This homemade hummus with red pepper is an easy-to-make alternative to store-bought roasted red pepper hummus. Super creamy, it’s a perfect dip for any fruits or vegetables.
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What Is Hummus With Roasted Red Pepper
One of the great things about hummus recipes is that with so many of them the ingredients are right there in the title. In this case, this is a hummus that includes roasted red peppers.
The peppers give a little bit of a sweet and smoky flavor to the hummus. Whether you make the peppers yourself or use jarred red peppers, it’s the perfect way to jazz up a traditional hummus.
Check out our Classic Hummus Recipe.
Inspiration For This Hummus Recipe
The reason why I started making this recipe at home is because of a local dish we have where we live in Spain. It’s called escalivada.
It’s a dish of cooked, smoky vegetables. In Catalonia, it’s made with red peppers, eggplant, and often onion.
Escalivada is normally served as a side dish to roasted meats and vegetables. We picked up some for a recipe but only needed a small bit. What to do with the rest? Chop it up and make it into a hummus.
Why Make Homemade Roasted Red Pepper Hummus
Now it’s pretty common to see a variety of different types of hummus for sale at almost every supermarket. Hummus with roasted red peppers, though, was probably one of the first to hit the market.
So, sure it’s easy to buy but I like making hummus at home. I like that it’s fresh and I can control the ingredients. That also means I can try to minimize the preservatives and stuff they put inside the containers left on the store shelves.
Check out our other hummus recipes:
Ingredients For Homemade Red Pepper Hummus
By starting with jarred roasted peppers, this hummus recipe is super easy. In addition to the peppers, add tahini, fresh pressed garlic, fresh squeezed lemon juice, and rinsed and drained chickpeas.
Add a sprinkling of ground paprika to add a little color. I also like to reserve just a few pieces of the red pepper to use as a garnish.
How To Make Red Pepper Hummus
The easiest way to make this red hummus recipe is to start with jarred or canned roasted red pepper strips. They are easy to buy on Amazon.
Drain but don’t rinse the peppers while reserving a tablespoon of the liquid they came in. Cut the peppers into strips or chunks just to make them easier to blend.
Mince or crush the fresh garlic. I like to use a good garlic press so that there are not surprising chunks of garlic in the final hummus. Try the Zulay stainless steel press, which is easy to use. There’s no need to even peel the garlic ahead of time.
Add the peppers, garlic, freshly squeezed lemon juice, and tahini to a blender or food processor. Be sure to stir the tahini to ensure it’s the right consistency before adding it. Blend the ingredients until smooth and creamy.
Preparing Chickpeas For Hummus
You can use the chickpeas straight from the can, with just a little rinse. Place the chickpeas in a colander and run them under cool water.
Optional Step: If you want to soften them to make it easier to blend, they can be microwaved for a minute. Or, boil them for 10-15 minutes to make them soft and creamy.
Place the chickpeas a little at a time into the blender until smooth. Use a rubber spatula to scrape the sides of the blender to ensure all ingredients are blended well.
If you need to add some liquid to reach the right consistency, add a tablespoon of the reserved liquid from the red peppers. If you didn’t reserve any, add a little bit of olive oil. Normally the peppers offer enough liquid that you don’t need anymore.
Just before finishing, add the ground paprika and blend well.
How To Serve This Hummus
Serve with any fruits and veggies you have at home, including carrots, celery sticks, cucumber rounds, or even apples. I like to serve hummus with multi-grain tortilla chips like Food Should Taste Good Multi-Grain Tortilla Chips, which you can buy at Whole Foods or here on Amazon.
- 1 cup roasted red peppers, chopped, with reserved liquid
- 4 cloves of garlic, mashed or pressed
- 2 tablespoons tahini
- Juice of 1 lemon
- 1 15 ounce can of chickpeas, rinsed and drained
- ½ teaspoon paprika
- Drain but don’t rinse the peppers. Reserve a tablespoon of the liquid they came in.
- Cut the peppers into strips or chunks to make them easier to blend.
- Add the pressed garlic, peppers, lemon juice, and tahini to a blender or food processor.
- Blend the ingredients until smooth and creamy.
- Add the chickpeas a little at a time into the blender until smooth.
- If needed add the reserved red pepper liquid to reach a smooth consistency.
- Just before finishing, add the ground paprika and blend well.
If you aren't familiar with how to make homemade hummus, see our notes and tips above.
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Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 11mgCarbohydrates: 24gFiber: 6gSugar: 5gProtein: 8g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
Modifications And Variations
To make this a spicy red pepper hummus, add a little crushed red pepper or cayenne pepper. If you want to use fresh red peppers instead of store-bought, add two tablespoons of olive oil to help soften the hummus.