This Roasted Red Pepper Hummus is creamy, savory, and a little smoky. It’s incredibly simple to make from scratch and perfect for parties or snacks. The vibrant color and smooth texture will have everyone hooked.

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Why You’ll Love This Roasted Red Pepper Hummus

• Incredibly versatile: Use as a dip, sandwich spread, or salad dressing.
• Complex flavor, simple process: Sweet, smoky, and zesty in under 10 minutes.
• Total crowd-pleaser: Beautiful color and addictive flavor.
• Customizable texture & seasoning: Make it perfectly tailored to your taste.

Ingredients & Tools

• 1 can (15 oz / 425 g) chickpeas, rinsed and drained
• 1 cup (about 150 g) roasted red peppers from a jar, patted dry
• 1/4 cup (60 ml) fresh lemon juice (from about 1-2 lemons)
• 1/4 cup (60 ml) well-stirred tahini
• 2 tbsp (30 ml) extra virgin olive oil, plus more for serving
• 1-2 small garlic cloves, peeled
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt, or to taste
• 2-3 tbsp ice water

Tools: A food processor or high-powered blender, a rubber spatula, and a small bowl for serving.

Notes: Don’t skip patting the peppers dry—that extra moisture can thin out your hummus. Fresh lemon juice makes a world of difference in brightness.

Nutrition (per serving)

Serves: 6 | Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes

Before You Start: Tips & Ingredient Notes

• Why is my tahini so stiff? Tahini naturally separates, so you need to give it a really good stir right in the jar until it’s smooth and pourable. This ensures it incorporates evenly and gives you that classic creamy hummus texture.
• Can I use fresh roasted peppers? Absolutely! Char whole bell peppers over a gas flame or under a broiler until blackened, then seal them in a bowl to steam. Once cool, the skin will peel right off. It adds a fantastic smoky flavor, though jarred peppers are a fantastic, convenient shortcut.
• Why ice water? It sounds odd, but adding a few tablespoons of ice-cold water while the processor is running is the secret to an unbelievably light and airy hummus. It helps whip everything together for a fluffier result.
• Don’t have a food processor? A high-powered blender will work, though you may need to stop and scrape down the sides more frequently to get an even blend. The trick is patience and a little pulsing action.

How to Make Roasted Red Pepper Hummus

Storage & Freshness Guide

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Not recommended; texture becomes watery and grainy.
• Reviving: Stir well if separated; thicken with extra chickpeas if too thin.

Serving Suggestions

Complementary Dishes

• Warm Pita Bread or Pita Chips — The classic choice for a reason. The warm, soft bread is the perfect vehicle for scooping up loads of creamy hummus.
• A Crudité Platter — The bright, savory flavor of the hummus pairs beautifully with the clean, crisp crunch of fresh vegetables like cucumber, carrot sticks, and bell peppers.
• As a Sandwich Spread — Swap out mayo or mustard for this hummus in your next veggie or turkey sandwich. It adds incredible moisture and a flavor boost.

Drinks

• A Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its high acidity and citrus notes cuts through the richness of the hummus beautifully.
• Sparkling Water with Lemon — The bubbles are refreshing and the lemon echo complements the citrus in the dip itself, making it a wonderfully palate-cleansing pairing.
• Mint Iced Tea — The cool, herbal notes of mint provide a lovely, refreshing contrast to the smoky, garlicky flavors in the hummus.

Something Sweet

• Baklava — The honey sweetness and flaky, nutty pastry are a fantastic way to end a meal that started with this savory, smoky dip.
• Dark Chocolate-Covered Almonds — A few of these after your hummus feast offer a bitter-sweet finish that doesn’t feel too heavy.
• Orange Slices with Cinnamon — Simple, fresh, and light. The citrus is a bright follow-up, and a sprinkle of cinnamon adds a warm, comforting note.

Top Mistakes to Avoid

• Mistake: Not blending the tahini and lemon first. This crucial step “wakes up” the tahini, creating a creamy emulsion that forms the foundation of your hummus. Skipping it can lead to a grainy texture.
• Mistake: Using the liquid from the chickpea can. That liquid, called aquafaba, can be useful in other recipes, but for hummus, it can impart a slightly metallic, bean-y flavor. Always drain and rinse your chickpeas thoroughly.
• Mistake: Adding too much oil too early. The olive oil can sometimes “break” the emulsion if added with the initial ingredients. Adding it later with the second half of the chickpeas helps it integrate smoothly.
• Mistake: Under-seasoning. Hummus needs a good amount of salt and acid to make all the flavors pop. Be bold with your seasoning and always, always taste at the end.

Expert Tips

• Tip: Peel your chickpeas for ultimate luxury. Yes, it’s a bit of a chore, but popping the skins off your chickpeas before blending is the single best way to achieve a hummus that’s silky smooth and not at all grainy. It’s a game-changer for texture purists.
• Tip: Let it rest before serving. Hummus tastes best after the flavors have had a little time to mingle. If you can, make it an hour or two ahead, cover it, and let it sit at room temperature. You’ll notice the garlic mellows and the smokiness from the paprika deepens.
• Tip: Garnish with style. A final drizzle of good olive oil, a sprinkle of smoked paprika or sumac, and a few whole chickpeas or chopped parsley on top makes it look straight out of a restaurant kitchen. We eat with our eyes first!
• Tip: Warm your pita. Don’t just serve your pita bread straight from the bag. Warm it in a toaster, oven, or even over a gas flame for a few seconds. The warmth makes it pliable and aromatic, creating the perfect hummus-scooping experience.

FAQs

How long does homemade hummus last in the fridge?
Stored in an airtight container, your homemade roasted red pepper hummus will stay fresh and delicious for up to 5 days. You might notice a little separation after a day or two—that’s totally normal. Just give it a good stir before serving, and it will be as good as new. I don’t recommend freezing it, as the texture can become a bit watery and grainy upon thawing.

Can I make this without tahini?
You can, but the flavor profile will be quite different. Tahini provides a distinct nutty, slightly bitter backbone that is classic to hummus. If you need a substitute due to an allergy, you could try using an equal amount of unsweetened, creamy sunflower seed butter or even a few tablespoons of Greek yogurt, though the latter will make it tangier. The texture might also be a bit less creamy.

Why is my hummus bitter?
Bitterness usually comes from one of two places. First, old or over-toasted tahini can be very bitter—always taste your tahini before using it. Second, if you’ve added too much raw garlic, it can impart a sharp, bitter note. If this happens, you can try balancing it with a touch more lemon juice or a tiny pinch of sugar to counteract the bitterness.

Is it necessary to use ice water?
It’s not strictly necessary, but it is highly recommended. The ice water helps create a chemical reaction that makes the hummus fluffier and lighter as it blends. Room temperature water will still thin it out, but you won’t get that same airy, whipped texture that makes this version so special. It’s a small step for a big payoff.

My hummus is too thin. How can I fix it?
No worries, this is an easy fix! If your hummus is too runny, you can thicken it back up by blending in a handful of additional chickpeas or a tablespoon of raw, hulled sesame seeds. Start with a small amount, blend, and check the consistency until it’s just right. Remember, it will also thicken slightly as it chills in the refrigerator.