Whether you are hosting gathering or craving a healthy snack, this Roasted Red Pepper Hummus is what you need! Smoky roasted red peppers are combined with creamy chickpeas and spices to make this dip that is perfect for crackers, bread, or veggies.

Roasted red peppers are a staple at our house. Make a soup out of them – this Roasted Red Pepper Sweet Potato Soup is a favorite – or add them to a salad, like this Antipasto Salad.

Homemade roasted red pepper hummus topped with chunks of roasted red peppers.

For the longest time, I thought my kids didn’t like hummus. But one day I was craving some, so I picked up a container at the store.

And it was gone by the next day.

Not only did my kids go to town, but so did my husband!

Ever since then, you can bet that we’ll always have hummus in our refrigerator.

But did you know how easy it is to make? And you can make fun variations at home – like this Roasted Red Pepper Hummus – for a portion of the cost of what you’d buy it for at the store.

This really comes together really fast. The only part that takes a little bit of time is roasting the peppers. But then you have a delicious dip that’s perfect for pretzels, pitas, and veggies!

Ingredients

Bell Peppers: I like to roast my own bell peppers, but if you want to cut out a step or make this a lot faster, you can sub in jarred roasted red peppers.
Chickpeas: I like to use canned chickpeas. If you want to cook your own chickpeas, that will work, too.
Tahini: Tahini is fairly easy to find at most grocery stores. If you don’t know what tahini is, it is a pasta made from sesame seeds. If you can’t find it at your local grocery store, you can order tahini online.
Lemon Juice: I encourage you to use fresh lemon juice – the flavor is better.
Garlic: I like garlic, so I will often add even more garlic than the recipe calls for.
Seasonings: You will add a mixture of salt, cumin, and paprika.
Olive Oil: The olive oil is optional, but I like to drizzle a little bit of oil over the top of the hummus before serving.

Roasting red bell peppers to put in hummus.

How to Make Roasted Red Pepper Hummus

Start by roasting your peppers. I like to place them on a baking sheet lined with foil for easy clean up . Roast them for 20 minutes, then turn them over and roast for another 20 minutes.

Once they are charred, place them in a bowl and cover the bowl with plastic wrap or a plate and let them steam to loosen the skins.

Remove the skins, seeds, and stems from the peppers.

Preparing chickpeas for roasted red pepper hummus.

While the peppers are roasting, prep your chickpeas. You can simply drain and rinse them, or you can go a step further and remove the skins.

The hummus will be slightly smoother if you remove the skins. It’s not a huge difference, though. If I’m roasting my own peppers, I’ll remove the skins while the peppers are roasting. If I’m using jarred, I’ll go for easy and just use the chickpeas with the skins.

Processing ingredients in a food processor for roasted red pepper hummus.

To a food processor, add the chickpeas, tahini, lemon juice, garlic, salt, cumin, and paprika. Process this until it is all smooth. It will be quite thick,

Add in the red peppers (reserve a few for topping the hummus) and process again until smooth.

Serve topped with the reserved peppers and a drizzle of olive oil.

Bowl of roasted red pepper hummus surrounded by pitas, pita chips, and pretzels.

Tips and Tricks

This hummus will be on the thinner side after you finish processing it. I like to refrigerate it for an hour or so to thicken it up.

We love eating this with Pretzel Crisps or pita crackers. But it is also delicious with vegetables.

As long as the hummus is stored in the refrigerator, it should be good for about 5 days.

Dipping a pita chip into roasted red pepper hummus.

More Dip Recipes

Easy Crab Dip Recipe
Buffalo Chicken Dip
Spinach Dip
Pepperoni Pizza Dip
Tomatillo Salsa Verde
BLT Dip

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