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Roasted Red Pepper Hummus Recipe – How to Make it in 10 Simple Steps

This is a bowl of hummus with red pepper on top and pita chips on the side.

Made from nutritious ingredients, hummus is a tasty, filling snack that is perfect for dipping at parties or just eating in the afternoon after school. Many flavors of hummus can tickle your taste buds, but adding roasted red peppers adds a delightful flavor and a beautiful red color to the hummus.

Roasted Red Pepper Hummus Recipe

April Freeman
Our recipe for Roasted Red Pepper Hummus features the classic hummus flavors of chickpeas, lemon juice, and tahini with a touch of garlic, a pinch of cumin, and the sweetness of roasted red peppers.
Prep Time 15 mins
Total Time 15 mins
Cuisine Mediterranean
Servings 6 Servings


  • Food Processor
  • Mixing bowl
  • Rubber Spatula
  • Colander


  • ¾ cup Jarred Roasted Red Peppers well-drained and lightly chopped
  • 15 ounces Canned Chickpeas
  • ¼ cup Lemon Juice
  • ¼ cup Tahini
  • ½ teaspoon Minced Garlic
  • 2 tbsp Olive Oil
  • ½ teaspoon Powdered Cumin
  • 1 pinch Cayenne Pepper optional
  • 3 tbsp Water
  • Salt


  • Place the tahini and the lemon juice in the bowl of a food processor. Pulse the mixture for about a minute, scraping the sides and bottom of the bowl. Process for about 30 more seconds to whip the mixture until it is smooth and creamy.
  • Add the olive oil, minced garlic, cumin, and about ½ teaspoon of salt to the food processor. Process the mixture for about 30 seconds or until it is well blended. 
  • Open the chickpeas, drain the liquid, and rinse them well by putting them in a colander and spraying them with water. 
  • Add half the chickpeas to the food processor and process it until the mixture is thick and smooth. Add the rest of the chickpeas. Scrape the mixture out into a mixing bowl.  If your food processor is not quite big enough to hold all the ingredients, process these ingredients in halves or quarters and then stir the final product together. 
    The chickpeas are then mixed with the tahini and pulsed in the food processor.
  • Add the roasted red peppers to the food processor and process for about 30 seconds to chop the peppers. Add the roasted red peppers to the mixing bowl containing the chickpea mixture and stir.
  • The mixture should be smooth and thick. If your hummus is too thick, however, or has chunks of whole chickpeas in it, slowly add 1 to 3 tablespoons of water, pulsing to mix it, until the consistency is correct. 
  • Serve the hummus with veggies, crackers, pita chips, or tortilla chips. Alternatively, you can spread the hummus on flatbread for sandwiches. 
  • Store leftover hummus in the refrigerator in a container with a tightly fitting lid for up to a week. If you want to make the hummus ahead of time, you can freeze it for the future. However, it is best if you freeze it before you add the roasted red peppers. 
  • To freeze the hummus, just prepare the recipe up to the part where you add the peppers. At this point, put it in a container with a tightly fitting lid and freeze it for up to 3 months. You can drizzle about a tablespoon of olive oil on the surface of the hummus to protect it from drying out in the freezer.
  • To thaw, place the container in the refrigerator overnight before you want to eat it. After the hummus is thawed, you can stir in the oil and some chopped, jarred, roasted red peppers. 


The earliest mention of hummus in historical documents goes back to thirteenth-century Egyptians. However, many other Middle Eastern and Mediterranean cultures claim hummus as their own. Regardless of whoever first created hummus, it is a popular spread all across the world, but especially in the Mid-East and Mediterranean areas of the world. 
Hummus is made from ground-up chickpeas. Our recipe features canned chickpeas. Canned chickpeas are a quick and easy way to create hummus, but if you want to use dried chickpeas, simply cook them according to package instructions before proceeding with the recipe as directed.
Tahini is also incorporated into the hummus for taste and texture. Tahini is a paste made from ground-up sesame seeds. We also add some lemon juice, garlic, and a few other tasty additions.
Hummus is a wonderful, healthy snack. It is traditionally low in fat but also is high in protein. Since it is made from chickpeas, which are actually a kind of bean, this snack is very high in fiber, containing as much as 15 grams of fiber per serving.
Enjoying hummus with celery sticks or baby carrots is a great way to add plenty of vegetables to your diet. You can have a very filling, low-fat snack for when the munchies hit in between meals. 
If you have someone in your life who follows a special diet, hummus might be just the kind of thing to keep on hand. This recipe for hummus is vegan, vegetarian, and gluten-free, so it works for many kinds of eating plans. It is also an excellent source of plant-based protein, so those on a keto diet can enjoy hummus in small amounts.
Many people eat hummus with sliced veggies. However, you can also use it as a sandwich spread or eat it stuffed in a pita with other vegetables. If you are hosting a party of some kind, you can’t go wrong serving hummus with crackers, tortilla chips, or pita chips. This is a much healthier option than serving traditional potato chips and dips.
Keyword Recipe, Rosted Red Pepper Hummus, Side Dish

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