This roasted red pepper hummus with tahini is made with charred roasted red bell peppers blended with tender chickpeas, nutty tahini, mashed garlic, and freshly squeezed lemon juice. It's all kinds of goodness going on here.

Roasted Red Pepper Hummus

Roasted red pepper hummus is a dolled-up classic hummus recipe with the addition of roasted red peppers. The charred red pepper skins give this hummus a slightly smoky flavor that complements the tahini paste.

Ingredient Notes

Chickpeas: Use dried chickpeas or canned chickpeas. If using dried chickpeas, soak the dried chickpeas for at least 3 hours ahead of time with some baking soda.
Tahini: You can use store-bought tahini or make your own tahini sauce. It's very easy to do, and it's shelf-stable for several months. I use tahini in plain hummus, ful medames, and falafel sauce, just to name a few.
Fresh Garlic Paste: I can't make hummus without fresh garlic paste. It's like the two words go together in my head. Dried garlic flakes or ground garlic are not the same, but they will still produce hummus (like meh hummus). I prefer freshly mashed garlic cloves, like how it's done in many Lebanese recipes. Mash garlic (and a little salt) with a mortar and pestle for the best results.
Red bell peppers: You can also use sweet peppers for this recipe.
Freshly Squeezed Lemon: It's easy to juice up a lemon in no time. Fresh lemon juice is much better than bottled lemon or lime juice.

How To Make Roasted Red Pepper Hummus

Prepare the chickpeas. If using dried chickpeas, soak them with baking soda ahead of time. Cover the chickpeas with water 3" (5 cm) above in a stovetop pot. Boil the chickpeas for 1 to 1.5 hours until tender. Drain the chickpeas. For canned chickpeas, rinse and drain them.

Chop the red bell pepper into chunks. Place the chunks with the skin side facing up. Roast the red peppers at 425 ℉ (218 ℃) for about 15 to 20 minutes or until the skin is slightly charred. Roughly chop the roasted red bell peppers.

roasted red pepper hummus in a food processor

Add the cooked chickpeas, roasted red bell peppers, tahini, salt, mashed garlic, and lemon juice to the food processor.

Blend on high. Taste the red pepper hummus and add more salt or lemon juice. Drizzle with olive oil.

Hummus Texture

This recipe uses a food processor and does not add any water. So this hummus will be thicker and denser. If you like thinner, smoother hummus, you can add about ¼ cup of liquid. Additionally, you can add more or less tahini to your hummus, changing the level of creaminess it has.

Ways To Eat Hummus

Eat this roasted red pepper hummus as a dip with:

Fried pita chips
Baked pita chips
Air fryer pita chips
Homemade pita bread
Sliced cucumbers, carrots, or celery
Tortilla chips

📋 Recipe

Roasted Red Pepper Hummus

Author: Lily Guidry

Course: Snack

Cuisine: Middle Eastern

Prep: 15

Cook: 1 30

Total: 1 45

5 from 6 votes

Print Pin Rate

Servings 12

This roasted red pepper hummus recipe is made with roasted red bell pepper, garlic, chickpeas, lemon, and tahini.

Ingredients

US Customary - Metric

6 cups cooked & drained chickpeas about 2 cups of dried chickpeas
6 tablespoon tahini
3 red bell peppers
2 lemons
4 cloves garlic
1 teaspoon ground cumin
pinch ground paprika optional
½ teaspoon baking powder if using dried chickpeas
Salt to taste

Instructions

Soak chickpeas for at least 3 hours for baking powder. Cook chickpeas on the stovetop for about 1 hour to 1.5 hours or until tender. If using canned chickpeas, rinse and drain the chickpeas. See Note 2.
Cut the red bell pepper and lay the skin up on a baking sheet. Roast at 425℉ (218℃) for about 15 to 20 minutes or until the skin is slightly charred.
Remove the red bell pepper skin (or leave it intact for a smoky flavor) and chop the peppers roughly.
Mash garlic, squeeze the lemons and measure out the cumin and tahini.
Add the drained chickpeas to the food processor along with the smashed garlic, lemon juice, ground cumin, tahini, and salt. Blend the hummus on high until smooth.
Serve with olive oil and some ground paprika on top.

Equipment

Notes

The nutrition facts do not include olive oil.
Make sure the pot has water at all times when boiling the chickpeas. The chickpeas absorb the liquid and burn easily!