This post may contain affiliate links. Learn more.
Our roasted red pepper hummus is bursting with savory, satisfying flavors — and it’s incredibly quick and easy to make. Don’t miss it.
Why we love this recipe
Let me be the first to say that some of the hummus riffs out there are totally absurd. This is not one of them. The flavors make a ton of sense, and it still really feels like hummus — with a punchy, extra-savory twist. It’s:
- Bold but beautifully balanced
- Creamy and satisfying
- Packed with fiber, protein, and micronutrients
- Vegan and gluten-free
I first published this recipe here back in 2015. I’ve since updated the post for clarity and made some tweaks to the recipe itself.
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Canned chickpeas make this recipe quick and easy, and they work great here. You can cook your own chickpeas from dried, of course, if you like. The two cans in this recipe equal about 3 ½ cups of cooked chickpeas.
- A jar of roasted red peppers packed in water or oil is fine. Either way, you’ll drain and pat them dry. I tend to seek them out water-packed for this recipe because they’re less messy to work with, and there are already plenty of good fats present in the olive oil and tahini.
- Tahini is sesame seed paste. It adds a beautiful creaminess and an earthy flavor to hummus. It’s fairly widely available in supermarkets, or you can grab it online here.
- A generous amount of freshly squeezed lemon juice brings a bright freshness to the recipe.
- I use sweet smoked paprika (also called pimentòn). For a gentle spicy kick, you could use hot.
How to make it
Here’s an overview of what you’ll do to make a great batch of roasted red pepper hummus. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Drain the chickpeas well. Drain and pat dry the roasted red peppers.
- Add all ingredients to a food processor fitted with the blade.
- Process for about 90 seconds, until perfectly smooth.
- That’s it — hummus is ready to eat!
Expert tips and FAQs
Sure thing. You can use this recipe pretty much anywhere you’d serve regular hummus — with pita chips or veggies, on an appetizer board, on a sandwich or wrap, in a salad, and more. I originally developed it as part of a game day spread that included lots of other big flavors. It fits well in a situation like that, where you want to make sure vegans and gluten-free folks don’t feel like an afterthought.
Yes. It will keep well in an airtight container in the fridge for a week. I don’t recommend freezing.
More favorite ways with hummus
- Garlic scape hummus with no tahini
- Deconstructed hummus salad
- Collard green wraps (a great place to use it)
- P.S. Baba Ganoush
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
Roasted Red Pepper Hummus
Ingredients
- 2 15- ounce 425-gram cans chickpeas
- 1 12- ounce 340-gram jar roasted red peppers
- 6 tablespoons (90 ml) freshly squeezed lemon juice
- ¼ cup (60 grams) tahini
- ¼ cup (60 ml) extra-virgin olive oil
- 2 large cloves garlic, roughly chopped
- 1 teaspoon fine sea salt
- ½ teaspoon sweet smoked paprika
Instructions
- Drain the chickpeas well.
- Drain and pat dry the roasted red peppers.
- Place all ingredients into the bowl of a food processor fitted with the blade.
- Process for about 90 seconds, until perfectly smooth and creamy.
Notes
- Canned chickpeas make this recipe quick and easy, and they work great here. You can cook your own chickpeas from dried, of course, if you like. The two cans in this recipe equal about 3 ½ cups of cooked chickpeas.
- A jar of roasted red peppers packed in water or oil is fine. Either way, you'll drain and pat them dry. I tend to seek them out water-packed for this recipe because they're less messy to work with, and there are already plenty of good fats present in the olive oil and tahini.
- Tahini is sesame seed paste. It adds a beautiful creaminess and an earthy flavor to hummus. It's fairly widely available in supermarkets, or you can grab it online here.
- I use sweet smoked paprika (also called pimentòn). For a gentle spicy kick, you could use hot.
- You can use this recipe pretty much anywhere you'd serve regular hummus — with pita chips or veggies, on an appetizer board, on a sandwich, and more. I originally developed it as part of a game day spread that included lots of other big flavors. It fits well in a situation like that, where you want to make sure vegans and gluten-free folks don't feel overlooked.
- Keeps well in an airtight container in the fridge for a week. I don't recommend freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hungry for more?
Subscribe to Umami Girl’s email updates, and follow along on Instagram.
