Roasted Red Pepper Hummus

You can’t beat homemade and this roasted red pepper hummus with hints of smokey cumin is way better than store bought! Each bite is smooth and ultra creamy, making it perfect for dipping with crispy pita chips.

Why You’ll Love This Roasted Red Pepper Hummus Recipe

This homemade red pepper hummus will make you put down store-bought versions from now on.

• Wholesome. There’s no excess sodium or strange ingredients in the recipe.
• Great for gatherings. This creamy hummus is a great party appetizer with crispy pita chips for dipping.
• Beginner-friendly. You just need to blend everything together until smooth!
• Middle Eastern-inspired. It’s made just like an authentic Middle Eastern hummus, but with red pepper and cumin for smokiness.

What You’ll Need

Tender chickpeas, earthy tahini, and olive oil are the foundation of any traditional hummus recipe. Scroll to the recipe card at the bottom of the post for exact amounts.

• Chickpeas – Use canned or homemade.
• Tahini – Unsweetened almond butter, sunflower seed butter, or plain Greek yogurt are good swaps.
• Lemon juice – Reduce the amount by half if you’re using lime juice.
• Olive oil – Regular or extra virgin olive oil are great.
• Garlic – Avoid garlic powder because it can make the hummus grainy.
• Ground cumin – It adds smokiness, but you can leave it out.
• Salt – Kosher salt is best.
• Water – Feel free to swap it for veggie stock.
• Roasted red peppers – These are often canned or jarred, but homemade ones work too.
• Fresh parsley – It’s an optional garnish that adds bright herbiness.

How to Make Roasted Red Pepper Hummus

The food processor does most of the work for you! Scroll to the bottom of the post for the full recipe card.

• Peel the chickpeas. Pat them dry with a paper towel or clean kitchen towel. Gently rub the chickpeas so that the skin begins peeling off. Use your fingers to remove the skins and discard them. Do this for at least half of the chickpeas.

• Process it. Add the tahini, lemon juice, olive oil, chickpeas, garlic, cumin, salt, and red peppers to the food processor. Blend everything for 2-3 minutes or until completely smooth. Adjust the consistency to taste with water and blend again.
• Serve. Transfer the hummus to a serving bowl. Garnish with fresh parsley, serve with pita chips, and enjoy!

Tips & Variations

Skip the peeling or add leftover lentils and beans to make this roasted red pepper hummus extra quick and convenient.

• More spices. Add 1/2 teaspoon paprika, 1/4 teaspoon za’atar, or 1/4 teaspoon ground sumac to the ingredients for added spice.
• Adjust the consistency. The more water you add, the runnier the hummus will be. Less water (or no water) will result in a thicker hummus.
• Add toppings. Sprinkle crumbled feta, goat cheese, sunflower seeds, roasted pumpkin seeds, or chopped olives on top for more flavor and texture.
• Make it spicy. Add 1/4-1/2 teaspoon cayenne pepper or red pepper flakes to the recipe for a kick of heat. Chili oil works too.
• Don’t peel it. While it makes the hummus super creamy, it’s not necessary to peel the chickpeas and won’t affect the overall flavor. Skip it if you’re in a rush.
• Use leftovers. Swap half of the chickpeas for leftover lentils or white beans (drained and rinsed) for an easy variation.

What to Serve With Hummus

Roasted red pepper hummus is the perfect appetizer for Middle Eastern-inspired meals. Serve it with Baked Pita Chips, Wonton Chips, or tortilla chips for dipping. You can also pair it with my Quinoa Tabbouleh Salad for something refreshing. For main dish ideas, try my Chicken Shawarma Bowls and Moroccan Kofta Kebab.

Proper Storage

Refrigerate leftover hummus in an airtight container for up to 5 days. Discard it immediately if it tastes sour. Serve it chilled or at room temperature.

More Easy Dip Recipes

• Baked Goat Cheese Dip
• Baked Spinach Artichoke Dip
• Mediterranean 7 Layer Dip
• The Perfect Creamy White Queso Dip Recipe

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