Name: Roasted Red Bell Pepper Hummus Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 medium red bell peppers; 1/2 large yellow onion, diced; 2 garlic cloves, minced; 15 ounces canned garbanzo beans, drained; 6 tablespoons tahini; 1 tablespoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon ground black pepper; Coarse salt to taste; 1/4 cup olive oil, plus extra for garnish; 1/4 cup fresh lemon juice; Fresh parsley, minced

Jump to Recipe

If you’ve been searching for a vibrant, flavorful twist on a classic favorite, this Roasted Red Bell Pepper Hummus is exactly what you need. The sweetness and smokiness of perfectly roasted red bell peppers blend beautifully with creamy chickpeas and rich tahini, creating a silky hummus that’s both comforting and exciting. Whether you’re dipping, spreading, or snacking, this recipe will quickly become a cherished staple in your kitchen and a hit at every gathering.

Roasted Red Bell Pepper Hummus Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Roasted Red Bell Pepper Hummus lies in its simplicity—the ingredients are straightforward, yet each one plays a crucial role in building those layers of flavor and perfect texture. From the smoky roasted peppers to the creamy tahini, each item brings its own special something to the bowl.

2 medium red bell peppers: Roasting these peppers intensifies their sweetness and adds a subtle smoky depth to the hummus.
1/2 large yellow onion, diced: Adds a mild sharpness and balances the flavors perfectly.
15 ounces canned garbanzo beans, drained: The creamy base of the hummus, providing body and protein.
6 tablespoons tahini: This sesame seed paste offers richness and a nutty undertone that makes the hummus irresistibly smooth.
2 garlic cloves, minced: Adds a punch of flavor that wakes up the palate.
1 tablespoon paprika: Brings warmth and a subtle smoky flavor that complements the roasted peppers.
1/2 teaspoon cumin: Gives depth and an earthy nuance to the mix.
1/2 teaspoon ground black pepper: For a gentle kick and aromatic spice.
1/4 cup olive oil: Enhances smoothness and helps marry the flavors together.
1/4 cup fresh lemon juice: Adds bright acidity that lifts the entire dish.
Coarse salt to taste: Essential for balancing and highlighting all the flavors.
Fresh parsley, minced to garnish: A fresh, herbal touch for both color and flavor on top.

How to Make Roasted Red Bell Pepper Hummus

Step 1: Roast the Red Bell Peppers

Begin by preheating your oven to 450˚F. Arrange your red bell peppers on a baking sheet lined with foil or parchment paper. Roast them for 30-35 minutes until their skins are wonderfully wrinkled and charred. Don’t forget to flip them halfway through to ensure even cooking. This step is where that beautiful smoky flavor develops, laying the foundation for an unforgettable hummus.

Step 2: Cool and Peel the Peppers

Once the peppers are cool enough to handle, carefully remove their stems and peel away the charred skins. This part requires a gentle touch—removing the skins reveals the tender, sweet flesh inside without any bitterness. Slice each pepper in half and discard the seeds to keep the texture smooth and pleasant.

Step 3: Blend the Ingredients

Into your food processor, add the roasted peppers, diced onion, drained garbanzo beans, minced garlic, paprika, cumin, black pepper, fresh lemon juice, tahini, and olive oil. Pulse everything until you get a silky smooth mixture that’s bursting with flavor. Taste and season with coarse salt and more pepper if needed. This part is incredibly satisfying—the hummus will thicken and come together while revealing vibrant red hues and a creamy consistency.

Step 4: Garnish and Serve

Transfer the hummus to a serving bowl and finish it with a sprinkle of fresh parsley and a light drizzle of olive oil. These simple touches not only make it beautiful but add fresh, herbaceous notes that brighten every bite.

How to Serve Roasted Red Bell Pepper Hummus

Garnishes

Sprinkling chopped fresh parsley adds a fresh, green contrast to the rich red hummus, while a drizzle of good-quality olive oil boosts creaminess and mouthfeel. You can also add a pinch of smoked paprika or toasted pine nuts for some textural interest and extra flavor complexity.

Side Dishes

This Roasted Red Bell Pepper Hummus pairs wonderfully with crispy toasted pita bread, crunchy vegetable sticks like cucumber, carrots, and bell peppers, or even alongside warm flatbreads. It’s equally excellent served as a flavorful spread on sandwiches or wraps for a healthy lunch.

Creative Ways to Present

For a unique twist, try serving this hummus as part of a mezze platter with olives, feta, and grilled halloumi. Alternatively, dollop it onto roasted sweet potatoes or spread it on grain bowls for added creaminess and a pop of color. The possibilities are endless, and each presentation brings out new dimensions in this delightful Roasted Red Bell Pepper Hummus.

Make Ahead and Storage

Storing Leftovers

You can store your Roasted Red Bell Pepper Hummus in an airtight container in the refrigerator for up to 5 days. Make sure to cover the surface with a thin layer of olive oil to prevent drying out and keep it tasting fresh every time you dip in.

Freezing

If you want to keep your hummus longer, freezing is a great option. Portion it into a freezer-safe container, leaving some room for expansion, and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge.

Reheating

Since this hummus is best served cold or at room temperature, simply stir it well after thawing and bring it to room temperature before serving. Avoid reheating in the microwave as it can change the texture and flavor.

FAQs

Can I use fresh chickpeas instead of canned?

Absolutely! If you have time, cooking your chickpeas from scratch can add an extra dimension of flavor, but canned chickpeas are a fantastic and convenient option that still yield creamy, delicious results.

What type of paprika should I use?

Smoked paprika is ideal for this recipe as it enhances the roasted flavor of the peppers, but if you prefer a milder taste, sweet paprika works well too.

Is tahini essential in the recipe?

Tahini is key for that authentic creamy texture and nutty flavor that hummus is known for. You can experiment without it, but it will change the richness and mouthfeel considerably.

Can I make this hummus spicy?

Definitely! Adding a pinch of cayenne pepper or some chopped jalapeño to the mix will give your Roasted Red Bell Pepper Hummus a wonderful spicy kick.

How can I make this recipe vegan?

This recipe is naturally vegan! All ingredients come from plant sources, making it a perfect option for vegan and plant-based diets.

Final Thoughts

This Roasted Red Bell Pepper Hummus is more than a dip—it’s a celebration of bright flavors, creamy textures, and simple ingredients coming together to make something truly special. I can’t wait for you to try it and experience how roasting those peppers transforms this classic dish into a showstopper. Trust me, once you make this at home, it will become your go-to snack and party pleaser all year round.

Roasted Red Bell Pepper Hummus Recipe

★★★★★

4.9 from 13 reviews

Author: Ethan
Total Time: 50 minutes
Yield: About 2 cups (serves 6 as a dip) 1x
Diet: Vegetarian

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Description

This Roasted Red Bell Pepper Hummus is a vibrant twist on the classic hummus, featuring smoky roasted red peppers blended with creamy garbanzo beans, tahini, and a blend of spices. It makes a perfect flavorful dip for pita bread, veggies, or crackers, and brings a delightful pop of color and taste to any snack or appetizer spread.

Instructions

Preheat the Oven: Set your oven to 450˚F (232˚C) to prepare for roasting the bell peppers.
Roast the Bell Peppers: Place the whole red bell peppers on a baking sheet lined with foil or parchment paper. Roast in the oven for 30-35 minutes, turning halfway through, until the skin is wrinkled and charred.
Cool and Peel: Remove the peppers from the oven and allow them to cool until they are safe to handle. Then remove the stems, peel off the charred skin, cut the peppers in half, and remove all seeds.
Blend Ingredients: In a food processor, combine the roasted peppers, diced onion, drained garbanzo beans, minced garlic, paprika, cumin, black pepper, lemon juice, tahini, and olive oil. Pulse until the mixture is completely smooth and creamy. Taste and add coarse salt and additional pepper if desired.
Garnish and Serve: Transfer the hummus to a serving bowl. Garnish with minced fresh parsley and a drizzle of olive oil. Serve with lightly toasted pita bread or your favorite dipping snacks.

Notes

You can substitute canned garbanzo beans with freshly cooked chickpeas for a fresher taste.
Adjust the level of paprika and cumin to suit your spice preference.
If you prefer a thinner hummus, add a little water or more olive oil during blending.
The hummus can be stored in an airtight container in the refrigerator for up to 4 days.
To roast peppers on a grill, place them directly over medium heat, turning until evenly charred.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Appetizer
Method: Roasting and Blending
Cuisine: Mediterranean