Roasted Red Pepper Hummus

There’s nothing better than hummus—except roasted red pepper hummus. The addition of roasted red peppers provides a fantastic depth of flavor to this classic Mediterranean dip, giving it a slightly sweet, smoky twist that’s both vibrant and irresistible.

Blended with chickpeas, tahini, garlic, and a splash of lemon juice, it’s a bold yet balanced dish that’s perfect for any occasion.

Whether served as part of a mezze platter, paired with crunchy vegetables, or spread onto warm pita bread, this roasted red pepper hummus recipe is a guaranteed hit. And if you need some tips on how to make the best roasted peppers, check out our guide by Chef’s Pencil founder Paul Hegeman.

The olive oil drizzle and sweet paprika topping add the perfect finishing touch, making it as eye-catching as it is delicious. Once you try this recipe, you might not go back to plain hummus again.

Roasted Red Pepper Hummus

Elena-Greta Apostol

This roasted red pepper hummus is a creamy, flavorful twist on the classic dip. Blending tender chickpeas with smoky roasted red peppers, tahini, garlic, and lemon juice, it's finished with a drizzle of olive oil and a sprinkle of sweet paprika. Perfect as an appetizer or healthy snack, it pairs beautifully with fresh veggies, warm pita, or crackers.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Sauce and Dips

Cuisine International

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 600 g cooked chickpeas (or canned, drained and rinsed)
• 50 ml water (or aquafaba the liquid from cooking or canned chickpeas)
• 1 tbsp tahini
• 2 garlic cloves
• 1 tsp salt
• 2 roasted red peppers peeled (fresh or from a jar)
• juice of half a lemon
• 2 tsp olive oil
• sweet paprika for garnish

Instructions

 

• In a blender or food processor, combine the chickpeas, roasted red peppers, garlic, tahini, salt, lemon juice, and water (or aquafaba). Blend until smooth and creamy. Add a little more water if needed to adjust the consistency.
• Transfer the hummus to a serving bowl or plate. Use the back of a spoon to create swirls or small wells on the surface.
• Drizzle olive oil into the indentations and sprinkle with sweet paprika.
• Serve with fresh vegetables, pita bread, or crackers.
• Optional: For added flavor, blend in fresh basil, an extra roasted pepper, sun-dried tomatoes, turmeric, or chili flakes for a spicy kick.

Notes

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Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn't be happier. What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.