Roasted Red Pepper Hummus

Roasted Red Pepper Hummus | #recipe

Last summer, when trying to decide what we wanted to do for a wedding, my husband and I knew we wanted to go low-key and finally decided on a destination beach wedding in August with our immediate families. Instead of having a full-blown reception back home, we kept the low-key vibe going and threw a party at our house for our families and friends in September. We put up a tent in our backyard, filled coolers with pop and beer, and enjoyed a laid-back day. I knew I didn’t want to do any cooking, so we asked my cousin, who co-owns a sandwich shop¬†and catering company here in Pittsburgh, if they would like to cater the party. He was more than thrilled to do it and put together a totally amazing spread. Everyone raved about the food, and one of the biggest hits (of many) was the roasted red pepper hummus. We were lucky enough to have a little bit leftover and had it polished off within two days of the party.

Since then, I kept saying that I needed to make another batch at home, but… it never happened. Until this week. Way, way long overdue, but certainly worth the wait!

Roasted Red Pepper Hummus | #recipe

I adore hummus because it’s so easy to make, totally flavorful and, for all intents and purposes, a relatively healthy snack, especially if you forego the chips and use vegetables like carrot sticks to dip. There is a huge gamut of flavor combinations that you can mix up when it comes to hummus, but my absolute favorites are traditional hummus and roasted red pepper.

This version does not disappoint – it’s full of flavor and wonderfully creamy. Whether you keep it in the fridge for snacking or serve it up at a party, it’s a guaranteed hit!

Roasted Red Pepper Hummus | #recipe

One year ago: Mango-Banana Smoothie and Zucchini-Banana Bread and Peach Crumble Pie
Two years ago: Chocolate Cream Pie and Chocolate & Peanut Butter Cheesecake Bars and Pretzel Dogs
Three years ago: Cinnamon Sugar Pull-Apart Bread
Four years ago: Chocolate Chip Cookie Dough Cheesecake Bars and Toasted Almond and Candied Cherry Ice Cream
Five years ago: How to Make Pastry Cream and How to Make Pate a Choux & Fill Eclairs and Cream Puffs
Six years ago: Cheddar Ale Spread
Seven years ago: Miniature Italian Meatloaves

Roasted Red Pepper Hummus

Yield: About 3 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Creamy hummus infused with roasted red peppers.


½ cup (71 grams) tahini
¼ cup (56 grams) extra-virgin olive oil
2 (14-ounce) cans (794 grams) chickpeas, rinsed well and drained
1 cup roasted red peppers, rinsed and patted dry
1 clove garlic, minced
1 teaspoon salt
Pinch of cayenne pepper
3 tablespoons (15mL) lemon juice
Minced parsley, to garnish


1. Whisk the tahini and olive oil together in a small bowl or measuring cup; set aside.

2. Process the chickpeas, red peppers, garlic, salt and cayenne in a food processor until almost completely ground, about 15 seconds, scraping down the sides of the bowl as needed. With the machine running, add the lemon juice and process for 1 minute. Scrape down the sides of the bowl, then begin processing again and with the machine running, add the tahini mixture and continue processing until the hummus is smooth and creamy, scraping the bowl as necessary, about 15 seconds.

3. The hummus can be stored in an airtight container (or in a bowl covered with plastic wrap) in the refrigerator for up to 3 days. Garnish with parsley before serving.

(Recipe adapted from America's Test Kitchen)


23 Responses to “Roasted Red Pepper Hummus”

  1. Averie @ Averie Cooks on August 21, 2014 at 12:24 am

    Great images that totally showcase how good I know this hummus is! Love red peppers! Pinned


  2. Zoya @ The Chocolate Heart on August 21, 2014 at 5:10 am

    Ah-mazing! Me and one of my sisters are the only vegetarians in our family, and today there’s only chicken with rice… I think I’ll go make some hummus – thanks a load, this look awesome!


  3. jenna @ just j.faye on August 21, 2014 at 8:08 am

    Yum! Hummus is always a good idea!


  4. Fiona @ Get Fit Fiona on August 21, 2014 at 8:58 am

    I love hummus, and I’m kind of ashamed to say that I’ve never tried to make it at home. I’ll definitely be trying this recipe though, it looks so simple.


  5. Emily on August 21, 2014 at 10:05 am

    We love hummus! I, too, have never made it and now I’ll have to give it a whirl!:)


  6. Jessica | Saucy Pear on August 21, 2014 at 10:48 am

    We’re a family with a hummus problem (as in, we go through it by the tub-full). Time to add some homemade-variety to our mix – this looks delicious!


  7. Christina @ Bake with Christina on August 21, 2014 at 11:12 am

    Mmm I love hummus! I really like the flavor twist on this recipe, will definitely have to try! Thanks!


  8. Stacey @ Bake.Eat.Repeat. on August 21, 2014 at 11:25 am

    I love the roasted red pepper hummus that Costco sells, but it’s such a giant container that I was just thinking a couple weeks ago that I needed to try and make it at home. Now you’ve done all the work for me and I have what looks like the perfect recipe for it! Can’t wait to try this!


  9. Betsy Amit on August 21, 2014 at 11:38 am

    Looks fabulous. Why not roast your own peppers? Simple as pie. While you’re at it, use dried chickpeas that you’ve soaked and cooked till soft (though this takes time.) Thanks for a wonderful recipe.


  10. Anna @ Crunchy Creamy Sweet on August 21, 2014 at 11:55 am

    I adore roasted red peppers! Love this idea for hummus! Pinned!


  11. Heather @ Shards of Lavender on August 21, 2014 at 12:49 pm

    I absolutely love hummus and the red pepper variety is one of my favorites. I’ve never tried to go beyond the basic hummus when I make it at home, but will definitely try yours!


  12. Christina @ but i'm hungry on August 21, 2014 at 1:59 pm

    We are huge hummus lovers at our house… love this red pepper version!


  13. marcie on August 21, 2014 at 5:34 pm

    I love hummus and roasted red peppers, so pairing the two has to be delicious!


  14. Jen on August 21, 2014 at 9:11 pm

    Sounds absolutely delicious! I love making hummus, and I love the story behind this one for you and your family!


  15. Cherry on August 21, 2014 at 11:05 pm

    This looks so yummy and healthy.. Will definitely try this one.


  16. Kelly on August 21, 2014 at 11:23 pm

    I love red pepper hummus, I can eat an entire batch all on my own! One suggestion I might make is to push each chickpea out of its little transparent ‘shell’. It seems time consuming but it goes fast as you just gently pinch each one out of the paper shell. The shell adds a bitterness to the recipe that some might like, but I think it’s worth it to remove those shells.


  17. Katrina @ Warm Vanilla Sugar on August 22, 2014 at 7:38 am

    This hummus is a total dream!! LOVE!


  18. Vickie on August 22, 2014 at 12:44 pm

    This recipe not only looks amazing but looks fun to make as well. I have two questions regarding the tahini… do you recommend using organic and should I buy the kind with unhulled or hulled sesame seeds? I have never used it before so I need to know what I am looking for. Thanks!


    • Michelle on August 23rd, 2014 at 12:47 pm

      Hi Vickie, There are only one or two types of tahini regularly stocked at my grocery store, so that’s what I buy. I don’t believe that either one is organic. The jar just says ground sesame seeds, nothing about being hulled or unhulled. Sorry that’s not more helpful!


  19. Mariel on August 23, 2014 at 2:24 pm

    Tahini is so expensive, does it still taste good without it? Or is there a substitute?


    • Michelle on August 23rd, 2014 at 10:56 pm

      Hi Mariel, There really isn’t, tahini is pretty much the signature ingredient in traditional hummus.


  20. Bill on September 6, 2014 at 5:35 pm

    Just made this up and thought it was good. I wanted a little more zing to it to fit my tastes so I added a couple of pepperoncini to it and processed it through with a bit more cayenne pepper. That did the trick for me.

    thanks again for another really good recipe BEB


  21. CarrieAnne on February 4, 2016 at 6:39 pm

    Most of my family LOVES hummus, enough so that I began making it at home for quite awhile now. I use Chana Dal that’s been soaked overnight instead of traditional chickpeas. It makes the texture quite smooth & once you’ve worked with it a few times (like any dried beans) the process goes fast enough & is well worth the time. You’re absolutely right about no real substitute for tahini! I’m definitely going to incorporate this recipe into my rotation. Thanks.


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