This roasted red pepper hummus is creamy and rich and packed with flavor. It’s seriously the most divine hummus ever and makes the perfect dip or spread.
When you love hummus as much as I do, then you’re going to want to try all the variations!
This roasted red pepper hummus takes something that is already extremely good, and adds something as amazingly delicious as roasted red peppers. And you know what happens next right? Mind. Blown.
We have been eating this hummus non-stop the past few days. We had a test batch and then we made it again for the photoshoot, and I can tell you right now, it’s not enough. I need much much more of this in my life.
This is a case where you’re almost sad when the recipe testing goes well so you don’t have to eat this for weeks on end. Cos really – I want to eat this for weeks on end!
Making this is super easy. I mean making hummus is always super easy, but this version does add in the roasted red pepper component, making it slightly more complicated than a regular hummus, but it’s totally worth it and you won’t mind a bit.
How To Make Roasted Red Pepper Hummus
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Slice your red bell peppers so that you remove the stems and core and then lie the pieces down skin side up on a parchment lined baking tray. Bake at 450°F for 25 minutes until the skins are beautifully charred.
Then you bring them out, put them into a bowl, cover the bowl and let the peppers ‘steam’ in the bowl for 15 minutes, this loosens the skins nicely.
Remove the peppers from the bowl and peel off the skins.
Then you want to soak some freshly crushed garlic cloves in some freshly squeezed lemon juice for a few minutes. This just takes some of the bite out of the raw garlic.
Drain a can of chickpeas and add them to the food processor along with the garlic and lemon juice, tahini and your roasted red peppers and process until chunky.
Then add salt, cumin, paprika and cayenne pepper and olive oil and process again until very smooth. It’s a good idea to just let the food processor run for a few minutes so that you get that really smooth texture.
Good Quality Tahini: It’s ideal to use a really high quality tahini, one that tastes good on its own. Soom is a great brand available on Amazon.
Fresh Squeezed Lemon Juice: Use freshly squeezed lemon juice from fresh and juicy lemons! The bottled stuff isn’t the same and it’s worth it to make the extra effort to squeeze your lemon juice fresh for this recipe.
Soak the crushed garlic cloves in fresh lemon juice: Then you want to soak your freshly crushed garlic cloves in the fresh lemon juice so that it takes a little of the bite away from the raw garlic while keeping all the delicious flavor.
Extra Virgin Olive Oil: We use a little olive oil in the hummus itself and then drizzle a little more over the top.
Serve it with a drizzle of extra virgin olive oil over the top and a sprinkle of sesame seeds and fresh parsley. You can also keep a couple of strips of roasted red pepper behind to decorate the top.
It’s divine with chopped veggies and flat breads for a delicious dip or you can spread it on sandwiches or use it as a salad dressing. It’s really versatile and always delicious.
Storing and Freezing
Store leftovers in the fridge and consume within about 3 days. It is also freezer friendly if you want to freeze some.
More Hummus Recipes
- The Best Hummus
- Pumpkin Hummus
- Roasted Garlic Hummus
- Roasted Butternut Squash Hummus
- Creamy Avocado Hummus
- Chocolate Hummus
Did you make this recipe? Be sure to leave a comment and rating below!
Roasted Red Pepper Hummus
- Preheat the oven to 450°F (230°C).
- Slice the red peppers and remove the seeds and core. Place the pieces on a parchment lined baking tray, skin side up.
- Roast in the oven for 25 minutes until the skins are nicely charred.
- Remove from the oven and place into a bowl and cover it with foil. Leave for 15 minutes. This will allow the peppers to steam a bit and the skins to loosen.
- Remove the peppers from the bowl and peel off the skins. Slice off a couple of strips of roasted red pepper to decorate your hummus (optional).
- Add the lemon juice and crushed garlic cloves to a bowl or jug and let the garlic soak in the freshly squeezed lemon juice for a few minutes.*
- Add the chickpeas to the food processor along with the crushed garlic and lemon juice, tahini and roasted red peppers. Process until chunky.
- Add in the salt, cumin, paprika, cayenne pepper and olive oil and process again until very smooth. You can just let the food processor run for a few minutes so that you get that really smooth texture.
- Transfer to a serving dish and drizzle with some olive oil and sprinkle with some sesame seeds and freshly chopped parsley and serve.
- Soaking the raw crushed garlic in the freshly squeezed lemon juice just takes some of the bite out of the raw garlic, with no sacrifice in flavor.
- We used one 15-ounce (425g) can of chickpeas (drained). You can also use 1 and ½ cups of cooked chickpeas.
- To get your hummus really smooth just let the food processor run for a few minutes once all the ingredients have been added.
- Leftover hummus keeps very well in the fridge for around 3 days.