Roasted Red Pepper Hummus | Easy Spread Recipe

BY : PUBLISHED : October 24th, 2012 UPDATED: August 16th, 2021

Who doesn’t love hummus? Let’s face it there’s no other spread or dip that come close to how delicious and versatile hummus is, no to mention budget-friendly! You can get a can chickpeas for a few cents if you buy them at a discount and make hummus (basically) forever. Make a fresh batch every week and you will never run out of it! Now let’s learn how to make this incredible roasted red pepper hummus!

You can use this delicious roasted red pepper hummus as a spread on a wrap or a sandwich, as a dip with some pita chips or some fresh seasonal veggies. What about adding a few spoonfuls at the center of your colorful buddha bowl? Let’s be honest here, you’ll probably end up eating it with a spoon standing next to your kitchen counter! Yes, it’s that good!

How To Roast Your Peppers?

This one is a tricky one! How do you exactly roast your red peppers to make your red pepper hummus? You basically have two options. One is to place the peppers on your oven tray and drizzle them with olive oil. Place them in a 400-degree oven for about 20 mins. You should check every few minutes to see if the skin is turning darker.

If you wanna ditch the oven and go old school, then roast them on your stovetop. Sounds weird, right? But trust me, it works and I think the flavor is more intense. Warning: it can get messy but if you’re willing to spend a few minutes cleaning up after then go for it!

How long does your homemade red pepper hummus keep for?

Since you’re making it from scratch it won’t have any added ingredients to make it last longer so you should aim for 5 days max. Make sure you keep it in an air-tight container and put it back in the fridge every time you use it (aka spoon it).


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Roasted Red Pepper Hummus | Easy Spread Recipe

David Sterkel
Are you looking for new hummus recipe? This roasted red pepper hummus will rick your world and might become your new favorite! Check it out!
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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Lunch
Cuisine Middle Eastern
Servings 6 servings
Calories 246 kcal
METHOD Food Processor
DIET Vegan


  • 2 cans of chickpeas (water reserved)
  • 1 jalapeno chopped (or more)
  • 1/4 cup of tahini
  • 3 Tablespoons of minced garlic
  • juice of 1 lemon
  • 1/2 cup of chopped roasted red pepper
  • 2 Tablespoons of olive oil
  • 1 teaspoon of paprika
  • 2 teaspoons of cumin
  • 1 teaspoon of granulated onion
  • 1/4-1/2 of the reserved chickpea water
  • Kosher salt and white pepper to taste


  • Add all of the ingredients to the bowl of a food processor- wiz on high for 30 seconds. Scrape down the sides and continue to pulse slowly adding the reserved chickpea water. Once you have a texture you like, taste. Add salt and pepper to taste.
  • Allow to sit overnight for best result.


Calories: 246kcalCarbohydrates: 25gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 585mgPotassium: 319mgFiber: 8gSugar: 1gVitamin A: 150IUVitamin C: 11mgCalcium: 87mgIron: 3mg
Keyword dips, hummus, lemon, onion, pepper, plant-based, recipe, roasted red peppers, spicy, tahini
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Roasted Red Pepper Hummus Recipe | Plant-based On a Budget | #spread #hummus #redpepper #dip #party #vegan #plantbasedonabudget

About David Sterkel

Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

View all posts by David Sterkel