This roasted red pepper hummus recipe is creamy, smoky, and sweet, with just enough spicy kick! You’ll love this flavor-packed twist on classic hummus.
Hummus appears at nearly every gathering at my house. With my husband’s family being from the Levant and mine from Egypt, this Mediterranean staple is kind of expected, which means I have lots of variations. Some, like this roasted red pepper hummus, are sweet, smoky, and with a little spice.
This red pepper hummus is a bit on the rustic side. It’s still creamy (just as my mother-in-law taught me to make it), but it has a little texture. As you probably guessed, the star ingredient in this hummus recipe is roasted red peppers, which bring a little sweetness to this hummus dip. If you have jarred roasted peppers in the fridge, you can totally use them here; otherwise, start by roasting peppers. Don’t worry. It’s easier than you think.
Ingredients
- Red bell pepper: I like to roast my own, but you can also use jarred or canned roasted red peppers.
- Jalapeno pepper: A medium-heat chili that gives this red pepper hummus recipe as spicy kick.
- Chickpeas, also known as garbanzo beans, are the creamy base for the dip. You will need 2 cups cooked chickpeas or about 2 (15-ounce) cans.
- Garlic cloves are a pungent aromatic that creates a savory depth to balance the sweetness of the red pepper.
- Tahini Paste: You can’t call it hummus without tahini! The quality of your tahini makes a difference. My preferred brand is Soom tahini. It has a lovely, nutty, roasted flavor.
- Seasonings: Sumac adds a little sour lemony note and a bit of color, while I use smoked paprika to enhance the smoky flavor of the roasted peppers. Salt enhances all the other flavors to make them shine.
- Lemon juice: I use the juice from one lemon because the acidity brightens and lifts the whole dish.
- Extra virgin olive oil is liquid gold. Use a good, high-quality extra virgin olive oil and drizzle it into and over the finished hummus recipe.
How to Make Roasted Red Pepper Hummus
- Preheat oven to 450°F (skip this part if using jarred roasted red peppers and jalapeno.
- Roast the peppers: Place the red bell pepper strips and jalapeno in a small baking dish or cast-iron skillet. Drizzle generously with olive oil. Bake in a heated oven for 15 to 20 minutes or until tender and well-charred (turn peppers over halfway through). Remove from oven and let cool. Drain from oil.
- Blend. In the bowl of a fitted with an S-blade, add the roasted bell pepper strips from one bell pepper and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice. Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning, if needed. Run the processor again to combine.
- Serve: Transfer to a serving dish, and spoon swoops and swirls into the hummus. Mince the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil, and sprinkle a pinch of paprika or sumac for garnish, if you like. Serve with warm pita and sliced veggies.
Pro Tips for Making Roasted Red Pepper Hummus
- This hummus is a bit on the rustic side, creamy but maintains some texture. I did not peel the chickpeas or the roasted peppers before using. But if you have the time and want extra smooth hummus, then peel the chickpeas and the roasted peppers before using.
- Chill your hummus. It’s best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. This hummus can get pretty garlicy, especially as it sits in the fridge for more than one night. If you’re not a huge garlic lover, start with less garlic.
- Shortcut Tip. Use jarred roasted red peppers instead to save time. You can also use raw or jarred jalapenos, but chop them well before adding.
- Storage. Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 4 days.
What to Serve with Roasted Red Pepper Hummus
When ready to serve, I love to drizzle a bit of my favorite Private Reserve Greek extra virgin olive oil. This roasted red pepper hummus would make a great centerpiece to a mezze platter like this one. Or simply serve it with warm pita bread or chips and your favorite veggies for dipping!
What dishes go well with this hummus? Here are a few options: Balela Salad; Fattoush Salad; Chicken Kabobs; Homemade falafel; Moroccan meatballs.
It also makes a great spread for sandwiches and toasts–try spreading it on this veggie sandwich in place of the whipped feta for a dairy-free option.
More Amazing Hummus Recipes
I’m a purist when it comes to one thing: you can’t call it hummus if you don’t use tahini. You can make a lovely bean dip, but hummus has tahini. Other than that get creative, mix in what you want. Here are some of my favorite hummus recipes:
- 2 red bell peppers, seeded and cut in 1-inch strips,
- 1 jalapeno pepper, seeded, and sliced in half length wise (optional)
- 2 cups cooked chickpeas, canned chickpeas are fine, drained and rinsed
- 2 to 4 garlic cloves, chopped
- 5 tbsp tahini paste
- 1 to 2 tsp sumac
- 1/2 tsp to 1 tsp smoked paprika, adjust to your liking
- 1 lemon, juice of
- extra virgin olive oil,
- salt
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Preheat oven to 450°F (skip this part if using jarred roasted red peppers and jalapeno.
-
Roast the peppers: Place the red bell pepper strips and jalapeno in a small baking dish or cast-iron skillet. Drizzle generously with olive oil. Bake in a heated oven for 15 to 20 minutes or until tender and well-charred (turn peppers over halfway through). Remove from oven and let cool. Drain from oil.
-
Blend. In the bowl of a fitted with an S-blade, add the roasted bell pepper strips from one bell pepper and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice. Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency. Test and adjust seasoning, if needed. Run the processor again to combine.
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Serve: Transfer to a serving dish, and spoon swoops and swirls into the hummus. Mince the remaining pepper strips and sprinkle them over the hummus. Drizzle with extra virgin olive oil, and sprinkle a pinch of paprika or sumac for garnish, if you like. Serve with warm pita and sliced veggies.
- Cook’s Tip: I did not peel the chickpeas nor the roasted peppers for a more rustic texture. If you want a super smooth hummus, I suggest you take the time to peel the chickpeas and roasted peppers (once they’re cooled enough to handle)
- Cook’s Tip: It’s best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. This is a garlicy dip, so if you’re unsure, begin with less garlic.
- Shortcut Tip: Use jarred roasted red peppers instead to save time. You can also use raw or jarred jalapenos, but chop them well before adding (here I had removed the seeds, so the jalapeno is not too hot).
- Storage Tip: Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 4 days.
- Shop this Recipe: from our all-natural spice collection, sumac and smoked paprika! And our Private Reserve Greek extra virgin olive oil.
Calories: 136.4kcalCarbohydrates: 16.7gProtein: 5.8gFat: 6.2gSaturated Fat: 0.8gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 2.1gSodium: 7.9mgPotassium: 253.9mgFiber: 4.7gSugar: 3.6gVitamin A: 1032.3IUVitamin C: 48.5mgCalcium: 40.8mgIron: 1.9mg