Easy Roasted Red Pepper Hummus

If you’ve read many of my recipes, you’ll have noticed I love hummus.  I’ve shared several hummus recipes in a variety of flavors.  Today we’ll make an easy hummus using roasted red bell pepper. This recipe is simple to make and makes hummus that’s so much better than store-bought.  You can use a jar of roasted peppers from the store or if you desire, you can make your own.




For roasted peppers first remove the core then cut the red bell peppers into a few flat pieces.  Place them, skin-side up, onto a baking sheet, slide them under the broiler and broil until the pepper skin has charred. It’s about 5 to 8 minutes.  Remove from oven and cool. Side the skin off and keep in refridgerator in a closed jar until ready to use.  Roasted red peppers are rich in many vitamins and minerals and add a spicy complex flavor to food.





When I’m ready to serve my red pepper hummus,  I love to drizzle a bit of my extra virgin olive oil on top. You could also garnish with diced roasted red peppers, herbs, or pine nuts. Serve it with warm pita bread or chips and your favorite veggies.



Roasted Red Pepper Hummus

Use organic when available. Makes about 1 1/2 cups.


Roasted Red Pepper Hummus

Easy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, garlic, and tahini. This recipe is simple to make and makes hummus that’s so much better than store-bought.
Course Appetizer, Snack
Cuisine American
Keyword hummus, red pepper hummus, roasted red pepper hummus
Servings 6 servings


  • 1 can drained chickpeas or about 1 1/2 cups
  • 1/4 cup lemon juice (about 1 large lemon)
  • 3/4 cup roasted red peppers
  • 1/4 cup tahini
  • 1 small garlic clove minced
  • 2 tbsp extra virgin olive oil plus more for garnish
  • 1/2 tsp ground cumin
  • 1/2 tsp salt and plus more to taste
  • optional pinch of dried cayenne pepper


  • Combine lemon juice and tahini in food processor.
  • Process for 1 minute and then scrape sides.
  • Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.
  • Process for 30 seconds and scrape sides. Process again until well blended.
  • Add 1/2 of the drained chickpeas and process for 1 minute.
  • Scrape sides and add second half of chickpeas.
  • Process another minute or until smooth.
  •  If the hummus is too thick or still has tiny bits of chickpea, add a tablespoon of water.
  • Process until smooth.
  • Add salt if needed and blend.
  • Spoon hummus into a bowl.
  • Can be kept in closed container in refrigerator for up to a week.
  • Garnish with herbs, diced roasted peppers, or pine nuts. Optional
  • Serve with pita bread or chips, warm bread slices, or vegetables.






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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

19 thoughts to “Easy Roasted Red Pepper Hummus”

  1. I love hummus and this is a great variation on the traditional version. We all love roasted peppers in our house too – thanks for sharing your recipe :o)


  2. My girls love hummus but it’s something I have never taken a liking to. I might have to let them have a try of making this. It will give them something to do over the summer x

    1. it might be the tahini you don’t like – many people don’t. Tahini is like a butter made from sesame seeds. If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

    1. buy plenty of store hummus – if you don’t want to make it totally from scratch, add the peppers and spices to a container of plain.

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