Roasted Red Pepper Hummus – Creamy, Smoky, and Easy

Roasted Red Pepper Hummus is the kind of dip that makes people gather around the bowl. It’s smooth, slightly smoky, and naturally sweet from the peppers. You can whip it up in minutes with pantry staples, and it tastes like something you’d get at a great café.

Spread it on sandwiches, serve it with vegetables, or use it as a snack you actually look forward to. Once you make it at home, the store-bought versions won’t taste the same.

Roasted Red Pepper Hummus - Creamy, Smoky, and Easy

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 8 servings

Ingredients

  

• Chickpeas (1 can, 15 ounces), drained and rinsed
• Roasted red peppers (1 cup), jarred or freshly roasted
• Tahini (3–4 tablespoons), well-stirred
• Fresh lemon juice (2–3 tablespoons)
• Garlic (1–2 cloves), minced
• Extra-virgin olive oil (2–3 tablespoons), plus more for serving
• Ground cumin (1/2 teaspoon)
• Smoked paprika (1/2 teaspoon), plus more for garnish
• Salt and black pepper to taste
• Aquafaba or water (2–4 tablespoons) for thinning
• Optional garnish: chopped parsley, red pepper flakes, toasted pine nuts

Instructions

 

• Prep the ingredients: Drain and rinse the chickpeas. If using jarred roasted red peppers, drain them well and pat dry to avoid excess liquid. Mince the garlic.
• Optional for extra creaminess: Warm the chickpeas in the microwave for 30–45 seconds. Warm chickpeas blend smoother. You can also slip off their skins by pinching them, but this is optional.
• Blend the base: In a food processor, add tahini and lemon juice. Process for 30–45 seconds until the mixture turns pale and thick. This step helps create a creamy foundation.
• Add flavor: Add garlic, cumin, smoked paprika, and a pinch of salt. Process again to combine.
• Add chickpeas and peppers: Add the chickpeas and roasted red peppers. Process for 1–2 minutes, scraping the sides as needed.
• Stream in olive oil: With the motor running, drizzle in the olive oil. Blend until very smooth, 1–2 more minutes.
• Adjust texture: Add 2–4 tablespoons of aquafaba (the liquid from the chickpea can) or water, a little at a time, until the hummus is silky and scoopable.
• Taste and season: Add more salt, lemon, or paprika to balance flavor. If you want a smokier note, a tiny pinch of ground chipotle or more smoked paprika works well.
• Serve: Spoon into a shallow bowl. Swirl the top, drizzle with olive oil, and finish with smoked paprika, chopped parsley, or toasted pine nuts.

What Makes This Special

This hummus stands out because roasted red peppers add a gentle sweetness and a hint of char. They lighten the texture and bring a pop of color that makes the dip look as good as it tastes.

A splash of fresh lemon and good olive oil ties everything together, while tahini gives it a rich, creamy backbone. It’s simple, but it feels elevated—perfect for weeknights and gatherings alike.

Shopping List

• Chickpeas (1 can, 15 ounces), drained and rinsed
• Roasted red peppers (1 cup), jarred or freshly roasted
• Tahini (3–4 tablespoons), well-stirred
• Fresh lemon juice (2–3 tablespoons)
• Garlic (1–2 cloves), minced
• Extra-virgin olive oil (2–3 tablespoons), plus more for serving
• Ground cumin (1/2 teaspoon)
• Smoked paprika (1/2 teaspoon), plus more for garnish
• Salt and black pepper to taste
• Aquafaba or water (2–4 tablespoons) for thinning
• Optional garnish: chopped parsley, red pepper flakes, toasted pine nuts

Instructions

1. Prep the ingredients: Drain and rinse the chickpeas. If using jarred roasted red peppers, drain them well and pat dry to avoid excess liquid.

   Mince the garlic.

2. Optional for extra creaminess: Warm the chickpeas in the microwave for 30–45 seconds. Warm chickpeas blend smoother. You can also slip off their skins by pinching them, but this is optional.
3. Blend the base: In a food processor, add tahini and lemon juice.

   Process for 30–45 seconds until the mixture turns pale and thick. This step helps create a creamy foundation.

4. Add flavor: Add garlic, cumin, smoked paprika, and a pinch of salt. Process again to combine.
5. Add chickpeas and peppers: Add the chickpeas and roasted red peppers.

   Process for 1–2 minutes, scraping the sides as needed.

6. Stream in olive oil: With the motor running, drizzle in the olive oil. Blend until very smooth, 1–2 more minutes.
7. Adjust texture: Add 2–4 tablespoons of aquafaba (the liquid from the chickpea can) or water, a little at a time, until the hummus is silky and scoopable.
8. Taste and season: Add more salt, lemon, or paprika to balance flavor. If you want a smokier note, a tiny pinch of ground chipotle or more smoked paprika works well.
9. Serve: Spoon into a shallow bowl.

   Swirl the top, drizzle with olive oil, and finish with smoked paprika, chopped parsley, or toasted pine nuts.

How to Store

Transfer the hummus to an airtight container and refrigerate for up to 5 days. For the best texture, press a piece of plastic wrap directly on the surface before sealing to limit air exposure. If it thickens in the fridge, loosen it with a teaspoon of water or lemon juice and stir well.

You can freeze hummus for up to 2 months.

Thaw in the refrigerator overnight and reblend or whisk to restore creaminess, adding a splash of water or olive oil if needed.

Health Benefits

Chickpeas provide plant-based protein and fiber, which help with fullness and steady energy. Tahini brings healthy fats and minerals like calcium and iron. Olive oil adds heart-friendly monounsaturated fats, and lemon juice offers vitamin C and brightness without extra calories.

Roasted red peppers add antioxidants, including vitamin A and C, along with natural sweetness that reduces the need for added sugars.

As a snack, this hummus pairs well with crunchy vegetables, whole-grain crackers, or pita, making it a balanced option for both flavor and nutrition.

Common Mistakes to Avoid

• Using watery peppers: Excess liquid dulls flavor and thins the hummus too much. Pat the peppers dry first.
• Skipping the tahini-lemon whip: Blending tahini with lemon before adding chickpeas creates a smoother texture.
• Not seasoning enough: Salt and acid make the flavors pop. Taste and adjust at the end.
• Overloading with garlic: Raw garlic is strong.

  Start with one clove and add more only if needed.

• Undermixing: Let the processor run longer than you think. Extra time equals extra creaminess.

Alternatives

• Peppers: Swap roasted red peppers for roasted yellow or orange peppers for a different sweetness, or use sun-dried tomatoes for a deeper, savory twist.
• Beans: No chickpeas? Try white beans for a smoother, milder base.
• Spice profile: Replace smoked paprika with harissa for heat, or add a pinch of cayenne for a gentle kick.
• Oil-free: Skip the olive oil and use aquafaba to thin.

  The texture stays creamy with fewer calories.

• Garnishes: Top with dukkah, za’atar, or olives for extra crunch and flavor complexity.
• Roast your own peppers: Char fresh red bell peppers over a gas flame or broil until blackened, then steam in a covered bowl for 10 minutes and peel. The flavor is deeper and smokier than jarred.

FAQ

Can I make this without a food processor?

Yes. A high-speed blender works, but go slow and scrape the sides often.

For a more rustic texture, use a potato masher and a sturdy bowl, though it won’t be as silky.

How do I keep hummus from tasting bitter?

Bitterness often comes from old or separated tahini. Use a fresh, well-stirred tahini and balance with lemon juice and a pinch of salt. A small drizzle of honey or maple can round out lingering bitterness if needed.

Should I peel the chickpeas?

You don’t have to.

Peeling gives an extra-smooth result, but it’s time-consuming. Warming the chickpeas before blending is a faster trick for creaminess.

What if my hummus is too thin?

Add a few extra chickpeas or a spoon of tahini and blend again. Chill it for 20 minutes to help it set.

Next time, dry the peppers more thoroughly before blending.

How spicy is this recipe?

It’s mild by default. If you like heat, add red pepper flakes, a pinch of cayenne, or a spoon of harissa when blending.

Can I make it ahead for a party?

Absolutely. Make it 1–2 days ahead and store in the fridge.

Stir, adjust seasoning, and garnish just before serving so it looks fresh and vibrant.

What should I serve with it?

Try warm pita or flatbread, cucumber, carrots, cherry tomatoes, radishes, or bell pepper strips. It also shines as a sandwich spread or a base for grain bowls.

Is it gluten-free and vegan?

Yes, it’s naturally vegan and gluten-free. Just pair it with gluten-free dippers if needed.

In Conclusion

Roasted Red Pepper Hummus brings bright, smoky flavor and a beautifully creamy texture with simple ingredients.

It’s quick to make, easy to customize, and versatile enough for snacks, lunches, or party platters. Keep a batch in the fridge and you’ll have a wholesome, crowd-pleasing option ready anytime. Once you taste it, it’ll become a go-to recipe in your home.