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This Roasted Red Pepper Hummus recipe is a great snack option that is light and easy to make. Quick, tasty, and so much better than store-bought hummus. This vegan dip can be made ahead of time and takes just 15 minutes to make.

bowl of hummus surrounded by veggies
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Hummus is one of my favorite dips, so easy to make and homemade is so much better than store-bought!

The best part about this Red Pepper Hummus recipe is the actual roasted red peppers added to it. Hummus is amazing because you can pair it up with your favorite vegetables or wheat pita bread strips for dipping. From start to finish this recipe should only take you about 16 minutes to make.

If you don’t like red peppers, try my simple homemade hummus instead.

Why you will love this

  • Delicious: A wonderful depth of flavor from the roasted peppers. Perfect for dipping veggies or chips!
  • Easy: This hummus is so simple to make, 15 mins to make, you’ll likely have most of the ingredients already.
  • Satisfying: This vegan dip is made with all-natural ingredients and is low in saturated fats.

Ingredients

  • Chickpeas: Use canned chickpeas for ease and convenience. Make sure they are drained and well-rinsed.
  • Tahini: Tahini makes the texture of hummus smooth and adds flavor.
  • Lemon Juice: Opt for freshly squeezed for the best flavor. Adjust the amount to taste.
  • Garlic: Freshly minced garlic provides a real hit of flavor.
  • Red Peppers: Roasted in the oven for sweetness. You can use jarred if you are short on time.
  • Olive oil: Extra virgin olive oil gives the hummus a luxurious texture.
  • Salt and Pepper: Season to taste
  • Garnishes: I like to top off the hummus with pine nuts, herbs, olive oil, and chopped bell peppers.

How to make this Red Pepper Hummus

  • Process: Place all ingredients (except garnishes) n a food processor and blend.
  • Adjust To Taste: Add more salt, pepper, and lemon juice to taste.
  • Serve: Add garnish and serve with veggies or whole wheat pita slices.
appetizer on a platter

Storage Recommendations

If you have leftovers store them in a sealed container in the fridge for up to 4 days. You can freeze hummus for up to 3-4 months.

Frequently Asked Questions

Can I make this ahead of time?

Make-ahead appetizers and meals save so much time, especially during busy evenings or holidays. Pack some for your kid’s lunches the next day with some fresh veggies! If you are making this for a gathering and want to make it ahead of time, you can. It keeps well for up to 4 days. Simply make the recipe and store it in your refrigerator in an airtight container until you are ready to use it. Give it a quick mix before serving and you are good to go.

What goes with roasted red pepper hummus?

Hummus tastes great with almost anything, especially if its the roasted red pepper kind. They are best served as an appetizer with cut-up veggies like cucumber, carrots, celery, cherry tomatoes, cauliflower, and so on. They are also great with pita chips or bread. It is also amazing as a side dish with some grilled chicken or topped over salad for some extra protein.

red pepper hummus served as an appetizer on a platter

How do I roast red peppers in the oven?

My hummus recipe calls for either jarred roasted red peppers or fresh. You can roast your fresh peppers. It’s very easy if you have the time and will taste so much better.

To make your own roasted red peppers:

  • Cut red bell peppers into halves or quarts
  • Remove the seeds and stems
  • Place foil on a baking sheet pan and add the peppers cut side down
  • Spray the red peppers with cooking spray with a dash of salt
  • Place about 4 inches under the broiler
  • Broil for about 15-20 minutes until the skin starts to get dark and the red peppers are wilted
  • Remove and let it cool down for about 5 minutes.
 veggies on a platter with red pepper hummus

Recipe Notes and Tips

  • Add jalapenos for a spicier kick, and add some jalapenos to the mixture when you are blending it. I don’t do this often because my kids definitely can’t handle the heat. But it’s a hit when you are making this for some adult guests that come over.
  • Invest in a good food processor. For a perfect creamy consistency, you’re going to want to invest in a good food processor or blender.
  • Avoid bottled lemon juice, use freshly squeezed lemon juice to lend your blend that freshness and zest.
  • Add an avocado, great for guacamole lovers! Simply add fiber-filled avocado chunks with cilantro and a few dashes of cumin while the hummus is blending, and watch how the texture turns even smoother and richer.
hummus and veggie bowl

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5 from 3 votes

Roasted Pepper Hummus

By: Rena
Servings: 6
Prep: 15 minutes
Cook: 1 minute
Total: 16 minutes
red pepper hummus dip in a small round bowl in the middle of a platter surrounded by veggies.
Homemade hummus that’s flavored with roasted red peppers. Serve with plenty of veggies and whole wheat pita bread for dipping.

Ingredients

  • 15 ounce chickpeas, Can, drained and rinsed
  • ¼ cup tahini
  • the juice of 1 lemon, more if desired
  • 1 clove garlic, chopped
  • ½ cup roasted red peppers, jarred or fresh
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • Garnishes, pine nuts, herbs, olive oil, chopped bell peppers

Instructions

  • Place all ingredients except garnishes in a food processor and blend until smooth. Taste and add more salt, pepper, or lemon juice if desired.
  • Serve with veggies and whole wheat pita bread. It can be made up to 3 days in advance.

Video

Notes

  • Add jalapenos for a spicier kick, add some jalapenos to the mixture when you are blending it. I don’t do this often because my kids definitely can’t handle the heat. But it’s a hit when you are making this for some adult guests that come over.
  • Invest in a good food processor. For achieving the perfect creamy consistency, you’re going to want to invest in a good food processor or blender.
  • Avoid bottled lemon juice, use freshly squeezed lemon juice to lend your blend that freshness and zest.
  • Add an avocado, great for guac lovers! Simply add fiber-filled avocado chunks with cilantro and a few dashes of cumin while the hummus is blending, and watch how the texture turns even smoother and richer.

Nutrition

Calories: 198kcalCarbohydrates: 22gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 168mgPotassium: 269mgFiber: 5gSugar: 3gVitamin A: 80IUVitamin C: 6.9mgCalcium: 54mgIron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Snack
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, I’m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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5 from 3 votes (1 rating without comment)

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Recipe Rating




3 Comments

  1. 5 stars
    Love ur recipes and we love to cook we try ur recipes as often as we cook and very healthy and delicious.