Hey everyone! If you're looking for a delicious and healthy snack, look no further than this homemade roasted red pepper hummus. It's perfect for satisfying your cravings, and it's effortless to make.
Plus, it's loaded with antioxidants and other nutrients that are good for you. So why don't you try a different version of your the classic hummus? I'm sure you'll love it!
This hummus recipe is inspired by our Lebanese hummus recipe on this site, which has also inspired other recipes, such as our roasted pumpkin hummus.
Hummus is one of the most widely known Mediterranean recipes in the world.
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💚 Why you will love it
- It is a creamy, tasty, and irresistible snack
- Easily adjustable
- Healthy and protein-packed
- Easy to make, little hands in time
- Cheap
- Works either as an appetizer, vegan snack, or as a protein addition to making a salad a complete meal
- The whole family loves it
- You can always make a no-cooking option
🧾 Ingredients
You need just a few ingredients to combine this creamy, tasty, and absolutely delicious recipe.
- Garbanzo Beans (cooked chickpeas): The backbone of any hummus, these legumes bring in a creamy texture and are a great source of plant-based protein.
- Roasted Bell Peppers (or jarred peppers): These add a smoky sweetness and vibrant color to the hummus.
- Roasted Garlic: This is your flavor bomb! Roasting the garlic mellows its pungency and brings out its natural sweetness, making the hummus more aromatic and complex.
- Tahini: This sesame seed paste adds a nutty richness and helps emulsify the hummus for that ultra-smooth texture.
- Extra Virgin Olive Oil: Drizzled in for luxurious smoothness and a hint of fruity flavor.
- Lemon Juice: A splash of this citrusy goodness brightens up the flavors and acts as a natural preservative.
- Ground Cumin: This spice adds a warm, earthy kick that complements the sweetness of the roasted peppers.
- Paprika: A sprinkle of this adds color and a smoky or sweet note, depending on the variety you use.
Salt to taste.
See quantities and complete instructions in the recipe card.
Substitutions
| Original Ingredient | Suggested Substitution |
|---|---|
| Garbanzo Beans | White beans, black beans |
| Roasted Bell Peppers | Roasted tomatoes, sun-dried tomatoes |
| Roasted Garlic | Fresh garlic, garlic powder |
| Tahini | Almond butter, cashew butter |
| Extra Virgin Olive Oil | Avocado oil, grapeseed oil |
| Lemon Juice | Apple cider vinegar |
| Ground Cumin | Ground coriander, curry powder |
| Paprika | Cayenne pepper, chili powder |
🔪 Instructions
Step 1. Optionally roast the red peppers and garlic in the oven (see instructions below); otherwise, use jarred sweet roasted red peppers.
Step 2. Add roasted peppers, extra virgin olive oil, cooked chickpeas, garlic (one if using raw garlic, two if using roasted garlic), tahini, lemon juice, smoked paprika, cumin, and salt to a food processor.
Step 3. Adjust seasoning. You can add small amounts of the starchy liquid from the canned chickpeas or water from boiling dried chickpeas until you reach the desired consistency. You might have to scrape down the sides of the food processor.
Step 4. Serve in a small bowl and garnish with extra virgin olive oil, a sprinkle of smoked paprika, and chopped parsley.
💡 Expert tips
For optimal acidity, start with half the lemon juice and adjust as you taste since lemons vary in acidity and sweetness. Add a teaspoon of baking soda to the boiling water to soften the chickpeas quickly, resulting in a creamier texture. Alternatively, use an instant pot or pressure cooker.
To enhance creaminess, incorporate liquids like chickpea liquid (aquafaba) first, followed by olive oil or additional tahini—use tahini sparingly due to its strong flavor.
Roasted garlic offers a milder, more delicate flavor than raw garlic; use twice as much to achieve the same effect.
If using raw garlic, remove the inner green germ to reduce its intensity and improve digestion. Adjust cumin and paprika to taste, adding them gradually—especially cumin, which is potent. A pinch of extra salt can elevate all the flavors.
Making the Roasted Peppers
Preheat the oven to 370 ºF (187 ºC). Brush red bell peppers with extra virgin olive oil and roast in a lightly oiled pan or cast-iron skillet until the skin blackens, turning halfway through (about 30 minutes).
To remove the skins, place the peppers in a container with a lid or a plastic bag to steam. Once cooled, remove the skins and seeds; this step is optional if you can digest the skins. Roasting garlic cloves alongside the peppers provides the roasted garlic needed for the recipe. Save a slice or two of roasted pepper for garnishing, roasting three peppers instead of two for extra topping.
📖 Variations
Jarred Roasted Red Peppers: Use jarred peppers to save time. Opt for good quality fire-roasted sweet peppers. Add 1-3 drops of liquid smoke if the jarred peppers are not smoked or fire-roasted.
No-Cooking Option: For a quick version, use smoked jarred red peppers, canned chickpeas, and one raw garlic clove instead of roasted. Enjoy your fast and easy hummus!
🍛 How to serve
To create a visually appealing hummus, make pockets with the back of a spoon and drizzle olive oil. Sprinkle with spices like paprika, red pepper flakes, or ground black pepper. Enhance texture with pine nuts or black and white sesame seeds.
Add visual interest with roasted garlic cloves, cooked chickpeas, or sliced raw or roasted red peppers. Fresh herbs like chopped parsley or coriander leaves add a final touch. Select two or three garnish elements for a simple yet attractive presentation.
We like to serve our homemade hummus in a bowl with warm pita bread, pita chips, and fresh vegetables like raw red peppers, celery, cherry tomatoes, and carrot sticks.
If you are going for bread, you can use a slice of Italian artisan bread or the more traditional Arab bread.
This is how we do it: We choose thin whole wheat pita bread, cut it into triangles with a pizza wheel, and drizzle some extra virgin olive oil and dried oregano on top.
Then, we toast it for 3-5 minutes on medium-high heat in an electric or stovetop oven and serve it warm.
Check our comprehensive guide on What to eat with hummus!
🥡 Storage
Seal It: Transfer the hummus to an airtight container in the fridge to keep it fresh and prevent it from absorbing other flavors.
Level It: Smooth the surface of the hummus with a spoon. This helps in creating an even layer, making it easier to drizzle olive oil over the top.
Drizzle Away: Add a thin layer of extra virgin olive oil over the top. This acts as a natural seal to keep the hummus moist.
Label It: Stick a date label on the container so you'll know exactly when you made it. Hummus stays in the fridge for up to 5-7 days.
Chill Out: Place the airtight container in the coldest part of your fridge, usually at the back, to ensure it stays fresh for as long as possible.
❓ FAQ
Fresh roasted red peppers have a more smoky flavor, though jars are equally effective in saving time. It comes down to the jars' quality; look for BPA-free organic options.
Yes, you can. Most of the time, I use whole-grain chickpeas for our hummus, as we strive to use as many whole foods as possible and avoid canned foods.
If you are using dried chickpeas, plan for an additional 30 minutes. Always save some of the starchy liquid since it works well for adjusting your hummus texture.
Yes, you can. I usually use whole-grain chickpeas for our hummus, as we strive to use as many whole foods as possible and avoid canned foods.
If you are using dried chickpeas, plan for an additional 30 minutes. Always save some of the starchy liquid, as it is useful for adjusting the texture of your hummus.
If you can't get or dislike tahini, use cashew butter, almond butter, and even peanut butter in that suggested order.
🧆 More hummus recipes
Classic hummus plus options two options with white beans and avocado.
Or our Roasted pumpkin hummus, black-eyed peas hummus, and edamame hummus are different if chickpeas don't love your stomach.
If you fancy the subtle sweetness of carrots, try our carrot hummus made without tahini.
If you feel adventurous and are in for a mindblowing idea, try our dark chocolate hummus and enjoy it with fresh fruit. Curious?
And for even more recipes, join our Facebook Fan Page for support, inspiration & fun!
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Creamy Roasted Red Pepper Hummus
Equipment
Ingredients
- 15 oz chickpeas cooked, or 1 ½ draned can. Plus 8 tablespoons of its starchy COLD water (you can add some ice cubes to it)
- 2 red peppers roasted, about ¾ cup drained
- 2 tablespoons tahini
- 2 cloves garlic medium, roasted and minced, or 1 raw.
- 2 tablespoons lemon juiced
- 2 tablespoons olive oil extra virgin
- ½ teaspoon cumin ground
- ½ teaspoon smoked paprika
- 1 teaspoon sea salt plus more to taste
FOR SERVING (optional)
- whole-wheat pita bread
- Fresh parsley or red pepper flakes
- Fresh chopped raw veggies like carrots and/or celery
Directions
- Optionally roast the red peppers and garlic in the oven (see instructions below); otherwise, use jarred sweet roasted red peppers.
- Blend. To a food processor, add roasted peppers, extra virgin olive oil, cooked chickpeas, garlic (one if using raw garlic, two if using roasted garlic), tahini, lemon juice, smoked paprika, cumin, and salt. You might have to scrape down the sides of the food processor.
- Adjust seasoning. You can add some of the garbanzo beans liquid - in small amounts until you reach the desired consistency. Check the post, notes on adjusting seasoning.
- Serve in a small bowl and garnish with more extra virgin olive oil, a sprinkle of smoked paprika, and or chopped parsley. Check the post suggestions for serving and garnishing.
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
dave
love love love the flavours and how easy it is to make
Gus
Thank you, Dave! Roasted red peppers are favorites in our house! We love the smoky notes they bring to dishes!
nancy
dip so good i made this 3 days in a row!
Kayla DiMaggio
This roasted red pepper hummus was so delicious! I loved how easy it was to make and it was the perfect dip to go with pita chips!
Gus
I am thrilled to know you loved the hummus, it is also one of our favorites down here!
Maria San Juan
This is lovely! Would love to make this soon!
VanessA
This is such a great idea to make my hummus more interesting. Thank you!
Gus
you are welcome Vanessa, I am sure you will enjoy this twist! 🙂
Jessica Formicola
My whole family gobbled this right up when I made it! Can't wait to make it again soon!
Gus
I am glad to hear that Jessica! Roasted peppers add an unexpected sweet note that makes people glob at it! 🙂
Dana Sandonato
Absolutely love this! Homemade hummus can't be beat, but adding the roasted red pepper brings a whole other layer of flavor that makes me ONLY want to make it this way!
Claudia Lamascolo
This was delicious great flavors the roasted peppers really make a huge difference and compliments the hummus
Gus
I am glad you liked it, Claudia! We too are big fans of roasted peppers!