Irresistible Roasted Red Pepper Hummus

Easy Roasted Pepper Hummus recipe with sweet red peppers, chickpeas, garlic and tahini. This recipe is easy to make and makes a much better hummus than store bought. Skip to the Red Pepper Hummus recipe


Homemade Roasted Pepper Hummus Recipe – It’s so much better than store bought

After falling in love with how easy it is to make hummus at home, we decided to play around with some of our favorite hummus flavors. This Spicy Mint Feta Beef Hummus is another. This time we’re sharing our Roasted Pepper Hummus recipe – it’s creamy, smooth and delicious. Roasted peppers add a smoky sweetness to the hummus. We roast peppers at home (it’s super easy), but you can just as easily use roasted peppers.


You asked for more hummus recipes. So let’s go. Adding roasted peppers to hummus is one of our favorite ways to spice up hummus.

If you’ve seen our original hummus recipe, you know how easy it is to make the best hummus at home. This pepper hummus recipe is also easy. In fact, we only added two roasted red peppers to our original hummus recipe.

If you haven’t seen our original recipe yet, here’s our top hummus tip: For the smoothest hummus to rival store-bought jars, it doesn’t matter what you put in your food processor, it matters in the order in which it goes You add the ingredients to your food processor.

Seriously, it is that easy. Tahini and lemon juice come first. Then, before adding anything else, turn on the food processor and let it run for about a minute. This step helps to mix or whisk together the tahini and lemon juice for the creamiest homemade hummus. You can find tahini at the store, but for the best pepper hummus, make your own with our easy tahini recipe.

By the way, this recipe uses canned chickpeas, but you can easily use your own cooked chickpeas at home. Click on our Tutorial showing how to cook dried chickpeas to see how we’re doing.

Now that you know the secret to the best hummus, let’s talk about how to roast red peppers.

How to roast peppers

Most stores these days sell jars of roasted peppers. So if you don’t feel like roasting your own, you can use the peppers in the jar. If you choose to roast your peppers yourself, we are happy to remove the core for your convenience and then cut the peppers into a few flat pieces.

This way we can place them skin side up on a baking sheet, slide them under the grill and roast until the skin of the peppers turns golden brown.

See the photo below. See how charred the skin is?


It only takes 10 minutes to roast the peppers. Afterward, place the peppers in a resealable plastic bag or container lined with plastic wrap and store the peppers. They steam a little, which loosens the skin from the peppers and makes them easier to peel.

Serve it with your homemade flatbread! With a few simple ingredients and about an hour of rising time, you can make a light and fluffy flatbread from scratch.

What do you think? Ready to skip the store-bought jar and make your own roasted pepper hummus recipe at home?


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Updated recipe originally posted April 2013. Since posting in 2013 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne

Irresistible Roasted Pepper Hummus

  • COOK

When we discovered how to make our own hummus, we were amazed at how easy (and quick) it was. With just a few simple tricks, you can make really smooth, creamy hummus at home. Since it really is that simple, we like to add extra flavors, like roasted sweet red peppers. Two things here. First, we use canned chickpeas, which is much, much faster than using dried chickpeas. Some swear by soaking and cooking their own dried chickpeas, but we’re not that organized and love that canned chickpeas allow us to enjoy our hummus in 10 minutes. Second, our recipe calls for tahini, a creamy paste made from sesame seeds. You can usually find tahini at larger supermarkets or specialty stores, or you can make it at home.

Makes 6 servings or about 1 1/2 cups

Watch us at the recipe

will need

2 whole red peppers (substitute about 3/4 cup chopped roasted jarred red peppers)

1 can (15 ounces) chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60ml) fresh lemon juice, about 1 large lemon

1/4 cup (60ml) tahini, see our homemade tahini recipe

1 small garlic clove, chopped

2 tablespoons extra virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

A pinch of cayenne pepper (optional)

2-3 tablespoons (30-45ml) water or aquafaba, see notes

Salt to taste


  • roasted peppers
  • Push an oven rack so it’s about 5 inches from the grill. Turn on the grill.

    Core the peppers and cut into large, flat pieces. Place the peppers, skin-side up, on a baking sheet. Grill for 5 to 10 minutes until the pepper skins are charred.

    Place peppers in a resealable plastic bag, seal and wait 10-15 minutes until cool enough to handle. Or place the peppers in a bowl, then cover with plastic wrap and wait 10-15 minutes. Carefully remove the skin from the roasted peppers and discard. Reserve 1-2 peeled roasted peppers for garnish when serving, roughly chop the rest.


    • make humus
    • Combine the tahini and lemon juice in the bowl of a food processor and process for 1 minute, scraping the sides and bottom of the bowl, then process an additional 30 seconds. This extra time helps to “beat” or “cream” the tahini, making the hummus smooth and creamy.


      Add olive oil, minced garlic, cumin, and 1/2 teaspoon salt to whipped tahini and lemon juice. Blend for 30 seconds, scraping sides and bottom of bowl, then blend for an additional 30 seconds or until well combined.


      Open the chickpeas, drain and rinse. Place half of the chickpeas in the food processor and blend for 1 minute. Scrape the sides and bottom of the bowl, then add the remaining chickpeas and puree until thick and fairly smooth; 1 to 2 minutes.

      Add the roasted peppers and blend for 1-2 minutes or until smooth. If the hummus is too thick or still has chickpea chunks, slowly add 1-3 tablespoons of water or aquafaba with the food processor on until you are happy with the consistency.

      Taste for salt and adjust as needed. Finely chop the reserved peppers. Pour the hummus into a bowl, make a small hole in the center and add the chopped peppers. Store homemade hummus in an airtight container and keep in the fridge for up to a week.

Advice from Adam and Joanne

  • How to Cook Chickpeas – You can use canned chickpeas or homemade chickpeas for this recipe. To see how we make dried chickpeas, check out our easy tutorial here. We’ve included three methods including preparing it in a slow cooker.
  • Aquafaba is the starchy liquid in a can of beans (or bean cooking liquid). You can use it instead of water in the last step of the recipe. Before using, taste the liquid to see how salty it is. If it’s salty, consider saving some of the salt listed in the ingredients list, then season to taste after adding the aquafaba.
  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA database to calculate approximate values. We left the salt out of the calculations as you may need to add a little depending on your taste.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/4 cup / calories 195 / protein 6g / carbohydrates 18 grams / fiber 5g / total sugar 4g / total fat 12g / Saturated Fatty Acids 2 g / cholesterol 0 mg

AUTHOR: Adam and Joanne Gallagher

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