This homemade roasted red pepper hummus recipe is creamy, vibrant and full of smoky, sweet and bold flavors. An irresistible Mediterranean dip that is easy to make and comes together in just 10 minutes. Serve as a luscious appetizer with crackers, pita chips or fresh vegetable sticks.
What is hummus?
Hummus is a creamy dip made with chickpeas or garbanzo beans, tahini, olive oil, lemon and garlic. Originating in the Middle Eastern region with recipes being recorded already in the 13th century, hummus is a popular dish embraced in lots of other parts of the world.
Apart from the classic hummus recipe made with the traditional ingredients, you can create variations by adding other ingredients, like this recipe with roasted red pepper.
Roasted red pepper hummus ingredients
- Chickpeas: Also known as garbanzo beans. While you can make hummus from scratch by soaking and boiling dried chickpeas, you can also use canned or jarred chickpeas. For this recipe, I’m using canned chickpeas.
- Roasted red peppers: For convenience, I use jarred roasted red peppers. While you can certainly roast red peppers yourself for this hummus recipe, the jarred variety works just as well. The natural sweetness and mild, smoky taste of the peppers adds a delightful burst of flavor to this appetizer dip.
- Tahini: A paste made from toasted sesame seeds, tahini is a key ingredient in the classic hummus recipe. With its rich, nutty undertones and deep, earthy flavor, it complements the sweetness of roasted peppers. You can find tahini in most larger supermarkets or specialized Middle Eastern shops.
- Garlic: Use only fresh garlic cloves. Don’t use powder, it won’t provide the right taste. Use more or less garlic cloves as to your personal taste (or that of your guests).
- Olive oil: Extra virgin of course. It is used to mix into the hummus and to drizzle on top, so you will want a good quality olive oil.
- Aquafaba: Or chickpea liquid literally means ‘bean water’ in Latin. It is the leftover liquid from cooking the chickpeas and in which the chickpeas are jarred. Use some of it for making the hummus silky smooth while mixing.
- Lemon: Add fresh lemon juice for extra freshness and flavor.
- Cumin: Ground cumin provides warm, earthy notes to balance the smoky sweetness of the roasted red peppers.
- Smoked paprika: Gives the hummus a rich, earthy, mild smoky flavor.
How to make red pepper hummus
Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.
This homemade hummus with roasted red peppers is so quick and easy to make. You just need to gather the ingredients and a food processor or stand blender. This recipe (time and ingredients) is written using jarred roasted red peppers and canned chickpeas. Adjust time and ingredients when making everything from scratch.
- Drain the chickpeas: Save some of the chickpea liquid or aquafaba from the can or jar, then add the chickpeas in a mesh strainer, drain, rinse and drain again.
- Prepare the red peppers: Drain the roasted red peppers and pat dry with kitchen paper.
- Combine the ingredients: Add the red pepper, chickpeas, tahini, garlic, olive oil, lemon juice, cumin, smoked paprika and aquafaba in a food processor or blender.
- Blend: Blend on high for about 30 seconds until smooth and creamy. If the texture is too thick, add more aquafaba (or substitute with water) until the desired consistency is achieved. Taste and adjust seasoning with salt, if necessary.
- Serve: Transfer the hummus to a serving bowl and add the toppings.
Which toppings to use
This red pepper hummus recipe is served with toppings, not only for a more visually appealing presentation but also to add some extra taste. Feel free to get creative and mix and combine toppings to suit your preferences. Here are some options that work well for this recipe:
- Finely sliced roasted red pepper
- Sesame seeds: white and/or black
- Drizzle of olive oil
- Fresh herbs: Parsley, cilantro or mint adds freshness and a burst of flavor
- Spices: Sprinkle some spices like paprika, smoked paprika or ground cumin for extra flavor and color
- Chickpeas: Either some cooked chickpeas or crispy roasted chickpeas for extra texture.
- Pine nuts: Lightly toasted
- Black olives
Serve this roasted red pepper hummus as a dip with your favorite toppings. It goes great with raw vegetables such as carrots, cucumbers, celery, cherry tomatoes, radishes and bell peppers cut into sticks. Then there are crackers, pita chips and pita bread for dipping.
This hummus can be served either by itself or as part of a larger mezze platter or tapas dish. Serve with other dips like:
Or serve with other small apetizers like:
- Ham and cheese pinwheels
- Roasted red pepper and pesto pinwheels
- Fig and ricotta tartlets
- Grilled Spanish peppers
- Chorizo in red wine
How to store Hummus
When having leftovers or if making in advance it can be stored for later use.
- In the fridge: The hummus will last in the fridge for up to 5 days in a sealed container.
- In the freezer: This hummus can also be frozen. Store in a freezer safe container for up to 3 months. Leave to thaw overnight in the fridge. Just keep in mind that after freezing the texture and taste can be different to when it is freshly made.
Roasted red pepper hummus
- 14 ounces (400 grams) canned chickpeas drained with liquid reserved
- 4 ounces (100 grams) jarred roasted red pepper drained
- 2 tablespoons tahini
- 1 clove garlic
- 2 tablespoon extra virgin olive oil divided
- ½ lemon, juice of
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika spice
- 1 tablespoon aquafaba (or chickpea liquid) reserved from the canned chickpeas
- salt and pepper to taste
- fresh parsley, sesame seeds and chopped roasted red peppers
- Drain the chickpeas and reserve some of the liquid (aquafaba). Rinse and drain again.
- Drain the roasted red peppers properly and pat dry with kitchen paper.
- Add the ingredients (red peppers, chickpeas, olive oil, garlic, lemon juice, tahini, cumin, smoked paprika and aquafaba) into your food processor or blender. Turn the blender on high and blend for at least 30 seconds or until you reach the desired creamy consistency.
- If the consistency is too thick, add more aquafaba for a smoother texture.
- Taste and adjust seasoning with salt and pepper.
- Served topped with a drizzle of olive oil, finely chopped red pepper, sesame seeds and chopped fresh parsley.
- Storage: Store leftovers in the fridge in a sealed container for up to 4 days. Freeze in a freezer friendly container for up to 3 months.
- Toppings: Make sure to serve this hummus with toppings for extra flavor and to make it more visually appealing. Reserve some roasted red peppers to serve on top together with fresh parsley, a drizzle of olive oil, a sprinkle of smoked paprika and some sesame seeds.