This roasted red pepper hummus recipe is the game-changer your snack game needs. It’s creamy, nutty, smoky, and sweet—delivering everything you love about classic hummus, plus that irresistible depth from roasted red peppers. Whether you’re after a healthy red pepper hummus recipe or just something bold and flavorful to keep in the fridge, this one’s for you.
We’ve tested this with both canned and dried chickpeas, and roasted peppers fresh or from a jar—so whatever your schedule, you’ve got options. It’s flavorful, protein-packed, and super versatile. Serve it as a dip, spread it on sandwiches, or dollop it onto grain bowls—this red pepper hummus does it all.
Why This Recipe Works
Big flavor, simple method
If you love classic hummus, you’ll be obsessed with this roasted red pepper hummus. It’s got the richness of tahini, the sweet smokiness of roasted peppers, a little zing from lemon, and depth from garlic and spices. Smoked paprika adds a warm kick, and a touch of pomegranate molasses ties it all together.
Versatile & meal-prep friendly
Not only does it make a perfect dip for parties, but it’s also great for weekly meal prep. Use it in wraps, on sandwiches, in bowls, or just grab a spoonful for a midday snack. It’s one of the best red pepper hummus recipes to keep around.
Flexible ingredients
Use dried or canned chickpeas, fresh or jarred roasted red peppers—it’s up to you. However you prep it, this healthy roasted red pepper hummus recipe is sure to hit the spot.
Ingredient Notes
Chickpeas (Garbanzo Beans)
For ultimate creaminess, cook dried chickpeas until soft. Canned chickpeas work too—just simmer them briefly to soften.
Tahini
This sesame seed paste is essential for authentic hummus flavor. Go for a high-quality tahini for the best results.
Roasted Red Peppers
Freshly roasted peppers offer the richest flavor, but jarred ones are a great shortcut. Choose based on your time and taste preference.
Lemon, Garlic & Salt
These balance and brighten the dip. Use fresh lemon juice for the best zing.
Pomegranate Molasses
This secret ingredient adds a tangy-sweet depth that takes your hummus to the next level. It’s optional—but highly recommended.
Step-by-Step Instructions
If using dried chickpeas: Soak overnight in water with ¼ tsp baking soda. Rinse, then simmer with ½ tsp baking soda until very soft (30–45 mins). Drain.
While warm, transfer chickpeas to a food processor. Blend into a paste.
Add tahini, garlic, lemon juice, roasted red peppers, spices, salt, olive oil, and pomegranate molasses. Blend until smooth. Scrape down the sides as needed.
Taste and adjust seasonings—add more lemon, salt, or pomegranate molasses if desired.
Tips for Success
Pick your preferred combo
Make it from scratch or use shortcuts. All options yield a delicious result:
- Cook dried chickpeas + roast red peppers
- Cook dried chickpeas + jarred red peppers
- Canned chickpeas + roast red peppers
- Canned chickpeas + jarred red peppers
Soft chickpeas = smooth hummus
For silky texture, chickpeas must be soft. Simmer canned ones for 10–15 mins, or cook dried ones until tender. Peel chickpeas for ultra-smooth hummus (optional).
Blender hack
Use a high-powered blender for extra smooth hummus. Use a tamper to get it going since the mix is thick.
Too thin?
If using a full 16oz jar of peppers, the hummus might be a little loose. Let it sit—hummus thickens as it rests.
Serve at room temp or warm
Cold hummus dulls the flavor and texture. Let it come to room temperature, or warm it slightly before serving for best results.
How to Serve Roasted Red Pepper Hummus
- Pair with pita bread, crackers, or veggies as a healthy appetizer.
- Spread it on sandwiches or wraps.
- Add to grain bowls or mezze platters.
- Use as a creamy base for lentils or roasted veggies.
In the Middle East, hummus is often enjoyed warm and as a part of breakfast, lunch, or dinner—don’t be afraid to get creative.
Frequently Asked Questions
Can I use canned chickpeas instead of dried ones?
Yes! You can absolutely use canned chickpeas for this roasted red pepper hummus recipe. For best results, simmer the canned chickpeas in water with ¼ tsp baking soda for about 20 minutes. This softens them, helping you get ultra-creamy hummus.
I don’t have a food processor. Can I use a blender?
Definitely! A high-powered blender works great for smooth hummus. Just make sure to use a tamper, as there’s minimal liquid in this recipe.
How long does homemade roasted red pepper hummus last?
Store it in an airtight container in the refrigerator for up to 5–7 days. If you want to keep it longer, you can freeze it for up to 2 months. Just thaw it in the fridge overnight before using.
Can I freeze red pepper hummus?
Yes! Freeze it in a sealed container, leaving space at the top for expansion. Once thawed, give it a stir and adjust the texture with a little olive oil or lemon juice if needed.
What can I eat with roasted red pepper hummus?
This hummus goes well with pita chips, veggie sticks, sandwiches, grain bowls, or as part of a mezze platter.
Is tahini sauce the same as hummus?
Not quite. Tahini is a paste made from ground sesame seeds and is one of the main ingredients in hummus. Hummus includes chickpeas, tahini, lemon juice, garlic, and olive oil.
How do I roast red peppers for hummus?
To roast red peppers at home, place them on a baking sheet and roast at 450°F (230°C) until the skin blisters and blackens, about 20–25 minutes. Then place them in a bowl covered with foil or a lid to steam. Peel off the skins and discard the seeds before using.
Craving More Bold & Healthy Flavors?
If you loved this roasted red pepper hummus, here are a few more recipes our readers can’t get enough of—each one packed with flavor, nourishing ingredients, and plant-forward inspiration:
- 🧄 Easy Vegan Chorizo Recipe – Spicy, smoky, and protein-packed. The perfect meat-free addition to tacos, bowls, or breakfast burritos.
- 🍮 Vegan Custard (Eggless & Dairy-Free) – Silky smooth and secretly healthy. A dreamy dessert that’s totally egg- and dairy-free.
- 🥬 Simple Kale Salad – Bright, refreshing, and loaded with texture. A quick salad that goes with just about anything.
- 🍩 Air Fryer Donuts – Crispy outside, fluffy inside, and surprisingly healthy. These baked donuts are made for guilt-free snacking.
- 🦃 Spinach and Feta Turkey Burgers – Juicy, flavorful, and perfect for meal prep or weeknight grilling.
- 🐟 Superfood Salmon Salad – A fresh and filling power bowl with heart-healthy fats and vibrant greens.
Whether you’re looking for a satisfying dip, a savory main, or a sweet treat—there’s something here for every craving. Tap through and try your next favorite!
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Roasted Red Pepper Hummus
Description
This roasted red pepper hummus is creamy, smoky, and loaded with bold Mediterranean flavor. Made with tahini, lemon, garlic, and roasted red peppers (fresh or jarred!), it’s a healthy, high-protein dip perfect for parties, meal prep, or snack attacks. Serve it with pita, spread it on wraps, or use it as a grain bowl topper—this homemade hummus is way better than store-bought and incredibly easy to make.
Ingredients
Instructions
Soak the chickpeas:
Place the dried chickpeas in a large bowl and cover with cold water. Stir in ¼ teaspoon baking soda. Let them soak for 8 hours or overnight. Drain and rinse.
Cook the chickpeas:
Transfer the soaked chickpeas to a medium saucepan. Add ½ teaspoon baking soda and 5 cups (1.2 L) water. Bring to a boil over medium-high heat. Skim off any foam that forms using a spoon. Cover the pot and reduce to low or medium-low heat to keep a steady simmer. Cook for 30 minutes.
Uncover and stir in 1 teaspoon kosher salt. Continue cooking, uncovered, for another 10 to 20 minutes, or until the chickpeas are very soft and mash easily between your fingers. Drain thoroughly.
While the chickpeas cook, prep the red peppers.
If using jarred peppers:
Drain well and pat dry. Tear into strips. (Avoid rinsing them to preserve their smoky taste.)If roasting fresh peppers:
Preheat the oven to 450ºF/230ºC. Set a rack near the top of the oven. Line a rimmed baking sheet with parchment paper.Cut the bell peppers in half lengthwise and remove the seeds, membranes, and stems. Place them cut-side down on the prepared pan.
Roast for 12–15 minutes, then rotate the tray 180º and roast another 8–10 minutes, or until the skins are charred and the flesh is tender.
Transfer peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Peel off the skins and discard any liquid. Tear the peppers into strips.
Make the hummus base:
While still warm, place the cooked chickpeas in a food processor. Blend for 1–2 minutes until very smooth, stopping to scrape down the sides as needed.
Add flavor:
Add the tahini, lemon juice, garlic, and olive oil. Blend again for 1–2 minutes until fully combined and creamy. The mixture will be quite thick.
Finish blending:
Add the red peppers, cumin, smoked paprika, Aleppo pepper, 1 teaspoon kosher salt, and pomegranate molasses.
Tip: If your fresh roasted peppers are especially sweet, begin with 2 teaspoons of pomegranate molasses.
Blend again until the mixture is smooth and everything is well incorporated, scraping down the sides as needed. Taste and adjust: add more salt, paprika for smokiness, Aleppo for heat, or lemon juice for brightness
Note: Hummus made with jarred peppers may be slightly thinner, but it thickens as it chills. The flavor also deepens after resting in the fridge.
To serve:
Spoon the hummus into a shallow dish. Use the back of a spoon to create waves or a well in the center. Drizzle with olive oil, sprinkle with Aleppo pepper, and top with chopped parsley if desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150.4kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 1.6g8%
- Sodium 1818mg76%
- Potassium 141mg5%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 3g12%
- Sugars 2.5g
- Protein 5.8g12%
- Vitamin A 120.8 IU
- Vitamin C 49.3 mg
- Calcium 28.7 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Using canned chickpeas? Drain and rinse 2 (15 oz/425g) cans (or 1 ½ cans for a bolder red pepper flavor). Add to a pot with ¼ teaspoon baking soda, cover with a few inches of water, and simmer for 20 minutes, or until soft and falling apart. Drain and rinse again.
- Roasting red peppers from scratch gives the best flavor (see Step 4). A drained 16 oz jar typically yields 10 to 11 oz (300g) of roasted pepper flesh, equal to about 4 whole peppers.
- Aleppo pepper is available at spice stores, Middle Eastern markets, or online (affiliate link). If you don’t have any, substitute with ¼ to ½ teaspoon red pepper flakes, to taste.
- Pomegranate molasses can be found online or at Middle Eastern stores. I used this brand and also recommend this one (affiliate links). If unavailable, use 1 teaspoon aged balsamic vinegar instead, and adjust to taste. For added tang, increase the lemon juice.
