I have a brand new recipe for homemade Roasted Red Pepper Hummus, and let me just say that you’re going to want to save this one for your next snack attack because it’s utterly delicious! The smoky sweet red pepper and creamy garlicky and lemony hummus tahini go so well together. It’s a match made in heaven! Plus it’s vegan and high protein, so you can snack all you want and feel great about it!

red pepper hummus with a pita chip and slices of red pepper in it

Why I Love This Recipe For Roasted Red Pepper Hummus

When I was a girl, I fell in love. No, this was not a little childhood crush; it was a soulmate-level connection that has held strong to this day. Katie + Hummus = Forever. If you haven’t read how I fell in love with Lebanese-style hummus when I was a kid, make sure you read my post on Roasted Garlic Hummus for insight into my psyche.

Hummus is amazing and we tear through it in my house. Of course, as a busy mom I buy it pre-made, but when I have the time I like to make it from scratch. One batch of homemade hummus lasts so much longer than a store-bought tub. Plus homemade hummus is preservative free and doesn’t have any off flavors. 

We eat it with everything from pita chips to baby carrots and other raw vegetables. For lunch we add it to Hummus Wraps with Veggies. You get the idea. Hummus is the best!

At some point over the years, I started to experiment with different flavors myself. We love my spectacularly green Edamame Hummus and one of my favorite recipes to date on this entire website is my Black Bean Hummus. This Roasted Red Pepper Hummus is my new obsession!

Key Ingredients for This Recipe

Roasted Red Bell Pepper

For the sweetest smokiest flavor roasting the bell pepper from scratch makes a big difference in the overall flavor. If you are short on time you can also make this recipe with 2 small whole jarred roasted red peppers. Make sure to rinse them well and drain before adding to the food processor.


Chickpeas are the base of this Mediterranean dish. Drain and rinse your chickpeas and then add them to the food processor at the appropriate step in the recipe. They’ll be very coarse and somewhat chunky, but don’t fear, just scrape down the sides of the food processor the best you can to create an evenly blended mixture, and then the olive oil will transform the chickpeas into a smoother texture.


Tahini is also going to contribute to the smooth creamy texture because it’s essentially peanut butter, it’s just made from sesame seeds instead of peanuts! You’ve probably already had it before because it’s featured in many Middle Eastern dishes.

Additional Ingredients

  • Garlic: I take advantage of my food processor and skip chopping the garlic by hand. Instead, I set up the food processor with the steel blade attachment, and I turn the motor on. Then I just drop the peeled garlic clove through the spout of the lid right into the processor bowl. The blade will chop it in mid-air! It happens within a few seconds, and the garlic doesn’t get mashed up and bruised. I love this technique and even use it to make the chopped veggies for my Bolognese recipe too! 
  • Freshly squeezed lemon juice: Not only does lemon enhance the flavor of your hummus, but the liquid also helps create a creamy consistency.
  • Extra-virgin olive oil: Speaking of consistency, the olive oil is what will turn your hummus from a coarse paste to a smooth and rich dip.
  • Salt

Optional Garnishes

  • 1/2 additional Roasted red pepper, chopped or sliced
  • Olive oil
  • Smoked paprika
  • Chipotle powder
  • Sesame seeds
  • Parsley
overhead view of hummus with roasted red peppers and vegetable platter

Step By Step Instructions To Make This Red Pepper Hummus

preheat oven and roast red pepper

Step 1: Preheat and Prep

Set the oven rack in the upper third of the oven for broiling. Preheat the broiler and line a baking sheet with aluminum foil.

Step 2: Roast Red Pepper

Set the bell pepper on the foil-lined baking sheet and set it under the broiler. Broil, turning every 2 to 5 minutes until the skin of the pepper is mostly black, 12 to 15 minutes.

Remove the charred pepper from the oven and transfer the pepper to a bowl. Cover the bowl with foil to let it steam for 5 to 8 minutes.

Under cool running water, peel the blackened skin off the pepper with your fingertips. You can also use a clean dish cloth or paper towel to rub the skin off. Remove the stem and seeds, and then blot the roasted red pepper dry with a paper towel.

blend chickpeas into hummus with a food processor

Step 3: Process the Ingredients

  • Fit the food processor with the steel blade attachment. Turn on the motor and drop your garlic through the feed tube. Allow the garlic to mince and then turn off the motor and remove the lid. Add the pepper, cover, and puree until it’s finely chopped.
  • Remove the cover again and add the chickpeas, tahini, lemon juice, and salt, and then process, scraping down once or twice, until it becomes a coarse paste
  • With the motor running, drizzle in the oil and continue processing until it is smooth. Chill, cover, and keep refrigerated for 5 to 7 days. Garnish if desired before serving.
hummus recipe from overhead with dipping a pita chip in

FAQs and Expert Tips

Can you freeze hummus?

Yes, you can freeze hummus. Just thaw it completely and then stir it very well before serving. If your Roasted Red Pepper Hummus wasn’t very smooth to begin with, and the freezing and thawing process makes it at all grainy, you can save it by putting it back into the food processor and adding 1 tablespoon warm water and 1 tablespoon olive oil and processing it again. It should smooth out nicely. 

How do you store roasted red pepper hummus?

Keep this hummus refrigerated until you’re ready to serve it. I keep this hummus recipe for 5 to 7 days in a pint-sized glass snap lock container. (That’s an affiliate link.) Keeping it in the glass helps because that way the kids see it, and remember that it is there. Plus, we try not to store food in plastic if we can help it. 

Just make sure that nobody dips anything other than a clean spoon or spatula into the hummus, and it should stay fresh for 5 to 7 days. Tell the kiddos, no dunking veggies or chips right into the storage container!! Veggies, even those that have been washed, can contain spores that can cause the hummus to go bad sooner than it needs to. Remember, this hummus doesn’t have preservatives in it! 

Is hummus healthy?

Yes, hummus is a healthy food. It is made from whole foods (chickpeas, lemon, garlic, sesame, and olive oil), it’s naturally healthier for snacks and lunches. It is high in fiber, which is important for digestive health, and healthy fats from sesame (the tahini) and olive oil. Chickpeas, and legumes in general, have what’s known as resistant starches in them, which helps feed the healthy bacteria in your gut too- so they will help make a happy belly!

How to Serve Hummus For a Party Appetizer

If you’re making this recipe for a simple snack, you’re probably not going to go through the process of dolling it up with garnishes. But if you’re making this hummus to serve at a party, like for the Superbowl, or to bring to a potluck, it’s fun and pretty to garnish it up!

I pile the hummus into a bowl and don’t fuss with it too much or smooth it out. I just use my spatula or a spoon to create a channel for the oil. Then I add on the garnishes. 

I used the following garnishes for this hummus recipe:

  • Olive oil
  • Strips of Roasted Red Pepper (I actually roasted a second one for this purpose)
  • Sesame seeds
  • Ground chipotle Chili (I love the way the smoky flavor goes with the smoky pepper. Smoked paprika would also work.)
  • Chopped parsley

Serve with Veggies and Pita Chips

I like to serve hummus with both pita (or pita chips) and fresh vegetables. I love having the healthy option of veggies, but I do love me some pita chips too! My kids love cucumbers, so I usually serve them in addition to carrots and cherry tomatoes (or whatever veggies we have on hand! Even strips of jicama or kohlrabi would be good! 

Homemade Roasted Red Pepper Hummus in a black bowl on a blue gray concrete surface with pita chips scattered around

More Healthy Middle Eastern Inspired Recipes To Try

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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close up of roasted red pepper hummus

Roasted Red Pepper Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Katie
  • Total Time: 25 minutes
  • Yield: 2 cups 1x


Homemade Roasted Red Pepper Hummus with lemon and tahini is a delicious and healthy vegan snack or appetizer for a party.


Units Scale

1 red bell pepper

1 clove garlic, peeled

1 15ounce can chickpeas, drained

3 tablespoons tahini

2 tablespoons freshly squeezed lemon juice

3/4 teaspoon salt

3 tablespoons extra-virgin olive oil

Optional Garnishes: 1/2 additional Roasted red pepper, chopped or sliced, olive oil, smoked paprika or chipotle powder, sesame seeds or parsley


  1. Set oven rack in upper third of the oven for broiling. Preheat broiler. Line a baking sheet with aluminum foil.
  2. Set bell pepper on the baking sheet and set under the broiler. Broil, turning every 2 to 5 minutes until the skin of the pepper is mostly black, 12 to 15 minutes. Remove from oven, transfer pepper to a bowl and cover with the foil and let steam for 5 to 8 minutes. Under cool running water, peel the blackened skin off the pepper with fingertips. Remove stem and seeds. Blot dry with paper towel.
  3. Fit food processor with steel blade attachment. Turn on motor and drop garlic through the feed tube. Allow the garlic to mince. Turn off motor and remove lid. Add the pepper, cover and puree until finely chopped. Remove the cover, add chickpeas, tahini, lemon juice and salt and process, scraping down once or twice, until it becomes a coarse paste. With motor running, drizzle in oil and continue processing until it is smooth. Chill, cover and keep refrigerated 5 to 7 days. Garnish if desired before serving.


Keep this hummus refrigerated until you’re ready to serve it. I keep this hummus recipe for 5 to 7 days in a pint sized snap lock container.

If you prefer a creamier hummus, you can add up to 2 more tablespoons olive oil.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizers and Snack
  • Method: Broiling and Food Processor
  • Cuisine: Middle Eastern


  • Serving Size: 2 tablespoons
  • Calories: 70
  • Sugar: 1 g
  • Fat: 5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 2 g