Roasted Red Pepper Hummus Recipe

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

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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. 


  • 4 roasted red peppers (150 grams / 5.2 ounces), from a jar or homemade
  • 1 can chickpeas (15 ounces / 400 grams), 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 garlic clove, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt


  • 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon red pepper flakes
  • A sprinkle of sumac


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.


  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.