Roasted Red Pepper Hummus Recipe

This Roasted Red Pepper Hummus is a vibrant, creamy, and seriously addictive dip that is about to become your new favorite snack time staple. Roasting the red peppers brings out their natural sweetness and smokiness, which pairs perfectly with the rich, savory depth of the chickpeas and tahini. Trust me, you are going to absolutely love how easy it is to make this bright, colorful, and utterly silky hummus right in your own kitchen!

Why You’ll Love This Recipe

• UNREAL Flavor: The deep, sweet, and smoky flavor from roasting the peppers is a complete game-changer and makes store-bought hummus taste dull in comparison.
• The Creamiest Texture: By blending those smooth chickpeas with the tender roasted peppers, we skip the heavy cream but still achieve that perfectly airy, silky-smooth consistency.
• A Healthy Helper: This dip is naturally vegan, packed with fiber and protein, and made with wholesome ingredients, making it a snack you can feel genuinely great about diving into.
• It’s so Versatile: It’s a flawless base for any Mediterranean platter, sandwich spread, or simply devoured with a spoon (don’t worry, I won’t tell anyone!).

Ingredients

All you need for this Roasted Red Pepper Hummus Recipe is a bit of time, and some common pantry ingredients that transform into pure magic. But first, gather up these must-have items:

• Red Bell Peppers: The star of the show! Roasting these until they are deeply charred unlocks an incredible smoky sweetness that gives this hummus its signature flavor.
• Chickpeas: The base of any good hummus; they provide a creamy texture and are full of satisfying protein.
• Tahini: This roasted sesame seed paste is crucial for that authentic, nutty flavor and contributes immensely to the ultra-smooth texture.
• Lemon Juice: A squeeze of fresh lemon juice is essential for brightness; it cuts through the richness and balances the savory flavors.
• Garlic: Just a couple of cloves add a necessary sharp, pungent kick to deepen the savory profile.
• Olive Oil: Used in the food processor to help emulsify the mixture, adding richness and depth of flavor.
• Ground Cumin: A touch of earthiness that perfectly complements the chickpeas and gives it that classic hummus warmth.
• Smoked Paprika: Used in the blend for an extra layer of beautiful smokiness and flavor complexity.
• Salt: Essential for bringing all the beautiful flavors into focus.
• Cold Water: The secret weapon! Adding this gradually helps you achieve that dreamy, light, and fluffy texture we are aiming for.
• Olive Oil for Drizzling: Reserved for the finish; a good quality extra virgin olive oil for a beautiful sheen and rich aroma just before serving.
• Fresh Parsley: Optional, but chopping a little bit on top adds a pop of vibrant green color and fresh, herbaceous flavor.

Note: The precise measurements and quantities for all these ingredients will be found right under this article in the recipe card.

How to Make the Recipe

Making this luscious dip is truly straightforward—the hardest part is waiting for the peppers to roast!

Step 1: Roast the Red Peppers

Preheat your oven to a nice and hot 425°F (220°C). Place your whole red bell peppers directly onto a baking sheet. Roast them for about 25 to 30 minutes, turning them occasionally, until the skins are beautifully charred and blistered. This is where the flavor magic happens!

Step 2: Steam and Peel the Peppers

Carefully take the hot peppers off the baking sheet and transfer them to a bowl. Cover the bowl tightly with a plate or plastic wrap. Let them steam for about 10 minutes. This steam bath makes the skin peel off like a dream. Once cooled slightly, peel the skins off, remove the seeds and stems, and roughly chop up the sweet, tender flesh.

Step 3: Blend the Hummus Base

In your food processor, combine the following ingredients: the drained and rinsed chickpeas, tahini, fresh lemon juice, garlic, olive oil, cumin, smoked paprika, salt, and the pieces of your gorgeous roasted red pepper.

Step 4: Blend Until Silky Smooth

Process the mixture until it starts to become smooth. Now, here’s the trick: slowly drizzle in the cold water, just a tablespoon at a time, while the food processor is running. Stop when you achieve that wonderfully creamy, light, and airy texture you’re looking for.

Step 5: Adjust and Serve

Give the hummus a good taste. Is it bright enough? Add more lemon juice! Does it need a little punch? Add a pinch more salt. Once seasoned perfectly, scoop it into your serving bowl, drizzle with that finishing olive oil, and garnish with some chopped fresh parsley.

Pro Tips for Making the Recipe

• The Pepper Steam is Key: Do not skip the steaming step! Trapping that heat helps the skin separate from the flesh easily, saving you a ton of time and frustration during the peeling process.
• Use Icy Cold Water: Instead of room-temperature water, using ice-cold water or a few small ice cubes while blending helps the mixture emulsify better, resulting in an even lighter, fluffier hummus.
• Scrape Down the Sides: Make sure to stop the food processor a couple of times to scrape down the sides, ensuring all the roasted pepper pieces get fully incorporated and you get a completely smooth texture.
• Don’t Skimp on the Tahini: While you might be tempted to reduce it, tahini is essential for the authentic texture and richness. Use a high-quality tahini for the best flavor!

How to Serve

This dip is wonderfully versatile, but here are my favorite ways to enjoy this vibrant, smoky masterpiece:

• Classic Dippers: Serve with warm, fluffy pita bread, crunchy pita chips, pretzel thins, or a platter of fresh, crisp veggies like cucumbers, carrots, and bell peppers.
• Sandwich Swap: Use it instead of mayo on sandwiches, wraps, or turkey burgers for a huge flavor upgrade.
• Mediterranean Platter: Arrange it alongside feta cheese, olives, sliced tomatoes, and a sprinkle of Za’atar for an easy, impressive appetizer spread.
• As a Sauce: Thin it slightly with an extra splash of olive oil and use it to drizzle over roasted vegetables or grilled chicken.

Make Ahead and Storage

This hummus is fantastic for making ahead—the flavors actually deepen after a day in the fridge!

Storing Leftovers

Place any leftover hummus in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 to 5 days. Before serving leftovers, give it a good stir and maybe add a tiny splash of fresh lemon juice to brighten the flavor again.

Freezing

Yes, you can freeze hummus! Place it in a freezer-safe container, leaving about an inch of headspace as it will expand. Freeze for up to 3 months. Thaw it overnight in the refrigerator. You may need to blend it again or whip it with a spoon upon thawing to restore the texture.

Reheating

Hummus is best served at or slightly below room temperature. Simply pull it out of the fridge 15-20 minutes before you plan to serve it. If it was frozen, make sure it is fully thawed before stirring or re-blending.

FAQs

1. Do I absolutely have to peel the red peppers?

Yes, you really should! While the skin is edible, the charred peel will create a chewy, slightly bitter texture in your finished hummus. The 10-minute steaming step we use makes the skin removal super quick and easy, and it’s a necessary step to get that truly silky, restaurant-quality smooth texture that makes this recipe so special.

2. Why isn’t my hummus getting that ultra-smooth, creamy texture?

The most common reasons are not blending long enough or not adding enough cold liquid. Make sure your food processor runs for a full 3-5 minutes, scraping down the sides often. If it still looks too thick, continue adding that ice-cold water one tablespoon at a time while blending until it whips up to a light and fluffy consistency. Don’t be shy with the water!

3. Can I use jarred roasted red peppers instead of roasting my own?

Yes, you certainly can for a super speedy shortcut! If you use jarred peppers, drain them extremely well before adding them to the food processor. Just know that the flavor won’t be quite as deeply smoky or sweet as the freshly roasted ones, but it still makes a delicious dip that is ready in minutes!

4. Can I make this oil-free?

You can! The olive oil adds richness and helps the blending process, but you can swap it out. Just replace the 2 tablespoons of olive oil used in the blending step with an extra 2 tablespoons of cold water or a splash more lemon juice to ensure the mixture stays loose enough to process into that gorgeous creamy consistency.