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+ servings
creamy roasted red pepper hummus made from scratch served in ceramic bowl with veggies and chips on sides
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5 from 10 votes

Homemade Roasted Red Pepper Hummus From Scratch

This smooth, creamy roasted red pepper hummus is great side dish for game day, party or any day entertainment food. It’s packed with so many flavors and made from scratch completely! It’s tastes so much better!
Prep Time10 mins
Cook Time1 hr 15 mins
Course: Appetizer, Party Food, Snacks
Cuisine: American, Mediterranean
Servings: 10 servings (makes 2 cups)
Calories: 133kcal


  • 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:

  • On open fire (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.
  • In the oven – for even cooking, I prefer to cut peppers into half and roast in oven. Slice peppers vertically into half, remove the stem and seeds out. Place it on baking tray lined with aluminium foil and roast in pre-heated oven at 400 F for about 20-25 minutes, until the skin blackens.

How To Cook Chickpeas:

  • Use your instant pot to turn dried chickpeas to 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.

To Make Red Pepper Hummus:

  • Use 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 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.


Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 133kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 157mg | Fiber: 3g | Sugar: 2g | Vitamin A: 801IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 1mg