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    Home » Appetizers

    Roasted Red Pepper Hummus

    Published: Feb 15, 2020 Updated: Aug 7, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Roasted Red Pepper Hummus

    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.

    Roasted red pepper hummus in a black bowl.

    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.

    Roasted red pepper hummus topped with sesame seeds and parsley.

    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.

    Sliced red bell peppers on a parchment lined baking sheet before and after baking.

    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.

    Roasted red bell peppers in a bowl and then covered with foil.

    Remove the peppers from the bowl and peel off the skins.

    Slicing the skins off roasted red bell peppers.

    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. 

    Crushed garlic soaking in fresh lemon juice.

    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. 

    Ingredients added to food processor and processed.

    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. 

    Spices added to food processor and processed until smooth.

    Chef’s Tips:

    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. 

    Roasted red pepper hummus topped with sesame seeds in a black bowl.

    Serving Suggestions

    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. 

    A pita bread dipping into a bowl of roasted red pepper hummus.

    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. 

    A celery stick dipping into a bowl of roasted red pepper hummus.

    More Hummus Recipes

    1. The Best Hummus
    2. Pumpkin Hummus
    3. Roasted Garlic Hummus
    4. Roasted Butternut Squash Hummus
    5. Creamy Avocado Hummus
    6. Chocolate Hummus

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stalk of celery dipping into a bowl of red pepper hummus.

    Roasted Red Pepper Hummus

    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.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer, Dip
    Cuisine: Mediterranean
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 264kcal
    Author: Alison Andrews

    Ingredients

    • 2 Medium Red Bell Peppers Roasted
    • 2 Tablespoons Lemon Juice Freshly Squeezed
    • 2 Cloves Garlic Crushed
    • 15 ounce Can Chickpeas Drained
    • ⅓ cup Tahini (80g)
    • ½ teaspoon Salt
    • ½ teaspoon Ground Cumin
    • ½ teaspoon Paprika
    • ⅛ teaspoon Cayenne Pepper
    • 1 Tablespoon Olive Oil Extra Virgin, plus more to drizzle over the top
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    1. 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.
    2. We used one 15-ounce (425g) can of chickpeas (drained). You can also use 1 and ½ cups of cooked chickpeas. 
    3. To get your hummus really smooth just let the food processor run for a few minutes once all the ingredients have been added.
    4. Leftover hummus keeps very well in the fridge for around 3 days.

    Nutrition

    Serving: 1Serve | Calories: 264kcal | Carbohydrates: 23g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 596mg | Potassium: 391mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1941IU | Vitamin C: 81mg | Calcium: 75mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kathy says

      April 25, 2020 at 11:07 pm

      I couldn’t find Chick peas, substituted Navy Beans. I didnt have 2 full med. size red bell peppers just had 1 med size & a bunch of tiny ones so the skin didn’t peel off those. I just peeled what I could from the Med. Size pepper and tossed in all the little roasted ones all in the food processor.They were almost all roasted to a crisp! Also I added a 3rd garlic clove b/c I love garlic. lols. It came out super delicious anyway. All of your recipes are amazing and even if I screw up a bit, you couldn’t tell!

      Reply
      • Alison Andrews says

        April 28, 2020 at 12:05 pm

        So glad it worked out! Thanks for sharing Kathy!

        Reply
    2. Michelle Noschese says

      May 08, 2019 at 3:47 pm

      Do you think I could omit the oil in this recipe and it would turn out fine?
      Thank you,
      Michelle

      Reply
      • Alison Andrews says

        May 09, 2019 at 10:31 am

        Absolutely! If it’s a little thick, then just add a Tbsp of water instead. All the best! 🙂

        Reply
    3. Sam says

      May 03, 2019 at 10:11 am

      Super good 🙂 🙂 🙂5 stars

      Reply
    4. Jaleh says

      March 24, 2019 at 3:58 pm

      I just found these recipes and not only me,but also my boyfriend is in love with them.just great5 stars

      Reply
      • Alison Andrews says

        March 25, 2019 at 9:31 am

        So happy to hear that Jaleh, thanks so much for the great review! 🙂

        Reply
    5. Alice Coaxum says

      September 06, 2018 at 11:04 pm

      I’m going to have to give this a try. I normally buy my hummus and it never lasts. Roasted red pepper hummus is my favorite.

      Reply
    6. Anna Andrews says

      September 03, 2018 at 9:46 am

      A different and wholly satisfying hummus5 stars

      Reply

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