Name: Creamy Roasted Red Pepper Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup roasted red bell peppers (about 3 jarred roasted peppers); 1 15-ounce can chickpeas (drained and rinsed); 3 cloves garlic; 1 lemon (juiced); ¼ cup tahini; 1 teaspoon ground cumin; ¼ teaspoon cayenne pepper; ½ teaspoon salt; 2 tablespoons olive oil

Jump to Recipe Print Recipe

This Roasted Red Pepper Hummus is a guaranteed crowd-pleaser! Serve it alongside fresh veggies and crackers, or spread it onto sandwiches and wraps to add a Mediterranean twist.

Send this recipe to your email for later

Hummus is a staple in our kitchen. It’s such a versatile snack, spread, and dip that I always make sure I have a tub ready in the fridge.

I’ve recently started making my own at home, and it’s been a total game changer! This Roasted Red Pepper Hummus recipe is my go-to — it blends up in minutes and delivers that same creamy, scoopable texture as store-bought hummus, but with a fresher, brighter flavor. Making your own hummus at home also gives you full control over the ingredients with no unnecessary additives.

Once you try making it at home, it’s hard to go back. Keep a batch on hand for snacking, spreading, or adding a quick boost to wraps, bowls, and sandwiches all week long. Give this Roasted Red Pepper Hummus a try and let me know if it becomes a new fridge staple for you too!

Why you’ll love this Roasted Red Pepper Hummus

Ultra smooth and creamy with a rich flavor
Made with a handful of simple ingredients
Packed with fiber and protein
Perfect for dipping, spreading, or slathering onto sandwiches and wraps
Fully plant-based and vegan-friendly

Roasted Red Pepper Hummus ingredients

Roasted red bell peppers provide the smoky sweetness and signature flavor of this hummus. Use jarred roasted red peppers for faster prep, or fire up the oven and make your own!
Chickpeas create a creamy base and add extra protein and fiber.
Garlic enhances the flavor of the hummus.
Lemon juice brightens and balances out the richness.
Tahini brings creaminess, plus heart-healthy fats.
Cumin adds a warm, earthy flavor.
Cayenne pepper brings a subtle kick of heat. Feel free to adjust based on your desired spice level!
Olive oil is used to create a creamier texture.

How to serve this Roasted Red Pepper Hummus

Enjoy with warm pita bread or pita chips for a classic dip.
Pair with your favorite fresh veggies (I like cucumbers, carrots, and broccoli!).
Spread onto sandwiches and wraps to dial up the flavor.
Serve alongside crackers or pretzels for an easy snack board option.
Slather on toast with sliced avocado for a savory breakfast.

Substitutions & variations

Roasted red peppers – I like using jarred red peppers as a shortcut for faster prep. However, you’re free to use homemade roasted red peppers if you prefer!
Chickpeas – If you don’t have any chickpeas on hand, swap in white beans like cannellini for an extra creamy but slightly milder hummus.
Lemon juice – Lime juice works as well, though it may be a bit more tart and tangy.
Cayenne pepper – You can substitute smoked paprika or red pepper flakes instead, depending on your preferred level of heat.
Olive oil – Use any other neutral oil to add richness (avocado oil would work especially well!).

Quick recipe tips

Blend the hummus for longer than you might think it needs — aim for at least 1-2 minutes to get the smoothest, creamiest texture.

Add a bit of ice-cold water if you prefer a lighter, fluffier consistency; use one tablespoon at a time to avoid thinning it out too much.

Taste and adjust the seasoning after blending and add extra lemon juice, salt, or spices as needed.

Step-by-step instructions

Blend: Add the roasted red peppers, chickpeas, garlic, lemon juice, tahini, cumin, cayenne pepper, salt, and olive oil to a food processor or high-speed blender and blend until smooth.
Scrape: Stop and scrape down the sides as needed to ensure everything blends evenly and the texture stays creamy.
Adjust: Add 1-2 tablespoons of cold water if needed to thin the hummus to your desired consistency, then blend again.
Taste: Adjust seasoning as needed, adding more salt, lemon juice, or spice to suit your preference.
Serve: Transfer to a bowl and serve immediately, or refrigerate until ready to enjoy.

Make ahead & storage

This hummus is perfect for making ahead, whether you’re prepping snacks for the upcoming week or getting ready to entertain. Here are a few tips to make storing and serving it a breeze!

Meal prep

Make it ahead: You can prepare the hummus ahead of time and store it in an airtight container in the fridge.
Prep for snacks: Portion the hummus into small containers for an easy grab-and-go snack with veggies, pita, or crackers.

Storing leftovers

Fridge: Keep leftover hummus in an airtight container in the refrigerator for 5-7 days.
Give it a stir: The olive oil might separate slightly as it sits, so give the hummus a good stir before serving.

Freezing

Freeze for later: Transfer hummus to an airtight freezer-safe container and freeze for up to 3 months.
Thaw overnight: Let it thaw in the fridge overnight before serving.

FAQ

Absolutely! Jarred roasted red peppers work perfectly in this recipe and make it even quicker to prepare. Just be sure to drain them well before blending.

Store it in an airtight container in the refrigerator for up to 5-7 days. Give it a quick stir before serving if any separation occurs.

Yes! Hummus freezes well for up to 2-3 months. Thaw in the fridge overnight and make sure you stir well before serving.

Stay in the loop!

Healthy eating tips & recipes delivered directly to your inbox

More sauces, dips, and dressings

Creamy Roasted Red Pepper Hummus

This Creamy Roasted Red Pepper Hummus is a smooth, smoky, and flavorful dip. It comes together in just 10 minutes and is the perfect addition to your Mediterranean-inspired meals and snacks!

Course Sauces, Dips, and Dressings

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings servings

Calories 190kcal

Ingredients

1 cup roasted red bell peppers about 3 jarred roasted peppers
1 15-ounce can chickpeas drained and rinsed
3 cloves garlic
1 lemon juiced
¼ cup tahini
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons olive oil

Instructions

Add the roasted red peppers, chickpeas, garlic, lemon juice, tahini, cumin, cayenne pepper, salt, and olive oil to a food processor or high-speed blender.
Blend until smooth and creamy, stopping to scrape down the sides as needed.
If the hummus is too thick, add 1 to 2 tablespoons of water and blend again until the desired consistency is reached.
Taste and adjust the seasoning if needed.
Transfer to a serving bowl and serve immediately, or refrigerate until ready to enjoy.