Easy Roasted Red Pepper Hummus
Last updated on June 23rd, 2026
Creamy, smoky-sweet and a little spicy with bright, lemony undertones, this Easy Roasted Red Pepper Hummus is delicious with toasted baguette, warm pita bread, spread in sandwiches or just for dipping.
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 Easy Roasted Red Pepper Hummus
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 drained and rinsed
- 1 roasted red bell pepper see above
- 1/3 cup (85 grams) tahini
- 2 large garlic cloves
- ¼ cup (60 grams) freshly squeezed lemon juice
- ½ teaspoon (1 gram) smoked paprika
- ½ teaspoon (1 gram) kosher or fine sea salt
- ¼ cup (60 grams) filtered water
- 2 tablespoons (28 grams) extra-virgin olive oil
- 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!
The time-saving texture secret
This classic chickpea dip is intentionally made with whole chickpeas (skins on) and retains the charred pepper skins for a slightly more rustic, fluffy texture and smokier taste. Bonus? No tedious peeling required and absolutely zero food waste!
🫑 Pantry shortcut
While fresh, char-grilled red bell peppers taste amazing during the summer harvest, you can make this recipe a quick weekly staple year-round using jarred roasted red peppers! Just make sure to drain them thoroughly and pat them dry with a paper towel before tossing them into the processor so they don’t water down your hummus.
This Easy 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!
Try this Sundried Tomato and Sage White Bean Dip or this Tzatziki next.
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Easy Roasted Red Pepper Hummus
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 drained and rinsed
- 1 roasted red bell pepper see above
- 1/3 cup tahini
- 2 large garlic cloves
- 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, pulse chickpeas for 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.
