and grilled halloumi, balancing creamy heat with the salty cheese. Garnish with roasted sesame seeds and a small drizzle of olive oil before serving.

Harissa hummus also makes a fantastic sandwich spread or accompaniment to roasted vegetable bowls. Keep a jar of harissa in your fridge to quickly convert classic hummus into a bolder dip. The spice level can be tailored to your audience by varying the amount and type of harissa. For a smoky touch, stir in an extra pinch of smoked paprika. Serve with lemon wedges for guests who want to brighten the heat.

Variation 2: Smoky Chipotle Roasted Red Pepper Hummus

Blend in one canned chipotle pepper in adobo (rinsed) for a smoky, chili-inflected version that suits barbecue-style menus. Chipotle adds a deep, smoky heat that echoes the roasted pepper and pairs beautifully with grilled meats. Use half a pepper first, then taste and add more if you want more fire. Balance the heat with additional lemon juice or a teaspoon of honey if the chipotle darkens the acidity. Garnish the top with a light drizzle of chili oil for visual appeal and extra kick.

This chipotle hummus is sensational on burgers, used as a spread in wraps, or served alongside corn salad for a Southwestern platter. The smoky depth also works well as a topping for baked potatoes. Keep an extra cup chilled to use in sandwiches, where it replaces heavier spreads. Pair it with crisp apple slices for a sweet-crunch contrast to the heat. Chipotle adds complexity without distracting from the pepper’s sweet notes.

Variation 3: Mediterranean Herb and Feta Roasted Red Pepper Hummus

After blending the base hummus, fold in 1/3 cup crumbled feta and 2 tablespoons chopped fresh oregano for a briny, herbaceous Mediterranean twist. Reduce added salt slightly because feta contributes sodium. The feta adds creamy saltiness that pairs naturally with roasted peppers and tahini. Garnish with sliced Kalamata olives and lemon zest to emphasize Mediterranean flavors. Serve with cucumber slices and warm pita for a classic mezze experience.

This version also pairs nicely with grilled fish or roasted lamb as an elegant sauce. The creamy feta transforms the hummus into a richer, more luxurious dip. Use mild oregano or substitute chopped basil for a slightly sweeter note. Add a scattering of crushed toasted pine nuts for crunch. Keep feta chilled and add just before serving to maintain textural contrast.

Variation 4: Roasted Garlic and Lemon Zest Roasted Red Pepper Hummus

Roast a whole head of garlic at 400°F (200°C) for 30–40 minutes until cloves are soft and caramelized, then add the softened cloves and the zest of one lemon into the processor with the base ingredients. Roasted garlic delivers mellow, sweet umami that deepens overall flavor without raw bite. Lemon zest brightens the profile and adds an aromatic citrus lift that complements tahini and peppers. Blend until silky and finish with extra olive oil and a sprinkle of lemon zest on top. Serve with roasted vegetables or as a spread for grilled sandwiches.

This variation is approachable for children and garlic lovers who prefer less sharpness. Roasted garlic mellows and blends seamlessly into hummus, offering complexity without heat. The lemon zest adds freshness that keeps the dip vibrant. It also walls well as a component in grain bowls or as a sauce for roasted eggplant. Make this version for guests who enjoy subtle, layered flavors.

Variation 5: Avocado and Roasted Red Pepper Hummus (Creamy Green Twist)

Add one ripe avocado to the food processor along with the base ingredients to create a luxuriously smooth, verdant hummus. Avocado contributes additional monounsaturated fats and a buttery mouthfeel while maintaining the roasted pepper’s sweetness. Reduce tahini slightly (to about 1/4 cup) to keep balance and prevent the mixture becoming too rich. Add 1 tablespoon lime juice and a handful of cilantro for a fresher, guacamole-adjacent profile if desired. Serve with crisp vegetable crudités or as a spread on toasted sourdough.

Because avocado oxidizes, keep this hummus chilled and consume within 48 hours for best color and flavor. To slow browning, press a piece of plastic wrap directly onto the surface before sealing. This version works beautifully as a sandwich spread and pairs with grilled shrimp or fish tacos. The creaminess makes it popular for breakfast toasts as well. If you need extended storage, omit avocado and add fresh avocado at serving.

Variation 6: Curry-Spiced Roasted Red Pepper Hummus

Infuse the hummus with 1 teaspoon mild curry powder and 1/2 teaspoon turmeric for an aromatic, golden-hued variation with subtle warmth. Curry spices add savory complexity and pair nicely with the smoky pepper base. Use a gentle curry blend to avoid overpowering the tahini and pepper’s natural flavors. Garnish with toasted coconut flakes or chopped cashews for a complementary texture and tropical note. This hummus elevates grilled chicken skewers and pairs well with coconut rice for an eclectic platter.

This curry-infused hummus also serves as an upbeat spread for flatbreads and wraps. Its golden color makes the dip visually striking as well as flavorful. Adjust the curry level to suit your diners — start small and increase gradually. The turmeric also adds antioxidant benefits and a pleasant color. Pair with cooling cucumber raita or plain yogurt if you want a creamy companion.

Serving Suggestions and Pairings

Roasted Red Pepper Hummus is exceptionally versatile and fits into many meal contexts. Serve it on a mezze board alongside olives, grape tomatoes, dolmades, sliced cucumbers, carrot sticks, and warm pita for a crowd-pleasing platter.

Use it as a sandwich spread in place of mayonnaise, or spoon it into grain bowls as a creamy, protein-rich component alongside roasted vegetables, quinoa, or farro. Dollop hummus onto roasted potatoes or grilled fish for extra richness, or stir a few spoonfuls into a pasta salad for creaminess without dairy.

For party presentation, place hummus in a shallow bowl, create a shallow well with the back of a spoon, drizzle olive oil, and top with roasted red pepper strips and a sprinkle of smoked paprika and fresh parsley.

Storage, Make-Ahead, and Freezing

Roasted Red Pepper Hummus keeps well chilled. Store in an airtight container in the refrigerator for up to 5 days; always use a clean spoon to prevent contamination. To preserve top color and freshness, press a piece of plastic wrap directly onto the surface of the hummus before sealing the container.

For longer storage, portion hummus into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight and whisk or pulse the hummus briefly to restore creaminess; add a tablespoon of water or olive oil if the texture feels thick or dry.

Troubleshooting Common Issues

If your hummus is too thick, add ice water or reserved aquafaba (chickpea liquid) one tablespoon at a time while processing until you reach the desired consistency. If it tastes bland, increase lemon juice and salt incrementally, and consider a small extra tablespoon of tahini for depth.

If the hummus is grainy, process longer on high speed and add a touch more tahini or oil to improve emulsification; peeling some chickpea skins also helps for a silkier result. If the color appears dull, top the hummus visibly with bright red strips of roasted pepper and a sprinkle of chopped herbs to refresh the presentation. If your food processor overheats, pause and let it cool before continuing to avoid burning flavors.

Nutrition Estimate Per Serving

A typical serving size of about 3 tablespoons (45 g) contains approximately 90–110 calories, 3 g protein, 6–8 g fat (largely unsaturated), 7–9 g carbohydrates, and 2–3 g fiber, with vitamin C contribution from the roasted red peppers. Please note these values are approximations and vary by brand of tahini, amount of oil used, and whether you use canned or home-cooked chickpeas.

Allergy and Substitution Guidance

For sesame allergies, replace tahini with sunflower seed butter or additional mashed chickpeas and a touch more olive oil; the flavor will shift but the texture retains creaminess. For nut-free versions avoid coconut toppings and cashew garnishes.

To make the hummus oil-free, omit added olive oil and increase ice water and tahini slightly to maintain a smooth mouthfeel. For low-sodium diets, rinse canned chickpeas thoroughly and omit added salt, relying on lemon, garlic, and spices for flavor. For vegan variations this recipe is naturally plant-based; to make a dairy-like creamier version for non-vegans, a small spoonful of plain yogurt can be stirred in at the end.

Pro Tips for the Best Roasted Red Pepper Hummus

1. Roast peppers until well-blistered for maximum complexity — don’t be afraid of a little blackening.
2. Remove chickpea skins for an extra-smooth texture when you have time; it’s a small step that yields a big difference.
3. Add ice water slowly while blending to create a whipped, restaurant-style hummus.
4. Use fresh lemon juice and high-quality tahini for authentic flavor.
5. Taste and adjust seasoning after blending; hummus brightens after resting, but salt and lemon should be close to ideal before refrigeration.

Final Thoughts

Roasted Red Pepper Hummus is a simple yet transformative bend on a classic dip — it delivers striking color, balanced smoky-sweet flavor, and satisfying creaminess. The recipe is forgiving, quick to prepare, and endlessly adaptable: add heat, herbs, or tangy cheese; pair it with vegetables, grains, or proteins; or use it as an inventive condiment.

With the techniques and variations provided here you can make a hummus that suits your pantry and taste preferences, from family-friendly mild versions to bold, spicy twists for entertaining. Make a batch, experiment with the variations, and enjoy one of the most versatile and healthful spreads you can keep ready in your refrigerator.