Roasted Red Pepper Hummus

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Roasted red pepper hummus is incredibly easy to make at home with just a few ingredients, including chickpeas, roasted red peppers, tahini, olive oil, lemon juice and spices. It’s super creamy, slightly smoky and full of flavor!

A bowl of roasted red pepper hummus.

I’m such a fan of fresh, homemade hummus and find myself making a new batch at least every few weeks. I love to schmear it, dollop it, and spread it on ALL the things, for a creamy, flavorful bite.

My classic hummus recipe is a staple, but when I’ve got a jar of roasted red peppers in my pantry it seems like a no-brainer to whip up a batch of vibrant, roasted red pepper hummus. It’s ultra creamy, slightly smoky, and a gorgeous shade of orange! I mean, don’t you think that bright pop of orange would make any meal more appetizing? I sure think so!

Ingredients for roasted red pepper hummus on a table.

ROASTED RED PEPPER HUMMUS INGREDIENTS

This recipe is basically my original hummus recipe with a few flavorful additions. Here’s what you need. 

  • Chickpeas: The foundation for all hummus recipes! I’m using canned chickpeas, but you could use soaked chickpeas as well.
  • Roasted Red Peppers: Again, you can use either jarred or fresh. See my tips in the next section.
  • Tahini: You can make tahini at home (it’s super easy) or use store-bought.
  • Aquafaba: This is the starchy liquid from the can of chickpeas. It helps to give it that silky smoothness, but you can also substitute with water.
  • Olive Oil: Adds to its rich and creamy texture.
  • Lemon Juice: As always, fresh is best!
  • Garlic: Just one clove is needed for a punch of garlicky flavor.
  • Cumin: The perfect complimentary spice to roasted red peppers.

Find the printable recipe with measurements below.

Should You Use Jarred or Freshly Roasted Red Peppers?

Honestly, you can use either for this recipe. Freshly roasted red peppers will have a stronger smoky flavor, but jars of roasted red peppers work equally well and can save you time (always a win in my books!).

As for how many roasted red peppers to add – well that’s entirely up to you. I like to add about one cup (or 8oz), but you could add less for a more mild flavor.

Blending roasted red pepper hummus in a Vitamix

How to Make Roasted Red Pepper Hummus

Many people advocate removing the skin of chickpeas when making hummus, but if you use a Vitamix no removing of skins is needed! It automatically creates an ultra smooth texture. If you don’t have a Vitamix blender, you can use a food processor as well.

To make the roasted red pepper hummus, add all of the ingredients to your Vitamix. Attach the lid, remove the cap and insert the tamper. Blend for approximately 30 seconds and use the tamper as necessary to ensure the hummus is fully blended. That’s it!

Before serving the hummus, you can garnish it with diced roasted red peppers along with white and black sesame seeds. I like to serve my hummus with slices of cucumber (which are great for scooping), but a variety of veggie sticks work equally as well.

Roasted red pepper hummus in a bowl next to peppers.

Ways to Use Roasted Red Pepper Hummus

As I mentioned at the beginning, hummus is a magical ingredient that can be used numerous ways. Here’s a few ideas to get you started.

  • Dip it with fresh cut veggies or your favorite crackers.
  • Schmear it onto a plate and pile on veggies and meats, just as pulled pork or shredded chicken.
  • Spread it as a layer in a wrap or sandwich.
  • Dollop it onto a buddha bowl filled with roasted and pickled vegetables.

Storage Options

  • To store: This hummus will last for up to a week in the fridge in a sealed container. It’s the ultimate meal prep ingredient!
  • To freeze: Scoop it into a freezer safe container and store it for up to 3 months in the fridge. When you’re ready to use it, let it come to room temperature or pop it in the fridge to let it slowly thaw overnight.

Red Pepper Hummus Recipe Video

Want to see how easy it is to make this delicious recipe? Watch this quick step-by-step video below!

More Healthy Snack Recipes

When you can’t get enough of hummus, here’s a few other delicious flavors to enjoy! And if you need more snack ideas, take a peek at my roundup of healthy snacks.

Roasted red pepper hummus next to peppers.

Roasted Red Pepper Hummus

4.93 from 51 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 16 servings
Author: Lisa Bryan

Description

Roasted red pepper hummus is incredibly easy to make at home with just a few ingredients. It’s creamy, smooth, slightly smoky and full of flavor. Watch my video above to see how quickly it comes together!

Video

Ingredients 
 

Garnish

Instructions 

  • Add all the ingredients to your Vitamix and secure the lid. Remove the lid cap and insert the tamper. Turn the blender on high for 30 seconds and use the tamper to push the hummus into the blades. Add more chickpea liquid, if desired, for a smoother consistency.
    Blending roasted red pepper hummus in a blender
  • Add the hummus to a serving bowl and garnish diced roasted red pepper and white and black sesame seeds.
    A bowl of roasted red pepper hummus on a table.

Lisa’s Tips

  • You can reduce the amount of roasted red peppers in the hummus for a more mild flavor. I personally love it bold flavored! 
  • If you plan on adding some chopped roasted red pepper on top, make sure to hold back half of a pepper from the blender. Then chop it up to sprinkle on top.
  • The hummus will last for up to a week in the fridge, if kept in a sealed container. You can also freeze the hummus for future use. This recipe is great for meal prep!
  • Don’t forget that you can also make tahini yourself – it’s super easy! Just follow my tahini recipe.

Nutrition

Calories: 169kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 274mg | Potassium: 231mg | Fiber: 5g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 2mg
Course: Appetizer, Snack
Cuisine: American, Mediterranean, Middle Eastern
Keyword: Red Pepper Hummus, Roasted Red Pepper Hummus
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Originally published July 2018, but updated to include new information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




115 Comments

  1. Great recipe! I cut the recipe in half, because only had half jar of peppers. Reserved the roasted pepper liquid, and added about 2 Tbsp of it, after blending. Perfect consistency!5 stars

  2. The flavor is spot on! I followed the recipe to the letter and it turned out too soupy. Yes, I drained the chickpeas and the peppers. Yes, I patted the peppers dry with paoer towels. No, I didn’t add any additional aquafaba because I could see as it was processing it had too much liquid. I even added another can of chickpeas in hopes of firming it up some. It helped a little, but not enough.3 stars

    1. Hi Marie – that’s so strange. I’m not sure why yours was so liquidy, if the chickpeas were drained and the peppers were drained and patted dry. My only thought is if your tahini was a much thinner tahini and your lemons were extra large. But glad you still loved the flavor!

  3. Hey Lisa,
    I see something yellow in the blender with the chickpeas not listed in the ingredient’s and clearly apparent in the final product. What is it, are they?

    1. Hi Paul – I’m not sure what you are referring to as everything listed in the ingredients is there.

  4. Hi Lisa! I made your amazing hummus tonight and wowza! What a crowd pleaser! I used fresh roasted red peppers because I had some I wanted to use up (fridge/pantry clean up day lol) I loved the gorgeous colour, the flavours and texture! Another winning recipe! It’s such an adventure making your recipes, and a great reassurance that I know they will always come out fabulous because you test them so well. I appreciate you, thank you! :)

  5. first time I tried the recipe. Used a food processor and it came out a little thin, not as thick as the picture.
    I read I can add chick peas or more tahini to thicken it up, is that true?

    I used a whole jar of fire roasted peppers, but it was not that red peppery a taste, thoughts?

    thank you Nikki4 stars

    1. Hi Nikki – if it came out too thin, I’d make sure that you’re fully draining the peppers before adding to the food processor. And yes, you can add a bit more tahini to thicken it up, though that will also mute the flavor a bit. If the flavor wasn’t strong to begin with, it might just be the brand of roasted red peppers you used. I’d recommend trying a different brand in the future. Or roasting them fresh.

      1. This roasted red pepper hummus does thicken up a lot when chilled in the refrigerator! It’s amazing — so delicious with the perfect amount of flavor and will definitely be a regular recipe made in my family.5 stars

  6. This is the first time I’ve ever made hummus and I am never buying it from the store again. Lisa, this recipe is fantastic and so simple and easy to make. As soon as I whipped everything up in my Vitamix, I took a taste and said to my daughter that I could just eat the whole thing out of the blender, lol. Even my picky teenager said it was very delicious! That’s a double win, even though I made it for myself but I’m willing to share (sigh) because it’s so easy to make. Thank you for sharing such great recipes with us. My other fav is your salmon cakes. Cheers my friend!5 stars

  7. Excellent recipe. Mine came out fairly thin so I’ll be sure to drain better next time or hold back the bean liquid until finished.5 stars

    1. Happy you loved it, Cindy! And yes, that’s a good approach. I made the same mistake the first time I made it, by not draining the peppers fully. Hope your next batch is a bit thicker!

  8. Excellent humus! My cans of chickpeas were 19oz but still worked out. I added another half a jar of red pepper and a touch more salt. Way better than store bought! I have digestive issues with the additives in store bought so this is a wonderful and fairly quick alternative. Made this for my daughter so she can have humus and cucumber wraps for school. Thank you for the recipe!5 stars

    1. The perfect snack for your daughter! If you like red peppers as well, I recommend making my roasted red pepper hummus :)

  9. This looks great! How much is a serving size, please? I’ve saved 3 other of your recipes and am following you. I’m on a journey to change my life and have lost 128 pounds so far. About 35 more to go.