This smooth and creamy roasted red pepper hummus is a great side dish for game day, party, or any day entertainment food. It’s packed with flavors and tastes so much better than store-bought ones! Easy to make it from scratch using fresh ingredients.
Roasted red pepper hummus recipe
- This creamy hummus is gluten-free, vegan, and great for healthy snacking.
- Great for entertaining.
- It’s made from scratch, using homemade roasted peppers and perfectly cooked chickpeas from dried beans. Homemade is ALWAYS THE BEST!
- If you haven’t made hummus at home, this is the right time to start. You won’t regret it and I promise you will NEVER go back to jarred ones ever again!
- The freshness in the hummus with homemade fresh ingredients is unbeatable! Not too oily, not too drippy.
- It’s best served as sides. So many options to serve it with. With pita bread. as a dip with raw veggies or bread on the side. It can be served with nachos, as a delicious sandwich spread, or used as dressing for salad. We love it with this Buddha bowl.
- If you are a hummus fan give this classic hummus recipe or pretty colored beet hummus a try.
Everything needed for the hummus is shown in below ingredients photo:
Chickpeas: I cook dried beans directly in an instant pot pressure cooker and we had perfectly cooked chickpeas ready in less than an hour. Fresh and cheap too compared to canned chickpeas. While you can use canned chickpeas for convenience purposes, we do recommend you try this instant pot chickpeas recipe to make your chickpeas that can be used in numerous recipes
Roasted red peppers: It’s so easy to make your roasted peppers, you’ll wonder why have been picking jarred peppers all this while.
For best results, we recommend you roasted peppers on fire, either on a gas stove or on BBQ. Or you could even roast peppers in the oven. Once peppers are roasted on all sides, remove them from heat and let them sit for a minute. Peel the black skin off.
Dice peppers roughly and use them to make hummus.
Garlic: MUST in all hummus recipes. It’s easy to overwhelm hummus with over-powering garlic taste if you add too much. For my taste preference, I would use anything between 2 to 4 garlic cloves. Feel free to add more or reduce garlic as per your taste preference.
Tahini: Don’t skip tahini while making red pepper hummus. Hummus made without tahini is compromising taste. Use HIGH-QUALITY tahini. Cheaper ones would ruin the taste of hummus.
Tip: if the tahini from the fridge is thick, add a teaspoon or more hot water to the tahini and stir it until it’s creamier (not runny). This will make creamier lighter textured hummus.
Spices: I usually add cumin powder and smoked paprika.
Seasoning: season with salt as per taste.
Lemon Juice: freshly squeezed lemon juice.
Olive oil: always use good quality olive oil. Hummus’s taste depends on the quality of ingredients.
How to make roasted red pepper hummus from scratch
Roast bell peppers:
Open fire method (stove top or BBQ) – set the stove on high, and place whole pepper directly on the open flame. Using tongs keep turning it to roast evenly on all sides. The skin will blacken and start blistering. Roast until peppers are roast on all sides, ensure you don’t burn the peppers.
Oven method – Slice peppers vertically into half, and remove the stem and seeds. Place it on a baking tray lined with aluminum foil and roast in a preheated oven at 400 F for about 20-25 minutes, until the skin blackens.
Canned chickpeas – BE GONE! In under 1 hour you can make perfect chickpeas from dried beans without soaking it. Learn how to make perfectly cooked chickpeas.
Red pepper hummus:
You’ll need a powerful blender to make smooth, creamy hummus.
Add all ingredients – chickpeas, roasted peppers, garlic, tahini, salt, cumin powder, smoked paprika, lemon juice, and half of the olive oil. Start blending. For easy blending, add water if required, add very little. You do not want to make runny hummus. Slowly pour remaining olive oil while blending and blend until smooth.
Serve it with pita bread, spread it in a sandwich, serve it as a dip with raw vegetables & bread or use it in salad dressings.
Any leftovers can be refrigerated in air-tight containers for about 5-6 days.
MORE HUMMUS AND APPETIZER SAUCE RECIPES YOU’LL LOVE:
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📋Homemade Roasted Red Pepper Hummus From Scratch
- 1 ½ cups or 2 cans or 30 oz chickpeas drained
- 2 red bell peppers
- 3 cloves garlic
- 4 tablespoon tahini high quality
- Juice from 1 lemon or more as desired
- ¼ cup extra virgin olive oil + more for garnish
- 1 teaspoon cumin powder
- ½ teaspoon smoked paprika or more as per taste
- Salt to taste
To Roast The Red Peppers:
- Open fire method (stove top or BBQ) – set the stove on high, and place whole pepper directly on the open flame. Using tongs keep turning it to roast evenly on all sides. The skin will blacken and start blistering. Blacken skin on all sides but ensure you don’t burn the peppers.
- Oven method – for even cooking, I prefer to cut peppers in half and roast them in the oven. Slice peppers vertically into half, and remove the stem and seeds. Place it on a baking tray lined with aluminum foil and roast in a preheated oven at 400 F for about 20-25 minutes, until the skin blackens.
- Use your instant pot to turn dried chickpeas into perfectly cooked beans that you can use in hummus or any other dish. Canned chickpeas – BE GONE! Learn how to make your own perfectly cooked chickpeas.
Make Red Pepper Hummus:
- You'll need a powerful blender to make smooth, creamy hummus.
- Add all ingredients – chickpeas, roasted peppers, garlic, tahini, salt, cumin powder, smoked paprika, lemon juice, and half of the olive oil. Start blending. For easy blending, add water if required, add very little. You do not want to make runny hummus. Slowly pour remaining olive oil while blending and blend until smooth.
- Serve it with pita bread, spread it in sandwich, serve it as dip with raw vegetables, use in salad dressings.
- Any leftovers can be refrigerated in air tight containers for about 5-6 days.
Cooking time is inclusive of cooking dried chickpea beans in the instant pot. This recipe makes about 2 cups of hummus.
Don’t skip garlic and tahini. Hummus tastes best with garlic and tahini and if you love garlic flavor add more.
You’ll need powerful blender to make creamy smooth hummus.
Roasted red pepper hummus can be made ahead and stored in air-tight container in fridge for about 5-6 days.
Created by Jyothi Rajesh
Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.