Roasted Red Pepper Hummus
This Oven Roasted Red Pepper Hummus recipe is better than any store-bought kind. It’s so flavorful and you can really taste the sweet roasted red bell peppers, the slight spice from the fresh garlic, and the freshness from the lemon juice and cilantro. A good quality olive oil and tahini paste makes all the difference and gives you the best, most creamiest hummus dip you’ll ever taste.
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Why This Recipe is So Good
This hummus recipe features homemade oven-roasted red bell peppers. It’s an extra step to make them than simply using jarred peppers, but it makes this homemade red pepper hummus extra good.
Serve this roasted red pepper and garlic hummus with water crackers or pita chips, cut veggie sticks, or as a delicious sandwich spread or sauce for pasta.
Recipe Ingredients
- Roasted Red Peppers. The oven-roasted red bell peppers are the star of this recipe. They are sweet and add great flavor to the chickpeas. I always make mine from scratch but any good quality jarred roasted red peppers would work as well.
- Chickpeas or garbanzo beans the base of this hummus. If you are cooking your chickpeas from dry, it is important to cook them until they are tender and creamy, almost overcooked to get a smooth and creamy dip. The Instant Pot is perfect for this. If using canned chickpeas, simply rinse and drain.
- Tahini or sesame seed paste. It’s nutty and creamy and makes this hummus so smooth and delicious.
- Olive Oil. Without it, this hummus tastes like it needs something. If you forgot to add it, you’ll know! Use a good-quality olive oil for this recipe.
- For extra freshness and flavor lemon juice, cilantro, and garlic. Ground paprika adds a nice red color.
How To Make Roasted Red Pepper Hummus
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Prep your beans
If you are using canned chickpeas, just drain and rinse then set aside.
If cooking from dry, use your favorite method to cook them. Stovetop and InstantPot instructions are located in the recipe card in the notes section.
Roast red peppers in the oven
Cut 2 red bell peppers in half lengthwise, remove all the seeds and ribs. Rinse, then place cut-side down on a parchment paper-lined sheet pan.
Roast until peppers are soft and the skin is black. Allow to steam in a gallon bag or covered with a lid or aluminum foil. Peel off the charred skin. It’s best to do this when the peppers are still very warm.
Make hummus
Add 1 roasted pepper, cooked chickpeas, tahini paste, olive oil, lemon juice, garlic cloves, cilantro, salt, and ground paprika into a blender or food processor. Blend a little longer than you think just to make sure it’s extra smooth. Scrape down the sides if needed.
Pour the hummus into a serving bowl, make a well in the middle, then drizzle with olive oil. Add the red pepper/ chickpea topping to the middle, then top with sesame seeds. Serve with crackers or cut veggies.
Make red pepper and chickpea topping (optional)
To make the chickpea topping. Roughly chop one of the roasted peppers, then add it to a small bowl with the reserved chickpeas, olive oil, and salt. Mix together. Serve on top of hummus.
Serving Ideas
Drizzle with olive oil + sprinkle paprika
Add chopped parsley or cilantro and sesame seeds
Serve with pita, veggies like red bell peppers, cucumbers and carrot sticks, or as a sandwich spread
Cooking Tips and Tricks
If you are cooking your chickpeas from dry, it is important to cook them until they are tender and creamy, almost overcooked to get a smooth and creamy dip.
Cooking dry beans. Stovetop method: discard any bad-looking ones, then rinse. Cook in a large pot covered for 2 – 3 hours with enough water to cover, adding more as needed. Instant pot method. Cook 1 cup of chickpeas with 3 cups of water for 1 hour 30 minutes on HIGH. Allow the steam to release naturally before removing the lid and draining.
Roasting red bell peppers. For this recipe, the bell peppers are roasted at a high heat for 50 minutes. You can also broil them for a few minutes. Just keep on eye on them so they don’t burn or smoke. When you are ready to peel the charred skin off, you can either let them cool slightly then peel them while their still warm or cover the roasted peppers with a lid or wrap in aluminum foil to steam them, then peel. I like to wear gloves for this process.
Looking For More Recipes?
- Fresh Mediterranean Chickpea Salad
- Classic Chicken Salad Recipe
- Best Farro Salad with Feta
- 4-Ingredient Macaroni Salad Recipe
- 4-Ingredient Guacamole Recipe without Cilantro or Tomatoes
- Hatch Chile Guacamole
- Caesar Salad Dressing without Anchovies
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Roasted Red Pepper Hummus
Equipment
- Glass baking dish or sheet pan lined with parchment paper
- Small mixing bowl
- Instant Pot for cooking beans
Ingredients
Hummus
- 1 large red pepper 2 if making the pepper topping
- 3 cups cooked chickpeas garbanzo beans, 1 cup dry
- 5 tablespoon tahini paste
- 4 tablespoon olive oil
- 6 tablespoon freshly squeezed lemon juice juice of 1 lemon
- 3 large garlic cloves
- ½ cup fresh cilantro
- 2 teaspoon salt
- 1 teaspoon ground paprika
- Sesame seeds
Optional – Red Pepper and Chickpea Topping
- 1 large roasted red bell pepper roughly chopped
- ¼ cup cooked chickpeas
- 1 tablespoon Olive oil
- salt to taste
Instructions
Cooking the chickpeas
- If cooking the chickpeas from dry use your favorite cooking method. Stovetop and Instant Pot instructions are located in the notes section below. If using canned chickpeas, simply rinse and drain. Reserve 1/4 cup chickpeas, if making the pepper topping.3 cups cooked chickpeas
Roast the red peppers
- Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan or baking dish with parchment paper, set aside.
- Cut the bell pepper(if making the bell pepper and chickpea topping, then roast both peppers) in half and remove the seeds and ribs. Place cut-side down on a parchment paper-lined cookie sheet. Roast for 50 – 60 minutes or until the peppers are soft and the skin is black.1 large red pepper
- Allow the peppers to cool slightly, then peel off the papery skin, they will be very warm.It may be easier to cover the peppers with a lid or aluminum foil to allow them to steam which will make removing the skin easier.
Making the hummus
- Into a food processor, add 1 roasted red bell pepper, cooked chickpeas, tahini paste, olive oil, lemon juice, garlic cloves, cilantro, salt, and ground paprika. Blend until smooth. Taste and adjust seasoning if necessary.5 tablespoon tahini paste, 4 tablespoon olive oil, 6 tablespoon freshly squeezed lemon juice, 3 large garlic cloves, 1/2 cup fresh cilantro, 2 teaspoon salt, 1 teaspoon ground paprika
- Pour the hummus into a serving bowl, then make a well in the middle. Drizzle with olive oil then put the topping in the middle. Top with sesame seeds, then enjoy!Sesame seeds
- For the chickpea topping. In a small mixing bowl stir together 1 chopped roasted red bell pepper, cooked chickpeas, olive oil, and a dash of salt.1 large roasted red bell pepper, ¼ cup cooked chickpeas, 1 tablespoon Olive oil, salt to taste
Notes
Cooking Tips and Tricks
If you are cooking your chickpeas from dry, it is important to cook them until they are tender and creamy, almost overcooked to get a smooth and creamy dip. Cooking dry beans. Stovetop method: discard any bad-looking ones, then rinse. Cook in a large pot covered for 2 – 3 hours with enough water to cover, adding more as needed. Instant pot method. Cook 1 cup of chickpeas with 3 cups of water for 1 hour 30 minutes on HIGH. Allow the steam to release naturally before removing the lid and draining. Roasting red bell peppers. For this recipe, the bell peppers are roasted at a high heat for 50 minutes. You can also broil them for a few minutes. Just keep on eye on them so they don’t burn or smoke. When you are ready to peel the charred skin off, you can either let them cool slightly then peel them while their still warm or cover the roasted peppers with a lid or wrap in aluminum foil to steam them, then peel. I like to wear gloves for this process.Nutrition
Nutrition information is a rough estimate. Recipe card may include affiliate links.
