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A ceramic bowl of smooth, vibrant orange Roasted Red Pepper Hummus, garnished with a drizzle of olive oil, a central cluster of whole chickpeas, and a sprinkle of chopped parsley and paprika.

Roasted Red Pepper Hummus

A smoky, creamy, and vibrant hummus made with freshly roasted red peppers—perfect for dipping, spreading, and snacking!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dip
Cuisine: Mediterranean
Calories: 185
Ingredients Equipment Method

Ingredients
  

Roasted Red Peppers
  • 2 large red bell peppers
Hummus Base
  • 1 can chickpeas 15 oz, drained and rinsed
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 2 tbsp cold water
  • 1 tbsp olive oil for drizzling
  • fresh parsley for garnish

Equipment

  • Food Processor
  • Baking Sheet

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Place whole red bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally until skins are charred and blistered.
  3. Transfer the peppers to a bowl and cover. Let steam for 10 minutes to loosen the skins.
  4. Peel the skins off the peppers, remove seeds and stems, and roughly chop the flesh.
  5. In a food processor, add chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, salt, and roasted red pepper pieces.
  6. Blend until smooth, adding cold water gradually until the desired creamy texture is reached.
  7. Taste and adjust seasoning with more lemon juice or salt if needed.
  8. Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped parsley.
  9. Enjoy with warm pita, fresh vegetables, or crackers.