Go Back
Close up view of roasted red pepper hummus in a bowl.
Print Recipe
No ratings yet

Roasted Red Pepper Hummus

This hummus is bursting full of delicious roasted red pepper flavor, I promise you’ll love it as much as I do.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 2 whole red bell peppers (or about 3/4 cup jarred roasted red peppers)
  • 15 oz can chickpeas
  • 1 large lemon (juiced)
  • 1/4 cup tahini
  • 1/2 TBS minced garlic
  • 1 TBS olive oil
  • 1/4 cup reserved chickpea liquid (or water)
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp chili powder


  • Preheat your oven to 450 degrees. Cut your peppers into pieces and remove the core and seeds. (You can reserve about 1/8 of one pepper for garnish if you like, dice into small pieces).
  • Arrange pepper pieces skin side up on a baking sheet and cook for 10-15 minutes until the pepper skin is mostly charred.
  • Place pepper pieces into a ziploc bag and seal, waiting about 15-20 minutes until they are cool enough to handle.
  • Peel the charred skin off and discard.
  • Mix your roasted red pepper, chick peas, lemon juice, tahini, garlic, olive oil, and chickpea liquid in your blender till smooth and creamy. Scraping the sides if necessary.
  • Add in your salt, cumin, and chili powder and continue to mix till you've reached desired consistency.
  • Garnish with extra diced red pepper pieces.
  • Store in an airtight container and refrigerate up to one week.