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This easy 5-minute, 7-ingredient roasted red pepper hummus is earthy, smoky, a little spicy, and utterly delicious โ€“ perfect for healthy snacking and big gatherings!

completed Roasted Red Pepper Hummus in a bowl
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Why Youโ€™ll Love This Recipe

I make a lot of hummus (like this easy hummus recipe) โ€“ itโ€™s super creamy, easy to throw together with minimal time, effort, and ingredients, and a surprisingly filling and healthy snack loaded with fiber, healthy fats, and plant-based protein. Iโ€™ve already shared recipes for dill pickle hummus and green pistachio hummus. Now itโ€™s the turn of this roasted red pepper hummus recipe.

Hummus with red peppers is also SUPER simple to make with pantry-friendly ingredients, using jarred roasted red peppers to save time (but feel free to use fresh peppers if you have the time!) for a sweet and savory, smoky twist. The bell peppers also add a cheeky boost of vitamin A, vitamin C, and several antioxidants!

Itโ€™s inexpensive to make, tastes better than store-bought versions, is meal-prep and freezer-friendly, and is perfect for dipping, spreading, and dolloping alongside other dips like yellow lentil hummus, sweet potato hummus, and edamame hummus.

The Hummus Ingredients

You only require 7 simple, pantry-friendly ingredients for this easy red bell pepper hummus recipe. Refer to the recipe card for the full list of ingredients and substitutes.

ingredients for Roasted Red Pepper Hummus measured out on a white surface

Recipe Variations

  • Lemon juice: Fresh lemon juice adds brightness and acidity to the red pepper hummus. Add lemon zest for an even more citrusy flavor.
  • Smoked paprika: Add to taste, to boost the smoky flavor.
  • More heat: For spicy red pepper hummus, add some chipotle peppers in adobo sauce or extra chili/cayenne powder.
  • More garlic: For a more pronounced garlic red pepper hummus, add 1-2 garlic cloves.
  • Other garnishes: I often like to add some extra, finely chopped, roasted red peppers, white and black sesame seeds, toasted pine nuts, a sprinkle of red pepper flakes and/or smoked paprika, a drizzle of olive oil, etc.

How to Make Roasted Red Bell Pepper Hummus

process shot showing ingredients in food processor
process shot showing adding ice to food processor

Step 1: Transfer everything to a high-speed blender or food processor and process for a minute.

Step 2: Pause the machine and use a spatula to scrape down the sides of the jug, add salt to taste, then add the ice/ice water and blend for 2 minutes or until smooth. Taste and adjust any of the seasonings. Enjoy!

To adjust the consistency, optionally add the ice/water incrementally while blending.

    FAQs

    Can you make roasted red pepper hummus without tahini?

    You could substitute tahini with sunflower seed butter or cashew butter to add richness and nutty flavor, though it obviously wonโ€™t be an exact match. You can also omit it entirely, though the hummus might lack a little depth.

    How to roast red peppers?

    Remove the core/seeds, cut them in half, and broil them skin-side up until well charred/completely blackened (about 7-10 minutes). Then place in a Ziplock/Stasher or plastic-wrapped container to steam for 10-15 minutes before peeling the charred peel.

    Can I use home-cooked chickpeas?

    Yes, but I recommend cooking them until mushy for the smoothest hummus. To do so, Soak ยฝ cup chickpeas covered in at least 2 inches of water overnight, then cook for 1 ยฝ -2 hours.

    Pro Recipe Tips

    • For smoothest hummus: If you have time, simmer the chickpeas with ยฝ tsp baking soda until mushy for smooth hummus with no need to peel the skins.
    • Use high-quality tahini: Some brands can be overly bitter. I like Soom.
    • For the best flavor: Leave it to chill for 30 minutes (an hour or two is even better) before serving to give the ingredients time to meld.
    • To adjust consistency: For thicker hummus, start by adding less ice or use more chickpeas. For thinner hummus, add more water/aquafaba, a spoon at a time.
    • Taste and adjust: Taste it while seasoning to match your preference. I.e., more earthiness, more spices, more salt, etc.
    • Donโ€™t ditch the chickpea brine: Aquafaba can be used to thin the hummus, make vegan meringue, and as an egg replacement when baking.
    completed Roasted Red Pepper Hummus in a bowl

    Serving Suggestions

    Storage Instructions

    Store the roasted red pepper hummus in an airtight container in the fridge for up to 5 days. It will taste even better on day two!

    Itโ€™s also freezer-friendly up to 3 months, in freezer-safe containers, ice-cube trays, or a Ziplock/Stasher bags.

    It may be slightly grainy once thawed (in the fridge overnight) but can be fixed by re-blending it for a few seconds.

    completed Roasted Red Pepper Hummus in a storage container

    Roasted Red Pepper Hummus

    5 from 37 votes
    Prep: 5 minutes
    Cook: 0 minutes
    Total: 5 minutes
    Servings: 2 -3 servings
    This easy 5-minute, 7-ingredient roasted red pepper hummus is earthy, smoky, a little spicy, and utterly delicious โ€“ perfect for healthy snacking and big gatherings!

    Ingredients 

    • 1 cup of cooked chickpeas
    • ยผ cup of roasted red peppers + splash of juice from the jar
    • 1 Tablespoon of tahini
    • ยผ teaspoon of cumin
    • ยผ teaspoon of chili powder
    • ยฝ teaspoon of salt
    • Pinch of pepper
    • Dash of garlic powder (optional)
    • 1 heaping cup of ice
    • Dried parsley flakes for garnish (optional)

    Instructions 

    • Place all the ingredients into a high-speed blender or food processor and blend on high.
    • Remove the lid, and using a spatula, push down any large chucks on the walls of the food processor. Taste and add salt to taste. Add the ice and blend for 2 minutes or until smooth.
    • Place in the refrigerator before serving if you prefer a chilled hummus. Pour into a small bowl to serve and garnish with spices and dried parsley flakes.

    Notes

    • For smoothest hummus: If you have time, simmer the chickpeas with ยฝ tsp baking soda until mushy for smooth hummus with no need to peel the skins.
    • Use high-quality tahini: Some brands can be overly bitter. I like Soom.
    • For the best flavor: Leave it to chill for 30 minutes (an hour or two is even better) before serving to give the ingredients time to meld.

    Nutrition

    Calories: 121kcalCarbohydrates: 14gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1056mgPotassium: 188mgFiber: 4gSugar: 0.03gVitamin A: 186IUVitamin C: 9mgCalcium: 50mgIron: 2mg

    Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

    Additional Info

    Author: Shannon
    Course: Dinner, Lunch
    Cuisine: Middle Eastern
    Method: Oven
    Diet: Vegan
    Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚
    5 from 37 votes (36 ratings without comment)

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    Comments

    1. Hello, Shannon.
      This looks great!
      Does the nutritional info refer to the whole recipe? Or what size serving?
      Thanks!
      — Sara

      1. Hi! The nutritional info refers to the serving size (which is 2-3 servings) and is calculated specifically for 2 servings. Enjoy!