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    Home » Sauces and Dips » Roasted Red Pepper Hummus Recipe

    Published: Dec 28, 2019 · Modified: Apr 15, 2024 by Zerrin & Yusuf

    Roasted Red Pepper Hummus Recipe

    Jump to Recipe

    Looking for a healthy snack that's as colorful as it is delicious? Meet our Homemade Roasted Red Pepper Hummus Recipe! With its rich blend of smoky red peppers and creamy chickpeas, this dip is a true treat for your taste buds. A hit for any party platter! 

    Red pepper hummus garnished with parsley, red pepper flakes, sumac, chopped roasted peppers and cucumber sticks.

    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 peppers, chickpeas, tahini, olive oil, lemon, parsley, garlic, salt and cumin photographed from top view.

    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!)

    A collage of four pictures showing how to make roasted red pepper hummus.

    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:

    Red pepper hummus topped with chopped parsley, chopped roasted red peppers and spices.

    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.

    Red pepper hummus served with cucumber sticks, garnished with parsley and spices.

    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

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    As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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    📖 Recipe

    Red pepper hummus topped with cucumber sticks, chopped parsley, chopped roasted red pepper and spices.
    5 from 1 vote

    Roasted Red Pepper Hummus Recipe

    By Zerrin & Yusuf
    This roasted red pepper hummus recipe combines the sweet, smoky flavor of roasted peppers with creamy chickpeas and rich tahini. It's easy to prepare, wonderfully smooth, and perfect as a healthy dip for veggies, a spread for sandwiches, or a tasty addition to any meze platter. 
    Yields: 6 servings
    Prevent your screen from going dark
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    PREP 5 minutes mins
    COOK 20 minutes mins
    TOTAL 25 minutes mins

    INGREDIENTS
      

    • 150 g roasted red peppers from a jar or homemade
    • 400 g chickpeas drained (pour a little of the liquid inside into a cup)
    • 2 tablespoons liquid from the chickpea can
    • 4 tablespoons tahini
    • 1 tablespoon lemon juice
    • 1 tablespoon olive oil
    • 1 clove garlic chopped
    • ½ teaspoon cumin
    • ½ teaspoon salt

    Garnish:

    • ½ tablespoon olive oil extra virgin
    • 1 tablespoon parsley chopped
    • ½ teaspoon red pepper flakes
    • 1 pinch sumac

    INSTRUCTIONS
     

    • 1. Prepare the Roasted Red Peppers
    • Jarred Peppers: If using jarred roasted red peppers, simply drain and chop them, set aside.
    • Roast Your Own: 
    • Oven Method: Preheat your oven to 400°F (200°C). Place whole red peppers on a baking sheet lined with parchment paper. Roast for about 20-40 minutes (depending on the size), turning occasionally until the skin is charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap to steam for 10 minutes. Peel off the skin, remove the seeds and roughly chop them.
    • Stovetop Method: Place the whole pepper directly on the burner of a gas stove set to medium-high heat. Turn with tongs until all sides are charred and blistered, about 5-8 minutes. Place in a bowl, cover to steam, then peel, seed and chop them.
    • 2. Make the Hummus
    • In a food processor, combine the roasted red peppers, drained chickpeas, liquid from the chickpea can, tahini, lemon juice, olive oil, garlic, cumin and salt. Blend until smooth.
    • If the hummus is too thick, add a bit more chickpea liquid or water until you reach your desired consistency.
    • 3. Serve
    • Transfer the hummus to a serving dish. Drizzle with a little more olive oil, a sprinkle of red pepper flakes or paprika and sumac.

    NOTES

    1. 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.
    2. 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.
    3. If It’s Too Thin: Blend in more chickpeas. Also, letting it chill in the fridge can help it firm up.
    4. To store, put your hummus in an airtight container and store it in the refrigerator. It's best if used within 3-4 days.
    5. We don't recommend freezing hummus as it can affect its texture and flavor.

    NUTRITION

    Calories: 207kcalCarbohydrates: 22gProtein: 8gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 559mgPotassium: 291mgFiber: 6gSugar: 3gVitamin A: 263IUVitamin C: 15mgCalcium: 61mgIron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    ADDITIONAL INFO

    Course Appetizer
    Cuisine Turkish
    Tried this recipe? Leave a comment below!
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      5 from 1 vote

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      Recipe Rating




    1. Aysegul says

      December 30, 2019 at 12:14 am

      5 stars
      This looks so delicious! Great to serve with crackers and veggies. Thanks for sharing.

      Reply
      • Yusuf says

        December 30, 2019 at 1:01 pm

        Thank you my friend! It is hard to stop once you start eating it with crackers.

        Reply
    2. Bam's Kitchen says

      February 26, 2014 at 4:27 pm

      I love red pepper hummus and yours looks so delicious. I just want to jump in and grab that breadstick dipped in the hummus in your photo. I hope you are doing well. Take care, BAM

      Reply

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    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

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    Zerrin & Yusuf

    Meet Zerrin and Yusuf Gunaydin: The couple behind this blog. We bring Turkish food into your kitchen! From kebabs to desserts, everything you crave is here.

    More about us→

    POPULAR RECIPES

    • Chicken seasoning in a glass jar and a small spoon in it.
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    • Baked chicken wings on a rack.
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