There’s something absolutely irresistible about Homemade Roasted Red Pepper Hummus—the kind that’s creamy, vibrant, and just bursting with Mediterranean flavor. This quick and easy recipe comes together in five minutes and tastes so much fresher than store-bought, making it perfect for healthy snacking, entertaining, or simply dolloping onto everything!
Why You’ll Love This Recipe
- Ready in 5 Minutes: When hunger (or guests!) strike, you can whip up homemade hummus faster than you can run to the store.
- Ultra Creamy & Flavorful: The combo of tahini, roasted red peppers, and lemon juice creates a velvety, tangy dip that’s absolutely addictive.
- Customizable to Your Taste: Make it as garlicky, spicy, or silky as you like—the base recipe is a blank canvas for mix-ins.
- Naturally Vegan & Gluten-Free: This Homemade Roasted Red Pepper Hummus fits just about any diet, so everyone can dig in!
Ingredients You’ll Need
Every ingredient in this Homemade Roasted Red Pepper Hummus recipe is carefully chosen for the perfect balance of creaminess, richness, and a bold punch of sweet-smoky flavor. With just a handful of pantry staples, you’ll have a showstopping dip that truly lets each ingredient shine.
- Chickpeas: The classic base—use canned for quick prep and ultimate creaminess; rinse them well for best flavor.
- Garlic: Just two cloves deliver that signature hummus bite; adjust more or less depending on your cravings.
- Tahini: Adds exceptional creaminess and the subtle, nutty depth of authentic hummus.
- Lemon Juice: Freshly squeezed if you can—it lifts and brightens every single bite.
- Roasted Red Peppers: Jarred are super convenient, and the sweet, smoky flavor turns classic hummus into something special.
- Kosher Salt & Black Pepper: For seasoning; salt brings out the flavors and black pepper adds gentle warmth.
- Extra Virgin Olive Oil: For unbeatable richness and a smooth, glossy finish—plus you’ll love an extra drizzle on top when serving.
- Water: Just a splash or two helps to achieve your ideal scoopable consistency if needed.
Variations
This Homemade Roasted Red Pepper Hummus is endlessly adaptable, and the flavor possibilities go way beyond what you’ll find on any grocery store shelf. Don’t be afraid to experiment—switch up spices, add a little heat, or make it extra garlicky to satisfy your craving!
- Spicy Roasted Red Pepper Hummus: Add a pinch of cayenne or a dash of smoked paprika for a gentle kick of heat.
- Herby Mediterranean Twist: Blend in chopped fresh parsley, basil, or dill for a vibrant, green-flecked version.
- Extra Creamy: Use peeled chickpeas (simply pinch off the skins) for an ultra-smooth, restaurant-style texture.
- No Tahini? No Problem: Sub in Greek yogurt or sunflower seed butter for a different spin, or simply leave out for a lighter dip.
How to Make Homemade Roasted Red Pepper Hummus
Step 1: Gather & Prep Ingredients
Start by draining and rinsing your chickpeas, peeling the garlic, and slicing up your roasted red peppers if they’re especially large. Have everything measured and ready—that way, once you start blending, it’s all smooth sailing!
Step 2: Combine & Blend
Add all your ingredients—chickpeas, garlic, tahini, lemon juice, roasted red peppers, salt, pepper, olive oil, and a tablespoon of water—directly into your food processor or high-speed blender. Blend on high for 30-45 seconds, stopping to scrape down the sides if needed. If it looks too thick, trickle in a little more water until your hummus is perfectly smooth and scoopable.
Step 3: Taste Test & Adjust
Give your Homemade Roasted Red Pepper Hummus a taste—does it need a pinch more salt, a tiny squeeze of lemon, or a little more olive oil? This is your moment to make it sing, so tweak to your heart’s content!
Step 4: Serve or Store
Spoon your luscious hummus into a serving bowl, swirl the top, and drizzle with a bit more olive oil. Add your favorite toppings and dig in immediately, or cover and chill for later—it’s just as delicious straight from the fridge.
Pro Tips for Making Homemade Roasted Red Pepper Hummus
- Ultra Smooth Hack: For the creamiest hummus, try slipping off the chickpea skins before blending—yes, it takes a few minutes, but your hummus will be next-level silky!
- Tahini Texture: If your tahini has separated or seems extra thick, stir it well or briefly warm it in the microwave to help everything blend together smoothly.
- Taste as You Go: Don’t be shy about adjusting the seasoning after blending—since lemons, garlic, and peppers can vary, a quick taste makes all the difference.
- Easy Entertaining: Make your Homemade Roasted Red Pepper Hummus a day ahead to let the flavors mingle—it actually tastes even better after a rest in the fridge.
How to Serve Homemade Roasted Red Pepper Hummus
Garnishes
Give your hummus a professional touch by swirling the top with the back of a spoon, then drizzling on a little extra virgin olive oil. For pops of flavor and color, sprinkle with smoked paprika, chopped fresh parsley, toasted pine nuts, or even a few extra strips of roasted red pepper.
Side Dishes
Homemade Roasted Red Pepper Hummus is a perfect dip for pita chips, warm naan, or crunchy crudités like cucumber, bell peppers, and carrots. It also makes a fantastic spread for wraps, burgers, or as the ultimate upgrade for a veggie sandwich.
Creative Ways to Present
Think beyond the bowl! Spoon dollops onto Mediterranean grain bowls, serve in mini cups for party appetizers, or layer inside pita halves with falafel and crunchy veggies. It’s also a stunning centerpiece for a mezze board alongside olives, feta, and stuffed grape leaves.
Make Ahead and Storage
Storing Leftovers
Homemade Roasted Red Pepper Hummus keeps beautifully in the refrigerator. Simply scoop it into an airtight container and it’ll stay fresh and full of flavor for up to a week—if you can resist eating it all before then!
Freezing
Surprisingly, hummus freezes quite well. Portion it into freezer-safe containers (leaving just a little room for expansion) and freeze for up to three months. Thaw in the fridge overnight, then give it a good stir before enjoying.
Reheating
You don’t actually need to reheat hummus, but if you love it warm, try gently warming it in the microwave at half power for 20-30 seconds, stirring gently. It’s especially cozy like this with toasted pita!
FAQs
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Can I use homemade roasted red peppers instead of jarred?
Absolutely! If you have time, roasting your own red peppers adds an even smokier, sweeter note. Just char them under the broiler, peel off the skins, and let them cool before adding to your Homemade Roasted Red Pepper Hummus.
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How do I make my hummus extra smooth?
The secret is in blending for a full minute or two, and adding just enough water to reach your desired texture. For ultimate smoothness, peel the chickpeas (it’s a little tedious but worth it for special occasions!).
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Is Homemade Roasted Red Pepper Hummus healthy?
Yes! It’s packed with plant-based protein, fiber, healthy fats from tahini and olive oil, and tons of flavor. It’s naturally vegan and gluten-free, making it a wholesome choice for all kinds of diets.
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Can I double (or halve) the recipe?
Definitely! This recipe is very forgiving. You can easily double it for a party (just make sure your food processor is big enough), or halve it if you’re prepping for a smaller crowd. Adjust seasoning to taste either way.
Final Thoughts
If you’re craving a kitchen win with minimal effort, Homemade Roasted Red Pepper Hummus is the answer. Slide this into your weekly snack lineup or serve it at your next gathering—it’s always a crowd-pleaser, and once you taste that fresh, lively flavor, you’ll never want to buy the pre-made stuff again. Happy dipping!
Print
Homemade Roasted Red Pepper Hummus Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3 cups 1x
- Category: Blending
- Method: Blending
- Diet: Vegetarian
Description
This Homemade Roasted Red Pepper Hummus is a flavorful twist on classic hummus, with the addition of smoky roasted red peppers. It’s creamy, tangy, and perfect for dipping with pita chips or fresh vegetables.
Ingredients
For the Roasted Red Pepper Hummus:
- 1 (15 oz) can of chickpeas (drained and rinsed)
- 2 cloves of garlic
- 2 tablespoons Tahini paste
- 2 tablespoons lemon juice
- 1/2 cup Roasted red peppers – I used jarred
- Kosher salt and black pepper – to taste
- 2 tablespoons extra virgin olive oil (plus more for serving)
- 1–2 tablespoons water – if needed to thin out
Instructions
- Add all of the ingredients to a high-speed blender or food processor. Combine chickpeas, garlic, tahini paste, lemon juice, roasted red peppers, salt, and pepper in the blender or food processor.
- Blend on high until smooth, about 30-45 seconds, maybe longer, if needed. Process the mixture until it reaches a smooth and creamy consistency.
- Serve immediately with pita chips and fresh-cut veggies or store for later use. Enjoy the hummus as a dip or spread with your favorite dippers.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
