Last updated on October 3rd, 2025
Creamy, smoky-sweet and a little spicy with bright, lemony undertones, this Roasted Red Pepper Hummus is delicious served with toasted baguette or warm pita bread!
Homemade hummus is a weekly staple for us and makes an ideal appetizer or game day snack. It’s also a super easy, cost-effective and often healthier alternative to many store-bought versions.
Here’s everything you’ll need to make this Roasted Red Pepper Hummus
- 1 large red bell pepper
- Extra-virgin olive oil
- 1 540 ml/19 oz can chickpeas
- Tahini
- 2 large garlic cloves
- Freshly squeezed lemon juice
- Kosher or fine sea salt and freshly ground black pepper
- Smoked paprika
- Water
- Suggested toppings: more olive oil, finely chopped red pepper, pine nuts, sumac or smoked paprika and fresh herbs
Also known as sweet peppers or capsicums, grilled or roasted red peppers make a flavourful addition to dips, pasta sauces, side dishes, snack boards and more. And those contrasting smooth, silky centres with the charred skins? Sooo good!
My best tip for making homemade hummus
Like my other hummus recipes, my take on this classic chickpea dip is made with whole chickpeas (skins on) and also retains the charred pepper skins for a slightly more rustic, fluffy texture and smokier taste. Bonus? No food waste!
This roasted red pepper hummus has been a reader favourite since first posted in 2020. It’s so good, you’ll want to eat it by the spoonful!
5 more healthy-ish and delicious dip recipes
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Roasted Red Pepper Hummus
Equipment
- Cutting board
- Spatula
Ingredients
Roasted Red Pepper
- 1 large red bell pepper
- extra-virgin olive oil
- kosher or fine sea salt and freshly ground black pepper
Hummus
- 1 540 ml (19 oz) can chickpeas rinsed and drained
- 1 roasted red bell pepper see above
- 1/3 cup tahini
- 2 large garlic cloves minced
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon smoked paprika
- ½ teaspoon kosher or fine sea salt
- ¼ cup filtered water
- 2 tablespoons extra-virgin olive oil
- Suggested toppings: more olive oil, finely chopped red pepper, pine nuts, sumac or smoked paprika and fresh herbs
Instructions
- To prepare the roasted red pepper, first preheat grill or oven to 425ºF (220ºC). Wash and slice pepper into wedges removing the stem and all seeds. Transfer wedges to a medium-sized mixing bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast on a grill or baking sheet for 15 minutes just until the edges begin to char, turning halfway through. Remove from heat and set aside until cooled.
- In a 4-cup food processor, blend chickpeas for about 1 minute or until a thick paste is formed.
- Add red pepper, tahini, garlic, lemon juice, smoked paprika and salt and blend until smooth, scraping down the sides with a spatula as needed.
- Next, add water and olive oil and continue to blend until the pepper is fully integrated, adding more water if needed to reach desired consistency.
- Transfer to serving bowl, drizzle with more olive oil and add your toppings of choice. Enjoy!
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