Name: Roasted Red Pepper Pumpkin Hummus Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 red pepper, halved and seeded; 1 (15-ounce) can chickpeas, rinsed; 1 small clove garlic, finely chopped; 1/4 cup tahini; 2 Tbsp. fresh lemon juice; 1/2 tsp. smoked paprika; 1/4 tsp. ground cumin; Kosher salt and pepper, to taste; Celery with leaves for decorating; Additional celery sticks for serving

Jump to Recipe· 4.7 from 148 reviews

If you’re looking for a hummus recipe that’s anything but ordinary, you have to try this Roasted Red Pepper Pumpkin Hummus Recipe. It blends the sweet smokiness of roasted red peppers with creamy pumpkin notes for a dip that’s both vibrant and comforting. I absolutely love how this turns out every time because it’s quick to make, packed with flavor, and feels a bit like a warm hug in a bowl. Trust me, once you whip this up, it’ll become a snack staple you reach for again and again.

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Why You’ll Love This Recipe

Rich, Complex Flavor: Roasting the red pepper brings out a smoky sweetness that perfectly complements the pumpkin’s earthy notes.
Simple Ingredients, Big Impact: You don’t need fancy pantry items—just basics that come together to make something special.
Versatile Snack or Appetizer: Whether you’re feeding a crowd or craving a solo snack, it’s creamy and satisfying every time.
Healthy and Wholesome: Packed with protein and fiber from chickpeas, plus antioxidants from pepper and pumpkin.

A shallow white oval dish filled with a smooth spread of thick, creamy orange hummus, textured with slight ridges running from the bottom center to the top edge, resembling gentle waves. On the top left side of the hummus rests a short, thick bright green celery stalk with three bright green leafy celery leaves attached, adding a fresh touch to the dish. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Roasted Red Pepper Pumpkin Hummus Recipe plays a role in building a balance of creamy, smoky, and subtly spiced flavors. I always recommend using fresh lemon juice and good-quality tahini because they really make the difference.

Red pepper: Roasting this brings out an irresistible smoky sweetness; make sure to get a fresh bell pepper for the best flavor and vibrant color.
Chickpeas: Canned chickpeas work perfectly—rinse them well to remove excess sodium and preserve that smooth texture.
Garlic: Just a small clove is enough to add a punch without overpowering the other elements.
Tahini: The creamy sesame paste adds richness and depth; go for a natural, unsweetened brand for an authentic taste.
Fresh lemon juice: Freshly squeezed is key here—bottled just doesn’t have the same bright zing.
Smoked paprika: This gives a subtle smoky kick that complements the roasted pepper beautifully.
Ground cumin: Adds warmth and a layer of earthiness; it’s one of my favorite spices to round out hummus flavors.
Kosher salt and pepper: Essential for seasoning—taste as you go to find your perfect balance.
Celery with leaves: Used for garnish and served alongside for that fresh, crisp crunch that pairs wonderfully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Roasted Red Pepper Pumpkin Hummus Recipe to suit different moods or seasons. Feel free to tweak it to your taste—that’s one of the best parts about making hummus at home!

Spicy kick: I sometimes add a pinch of cayenne or a few dashes of hot sauce for a little heat, and my family goes crazy for it.
Herbaceous twist: Blending in fresh herbs like cilantro or parsley freshens things up and adds a layer of brightness.
Nutritional boost: Swapping pumpkin for butternut squash or sweet potato honors seasonal produce without losing that creamy texture.
Vegan and allergy-friendly: This recipe is naturally vegan and gluten-free, great for accommodating plenty of dietary needs.

How to Make Roasted Red Pepper Pumpkin Hummus Recipe

Step 1: Roast the Red Pepper to Perfection

Set your broiler to high and place the red pepper cut side down on a rimmed baking sheet. Keep an eye on it—it should char beautifully in about 4 to 5 minutes. Don’t let it burn black; a nice blackened skin means smoky flavor, but you want to keep the flesh tender underneath. Once roasted, transfer it to a bowl and cover with plastic wrap or a lid to steam; this makes peeling the skin off a breeze. I learned that covering it right away is the trick to avoid scrubbing off stubborn bits later.

Step 2: Blend Everything Until Smooth and Creamy

Once the pepper is peeled, toss it into your food processor along with rinsed chickpeas, finely chopped garlic, tahini, fresh lemon juice, smoked paprika, ground cumin, and a good pinch of salt and pepper. Blend everything until smooth—if it feels too thick, add a little water or olive oil to reach your perfect consistency. I usually pause and scrape down the sides a couple of times to ensure everything purees evenly. Taste and adjust seasoning as you go; this is where you can make it truly yours.

Serve the hummus in a bowl garnished with crisp celery leaves and use celery sticks as dippers for a fresh, satisfying bite. Simple and stunning.

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Pro Tips for Making Roasted Red Pepper Pumpkin Hummus Recipe

Perfect Pepper Peel: Steaming under plastic wrap right after broiling helps the skin slide off effortlessly without losing smoky flavor.
Balance Your Citrus: Don’t skip fresh lemon juice—if the hummus tastes flat, a little lemon boosts brightness instantly.
Use a Food Processor: For the silkiest texture, a food processor is best; blending by hand can leave you with chunkier hummus.
Adjust Texture Slowly: Add liquids like water or olive oil in small increments to avoid an overly runny hummus.

How to Serve Roasted Red Pepper Pumpkin Hummus Recipe

A white oval dish filled with smooth, creamy hummus that is light orange in color with tiny red specks. The hummus surface has five curved lines gently pressed into it, giving texture and depth. On the top edge of the hummus, there is a short, green celery stalk with several fresh green celery leaves attached, adding a bright contrast. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about keeping it simple but fresh. I like decorating this hummus with crisp celery leaves—they add an unexpected pop of color and a lovely herbal note. Sometimes I sprinkle a bit of extra smoked paprika or drizzle a little good olive oil over the top for a glossy finish. It’s those little touches that make it feel special.

Side Dishes

This hummus pairs beautifully with crunchy vegetables like sliced cucumbers, carrot sticks, and more celery. I also love serving it alongside warm pita bread or toasted naan. For a heartier spread, lay out some marinated olives and roasted nuts. Whenever I have guests, I set out a colorful veggie platter next to this bowl—it’s always a hit.

Creative Ways to Present

One of my favorite tricks is to serve this Roasted Red Pepper Pumpkin Hummus Recipe in hollowed-out mini pumpkins or gourds during fall parties—it’s such a charming seasonal presentation! You can also swirl the hummus with a drizzle of tahini or pomegranate molasses for a pop of color. If you’re feeling fancy, scatter toasted pumpkin seeds or chopped fresh herbs over the top for texture and visual appeal.

Make Ahead and Storage

Storing Leftovers

I store leftover Roasted Red Pepper Pumpkin Hummus Recipe in a sealed container in the fridge, where it stays fresh for up to 5 days. If it thickens up a bit, just stir in a teaspoon of water or olive oil to loosen it before serving again. Keeping it tightly covered prevents it from absorbing fridge odors and keeps that fresh flavor locked in.

Freezing

Freezing this hummus is possible but I’ll admit I prefer it fresh. If you do freeze, use an airtight container and try to consume within 1 to 2 months. Thaw overnight in the fridge and blend again with a splash of liquid before serving to restore creaminess. I found it’s best for quick meal prep but not my go-to for long-term storage.

Reheating

This hummus is best served cold or at room temperature, so reheating isn’t necessary. If you want to warm it slightly, do so gently in the microwave with short bursts, stirring in between, but be careful not to overheat—it can dry out and lose that luscious texture.

FAQs

Can I use fresh pumpkin instead of canned or no pumpkin at all?

Since this recipe uses a hint of pumpkin flavor through the roasted red pepper and spices rather than canned pumpkin, you don’t need canned pumpkin here. If you want to add fresh pumpkin, roast it first to bring out sweetness—but note this will change the texture slightly. Otherwise, the roasted red pepper provides that rich depth you’re aiming for.
How do I make sure the roasted red pepper is peeling easily?

Right after broiling, place the hot pepper in a covered bowl or wrap in plastic wrap; the steam loosens the skin, which you can then rub off gently with your fingers or a paper towel. Avoid rinsing under water, which washes away flavor.
Is this hummus recipe gluten-free and vegan?

Absolutely! All ingredients are plant-based and naturally gluten-free, making it a safe and delicious option for most dietary preferences.
Can I prepare this hummus ahead of time?

Yes! This hummus actually tastes better after sitting for a few hours to let the flavors meld. Just cover and refrigerate it, then bring it back to room temperature before serving.

Final Thoughts

When I first tried this Roasted Red Pepper Pumpkin Hummus Recipe, I was blown away by how something so simple could feel so indulgent and fresh at the same time. It’s become one of my go-to recipes when I want to impress without spending hours in the kitchen. I hope you’ll love it as much as my family and I do—it’s the perfect blend of cozy flavors and healthy ingredients that you can enjoy any time. Give it a go and let me know how you like to make it your own!