Roasting a bell pepper unlocks its natural sweetness and smoky depth, transforming classic hummus into something extraordinary. This Roasted Bell Pepper Hummus is vibrantly colored, incredibly creamy, and perfect for dipping or spreading. It’s surprisingly simple to make from scratch and far more rewarding than store-bought versions.
If you're looking for the perfect Roasted Bell Pepper Hummus, you're in the right place. Whether you love Snacks or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Roasted Bell Pepper Hummus
- Smoky-sweet flavor: Fresh roasting delivers unmatched depth.
- Creamy texture: Peeling chickpeas ensures silky smoothness.
- Crowd-pleasing appeal: Vibrant color and complex flavor impress everyone.
- Versatile uses: Great as a dip, spread, or bowl topper.
Ingredients & Tools
- 1 large red bell pepper
- 1 can (400 g) chickpeas, rinsed, drained, and peeled
- 1/4 cup (60 ml) fresh lemon juice (from about 1 large lemon)
- 1/4 cup (60 g) well-stirred tahini
- 1 small garlic clove, minced
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt, plus more to taste
- 2-4 tablespoons ice-cold water
- Paprika and fresh parsley, for garnish
Tools: A baking sheet, food processor, and a small bowl for the ice water.
Notes: Don’t skip peeling the chickpeas for dreamy texture. Stir tahini well before using.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 6 g |
| Fat: | 11 g |
| Carbs: | 16 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months; thaw in fridge before use.
- Reviving: Stir well if separated; add a splash of water or lemon juice to refresh consistency.
Serving Suggestions
Complementary Dishes
- Warm Pita Bread or Pita Chips — The classic choice for a reason. The soft, warm bread is the perfect vehicle for scooping up every last bit of that creamy hummus.
- A Crudité Platter with Cucumber and Carrot Sticks — The fresh, crisp crunch of the raw vegetables provides a lovely textural contrast and a refreshing balance to the rich, smoky dip.
- Falafel or Grilled Halloumi — Turn your dip into a full meal. The spiced, herby falafel or the salty, squeaky grilled halloumi are fantastic partners for the sweet pepper hummus.
Drinks
- A Crisp, Dry Rosé — The bright berry notes and acidity in the wine cut through the richness of the tahini and olive oil beautifully, cleansing the palate between bites.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds, making each scoop of hummus taste as vibrant as the first.
- A Light Lager or Pale Ale — The slight bitterness and carbonation of a cold beer are a classic pairing with Middle Eastern flavors, making for a very happy, casual snacking situation.
Something Sweet
- Baklava — The flaky, nutty, honey-soaked pastry is the ultimate sweet finish. Its rich sweetness is a perfect counterpoint to the savory, smoky notes of the hummus.
- Medjool Dates Stuffed with Almonds — Simple, elegant, and naturally sweet. The caramel-like flavor of the dates feels like a natural progression from the other flavors on your plate.
- Orange and Pomegranate Salad — A bright, juicy salad with a hint of mint offers a fresh, light, and slightly tart end to your meal that feels wonderfully balanced.
Before You Start: Tips & Ingredient Notes
- Why peel the chickpeas? It might seem like a tedious step, but the skins are what cause that slightly grainy texture in hummus. Removing them allows for an unbelievably smooth, creamy, and light final product. Pop on some music and you’ll be done in no time.
- Can I use jarred roasted peppers? You can in a pinch, but you’ll sacrifice a lot of that deep, smoky-sweet flavor. Jarred peppers are often packed in water or vinegar, which can dilute the taste and add a tang you don’t necessarily want here. Fresh roasting is always best.
- The importance of ice-cold water. This is a little pro-trick! Adding ice-cold water while the food processor is running helps emulsify the ingredients, creating a fluffier, lighter, and creamier hummus. Room temperature water just doesn’t have the same effect.
- Don’t rush the blending. A good hummus needs time to become perfectly smooth. Let that food processor run for a good 3-4 minutes, scraping down the sides once or twice. You’ll be amazed at the texture transformation.
How to Make Roasted Bell Pepper Hummus
Step 1: First, let’s roast that pepper. Preheat your oven to 220°C (425°F). Place the whole bell pepper directly on a baking sheet and roast for 25-30 minutes, turning it halfway through. You’re looking for the skin to be blistered and blackened in spots. Once it’s nicely charred, immediately transfer the pepper to a bowl and cover it tightly with plastic wrap. The steam will loosen the skin, making it easy to peel later. Let it sit for at least 15 minutes.
Step 2: While the pepper is steaming and cooling, tackle the chickpeas. Rinse and drain them thoroughly, then spread them out on a clean kitchen towel. Gently roll them around, applying light pressure—you’ll notice the skins start to pop off. It’s a bit of a meditative task, I find. Take the few extra minutes to peel them all; I promise you’ll taste and feel the difference in the final hummus.
Step 3: Now, let’s peel the pepper. Once it’s cool enough to handle, the skin should slip off easily. Pull off all the charred skin, then slice the pepper open and remove the stem and all the seeds. You’ll be left with soft, sweet, and smoky roasted pepper flesh. Give it a rough chop—it doesn’t have to be perfect since it’s all going into the processor.
Step 4: Time to blend! In the bowl of your food processor, combine the peeled chickpeas, the chopped roasted pepper, lemon juice, tahini, minced garlic, cumin, and salt. Secure the lid and pulse a few times to break everything down, then run the processor for a full minute. You’ll notice it will look a bit thick and pasty at this stage—that’s perfectly normal.
Step 5: Now, with the processor running, slowly stream in the 3 tablespoons of olive oil through the feed tube. Let it incorporate fully. Then, with the motor still running, begin adding the ice-cold water, one tablespoon at a time. Watch the magic happen! The hummus will lighten in color and become wonderfully smooth, creamy, and almost whipped. You’ll probably need 3-4 tablespoons total. Process for another 2-3 minutes until it’s perfectly silky.
Step 6: The final touch is tasting and adjusting. Give it a taste and see if it needs more salt or another squeeze of lemon juice. Once it’s perfect to your palate, transfer it to a serving bowl. Use the back of a spoon to create swirls on the surface, which
Roasted Bell Pepper Hummus
Learn how to make the best Roasted Bell Pepper Hummus from scratch. This creamy, smoky-sweet dip is perfect for pita and veggies. Get the easy recipe now!
Ingredients
For the Hummus:
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1 large red bell pepper
-
1 can chickpeas (400 g, rinsed, drained, and peeled)
-
1/4 cup fresh lemon juice (60 ml, from about 1 large lemon)
-
1/4 cup well-stirred tahini (60 g)
-
1 small clove garlic (minced)
-
3 tablespoons extra-virgin olive oil (plus more for drizzling)
-
1/2 teaspoon ground cumin
-
1/2 teaspoon fine sea salt (plus more to taste)
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2-4 tablespoons ice-cold water
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Paprika and fresh parsley (for garnish)
Instructions
-
First, let’s roast that pepper. Preheat your oven to 220°C (425°F). Place the whole bell pepper directly on a baking sheet and roast for 25-30 minutes, turning it halfway through. You’re looking for the skin to be blistered and blackened in spots. Once it’s nicely charred, immediately transfer the pepper to a bowl and cover it tightly with plastic wrap. The steam will loosen the skin, making it easy to peel later. Let it sit for at least 15 minutes.01
-
While the pepper is steaming and cooling, tackle the chickpeas. Rinse and drain them thoroughly, then spread them out on a clean kitchen towel. Gently roll them around, applying light pressure—you’ll notice the skins start to pop off. It’s a bit of a meditative task, I find. Take the few extra minutes to peel them all; I promise you’ll taste and feel the difference in the final hummus.02
-
Now, let’s peel the pepper. Once it’s cool enough to handle, the skin should slip off easily. Pull off all the charred skin, then slice the pepper open and remove the stem and all the seeds. You’ll be left with soft, sweet, and smoky roasted pepper flesh. Give it a rough chop—it doesn’t have to be perfect since it’s all going into the processor.03
-
Time to blend! In the bowl of your food processor, combine the peeled chickpeas, the chopped roasted pepper, lemon juice, tahini, minced garlic, cumin, and salt. Secure the lid and pulse a few times to break everything down, then run the processor for a full minute. You’ll notice it will look a bit thick and pasty at this stage—that’s perfectly normal.04
-
Now, with the processor running, slowly stream in the 3 tablespoons of olive oil through the feed tube. Let it incorporate fully. Then, with the motor still running, begin adding the ice-cold water, one tablespoon at a time. Watch the magic happen! The hummus will lighten in color and become wonderfully smooth, creamy, and almost whipped. You’ll probably need 3-4 tablespoons total. Process for another 2-3 minutes until it’s perfectly silky.05
-
The final touch is tasting and adjusting. Give it a taste and see if it needs more salt or another squeeze of lemon juice. Once it’s perfect to your palate, transfer it to a serving bowl. Use the back of a spoon to create swirls on the surface, which06
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