This roasted red pepper hummus is my favorite hummus recipe. Prepared with roasted red pepper, this fantastic dip is super creamy, and loaded with sweet and smoky flavors. A healthy appetizer everyone loves, dipped with crackers, pita or fresh cut veggies.

This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

When I think of my beautiful trips to the Middle Eastern many years ago, hummus always comes to mind among all the other traditional foods. It was everywhere ! And there’s a good reason for that. Hummus is a healthy dip, quick and easy to make, and very versatile too. Prepared with chickpeas and roasted red pepper, this vibrant hummus has everything to make you fall in love with. Serve with some veggie sticks or crackers as a shareable appetizer, or spread on wraps or sandwiches for lunch.

This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.

Now, don’t let you fool by the roasted red pepper part. The technique is easier than it seems, and can be used in many other delicious recipes, such as this Roasted Red Pepper Cashew Pasta. All you need to do is roast the entire bell pepper in the oven until the skin darkens. When ready, peel it, remove stems and seeds, and add it to your food processor with all the other ingredients. Process until creamy, and voilà!

Why you’ll love this roasted red pepper hummus recipe

  • Super creamy texture
  • Sweet and smoky flavors
  • Easy to make : only two mains steps
  • A great dip to share with friends and family
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.

The ingredients you need

  • A large red pepper. This is a key ingredient in this hummus recipe. The secret is to roast your whole red pepper in your oven to bring up all the smoky flavors. Don’t forget to keep the red pepper oil in the middle; you’ll need it later in the recipe.
  • Chickpeas. I uses a can of chickpeas, but you can go the extra mile and cook chickpeas if desired. Just keep in mind that it takes a little bit longer as you need to soak the chickpeas overnight before cooking.
  • Tahini and miso. I use one Tablespoon of tahini and one teaspoon of miso paste. These two ingredients are really good flavor enhancers.
  • Garlic. I use two medium garlic cloves. It brings personality to the dip and adds pungent flavor.
  • Lemon juice. It brings a touch of acidity. One medium lemon is enough (the lemon should fit in the palm of your hand).
  • Olive oil. It gives the hummus a luxuriously smooth texture.
  • Paprika, cumin, salt. Paprika and cumin are an ideal match to the red pepper. Also, don’t forget the salt. Always taste and adjust seasoning to your liking.
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.

How to make this roasted red pepper hummus recipe?

  • Start with roasting the red pepper (see notes below). If you’re running out of time, this step can be replaced by simply using roasted red peppers from a jar.
  • Now, add chickpeas all the other ingredients to the food processor, and process until creamy, scraping the sides as needed. Feel free to add some more water during the process in order to obtain a smooth consistency. Always taste your dip and adjust seasoning as needed.
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.

How to roast a whole red pepper ?

  • Place the whole red pepper in a fully preheated oven, on the grill setting (no need to add oil). Roast, until the skin darkens.
  • Transfer the bell pepper to a small-medium bowl and cover with a plate.
  • Once the bell pepper is cool enough to handle, peel off the skins and remove the stem and seeds. Remember to reserve the oil in the center of the bell pepper; you’ll need it in the recipe.

Here’s another method and a full how-to guide to make Roasted Red Pepper. Both methods work, but I recommend the one described above for a hummus recipe (it enables you to extract the red pepper oil).

This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.

Storing instructions

This roasted red pepper hummus can keep for a week in the fridge in a sealed container. To me, it’s the ultimate meal prep ingredient!

Good to know! If you’re not familiar with miso paste and have leftovers, you can keep it in the fridge for weeks and months, use it to make Tahini Miso Ramen Recipe or Miso Chocolate Chip Cookies later on.

This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.

Recipe variations

  • Express version: use roasted red peppers from a jar! If you’re running out of time, simply use a jar of roasted red peppers from the store. It works too!
  • Spice it up! If you like it spicy, add a hint of hot chili powder to your hummus.
  • Garnish with herbs of choice. I like to add some fresh cilantro on top, but other fresh herbs will do to. Think basil, mint, parsley, or a mix of all.
  • Replace the chickpeas with navy beans. It’s a wonderful variant to this red pepper hummus!
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.

Other hummus recipes and beyond…

Print

Roasted Red Pepper Hummus

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Leave a Review
This roasted red pepper hummus is my favorite hummus recipe. It's a fantastic dip, easy to make, and loaded with sweet and smoky flavors.
Print
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 1 bowl 1x
  • Category: Dips
  • Diet: Vegan

This roasted red pepper hummus is my favorite hummus recipe. Prepared with roasted red pepper, this fantastic dip is super creamy, and loaded with sweet and smoky flavors. A healthy appetizer everyone loves, dipped with crackers, pita or fresh cut veggies.

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale
  • 1 large red pepper
  • 14 ounces (400g) canned chickpeas, drained*
  • 3 Tablespoons red pepper oil (from the roasted red pepper)
  • 1 Tablespoon tahini
  • 1 teaspoon miso paste
  • 1 large lemon, juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground paprika (+ extra for serving)
  • 1 Tablespoon virgin olive oil
  • Salt and freshly ground pepper, to taste

Instructions

  1. Preheat the oven on the grill position and when it’s warm enough, grill the red pepper on all sides until the skin darkens.
  2. When ready, remove from the oven, place in a bowl and cover with a plate.
  3. Let it cool slightly until ready to handle (not too hot anymore). Then, peel the skin using a small paring knife. Remove the stem and the seeds, but keep the oil from the inside of the red pepper (you will need it later in the recipe).
  4. Place all the recipe ingredients with a food processor, and process until smooth. In order to obtain the perfectly creamy consistency, slowly add 2 or 3 Tablespoons of cold water while the processor is turned on, until creamy. Season with salt and pepper, taste and adjust seasoning as needed.
  5. Spoon the red pepper hummus onto a bowl, and spread the hummus with the back of a spoon to create swirls. Drizzle with olive oil, add more paprika, and garnish with fresh cilantro (optional). Serve with pita bread or raw vegetables.

Notes

* Or 8.8 ounces (250g) cooked and drained chickpeas.

Recipe by Del’s cooking twist | Photography by Athina Canevet Studio

Chickpeas, Dairy-Free, Dips, Fall, Gluten-Free, Healthy, Quick & Easy, Savory Snacks, Spring, Summer, Vegan, Vegetarian

Did you make this recipe?

Lastly, if you make this Roasted Red Pepper Hummus, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!