Roasted Red Pepper Hummus | Easy Spread Recipe

BY : PUBLISHED : December 29th, 2021

If you love hummus as much as we do, then you will adore this Roasted Red Pepper Hummus version! It has all the goodness of the classic, but it has an added smoky, sweet, and zesty kick that is absolutely addicting! It is versatile, budget-friendly, and is done in just 25 minutes!

completed Roasted Red Pepper Hummus in a white bowl with chips on the side against a white background

Hummus is one of those spreads or dips that you can use with almost anything! It is perfect as a spread on a wrap or a sandwich, as a dip with pita chips, or fresh seasonal veggies. Making it is simple and affordable; you can get a can of chickpeas for a few cents if you buy them at a discount and make hummus (basically) forever. This recipe is a delicious variation of our classic Hummus recipe with the addition of roasted red peppers, jalapeno, and paprika to give it that warm, zesty flavor and appetizing bright orange color.

How To Roast Your Peppers?

Aside from giving them a deeper, smoky flavor, roasting red peppers also enhance these veggies’ sweetness and give them a caramelized finish. It also softens the flesh and makes it easier to remove the skin, resulting in a smooth and creamy sauce. If you cannot find a jarred, ready-roasted red pepper, it is relatively easy to roast them at home and can be done two ways. Here’s a delicious Stuffed Roasted Sweet Peppers recipe you might like!

  • Using your oven. Place the red 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.
  • Using your Stovetop. 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!

 Ingredients Used

  • Garbanzo Beans – Also known as chickpeas and these are used as the base of the hummus. It turns into a creamy puree with an earthy and nutty taste. Do not throw away the water, as it will also be used in this recipe.
  • Jalapeno – This will give the Roasted Red Pepper Hummus a mild kick! You can also use serrano pepper as an alternative but make sure to use it less as they are spicier.
  • Tahini – Adds creaminess and a lot more nutty taste to the hummus.
  • Garlic – Adds a punch of savoriness to the mixture. You can use fresh or roasted garlic for this recipe.
  • Lemon Juice – We used 1 small lemon to provide a touch of tanginess to the hummus.
  • Jarred Roasted Red Pepper – Or use fresh ones and roast them. Follow the steps above on how to.
  • Olive Oil
  • Spices – We use paprika, cumin, and granulated onion to give the mix a peppery, warm, and earthy tone plus a great bright color.
  • Chickpea Water – Also called aquafaba. This thick, starchy liquid will help give the hummus better consistency. Learn how to use it for baking here!
  • Salt and pepper – To taste.

measured out ingredients for Roasted Red Pepper Hummus against white background

 How to Make Roasted Red Pepper Hummus


  • Roast your red peppers if using fresh ones.
  • Chop and measure your ingredients according to the recipe instructions.


  1.  Place all the ingredients in the bowl of a food processor except the reserved chickpea water. Then wiz on high for 30 seconds and scrape the sides. Continue to pulse slowly while adding the reserved chickpea water until you get the consistency you like. Season to your liking.
  2. Place in an airtight container and cover. Let it chill overnight in the fridge for best results.

 Helpful Tips for you!

  • If you want your hummus to be thinner, add more chickpea water slowly. Make sure not to pour all of it into the mixture, or you might end up with it being too thin.
  • You can make adjustments to the measurement as you please. Add more jalapenos, or you can even add chili powder to make it spicier. If you like it with more zest, add more lemon juice to the mix.
  • If you are using dried chickpeas, make sure to soak them overnight before using them. Don’t throw away the soaking water, as you will use it later in this recipe. If you do not have time for soaking, you can quickly boil them in a pot until they soften.
  • For super smooth hummus, remove the thin chickpea skin and peel the roasted bell peppers before blending. They should be soft enough to add if you do not have time to remove them, but the hummus will not be as smooth.

Storing Roasted Red Pepper Hummus

Since we are 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 airtight container and put it back in the fridge every time you use it (aka spoon it).

Hello, hummus lover! Try these amazing recipes too:

  • Yellow Lentil Hummus – This version uses yellow lentils instead of chickpeas. It is a great variation made with dried apricots, roasted red pepper, and jalapenos for an amazing burst of flavors and textures that you will love.
  • Green Pistachio Hummus – A super tasty green Pistachio Hummus recipe to enjoy! You absolutely have to give this delicious fancy spread a try and spread the word!
  • Mediterranean Hummus Pizza without Cheese (+ Multiple Topping Options) – This hummus pizza (without red sauce) takes just minutes to assemble, is packed with veggies (+ tons of other options!), and can be enjoyed as an appetizer, side, or light meal!

Photos by Alfonso Revilla

PBOAB RoastedPepperHummus 1 2 1

Roasted Red Pepper Hummus | Easy Spread Recipe

David Sterkel
If you love hummus as much as we do, then you will adore this Roasted Red Pepper Hummus version! It has all the goodness of the classic, but it has an added smoky, sweet, and zesty kick that is absolutely addicting! It is versatile, budget-friendly, and is done in just 25 minutes!
5 from 24 votes
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Dip, Lunch, Sauce
Cuisine Middle Eastern
Servings 6 servings
Calories 119 kcal
METHOD Food Processor
DIET Vegan


  • 2 cans garbanzo beans 15-ounce, water reserved
  • 1 medium jalapeno minced
  • ¼ cup tahini
  • 3 tablespoons minced garlic
  • 1 small lemon for juicing
  • ½ cup roasted red pepper chopped, jarred
  • 2 tablespoon olive oil
  • 1 teaspoon paprika
  • 2 teaspoon cumin
  • 1 teaspoon granulated onion
  • ¼-½ cup reserved chickpea water
  • Salt and 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, and add salt and pepper to your liking.
  • Allow to sit overnight in the refrigerator for the best result, stored in an airtight container.


Calories: 119kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 166mgPotassium: 128mgFiber: 1gSugar: 1gVitamin A: 131IUVitamin C: 21mgCalcium: 39mgIron: 1mg
Keyword dips, hummus, lemon, onion, pepper, plant-based, recipe, roasted red peppers, spicy, tahini
Tried this recipe?Please tag us at @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
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