This easy roasted red pepper hummus is creamy, smoky, sweet, with just enough spicy kick! You’ll love this flavor-packed twist on classic hummus, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of smoked paprika. Serve it with homemade pita chips; the perfect addition to your Mediterranean mezze party platter!
Grab the step-by-step tutorial and watch the video for how to make this roasted red pepper hummus below.
Hummus makes the opening of nearly every gathering at my house. I mean, what’s a party without some creamy hummus?!
I also like to have hummus on hand just for day-to-day use. It makes for a healthy snack, loaded with protein, fiber and heart-healthy fats.
If you’re what I call a “hummus purist,” you will want to check out my How to Make Hummus tutorial, or as I refer to it, my ode-to-the-BEST-CREAMIEST-authentic-hummus (totally worth mastering, by the way.) But I’ll have to say, this easy roasted red pepper hummus is an equally delightful version that I’ve been making more frequently lately.
BEST Roasted Red Pepper Hummus Recipe
This roasted red pepper hummus is a bit on the rustic side. Creamy with a little bit of texture, and packed with flavor–sweet, smoky, and spicy! 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 some homemade roasted peppers in the fridge, you can totally use them here, otherwise, you’ll start by roasting the red peppers:
I start by roasting my own red peppers along with one jalapeno pepper, that’s where the great spicy kick comes from!
Then, all we do is add our peppers with the rest of the hummus ingredients–chickpeas, tahini, garlic, lemon juice, etc. A couple secret spices I love to add here are sumac, for earthiness and tang, and smoked paprika, which adds depth and amps up the smokiness.
Blend until well-incorporated and creamy…I like to give a quick taste and adjust seasoning from here. Cover and refrigerate for a little bit so that the hummus chills nicely and flavors deepen.
To Serve This Roasted Red Pepper Hummus
When ready to serve, I love to drizzle a bit of my favorite Private Reserve Greek extra virgin olive oil and add just a few toasted pine nuts. This roasted red pepper hummus would make a great centerpiece to a mezze platter like this one. Or simply serve it with serve with warm pita bread or chips and 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,
A Few Tips:
- This hummus is a bit on the rustic side, creamy but maintains some texture. Here, I did not peel the chickpeas nor the roasted peppers before using. But if you have the time and want extra smooth hummus like this one, then do the work of peeling the chickpeas and 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. With respect to flavor, this hummus can get pretty garlicy especially as it sits in the fridge for more than one night. If you’re not too sure, start with less garlic.
- Shortcut Tip. You can use jarred roasted red peppers if you like 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. Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 2 to 4 days (some folks say up to one week, I’m not sure because mine never lasts this long.)
- Looking for sumac and smoked paprika? You can find sumac and smoked paprika over at our online store. And while you’re at it, grab a bottle of our Greek Private Reserve extra virgin olive oil!
Here’s the video for roasted red pepper hummus:
More Recipes to Try:
Mediterranean Grilled Chicken Kabobs
Easy Sauteed Zucchini with Balsamic Glaze
Greek Baked Cod with Garlic and Lemon
Batata Harra: Middle Eastern Spicy Skillet Potatoes
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Roasted Red Pepper Hummus Recipe
- Total Time: 30 minutes
- Yield: serves 6 to 10 1x
Description
Roasted red pepper hummus is a delicious twist on the classic, thanks to sweet roasted red peppers, garlic, jalapeno and a hint of sumac and smoked paprika! Grab the tips and notes below and be sure to watch the video!
Ingredients
- 1 red bell pepper, seeded, and cut in 1″ strips
- 1 jalapeno pepper, sliced in half length wise (optional)
- 2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
- 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
- 5 tbsp/85 g tahini paste
- 1 to 2 tsp/ 2 to 4 g sumac
- 1/2 tsp to 1 tsp smoked paprika (adjust to your liking)
- 1 lemon, juice of
- 2 tbsp toasted pine nuts, optional.
- Extra virgin olive oil (I used Private Reserve)
- Salt
Instructions
- Preheat oven to 450 degrees F (skip this part if using jarred roasted red peppers and jalapeno. see note below)
- Place the red bell pepper strips and jalapeno in a small baking dish or cast iron pan. Drizzle generously with olive oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil.
- In the large bowl of a food processor fitted with a blade, add the roasted bell peppers and jalapeno along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) 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.
- Transfer to a serving bowl. Cover and chill.
- When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!
Notes
- 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: You can use jarred roasted red peppers if you like 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 2 to 4 days (some folks say up to one week, I’m not sure because mine never lasts this long.)
- Recommended for this Recipe: from our all-natural spice collection, sumac and smoked paprika! And our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit the Mediterranean Dish store to purchase our all-natural or organic spices. Create your own 6-pack or 3-pack of your favorites!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Counter top
- Cuisine: Mediterranean
Love the idea of using jarred peppers! (I roasted mine in some garlic & oil in the air fryer before adding)
The whole recipe for me was ruined however by the amount of tahini, I though 5 tablespoons seemed a lot but the recipe had 5 stars so I went with it, unfortunately it completely takes over the whole dish & tahini becomes the predominate flavor.
Thanks for reminding me it’s ok to trust your instincts when it comes to cooking though!
🙂
Speechless – demolished the entire batch by myself in one sitting. I’m honestly shook, I always make my own hummus, but this really is sth different!
Thank you so so much- this really made my day! Cannot wait to try more of your recipes!!
Nb – I used 2 roasted peppers from a jar
LOL! So glad this was such a winner for you! Can’t wait to hear what you try next!
Hi I was wondering if you can freeze hummus since it doesnt last very long in the fridge?
I don’t recommend freezing hummus. I’ve found it doesn’t have the same texture and flavor when thawed.
This is the third time I have made this and it just keeps getting better. There has hardly been a day since I discovered your site a couple of months ago Suzy, that I have not cooked up one of your recipes. My partner said The Mediterranean Dish has now become a new way of life; now we eat even better and my partner has not been so slim in 19 years! I too have unwittingly shed a few pounds. Having just made this I now have an eggplant roasting in the oven for Baba Ganoush which will be a first for me. Thank you so much for your recipes. I am getting all my friends to look at you gorgeous recipes so we can share experiences.
Thank you, Michele! Your kind words mean the world to me! I am so glad you and your partner are enjoying the recipes you find here 🙂
DELICIOUS! I made it for lunch – with additional roasted pepper, onions, grated carrots, lattice and feta cheese-
Are the rest with veggies, cops etc. I used Chipotle powder in lieu of smiled paprika as that is what I had available.
oops! I made it for a WRAP with the additional ingredients!☺
Sounds wonderful! Thanks for sharing!
I made this, it is amazing! Better than ANY hummus we have ever eaten before. I did peel the chick peas, which was tedious but worth it. But not the peppers. And I used the ice trick here and omg! It worked wonders. I didn’t know hummus could be this smooth and creamy! This will be made again and again!
Thank you so much for sharing Kim! So glad you enjoyed it.
Ive just made it and I’m not sure about the amount of tahini, all it tastes of is tahini. I tried adding more pepper to take the taste away of just tahini. nothing worked. and I’m not a fan of tahini , any ideas on how I could get rid of the taste of it?
Hi Sophie, I’m not sure what amount of tahini you used…but it sounds like you’re not a big fan of tahini, so maybe next time use 1/2 the amount you tried today and see if that helps. Hummus is typically tahini and chickpea based though.
I made this going and back and forth between this and your plain hummus, and it turned out amazing! I roasted the peppers, peeled the chick peas, not the peppers, added ice during blending. I had tried it before and after ice, and there is a huge difference! We will never buy store made again!
Wonderful, Kim! I am so glad you’re enjoying both hummus recipes!
“Oh wow! Yum…” That was all my family could say between mouthfuls of this wonderful hummus. I used jarred red peppers and jalapenos for convenience. The sumac and paprika were wonderful, unexpected flavors that really put this over the top!
Glad you liked it Corri! The heat in this recipe is just right!
My daughter is allergic to sesame, is there a substitution for tahini that you know of? Love your website!
Hey, Christina. There is not a perfect substitute for tahini, but you could omit the tahini and add a little bit of Greek yogurt only for texture. It will be a different flavor profile, but I think you’d still enjoy it.
I so loveeee the idea of adding some spicy kick to hummus. It’s an awesome recipe, Suzy. Thanks for sharing!
Wonderful, Luna! So glad you like it!
I love hummus!!! Esp homemade
Love what roasting the peppers adds to this hummus!
The spicy kick in this hummus was perfect!! I’ll definitely be making this again!
Absolutely delicious. Love the addition of red pepper into hummus. So good.
This hummus was the hit of our party – so simple and bursting with flavor!
Yay! Thanks so much for trying it, Courtney!