Creamy Homemade Roasted Red Pepper Hummus Recipe

Hey everyone! If you're looking for a delicious and healthy snack, look no further than this homemade roasted red pepper hummus recipe. 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!

Hummus is one of the most widely known Mediterranean recipes in the world. No wonder why? This famous dip meets a series of checkpoints we all love.

• 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

This roasted red pepper hummus recipe is inspired by our original hummus recipe on this site, which has also inspired other recipes, such as our roasted pumpkin hummus, avocado hummus, edamame hummus, and beet white bean hummus. If you love hummus as much as we do, make sure you check our hummus recipes, as well as our crispy falafel and Tabbouleh salad great recipe, for a fantastic Middle Eastern platter.

Making your own hummus is not only easy, but its great flavor outperforms store-bought without a doubt. The best hummus is definitely homemade!

🧾 Ingredients

You need just a few ingredients to pull this creamy, tasty, and absolutely delicious recipe together.

• Garbanzo Beans (cooked chickpeas): The backbone of any hummus, these legumes bring in the creamy texture and are a great source of plant-based protein. Plus, they're rich in fiber, which is good for your gut.
• Roasted Bell Peppers (or jarred peppers): These add a smoky sweetness and vibrant color to the hummus. Roasting them yourself? Even better—you'll get that fresh, homemade flavor.
• 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. It's also packed with healthy fats and minerals.
• Extra Virgin Olive Oil: Drizzled in for luxurious smoothness and a hint of fruity flavor. It's also a heart-healthy fat that can help with nutrient absorption.
• Lemon Juice: A splash of this citrusy goodness brightens up the flavors and acts as a natural preservative. Fun fact: it also helps you absorb more iron from the chickpeas!
• Ground Cumin: This spice adds a warm, earthy kick that complements the sweetness of the roasted peppers. Plus, cumin is known for its digestive benefits.
• Paprika: A sprinkle of this adds color and a smoky or sweet note, depending on the variety you use. It's also rich in antioxidants like vitamin A.

Salt to taste.

See quantities and complete instructions in the recipe card.

🔪 Instructions for red pepper hummus

Step 1. Optionally roast the red peppers and garlic in the oven (see instructions below); otherwise, use jarred sweet roasted red peppers.

Step 2. 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.

Step 3. Adjust seasoning. You can add some of the starchy liquid from the canned chickpeas or water from boiling dried chickpeas- in small amounts 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 more extra virgin olive oil, a sprinkle of smoked paprika, and, chopped parsley. You can also add some toasted pine nuts, and sesame seeds and serve with toasted pita bread or pita chips.

🧂 Seasoning tips

Acidity. Add half of the lemon juice first, and then continue as you taste. Some lemons are more acid and sweet than others, so I always like to taste acidity. You can always add but not subtract, don't ruin your hummus!

Tip: add one teaspoon of baking soda to the boiling water so the chickpeas soften quicker and become creamier. You can also use an instant pot or pressure cooker, to accelerate the boiling process.

Creaminess. If you want to make the roasted red pepper hummus more creamy, you can add some liquids to the recipe. Starting with some chickpeas' liquid (aqua fava) first, you can then use olive oil or use more tahini (carefully, as good quality tahini has a strong flavor).

Flavor. Roasted garlic is always better to control garlic's intense flavor. But you need two times more to achieve the same garlicky effect as raw garlic. Roasted garlic's flavor is more delicate.

If you are using raw garlic, take off the garlic's inner green germ, responsible for the most intense flavor. It also makes it easier to digest.

Spices. I provide you with the minimum quantities to achieve the best hummus flavor, but you are free to add more cumin and paprika. Watch out! Cumin is super strong. Go easy and taste.

Feel free to add more salt. Sometimes you just need an extra pinch to rise up all the flavors!

💡 Garnishing tips

Make pockets in your hummus with the back of a spoon, and then drizzle some olive oil. This will add more depth to the hummus looks!

Spices

Add some on top like paprika, red pepper flakes, or ground black pepper.

Seeds

Use pine nuts or black and white sesame seeds.

Solids

If you roasted your garlic, you could add one or two on top as well! I also like to leave some cooked chickpeas and place them on top.

You can use some sliced raw or roasted red peppers.

Herbs

Add some chopped parsley or coriander leaves.

You don't need to use all these garnishing options; they are just suggestions to make your serving bowl look pretty, but you are OK with two or three garnish elements on top of roasted red pepper hummus.

👨🏻‍🍳 Making the roasted peppers

Pre-heat the oven at 370 ºF (187 ºC).

Brush the red bell peppers with extra virgin olive oil, and place them in the oven using a lightly oiled oven-safe pan or cast-iron skillet. Turn the red peppers halfway until they are cooked- and the skin is blackened.  It should take around 30 minutes.

Remove the red peppers' skin. Place the roasted peppers in a container with a lid or a plastic bag, so the steam helps the skin separate from the peppers' flesh. Once it has cooled down, remove the skins and the seeds.

Tip: if you are roasting your peppers, place some garlic cloves or a garlic head in the same pan to get the roasted garlic you need for the recipe.

Note that removing the skins is optional, as they will be blended in the food processor anyway. You are good at only removing the seeds unless you have problems digesting roasted bell peppers' skin.

You can save a slice or two of the roasted red pepper to place on top for garnishing. In this case, roast three peppers instead of two.

Option: jarred roasted red peppers

You can use jarred red peppers to save some time. Look for good quality fire-roasted sweet peppers.

Tip: if you are using jarred red peppers that are not smoked or fire-roasted, you can add 1-3 drops of liquid smoke to add the extra smokiness we are looking for.

No-cooking option

Attention, home cooks! For a no-cooking and fast roasted red pepper hummus, use smoked jarred red peppers, canned chickpeas, and one raw garlic clove instead of two roasted garlic cloves. Voila!

🍛 How to serve

We like serving our homemade hummus in a serving 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 either use an easy bread loaf or go with the more traditional Arab bread. This is how we do it: choose thin whole wheat pita bread, cut it into triangles with a pizza wheel, and drizzle some good extra virgin olive oil and dried oregano on top.

Then we toast it for 3-5 minutes on medium-high heat on either an electric oven or stovetop oven and serve warm.

Always serve your red pepper hummus as a spread on your chickpea veggie burgers or with some bread and fresher vegetable options.

Hummus makes fantastic sandwich spreads, just as you would use a chickpea-based vegan "tuna" salad sandwich.

Check our comprehensive guide on What to eat with hummus!

🍶  Substitutions

• Garbanzo Beans: You can swap these with cooked white beans or black beans. White beans will give a smoother texture, while black beans will add a deeper color and slightly earthier flavor.
• Roasted Bell Peppers: If you're out of bell peppers, try using roasted tomatoes or sun-dried tomatoes. The flavor profile will change to a more tomato-centric one, but it'll still be delicious.
• Roasted Garlic: Fresh garlic can be used in a pinch, but it will give a sharper, more pungent flavor. If you're not a fan of garlic, you can omit it altogether or use garlic powder for a milder taste.
• Tahini: Almond or cashew butter can be used as a substitute. These will add a different nutty flavor and may make the hummus slightly thicker.
• Extra Virgin Olive Oil: Avocado oil or grapeseed oil can be used for a lighter flavor. Keep in mind that these oils have a different fatty acid profile, so the health benefits may vary.
• Lemon Juice: Apple cider vinegar can be used to mimic the tanginess. The flavor will be slightly different, but it will still add that necessary zing.
• Ground Cumin: You can use ground coriander or a pinch of curry powder as a substitute.
• Paprika: Cayenne pepper or chili powder can be used for a spicier kick. If you're looking for a milder option, you can use ground black pepper.

🥡 Storing

• Seal It: Transfer the hummus to an airtight container to keep it fresh and prevent it from absorbing other flavors in the fridge.
• 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 generally stays good for up to 5-7 days in the fridge.
• 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.

❓ Frequently asked questions

What can I do with an abundance of red peppers?

Additionally to this delicious roasted red pepper hummus, I recommend you try out another wonderful Persian dip recipe called Muhammara, in which the main ingredients are red bell peppers and walnuts.

We also love making stuffed peppers; not only are they delicious, but they are great for meal prepping.

A simple recipe made with lots of red peppers is the famous and traditional Catalonian dish, Escalivada. It makes a healthy and excellent side dish to pair with any Mediterranean dish or vegetarian ceviche.

🧆 More hummus recipes

Classic hummus plus options two options with white beans and avocado.

Or our Roasted pumpkin hummus, black-eyes peas hummus, and edamame hummus are different if chickpeas don't love your stomach.

If you feel adventurous and are in for a mindblowing idea, try our dessert hummus, made with dark chocolate and enjoyed with fresh fruit. Curious?

⭐ 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