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Red bell pepper hummus in a bowl with crackers on a table.

Roasted Red Pepper Hummus

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  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: dip
  • Method: blend
  • Cuisine: Middle Eastern / American


This roasted red pepper hummus recipe is better than any store-bought kind. It’s smooth, creamy, and incredibly flavorful. All you need are a handful of ingredients and a blender to make this amazing appetizer. Super easy!




  • 1 large roasted red pepper
  • 3 cups cooked chickpeas (garbanzo beans), 1 cup dry
  • 5 tablespoon tahini paste
  • 4 tablespoon olive oil
  • 6 tablespoon lemon juice, juice of 1 lemon
  • 3 large garlic cloves
  • Handful cilantro, 1/2 cup
  • 2 teaspoon salt
  • 1 teaspoon ground paprika
  • Sesame seeds

Optional - Red Pepper and Chickpea Topping

  • 1 large roasted red bell pepper, chopped
  • 1/4 cup cooked chickpeas
  • 1 tablespoon Olive oil
  • Dash salt



Cooking the chickpeas:

If cooking the chickpeas from dry- discard any bad-looking beans, then rinse. Add enough water to cover, then boil on the stove (2 - 3 hours) or cook in the Instant Pot (1 hour 30 minutes) until tender. Then drain.

Roast the red peppers:

  1. Preheat the oven to 425 degrees F. 
  2. Cut the bell peppers in half and remove the seeds and ribs. Place cut-side down on a parchment paper-lined cookie sheet. Bake for 50 - 60 minutes or until the peppers are soft and the skin is black.
  3. Allow the peppers to cool slightly, then peel off the papery skin.

Making the hummus:

  1. In a large blender 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. 
  2. For the topping, in a small bowl mix together the chopped red bell peppers, chickpeas, olive oil, and a dash of salt. 
  3. 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! 


Leftovers can last in the refrigerator for up to 5 days.

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