I always enjoy using hummus as a foundation for toppings, including my hummus with spicy red peppers. And because I also love to give my hummus a hit of color (as in: fresh mint hummus, which is a beautiful shade of green, or roasted beet hummus, a beautiful pink), I wondered what would happen if I added my red peppers into the processor with my hummus and not just on top.

The results are so delicious! And beautiful! A fun twist on my classic hummus recipe, this red pepper hummus yields the smooth, creamy texture we love while bursting with bold flavor and vibrant color. The roasted peppers bring a natural sweetness and earthy flavor to the mix, elevating the classic taste into something truly unique.

And of course, hummus of any kind is a nutrition powerhouse, packed with all of the goodness of chickpeas, including fiber and plant protein. Red pepper hummus dip has a slightly smoky flavor from the roasted peppers, though not quite as smoky as baba gannouj. It’s the perfect appetizer or snack for everything from special occasion mezze platters to my favorite: weekday afternoons!

Ingredient Info

Scroll down to the recipe card for the complete ingredient list and instructions!

Chickpeas are the basis of hummus. Also known as garbanzo beans, you can use canned chickpeas (drained and rinsed), or you can start with dry chickpeas (here’s how to cook chickpeas). The best hummus, in my opinion, is smooth and creamy. For ultra-smooth homemade hummus, remove the thin peels from the chickpeas by rubbing them off in a large bowl of water in the sink. (You can also buy peeled chickpeas in my shop–a totally unique offering!)
Roasted red peppers are essential here. Use homemade roasted red peppers or jarred roasted red peppers (draining the liquid).
Tahini (a creamy tahini paste made from ground sesame seeds) is also important for authentic hummus flavor and texture.
Flavor enhancers. You’ll also add garlic cloves, lemon juice for brightness, and a little bit of cayenne pepper for a hint of heat if you like that. Scale the cayenne up or down depending on your spice preferences.
Liquid. I use cold water, chickpea cooking liquid, or the liquid from canned chickpeas to adjust the consistency.
Extra virgin olive oil. I don’t use this directly in my hummus, but it’s essential for drizzling on top, adding an incredible, rich flavor and an appetizing gloss to the dip.

How to Make Roasted Red Pepper Hummus

This hummus with roasted red peppers comes together just like traditional hummus.

I do peel the roasted red peppers to prevent any pesky skins from making the spread gritty. However, peppers do contain a good bit of liquid naturally. This means you need to hold back the amount of other liquids added to ensure the consistency isn’t too thin.

Here’s an overview of my process:

Roasted red peppers in a bowl with peeled peppers on a plate beside it.

Roast bell peppers (if needed). Follow my method for roasted bell peppers; broil the slices about 4 inches from the heat for 8-10 minutes, until they’re charred and blistered. Then, transfer the hot peppers to a heatproof bowl, cover them, and let the steam loosen the skins for about 10 minutes. Then, simply run the peppers under cool water to peel the skin, and chop them up before moving on.
Combine ingredients. Pulverize the chickpeas and garlic cloves in a food processor. Then, add the remaining ingredients, and blend until smooth.
Adjust. I always give my hummus a quick taste and adjust the seasonings as needed. At this point, you can blend in other spices such as ground cumin or a pinch of sumac for a lemony, earthy note. For more smokiness, try smoked paprika. If you like heat, a roasted jalapeño blended in alongside the peppers takes this from mild to bold. Add more liquid if the mixture is too thick, and enjoy!

Chickpeas and garlic in the food processor.

A spatula scraping down the bowl of a food processor with pulverized chickpeas.

Pureed red pepper hummus in a food processor.

Creamy red pepper hummus in a food processor.

Tips for the Best Red Pepper Hummus

Add ice water for extra-smooth texture. If you want that ultra-silky, whipped consistency, blend in a tablespoon or two of ice water (or an ice cube) with the tahini and lemon juice before adding the chickpeas. The cold water helps emulsify everything into a lighter, fluffier hummus.
No tahini? Use sunflower seed butter. For a nut-free or tahini-free version, sunflower seed butter makes a solid stand-in. The flavor is a little different, but the texture holds up beautifully.
Don’t skip the garnish. A finished bowl of hummus should look as good as it tastes. My go-to combo is a drizzle of good olive oil, a sprinkle of sumac or red pepper flakes, a few extra chickpeas, chopped roasted red peppers, and a scatter of chopped parsley.

Serving Suggestions

Homemade red pepper hummus is not only delicious, but it is also incredibly versatile. I love to serve it alongside pita chips, pita bread, tortilla chips, or fresh vegetables like cucumbers, carrots, and cherry tomatoes.

It also makes a fantastic addition to any mezze platter, bringing such a colorful joy. I also use this roasted red pepper hummus as a spread on wraps, sometimes adding roasted garlic for a sweet, roasted garlicky flavor. It’s great on falafel wraps!

Storage

Store leftover hummus in an airtight container in the fridge for up to 1 week. I like to cover the surface with plastic wrap to help prevent it from drying out.

To serve, bring the hummus back to room temperature, and stir or whisk it to create a smooth consistency. I often add a squeeze of lemon juice or a teaspoon of cold water to help loosen the dip if it’s particularly stiff.

I don’t recommend freezing this recipe! It tends to become watery and lose some of its flavor once thawed.