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    You are here: Home / Appetizers / Creamy Roasted Red Pepper Hummus

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: August 28, 2021

    Creamy Roasted Red Pepper Hummus

    Jump to Recipe Print Recipe
    Bowl of Roasted Red Pepper Hummus with Text Overlay Reading "Roasted Red Pepper Hummus"

    This roasted red pepper hummus is perfect for dipping, slathering on pita bread, or stuffing in a sandwich! It's super creamy, a little smoky, and absolutely delicious!

    Hand Dipping a Pita Wedge into a Bowl of Roasted Red Pepper Hummus

    I got the idea for this red pepper hummus from Wegman's. They sell it in their olive bar. I started buying it and it wasn't long before I became completely addicted!

    In an effort to save myself some trips to the store, I decided to create a recipe for homemade roasted red pepper hummus. It was pretty easy and the result was delicious! This stuff is a little bit creamier than regular hummus and packs a slightly sweet, subtly smoky flavor.

    What You'll Need

    Bowl of Roasted Red Pepper Hummus on a Wooden Surface with Pita Wedges
    • Chickpeas. The recipe calls for canned chickpeas. You can use dried chickpeas, but you'll need to soak and cook them first. Try one of these methods.
    • Tahini. This is a paste made from sesame seeds that can be found in the international foods sections of most supermarkets.
    • Roasted red peppers. Use jarred roasted red peppers packed in brine.
    • Lemon juice. Use freshly squeezed juice for the best flavor.
    • Garlic.
    • Cumin.
    • Salt.

    How to Make Roasted Red Pepper Hummus

    The following is a summary on how to make this dish. Scroll all the way down if you'd like to skip right to the full recipe.

    • Place all of your ingredients into a food processor bowl. (Some blenders work too — I love making hummus in my Vitamix!) Make sure you drain and rinse your chickpeas, and drain the peppers. I like to also blot the peppers dry to avoid introducing too much liquid into the mix.
    • Blend everything until smooth and creamy.
    Two Images Showing Roasted Red Pepper Hummus Ingredients in a Food Processor Bowl Before and After Blending
    • Give your hummus a taste-test and adjust any of the seasonings to your taste. This might mean adding more lemon juice, more cumin, or more salt.
    • Transfer your hummus to a serving bowl and dig in!
    Bowl of Roasted Red Pepper Hummus with Pita Bread and Water Glass in the Background

    Leftovers & Storage

    Leftover hummus will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 3 months.

    Frequently Asked Questions

    Is this hummus gluten-free?

    It is!

    How is roasted red pepper hummus served?

    It's great spread on pita bread, used as a dip for veggies, or as a sandwich or wrap dressing.

    Why doesn't this recipe contain olive oil?

    This is an oil-free hummus recipe! Olive oil is a traditional ingredient in most hummus recipes, but I found that this one didn't need it — the peppers add plenty of flavor and creaminess.

    More Hummus Recipes

    • Roasted Garlic Hummus
    • Sun-Dried Tomato & Kalamata Olive Hummus
    • Buffalo Hummus
    • Caramelized Onion Hummus
    • Roasted Jalapeño Hummus
    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
    Bowl of Roasted Red Pepper Hummus with Roasted Red Peppers and Parsley on Top
    5 from 2 votes
    Print

    Roasted Red Pepper Hummus

    This roasted red pepper hummus is extra creamy and packed with the tangy and slightly sweet flavor of roasted red bell peppers.
    Course Appetizer
    Cuisine American, Middle Eastern
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 7
    Calories 120 kcal
    Author Alissa

    Ingredients

    • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
    • 3 tablespoons tahini
    • 1 cup jarred roasted red peppers, drained and blotted dry
    • 3 tablespoons lemon juice
    • 1 garlic clove
    • 1 teaspoon ground cumin
    • ½ teaspoon salt, plus more to taste
    US Customary - Metric

    Instructions

    1. Place all of the ingredients into the bowl of a food processor fitted with an s-blade. Blend until smooth.

    2. Taste-test the mixture and adjust any seasonings to your taste.

    3. Serve.

    Recipe Notes

    Makes about 1 ¾ cups.

    Nutrition Facts
    Roasted Red Pepper Hummus
    Amount Per Serving (0.25 cups)
    Calories 120 Calories from Fat 39
    % Daily Value*
    Fat 4.3g7%
    Saturated Fat 0.6g3%
    Sodium 418mg17%
    Potassium 189mg5%
    Carbohydrates 17g6%
    Fiber 3.6g14%
    Sugar 1.3g1%
    Protein 4.4g9%
    Calcium 53mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Delicious Vegan Stir-Fry Recipes
    Creamy Kale Pasta »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Adrian Fleur says

      December 01, 2013 at 11:23 pm

      Yummy! I will be making this as soon as I move on from Thailand and get myself an oven! And some inexpensive chickpeas, of course ;) Hummus is one of my favourite foods!

      Reply
      • Alissa Saenz says

        December 02, 2013 at 12:06 pm

        Thanks Adrian! Hummus is one of my favorites too :) I hope you enjoy this version when you have an oven and a chance to make it!!

        Reply
    2. Lisa says

      August 30, 2017 at 12:45 am

      I'm living in China and MISS WEGMAN'S!!! I have to make so much more from scratch here and this will be a huge help. Thank you!

      Reply
      • Alissa Saenz says

        September 01, 2017 at 9:19 am

        I'm glad to hear that! I hope you enjoy this as much as the Wegman's version. :)

        Reply
    3. Beth Ann says

      August 28, 2021 at 5:24 pm

      Thank you so much for posting an oil free recipe! My husband and I are following a no oil/ no white flour program and this will fit right in!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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