Roasted Red Pepper Hummus
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.
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
Ingredients
- 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.
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!
This roasted red pepper hummus is just delicious. I love to serve it with homemade pita chips.
My favorite way to eat it is with pita chips too!
Red pepper hummus is my favorite! I never knew how to make it home, but you've given me all the info and tips I need. Pinning!
It's so easy and simple to do at home. Enjoy!
I love making homemade hummus, but I haven't tried mixing in roasted red peppers before. I love your little tips/tricks to make this easier, including frozen cooked chickpeas. Thank you!
Thank you for the comment!
My hubby and I loved this recipe. Such a tasty and great dip! We will be making this more of ten especially when we have guest over! Can’t wait!
Thank you for the review, and you are right, it's such a great appetizer for entertaining!
Roasted red pepper hummus is my go-to flavor whenever I buy store-bought hummus, so I decided to give this a try. I was blown away by how much better it was than the store-bought version! So fresh and flavorful! And so easy to make!
Thank you so much for the review! So glad you liked it!
I love homemade hummus but have never made a roasted red pepper version before - looks and sounds amazing!
Thank you so much for the comment!