Roasted Red Pepper Hummus Recipe

Grab the step-by-step tutorial and watch the video for how to make this roasted red pepper hummus below.

Hummus makes the opening of nearly every gathering at my house. I mean, what’s a party without some creamy hummus?! I also like to have hummus on hand just for day-to-day use. It makes for a healthy snack, loaded with protein, fiber and heart-healthy fats. If you’re what I call a “hummus purist,” you will want to check out my How to Make Hummus tutorial, or as I refer to it, my ode-to-the-BEST-CREAMIEST-authentic-hummus (totally worth mastering, by the way.) But I’ll have to say, this easy roasted red pepper hummus is an equally delightful version that I’ve been making more frequently lately.

BEST Roasted Red Pepper Hummus Recipe

This roasted red pepper hummus is a bit on the rustic side. Creamy with a little bit of texture, and packed with flavor–sweet, smoky, and spicy! As you probably guessed, the star ingredient in this hummus recipe is roasted red peppers, which bring a little sweetness to this hummus dip. If you have some homemade roasted peppers in the fridge, you can totally use them here, otherwise, you’ll start by roasting the red peppers: I start by roasting my own red peppers along with one jalapeno pepper, that’s where the great spicy kick comes from!

Then, all we do is add our peppers with the rest of the hummus ingredients–chickpeas, tahini, garlic, lemon juice, etc. A couple secret spices I love to add here are sumac, for earthiness and tang, and smoked paprika, which adds depth and amps up the smokiness.

Blend until well-incorporated and creamy…I like to give a quick taste and adjust seasoning from here. Cover and refrigerate for a little bit so that the hummus chills nicely and flavors deepen.

To Serve This Roasted Red Pepper Hummus

When ready to serve, I love to drizzle a bit of my favorite Private Reserve Greek extra virgin olive oil and add just a few toasted pine nuts. This roasted red pepper hummus would make a great centerpiece to a mezze platter like this one. Or simply serve it with serve with warm pita bread or chips and favorite veggies for dipping! What dishes go well with this hummus? Here are a few options: Balela Salad; Fattoush Salad; Chicken Kabobs; Homemade falafel; Moroccan meatballs,

A Few Tips:

This hummus is a bit on the rustic side, creamy but maintains some texture. Here, I did not peel the chickpeas nor the roasted peppers before using. But if you have the time and want extra smooth hummus like this one, then do the work of peeling the chickpeas and roasted peppers before using. Chill your hummus. It’s best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. With respect to flavor, this hummus can get pretty garlicy especially as it sits in the fridge for more than one night. If you’re not too sure, start with less garlic. Shortcut Tip. You can use jarred roasted red peppers if you like instead to save time. You can also use raw or jarred jalapenos, but chop them well before adding (here I had removed the seeds, so the jalapeno is not too hot.) Storage. Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 2 to 4 days (some folks say up to one week, I’m not sure because mine never lasts this long.) Looking for sumac and smoked paprika? You can find sumac and smoked paprika over at our online store. And while you’re at it, grab a bottle of our Greek Private Reserve extra virgin olive oil!

Here’s the video for roasted red pepper hummus:

More Recipes to Try:

How to Make Tahini Sauce Mediterranean Grilled Chicken Kabobs Easy Sauteed Zucchini with Balsamic Glaze Greek Baked Cod with Garlic and Lemon Batata Harra: Middle Eastern Spicy Skillet Potatoes