Roasted Red Pepper Hummus Recipe photo by Taste of Home

Roasted Red Pepper Hummus

Total Time
Prep: 30 min. + standing
Sweet, smoky roasted red pepper hummus is a creamy and delicious dip that will have your guests coming back for more.

Updated: Mar. 08, 2024

Hummus is always a hit at get-togethers, and it’s so simple to make yourself. Better still, it’s customizable to sneaking in your favorite vegetables, herbs, seasoning, and even different beans! This roasted red pepper hummus recipe is a prime example of a hummus variation that’s absolutely delicious. It’s smooth and creamy and features a kick of spicy, smoky, sweet flavors.

When served alongside fresh vegetables, pita bread, breadsticks or crackers, there’s a good chance you won’t have any hummus leftovers at night’s end. But, hey, that’s motivation for you to double this recipe so you have enough to snack on all week long!

What is hummus?

Hummus is a smooth and creamy dip common in Middle Eastern, Mediterranean and North African cuisine. It is traditionally made by blending together cooked garbanzo beans (also known as chickpeas), tahini (sesame seed paste) and lemon juice. Modern recipes also typically include olive oil and garlic.

Roasted Red Pepper Hummus Ingredients

  • Red peppers: When roasted, the peppers provide a sweet and smoky flavor to recipes. Roasting the red peppers yourself is easier than you’d think, and it definitely beats the flavor of any jarred roasted pepper you could buy at the store.
  • Garbanzo beans: This versatile legume has a mild nutty flavor. The bean acts as a base in so many diverse chickpea recipes. No need to cook dried garbanzo beans for this recipe; canned beans are a perfectly acceptable time saver.
  • Tahini: This sesame seed paste has a nutty and slightly bitter flavor. You can find tahini these days in nearly all grocery stores. Or, if you’d prefer, you can easily make tahini from scratch from sesame seeds.
  • Lemon juice: Fresh lemon juice adds acidity and brightness to the hummus, balancing the nuttiness of the garbanzo beans and tahini. For the best flavor, use freshly squeezed juice.
  • Olive oil: Olive oil contributes flavor and smooth texture to hummus. Flavor-forward extra virgin olive oil is ideal in this recipe. Here are our favorite olive oil brands.
  • Garlic: Strong and pungent garlic adds a lightly sweet and savory flavor to the dip. Like the lemon juice, fresh is best, but garlic powder will work too.
  • Seasonings: A mixture of savory spices, including curry powder, ground coriander and ground cumin provide a warming flavor to the hummus.


Step 1: Roast the peppers

Roasted Peppers on baking trayTMB Studio

Broil the red peppers 4 inches from the heat until skins blister, about five minutes. With tongs, rotate the peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place the peppers in a bowl. Cover tightly and let stand for 15 to 20 minutes; this will trap heat in and loosen the skin.

Peeling off the charred skin of pepperTMB Studio

Peel off and discard the charred skin. Remove the stems and seeds. Place the peppers in a food processor.

Editor’s Tip: You can also roast red peppers in the oven, on the grill or on the stovetop. This complete guide to roasting red peppers has all the details.

Step 2: Make the hummus

Ingredients added in food processorTMB Studio

Add the garbanzo beans, lemon juice, tahini, olive oil, garlic and seasonings to the food processor.

Processed humus in food processorTMB Studio

Cover and process until blended.

Editor’s Tip: Don’t skimp on the processing step! It may take a few minutes to blend until the mixture is really smooth. Stop the food processor often to scrape down the sides so that everything gets well mixed.

Humus served with pita bread, carrots, cucumbers and crackersTMB Studio

Transfer the hummus to a serving bowl. Serve alongside vegetables, pita bread or crackers as desired.

Recipe Variations

  • Try traditional hummus: No red peppers on hand? Try our classic hummus recipe instead.
  • Make it ultra-creamy: For an even creamier hummus, peel the garbanzo beans before using them. An easy method is to rinse the beans in a bowl of water three to four times, rubbing them vigorously between your hands while rinsing to remove the skins.
  • Use roasted garlic: Replace the raw garlic with roasted garlic to add a deeper and more mellow garlic flavor to the hummus.
  • Add a garnish: A drizzle of olive oil, an extra squeeze of lemon juice, or a generous sprinkle of dried or freshly chopped herbs will instantly upgrade your hummus. Seed and spice mixes, such as an everything bagel seasoning, can add both flavor and texture. Topping with roasted chickpeas is another way to add a little crunch to your hummus.

How to Store Roasted Red Pepper Hummus

To store, keep any leftover hummus in an airtight container in the refrigerator. Roasted red pepper hummus will remain fresh for up to five days. Hummus is a great healthy snack to have on hand for the kiddos to eat after school or to help get you through a mid-afternoon workday slump.

How to Freeze Roasted Red Pepper Hummus

Yes, you can freeze roasted red pepper hummus. After freezing, the texture may change slightly, but it will still be delicious. Store it in a freezer-safe container in the freezer for up to three months. Let it thaw in the fridge. After thawing, you can also run it through the food processor or blender to help smooth out the texture.

Roasted Red Pepper Hummus Tips

Humus served with pita bread, carrots, cucumbers and crackersTMB Studio

Can you use store-bought roasted red peppers?

Store-bought jarred roasted peppers can be used in this recipe. However, the flavor will not be the same as if you had used freshly roasted peppers. Because jarred roasted red peppers are packaged in a brine, taste the hummus first before adding in the recommended amounts of salt and fresh lemon juice to the recipe.

What can you serve with roasted red pepper hummus?

Pita bread, crackers and fresh raw vegetables such as baby carrots, broccoli florets and cucumber slices are great accompaniments for hummus. Hummus also can be used as a spread for veggie wrap sandwiches, in a spectacular layered dip or as a topping for a Mediterranean-inspired pizza. Here are even more recipes that feature hummus.

Watch how to Make Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Prep Time 30 min
Yield 3 cups.


  • 2 large sweet red peppers
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 1/3 cup lemon juice
  • 3 tablespoons tahini
  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled
  • 1-1/4 teaspoons salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Optional: Fresh vegetables, pita bread or assorted crackers


  1. Broil red peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
  2. Peel off and discard charred skin. Remove stems and seeds. Place the peppers in a food processor. Add the beans, lemon juice, tahini, oil, garlic and seasonings; cover and process until blended.
  3. Transfer to a serving bowl. Serve with vegetables, pita bread or crackers as desired.

Nutrition Facts

1/4 cup: 113 calories, 5g fat (1g saturated fat), 0 cholesterol, 339mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 4g protein. Diabetic exchanges: 1 fat, 1 starch.

My son taught me how to make hummus, which is a tasty and healthy alternative to calorie-filled dips. Fresh roasted red bell peppers make it special. —Nancy Watson-Pistole, Shawnee, Kansas