Name: Roasted Red Pepper Hummus Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, rinsed and drained; 1/4 cup tahini; 1/2 cup roasted red peppers (fresh roasted or jarred, drained and rinsed); 1-2 cloves garlic, minced; 2 tablespoons fresh lemon juice; 1/4 cup extra virgin olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon salt

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Introduction

Roasted Red Pepper Hummus is a vibrant twist on the classic Middle Eastern dip, offering a smoky, sweet flavor that’s perfect for snacking or entertaining. Ready in just 10 minutes, this creamy and flavorful hummus is a crowd-pleaser that’s easy to make at home.

A dark bowl filled with smooth orange hummus, swirled to create a raised spiral pattern on top with a pool of olive oil in the center. The hummus is sprinkled with white sesame seeds, chopped green herbs, and a light dusting of red paprika. Along the back edge of the bowl, six square white crackers are neatly placed upright, partially inserted into the hummus. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, rinsed and drained
1/4 cup tahini
1/2 cup roasted red peppers (fresh roasted or jarred, drained and rinsed)
1-2 cloves garlic, minced
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt

Instructions

Step 1: Prepare the roasted red peppers. If using fresh peppers, roast them over an open flame or under a broiler until charred on all sides. Let cool, then peel off the skins and remove seeds. For jarred peppers, drain and rinse to remove excess oil or brine.
Step 2: Blend the chickpeas and tahini in a food processor or blender, pulsing until creamy and smooth to form the hummus base.
Step 3: Add the roasted red peppers, minced garlic, lemon juice, cumin, and salt to the chickpea mixture.
Step 4: Blend again while gradually drizzling in the olive oil until you achieve a smooth, creamy consistency suitable for dipping.
Step 5: Taste and adjust seasonings as needed—add more lemon juice for brightness, garlic for extra flavor, or olive oil for richness.
Step 6: Transfer the hummus to a serving bowl. Optionally drizzle with extra olive oil and garnish with smoked paprika, chopped fresh parsley, or toasted pine nuts before serving.

Tips & Variations

For a smoky depth, try using fire-roasted red peppers or add a pinch of smoked paprika into the blend.
If you prefer a thinner hummus, add a little water or more olive oil while blending.
For a spicy kick, include a pinch of cayenne pepper or a few drops of hot sauce.
Substitute tahini with Greek yogurt for a creamier texture and a tangy twist.

Storage

Store leftover hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and add a little olive oil if it has thickened. It can also be served chilled or at room temperature.

How to Serve

A white bowl filled with smooth orange hummus that has a creamy texture, swirled in the center to form a small well holding golden olive oil. The hummus is topped with green chopped herbs, scattered white sesame seeds, and a few red spice flakes giving it color contrast. Around the edge of the bowl, there are several white crackers with a light, slightly toasted surface standing upright, leaning against the hummus. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned roasted red peppers instead of fresh?

Yes, jarred roasted red peppers work perfectly and save time. Just make sure to drain and rinse them to reduce excess oil or brine for a cleaner taste.

How do I make this hummus nut-free?

This recipe is naturally nut-free since it uses chickpeas and tahini (sesame paste). However, always check labels on tahini to ensure no cross-contamination if allergies are a concern.