Roasted Red Pepper Hummus

Roasted Red Pepper Hummus on #healthy #recipe

We make a lot of hummus in my home, and I’m always looking for ways to “spice things up” with new ingredients. Hummus is the ultimate healthy snack to have on hand… it’s loaded with protein, fiber, and heart-healthy fat. It’s really filling, which means it will help curb your appetite between meals. All that, and it happens to taste amazing. Adding roasted red peppers to the mix is a great way to change things up. I’ve made red pepper hummus before, but always found it somewhat dull… until last week, that is, when I hit upon the perfect combination of flavors that took this hummus from good to “oh em gee” amazing.

First I roasted the peppers, which made them soft and smoky. I peeled the chickpeas before processing, which helped the hummus turn ultra smooth and creamy (you don’t have to do that step, if you don’t have the patience… I love the texture it gives though). Then I added fresh garlic and lemon juice, salt and a little tahini. Finally, the two magic ingredients that took this hummus to another level– smoked paprika and cayenne. The smoked paprika enhanced the natural smoky flavor of the roasted peppers, and the cayenne gave it a little kick of spice that made it all come together in perfect harmony. Delish!

This hummus is creamy, smoky, spicy, slightly sweet, garlicky goodness… a flavorful “twist” on an old favorite. Enjoy!

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Roasted Red Pepper Hummus


  • 3/4 cup roasted red bell peppers (about 1 lb. peppers, roasted)
  • 3 1/2 cups soaked and cooked chickpeas/garbanzo beans (1 1/2 cups dry) OR 2 cans chickpeas/garbanzo beans (15 oz. each), drained and rinsed
  • 1/4 cup tahini paste
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tsp crushed fresh garlic (or more to taste)
  • 3/4 tsp smoked paprika (or more to taste)
  • 1/4 tsp salt (or more to taste- I usually use about 1/2 tsp)
  • 1/4 tsp cayenne pepper (or more to taste)
  • Warm water as needed
Total Time: 5 Minutes
Servings: 10-12
Kosher Key: Pareve
  • You can use jarred roasted red peppers (drained), or make your own. For instructions on making homemade, click here.
  • If using canned chickpeas, drain them and rinse them. If using dried chickpeas, drain and rinse them after soaking, then simmer them in lightly salted water on the stovetop for 60-90 minutes until soft and tender. Drain the beans and allow to cool to room temperature. For more detailed instructions, click here.
  • To make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not completely necessary, it will ensure that your hummus turns out very smooth and creamy.
  • Outfit your food processor with a blade attachment. Combine roasted peppers, chickpeas, tahini paste, olive oil, lemon juice, garlic and spices in the processor.
  • Pulse the ingredients for about 60 seconds, then process until smooth. If mixture seems too thick, add warm water a tablespoon at a time and blend until desired consistency is reached. Taste the mixture and add more salt, lemon juice, cayenne or garlic to taste. Process again to blend any additional ingredients.
  • Pour into a serving bowl and chill thoroughly before stirring. Hummus will firm up slightly as it chills. Goes great with grilled pita bread, pita chips, crackers or crudites.

Comments (32)Post a Comment

    1. Thanks for pointing that out! I’ve corrected the post. No cashews. Originally I made this hummus with soaked cashews instead of tahini, but I found the flavor too sweet, so I tried again using tahini and it was way better. Must have forgotten to remove “cashew” from the recipe card!!

  1. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I have made a similar one, but being lazy, used canned chickpeas and the bottled roasted red pepper. Instead of the lemon juice, try it with a bit of orange (or just add some grated orange peel) for another change of taste. Pretty doggoned yummy.

  2. My kids hate red pepper hummus so i never make it, just garlic hummus but if i buy it i often like the variety pack that has spicy versions! I made an onion dip for veggies before dinner today!

  3. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I tried removing the skins from the cooked chick peas. Must be the best tip I have gotten in ages! It makes the hummus less lumpy, and just improves it very much. Is it possible it makes hummus more digestible? Whatever, it tastes great to my family and is added to my recipe. Thank you!

  4. I absolutely adore garlic in my hummus, but my daughter is allergic (all my tears). Any thoughts on using cumin as a substitute?

    1. Hi Amy– is she truly allergic or does she have a sensitivity? I had a strong sensitivity to garlic and thought I couldn’t eat it at all, but slowly built up a tolerance over time. Roasting the garlic helps immensely; I still have issues with raw garlic, but roasted is less of an issue (and taking Tums really helps!). If it’s a true food allergy and she cannot have garlic, this hummus will actually have plenty of flavor without it. You want to be careful with cumin, I wouldn’t add more than what is here– too much can produce a very sharp, bitter taste in the food. You can play around with adding other spices to change up the flavor and add depth– I’m thinking a little turmeric might work well here. Hope that helps!

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