This Roasted Red Pepper Hummus is creamy, smoky, and full of Mediterranean flavor. It's perfect for dipping fresh veggies, spreading on sandwiches, or serving with warm pita bread.
I love making hummus at home because it's quick, budget-friendly, and tastes so much fresher than store-bought versions. If you enjoy this recipe, you may also want to try my Homemade Basil Pesto or Fresh Tomato Salsa for more easy dips and spreads.
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Why You'll Love This Roasted Red Pepper Hummus
Smooth texture: blends up creamy and light in just a few minutes.
Bold flavor: roasted red peppers add a sweet, smoky depth to traditional hummus.
Versatile snack: works as a dip, spread, or side for Mediterranean-inspired meals.
Key Ingredients for Hummus with Roasted Red Peppers
See the recipe card at the bottom of this post for a full list of ingredients and instructions.
- Chickpeas: the base of hummus, giving it body and creaminess.
- Tahini: adds nutty flavor and smooth consistency.
- Olive oil: brings richness and helps emulsify the dip.
- Fresh lemon juice: balances the flavors with brightness.
- Garlic: adds a bold, savory kick.
- Spices (cumin and coriander): warm spices that round out the flavor.
- Roasted red pepper: the star ingredient that gives this hummus its sweet, smoky character.
Ingredient Substitutions
- White beans instead os chickpeas for a softer, milder flavor.
- Roasted carrots in place of roasted red peppers for a naturally sweet twist.
- Sunflower seed butter (or another nut or seed butter) in place of tahini.
Variations on Roasted Red Pepper Hummus
- Spicy version: add a pinch or two of cayenne pepper some chipotle pepper with adobo sauce for a spicy kick.
- Herbed hummus: mix in fresh basil, parsley or cilantro.
- Smoky twist: use smoked paprika for a deeper flavor.
Tips for Perfect Homemade Hummus
- Peel the chickpeas: removing the skins gives an extra smooth hummus.
- Blend long enough: let the food processor run for a few minutes for a whipped texture.
- Adjust seasoning: taste and tweak with extra salt, lemon, or spice to your liking.
How to Store
Store roasted red pepper hummus in an airtight container in the refrigerator for up to 5 days. For the best texture, let it sit at room temperature for 15 minutes before serving. Hummus is best enjoyed cold or at room temperature.
Serve With...
Serve roasted red pepper hummus with Air Fryer Pita Chips, Buttery Garlic Bread Chips, or fresh veggies for dipping. It's also delicious spread on sandwiches or wraps.
More Easy Mediterranean Recipes You'll Love
If you like this roasted red pepper hummus, you may also enjoy my Mediterranean Chickpea Salad, Mediterranean Turkey Burgers, Tahini Dressing Recipe, and Baked Shrimp with Feta and Tomatoes.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Roasted Red Pepper Hummus
Equipment
- Serving bowl
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Ingredients
- 15.5 ounces canned chickpeas drained and rinsed
- 2 tablespoons tahini
- 2 tablespoons olive oil
- ¼ cup fresh squeezed lemon juice
- 2 cloves garlic cloves
- ½ teaspoon salt
- ½ teaspoon cumin powder
- ¼ teaspoon ground coriander
- 1 whole roasted red pepper
- 1 teaspoon olive oil optional
- 2 tablespoons diced roasted red pepper optional
Instructions
- In the base of a food processor, combined the chickpeas, tahini, olive oil, lemon, garlic, salt, cumin and coriander. Blend for around 1 minute.
- Add the roasted red pepper and blend for 1 minute, until hummus is completely smooth.
- Transfer the roasted red pepper hummus to a serving bowl and top with diced roasted red peppers and a drizzle of olive oil (if using).
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