Roasted Red Pepper Hummus

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Creamy, smoky, and bursting with vibrant Mediterranean flavor, this Roasted Red Pepper Hummus is everything you want in a dip—and then some. It’s the kind of appetizer that looks beautiful on a platter but is secretly so easy to make with pantry staples. You can blend it up in minutes and serve it with fresh veggies, warm pita, or crunchy crackers.

Roasting red peppers brings out their natural sweetness and deepens their flavor, making them a perfect pairing for the earthy richness of chickpeas and tahini. The result is a silky-smooth hummus that’s subtly smoky, tangy, and just the right amount of garlicky. Once you make it from scratch, you’ll never go back to store-bought!

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What Kind of Red Peppers Should I Use?

Jarred roasted red peppers work great here—they’re convenient, flavorful, and save you the roasting time. But if you’ve got fresh bell peppers on hand, don’t hesitate to roast them yourself in the oven or over an open flame. Just peel the charred skins and remove the seeds before blending. Whether homemade or store-bought, the peppers should be tender and smoky to infuse the hummus with their signature depth.

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Ingredients for the Roasted Red Pepper Hummus

• Chickpeas (garbanzo beans) – The base of our hummus, providing that creamy texture and nutty flavor.
• Roasted red peppers – Add smoky sweetness and vibrant color.
• Tahini – Essential for traditional hummus, tahini gives a rich, slightly bitter edge that balances the peppers.
• Garlic – One or two cloves add a kick without overpowering.
• Lemon juice – Brightens up the flavors and adds a little tang.
• Olive oil – Helps create that luscious, smooth consistency.
• Ground cumin – Adds subtle warmth and an earthy layer.
• Salt – Brings everything together.
• Paprika or chili flakes (optional) – For a hint of spice and color on top.

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How To Make the Roasted Red Pepper Hummus

Step 1: Prep the Chickpeas

If you’re using canned chickpeas, drain and rinse them well. For extra-smooth hummus, you can optionally peel the skins off each chickpea—but it’s totally fine to skip this if you’re short on time.

Step 2: Blend the Base

In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and cumin. Blend until everything is mostly smooth.

Step 3: Add Olive Oil Slowly

With the processor running, slowly drizzle in the olive oil until the hummus becomes creamy and light. You may need to scrape down the sides a couple of times to ensure everything is fully incorporated.

Step 4: Season to Taste

Taste and adjust seasoning. Add salt, more lemon juice, or a bit of extra garlic depending on your preference. You can also blend in a tablespoon or two of water if it’s too thick.

Step 5: Garnish and Serve

Spoon the hummus into a bowl and use the back of a spoon to create swoops on the surface. Drizzle with olive oil and sprinkle with paprika, chili flakes, and fresh herbs like parsley. Serve with pita, crackers, or veggies.

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How to Serve and Store This Roasted Red Pepper Hummus

This hummus shines in so many settings—whether you’re building a mezze platter, packing a lunchbox, or prepping for a party. Pair it with warm pita, sliced cucumbers, carrots, bell pepper strips, or even use it as a sandwich spread or salad dressing base. The smoky-sweet flavor adds a gourmet touch to everyday bites.

To store, place it in an airtight container and refrigerate for up to 5 days. The flavors tend to deepen over time, making it even better a day or two after it’s made. If it thickens too much in the fridge, just stir in a little water or olive oil to loosen it back up.

Frequently Asked Questions

Can I make this hummus without tahini?

Yes, but the flavor will change slightly. You can replace tahini with plain Greek yogurt or a bit of extra olive oil for creaminess.

How do I roast red peppers at home?

Slice them in half, remove seeds, and place skin-side up under the broiler until charred. Let them steam in a covered bowl for 10 minutes, then peel off the skins.

Is this recipe vegan and gluten-free?

Absolutely! It’s naturally both vegan and gluten-free, making it a great option for mixed-diet gatherings.

Can I freeze hummus?

Yes, hummus freezes well. Store in a freezer-safe container, leaving a little room for expansion. Thaw overnight in the fridge and stir before serving.

How do I fix hummus that’s too thick or too thin?

Add a little cold water or olive oil to thin it. If it’s too runny, blend in more chickpeas or a spoon of tahini.

What if my hummus tastes bland?

Try adding more lemon juice, salt, or garlic. A pinch of cumin or paprika can also brighten the flavor.

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Want More Dip & Spread Ideas?

If you love this Roasted Red Pepper Hummus, you’ll probably enjoy these flavorful favorites from the blog:

• Cheesy Thumbprint Appetizers with Hot Pepper Jelly for a spicy-sweet bite-sized snack.
• Cranberry Brie Pull Apart Bread that oozes creamy cheese and tangy cranberry in every pull.
• Homemade Naan Bread to serve warm alongside your hummus.
• Garlic Herb Roasted Potatoes and Veggies as a hearty pairing.
• Mediterranean White Beans & Greens for a complete, wholesome meal.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dip board so you can revisit it anytime: Life with Nina on Pinterest

And let me know how yours turned out! Did you roast your own peppers or go the jarred route? Did you go heavy on the garlic or keep it light?

I love seeing your creations and how you personalize them. Feel free to drop questions or tips in the comments so we can inspire each other!

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