Roasted Red Pepper Hummus Recipe

We absolutely love hummus in our family! Coming from a Turkish background, hummus isn't just a dip; it's a part of every gathering and one of our top meze dishes.  

We enjoy experimenting with our classic Turkish hummus, and one of our favorite twists is adding roasted red peppers.

Homemade hummus with roasted red peppers is something special. The red peppers add a sweet and smoky flavor that really makes the classic taste of hummus even better. It's rich, creamy, and packed with a delicious depth of flavor that you won't get from a store-bought hummus.

Boost Your Hummus with Roasted Red Peppers

Roasted red peppers are the secret to taking classic hummus to the next level. When you roast red peppers, they develop a sweet and smoky flavor that adds a rich, deep taste to the hummus.  

Adding roasted red peppers also gives the hummus a vibrant color that makes it more appealing. This makes it perfect for parties!

So you get a dish that's not only tasty but also visually exciting. It's a simple addition, but it makes a big difference, turning ordinary hummus into something extraordinary.

Why Homemade is Simply Better

Homemade roasted red pepper hummus just tastes better than what you find in stores, and here’s why.  

Everything tastes better when it's made fresh, including the peppers and lemon juice in your hummus. 

Plus, when you make it yourself, you can tweak the flavors to get them just right. Add a bit more garlic or a dash more lemon until it’s perfect for you. There’s also no need for preservatives.

And don’t forget about texture; you can blend it smooth or leave it a bit chunky, just the way you like it.  

About the Ingredients

Making hummus with roasted red pepper isn't very different from making a classic hummus recipe. Here's what you'll need:

Roasted Red Peppers: They add a sweet, smoky flavor that makes this hummus special. We roast the peppers ourselves. It is so easy! You can find our method in the section below. But you can definitely use jarred roasted peppers if you want a shortcut.

Canned Chickpeas (Garbanzo Beans): They're quick and easy. Don’t throw away the liquid from the can, which is also called aquafaba. We'll use it later to adjust the texture of the hummus.

Cumin: A must-have for any bean dish. It brings a warm, earthy flavor that complements the chickpeas perfectly. 

Tahini: Choose a good quality tahini. Some can be bitter, so look for one that tastes good to you. It makes the hummus creamy and rich. 

Garlic: We use just one clove of garlic to keep its flavor from taking over the other tastes. Alternatively, use roasted garlic  for a richer taste.

Olive Oil: We add olive oil in the hummus mix and drizzle a little more on top before serving. It adds smoothness and a lovely flavor. 

Lemon Juice: It adds a fresh, zesty kick. 

How to Roast Red Peppers in the Oven

Roasting red peppers is easy and it's our go-to method for adding depth to hummus. Here’s a quick guide:

1. Set your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper for easy cleanup.
3. If you use sweet red peppers (we used Romano peppers in this recipe), place them whole on the sheet. For larger bell peppers, either roast them whole or halve them lengthwise and place them skin side up.
4. Roast Romano peppers about 20 minutes. Large bell peppers might need up to 40 minutes if whole, or 20 minutes if halved.

Adjust the time based on the size and type of peppers to ensure they're tender.

Pro Tip: Alternatively, you can roast peppers directly over a gas stove by placing them on a medium-high flame. Rotate them with tongs until evenly charred, about 5-8 minutes. Then, let them steam in a covered bowl for easy peeling.

Love recipes with roasted peppers? Check out our feta stuffed peppers too!

How to Make Red Pepper Hummus

(Be sure to see the recipe card below for the full ingredients list & instructions!)

Making this roasted red pepper hummus recipe is super easy and takes just a few steps. Here's how:

1. Prepare the Red Peppers: If you are not using jarred roasted peppers, roast the peppers in the oven or over a gas stove as described above. Peel off the skins, remove the seeds and chop them roughly.
2. Blend the Ingredients: In a food processor, combine the peeled roasted red peppers with chickpeas, a bit of the reserved chickpea liquid, tahini, lemon juice, olive oil, garlic, cumin and salt. Blend these until smooth. 
3. Serve: Transfer the hummus to a serving dish, drizzle with a little more olive oil, sprinkle some chopped parsley, red pepper flakes or paprika and a little sumac (our favorite spice on hummus).

Pro Tip: If you use jarred roasted red peppers for your hummus, keep the liquid from the jar. It adds extra flavor. Use this liquid instead of the chickpea can liquid to make your hummus creamy.

Want to Make it Spicy?

If you like your roasted red bell pepper hummus with a bit of a kick, making it spicy is easy!

Add Red Pepper Flakes: Sprinkle some red pepper flakes (chili flakes) into your hummus while blending. 

Roast Spicy Peppers: Along with your red bell peppers, roast one or two spicy peppers, like jalapeños or chilis. Once roasted, peel them and add to the food processor with your other ingredients. 

Use Harissa: Add a teaspoon of harissa to your hummus mixture and adjust to your taste. 

Serving Suggestions

What can you eat with roasted red peppers hummus? It is a delicious addition to any meal or snack. Here are some easy ways to serve it:

With Veggies: Pair it with fresh vegetables like celery, carrots, cucumbers, radishes and snap peas for a healthy and crunchy snack.

With Flatbread: Our favorite flat breads to pair with this red pepper hummus are lavash bread, pide ekmek (or pita bread) and bazlama. You can either serve these on the side or prepare amazing sandwiches or wraps with them. 

With Chips: Serve it as a dip with pita chips, tortilla chips or crackers for a perfect party snack.

As Part of a Meze Platter: Include it in a meze platter alongside other favorites like baba ganoush, haydari, and mucver.

How To Store It

If you make this hummus recipe with roasted red peppers ahead of time or have leftovers, here is how to store it:

1. Refrigerate: Put your hummus in an airtight container and store it in the refrigerator. It's best if used within 3-4 days. 
2. Drizzle Olive Oil: To help preserve its texture and flavor, drizzle a bit of olive oil over the top before closing the container. This creates a protective layer that keeps the hummus moist.

We don't recommend freezing hummus as it can affect its texture and flavor.

How to Adjust the Consistency of Your Hummus

If your roasted red pepper hummus (or any hummus) is too thick or too thin, you can easily adjust it:

If It’s Too Thick: Thin it out by adding a little liquid from the chickpea can or roasted pepper jar. Or use just plain water. Add a tablespoon at a time, until it's just right.

If It’s Too Thin: Blend in more chickpeas. Also, letting it chill in the fridge can help it firm up.

Can I Make It Without Tahini?

Certainly! Just like our ultimate hummus recipe without tahini, you can make this roasted red pepper hummus without using any tahini. Just leave out the tahini and add a little extra olive oil to keep the hummus creamy and smooth. 

Want More Dips?

• Turkish Beetroot Dip
• Red Lentil Dip
• Broad Bean Dip
• Green Olive Dip
• No Tahini Baba Ganoush