This easy roasted red pepper hummus is creamy, smoky, and packed with flavor from sweet red bell peppers, chickpeas, tahini, garlic, and lemon juice. I love how quick it is to make and how much better it tastes than anything I’ve bought at the store. Whether I use homemade roasted peppers or a jar from the pantry, the result is always a smooth, vibrant dip that’s perfect for veggies, pita, or sandwiches.

Why You’ll Love This Recipe

I’m always reaching for this recipe because it’s:

• Simple to make with basic pantry staples

• Naturally vegan and gluten-free

• Healthier and tastier than store-bought hummus

• Versatile for snacking, bowls, or sandwiches

• Creamy, tangy, and subtly sweet with a smoky twist

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• red bell peppers (fresh roasted or jarred)

• chickpeas (canned or home-cooked)

• tahini

• fresh lemon juice

• garlic

• ground cumin

• cayenne pepper (optional)

• olive oil

• cold water or aquafaba

• salt

Directions

Roast The Peppers (if using fresh)
I start by moving the oven rack about 5 inches from the broiler, then turning the broiler on. I remove the cores from the peppers and cut them into flat pieces so they roast evenly. Skin side up, I place them on a baking sheet and broil them for 5 to 10 minutes until the skins are charred. Then I transfer them to a sealed plastic bag or a bowl covered with plastic wrap to steam. After 10–15 minutes, I peel off the skins and chop the roasted peppers, saving a few pieces for garnish.

Make The Hummus
I add tahini and lemon juice to my food processor and whip them for about a minute. This step is key—it helps make the hummus extra creamy. I then add olive oil, garlic, cumin, cayenne (if I want a kick), and salt. I process that until smooth.

Next, I blend in half of the chickpeas, process, scrape down the bowl, and add the remaining chickpeas. Once blended, I add the chopped roasted peppers (except for the garnish) and process again until smooth.

To get the right consistency, I drizzle in cold water or aquafaba while blending until it’s perfect—smooth but not runny. I finish by spooning the hummus into a bowl, topping it with the reserved roasted peppers, and a drizzle of olive oil if I feel fancy.

Servings And Timing

Servings: 6 (makes about 1½ cups)
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Variations

I like to play around with this base recipe depending on what I have on hand:

• Add smoked paprika or harissa for a spicier kick

• Swap red bell peppers with roasted yellow or orange peppers

• Add a handful of sun-dried tomatoes for a deeper umami flavor

• Use white beans instead of chickpeas for a slightly different texture

• Blend in a little feta cheese for a creamy, tangy twist

Storage/Reheating

I store my hummus in an airtight container in the fridge for up to a week. It does tend to thicken slightly, so I stir in a splash of water or olive oil before serving again.

For longer storage, I freeze it in small portions. Before freezing, I drizzle a thin layer of olive oil over the top to help maintain freshness. It keeps well in the freezer for up to a month. To thaw, I just transfer it to the fridge overnight.

FAQs

1. How Do I Roast Red Peppers If I Don’t Have A Broiler?

I roast them over an open gas flame on the stovetop or bake them in a very hot oven (475°F) until blistered. It takes a bit longer than broiling, but it works just as well.

2. Can I Use Jarred Roasted Red Peppers Instead?

Yes, I often use jarred roasted peppers when I’m short on time. I make sure to drain them well before adding to the hummus so it doesn’t end up too watery.

3. What’s The Best Way To Get Creamy Hummus?

I’ve found that whipping the tahini and lemon juice first, peeling chickpeas (if I have time), and adding cold water at the end makes all the difference for a silky texture.

4. Is This Hummus Recipe Spicy?

It’s not unless I add cayenne or use spicy peppers. If I want heat, I include the pinch of cayenne or blend in roasted hot chili peppers.

5. Can I Make This Without Tahini?

Technically yes, but the tahini gives hummus its signature richness. If I skip it, I might add a little extra olive oil and a spoonful of nut or seed butter for creaminess.

Conclusion

This easy roasted red pepper hummus is a staple in my kitchen. Whether I’m prepping snacks for the week, building a hummus bowl, or layering it in a sandwich, I always come back to its vibrant flavor and smooth texture. Making hummus at home is not only simple but so satisfying—and once I started, I never wanted to go back to store-bought again.