Roasted Red Pepper Hummus

Deliciously sweet and spicy, Roasted Red Pepper Hummus is a nice variation of the classic hummus. This homemade spicy dip has a smoky and nutty flavor from the charred red bell pepper and chickpeas and it can be made in under 10 minutes if roasted peppers are ready.

You can also try some of my other favorite Hummus Recipes – Black Bean Hummus, Savoury Pumpkin Hummus, Sweet Potato Hummus, Roasted Beet Hummus, Black Olive Hummus, and the classic Hummus.

Jump to:

• About This Recipe
• Ingredients
• How to make Roasted Red Pepper Hummus?
• Frequently Asked Questions
• Variations
• Pro Tips By Neha
• Serving Suggestions
• Storage Suggestions
• You might also like
• Recipe Card

About This Recipe

Creamy, silky smooth, delicious and so much better than the store-bought, roasted red pepper hummus made from scratch at home is a great healthy snack.

Roasted Red Pepper Hummus is loaded with protein, fiber, and healthy fat. It’s sweet, smoky, and spicy, all at the same time.

The charred red bell pepper not only gives a beautiful smoky sweetness to it but also adds to its color. This red hummus has an earthy and smoky taste to it.

The peppers are roasted in the oven or directly on the stovetop until the skin becomes charred. This charred skin is removed and then the smoked bell pepper is ground along with chickpeas and other ingredients.

The robust flavors from the roasted red bell peppers compliment the nutty taste of the chickpeas really well.

When it comes to Hummus, I always prefer to make it at home. Why? Homemade Hummus is always fresh and is prepared with high-quality ingredients. Also, you exactly know what ingredients are going inside your homemade hummus, unlike the store-bought ones.

Homemade Hummus is also free of preservatives and artificial colors and most store-bought ones are made using soybean or canola oil, a big NO! I think these reasons are enough to convince you to make your favorite Hummus at home.

This Red Bell Pepper Hummus is,

• Creamy, Silky Smooth
• Gluten-Free
• Slightly Smoky
• Flavourful
• Healthy and Filling
• Sweet with a spicy kick
• Economical
• Much better than the store-bought

Ingredients

Chickpeas – This is the key ingredient of the Hummus recipe. I have used dry chickpeas and cooked them until soft but you can definitely use canned ones to save time. Just rinse them well and grind with roasted bell pepper and other ingredients.

My fav way to cook chickpeas is in an Instant Pot. The method is quick, handsfree, and very effective and there is nothing better than homecooked chickpeas. Do check out my Instant Pot Chickpeas and cook them at home.

Red Bell Pepper – To add a twist of flavor to the basic hummus, here we are using red bell pepper. Roast it either directly on the flame or in the oven, remove the charred skin, discard the seeds, chop, and add while grinding the hummus. The smoky flavor from the red bell pepper really adds to its taste and flavor.

If you are pressed with time, use jarred bell peppers.

Sesame Seeds – Most people add Tahini in their hummus, which is basically a sesame seed paste. If you don’t have it, you can add roasted sesame seeds too. Or else make tahini at home using my easy Tahini recipe.

Extra Virgin Olive Oil – This gives a smooth consistency to the hummus. Also, make sure that you use a good quality olive oil.

Garlic – This is a must ingredient! The garlicky hint in the hummus makes it even more delicious. You can even roast it along with red bell pepper in the oven and add in this hummus. Do not use a lot of garlic in this recipe as it might overpower the pepper taste.

Lemon Juice – Adds a hint of tanginess in the hummus. You can replace lime with lemons.

Salt, Cumin Powder, and Red Chilli Powder – To add a little more taste to the hummus, these are the basic spices added to the same.  You can also add some sumac or smoked paprika.

How to make Roasted Red Pepper Hummus?

Wash the bell peppers and wipe them with a kitchen towel. Apply any oil on the skin of the bell peppers.

Preheat the oven to 350 degrees F (180 degrees C). Place the bell peppers on a baking tray and set the oven to BROIL. Roast the bell peppers till their skin turns black. It will take approx 10-15 minutes to roast the peppers. You can also roast the peppers over a gas grill or stove. I have mentioned the process to do it below in the post.

Rotate the peppers a few times during the roasting process. Remove the peppers when slightly blackened from all the sides.

Let the roasted peppers cool down a bit. Once cooled, remove the skin and discard the seeds.

In a high-speed blender, blend roasted peppers, cooked chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt, and red chili powder to make a smooth paste. Add little water if required.

Transfer the hummus to a bowl and chill for a few hours. Drizzle some olive oil on top. Sprinkle red chili powder and serve.

Frequently Asked Questions

Variations

Without Tahini – Usually, Tahini is added to make hummus, but if you don’t have it, you can use toasted sesame seeds instead as I did.
You can also totally skip adding the tahini and sesame seeds, but I would suggest you add them, as it gives a nice flavor to it.

Without Oil – To make it without oil, use jarred peppers and use the liquid in place of olive oil. You can also reduce the quantity of oil and replace it with liquid.

Pro Tips By Neha

You can cook the chickpeas beforehand and store so that it comes in handy when you want to make the Hummus. Cooked Chickpeas will last for 3 – 4 days in the fridge when stored in an airtight container.

Always keep the water in which the chickpeas were cooked and use it while grinding the hummus.

For a creamier version, peel the skin of the cooked chickpeas. I personally never do it but if you are a sucker for super creamy hummus, this is the way.

For a spicy version, you can add paprika or red chili flakes while grinding. You can also roast a few Jalapeno along with the peppers and grind them along for a spicy kick.

Use good quality extra virgin olive oil, for the best taste. The quality of ingredients used really affects the taste of the dip.

Do not use raw bell pepper in the hummus, it wont deliver a good taste.

Always chill the hummus for a few hours before serving.

Serving Suggestions

Popularly, Roasted Red Bell Pepper Hummus is served along with Pita Bread, Za’atar Chips, or Lavash Crackers.

But, I also prefer to serve it along with some raw vegetable sticks which include cucumber and carrots.

You can also spread this flavored hummus on your sandwiches, wraps, rolls, or even fill in the tarts. The creamy Hummus adds a fantastic texture to them.

Maybe make a hummus pizza, and spread hummus instead of tomato sauce in it.

You can even add it as a dressing to your salad if you like to give it a creamy texture. Thin it down a bit if using it as a salad dressing.

It goes well as a side dish along with Lebanese/Mediterranean Style Grilled Chicken or any meat of your choice or makes a Mezze Platter and serve this hummus as one of the dips.

If you serve it any other way too, do share it with me. I would love to try it out! Also however you serve it, make sure to chill it for a few hours for the best taste.

Storage Suggestions

You can make Red Pepper Hummus and store it in your refrigerator for about 4 to 5 days in an airtight container. 

You can freeze it for up to 3 months. Freeze it in an airtight, freezer-safe container, and make sure you don’t fill it all the way to the top as it will expand as it freezes.

You can also freeze it in many small containers for individual servings and portion control.

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Recipe Card