Making your own Roasted Red Pepper Hummus is simple, budget-friendly, and far more flavorful than most store-bought versions. This homemade hummus is naturally gluten-free, high in plant protein, and ideal for meal prep or entertaining.
If you enjoy experimenting with hummus, try other flavor ideas like lemon garlic hummus, sweet potato hummus, or Mexican black bean hummus.
We <3 Homemade Hummus!
Homemade hummus doesn’t have to be complicated. With just a handful of pantry staples and a roasted red pepper for sweetness and smokiness, you can make a creamy dip that’s fresher and more satisfying than anything from a tub. Making it yourself also lets you control the salt, oil, and spice levels so it fits your taste and dietary needs.
How to Make Hummus
This roasted red pepper hummus comes together in three clear steps: roast, blend, and enjoy. Follow these steps for a smooth, flavorful result every time.
Roast and Prep
Preheat your oven to 450°F (230°C). Cut a large red pepper in half and remove the stem and seeds. Place the pepper halves skin-side up on an oiled baking sheet along with several whole garlic cloves. Drizzle with a bit of olive oil and season lightly with salt and pepper. Roast for 15 minutes, flip the peppers, and roast another 15 minutes until the skins blister and blacken in spots.
Set the roasted peppers and garlic aside to cool. While they cool, gather the remaining ingredients for the blender or food processor: drained canned garbanzo beans (chickpeas), tahini, fresh lemon juice, ground cumin, paprika (optional), and sea salt. Fresh lemon juice brightens the finished hummus, so we recommend using a freshly squeezed lemon.
Food Process / Blend
Combine garbanzo beans, tahini, lemon juice, cumin, paprika (if using), and salt in a food processor or high-speed blender. Blend until mostly smooth, then add the roasted red pepper and roasted garlic and continue blending until completely smooth and creamy. If the mixture is too thick or grainy, add a splash of olive oil, a little reserved chickpea liquid, or more lemon juice to reach the desired texture.
Dippity Dip!
This hummus is excellent as a dip for raw vegetables, pita bread, or crackers. It also makes a great sandwich spread, a flavorful dollop on grain bowls or salads, and an easy savory addition to breakfast plates like avocado toast or omelets. Try garnishing with a drizzle of olive oil, a sprinkle of smoked paprika, or chopped fresh herbs for extra color and flavor.
What’s your favorite way to enjoy hummus?
Can You Make More Than One Batch at Once?
Yes. This recipe scales well. If your food processor is large enough, double or triple the ingredients and blend them together. If your processor is small, blend in smaller batches and combine the batches in a larger bowl before storing. Making larger quantities is handy for gatherings or weekly meal prep.
How to Store Hummus
Transfer hummus to an airtight container and refrigerate. Properly stored, it will keep well for up to 5 days. For longer storage, hummus can be frozen in portions for up to 2–3 months; thaw in the fridge and stir well before serving. Note that texture may change slightly after freezing, so add a touch of olive oil or lemon juice when reheating or stirring.
More Dip Recipes
- Avocado Hummus
- Sweet Potato Hummus
- Lemon Garlic Hummus
- Mexican Black Bean Hummus
- AllDip Recipes
Roasted Red Pepper Hummus
Author: Emily Richter
Prep: 10 mins | Cook: 30 mins | Total: 40 mins | Servings: 6
Ingredients
- 1 large red pepper, halved and seeded
- 4 whole garlic cloves, peeled
- 3 tablespoons olive oil, divided
- 15 oz canned garbanzo beans (chickpeas), rinsed and drained
- 3 tablespoons tahini
- 3 tablespoons lemon juice (about 1/2 lemon)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
Instructions
- Preheat the oven to 450ºF (230ºC). Lightly oil a baking sheet or use non-stick spray.
- Place the red pepper halves skin-side up and the peeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon olive oil and season with a little salt and pepper.
- Roast for 15 minutes, flip the peppers, and roast for another 15 minutes until the skins are blistered and blackened in spots. Remove and let cool.
- In a food processor, combine the rinsed chickpeas, tahini, lemon juice, cumin, and remaining olive oil. Blend until mostly smooth.
- Add the cooled roasted red pepper pieces and roasted garlic to the processor and blend until smooth and creamy. If needed, add a little more olive oil, lemon juice, or a spoonful of the reserved chickpea liquid to adjust texture.
- Transfer to a serving bowl and serve with vegetables, pita, crackers, or use as a spread.
Tips & Notes
- If the hummus seems grainy, blend longer and add small amounts of liquid (olive oil or lemon juice) for creaminess.
- Adjust salt to taste; start with 1/2 teaspoon and add more if desired.
- For a smokier flavor, add a pinch of smoked paprika or a drop of liquid smoke.
Nutrition (per serving, approximate)
Calories: 197 kcal, Carbohydrates: 15 g, Protein: 7 g, Fat: 13 g, Fiber: 4 g, Sugar: 1 g
Enjoy this versatile roasted red pepper hummus as a healthy snack, a sandwich spread, or a colorful addition to any meal. It’s easy to customize—add herbs, spices, or other roasted vegetables to make it your own.