This Roasted Red Pepper Hummus brings a smoky-sweet twist to the classic Middle Eastern dip.
Packed with plant-based protein and fiber from chickpeas, and healthy fats from tahini and olive oil, it’s both nutritious and satisfying.
Quick to prepare and perfect for meal prep, this creamy, flavorful hummus is ideal for snacking, entertaining, or adding a wholesome boost to sandwiches and wraps.
Delicious Roasted Red Pepper Hummus
Equipment
- 1 Large Bowl
- 1 Medium Saucepan
- Metal spoon (for skimming foam)
- Rimmed baking sheet with parchment paper
- Plastic wrap (for steaming peppers)
- Food processor (for blending hummus)
Ingredients
Chickpeas & Base
- 6 oz 170 g dried chickpeas (or 2 cans, 15 oz / 425 g each)
- ¾ tsp baking soda divided
- ½ cup + heaping 1 tbsp 135 g tahini
- ¼ cup 60 mL freshly squeezed lemon juice
- 4 large garlic cloves ~22 g, roughly chopped
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 –1½ tsp smoked paprika adjust for smokiness
- 2 tsp Aleppo pepper or red pepper flakes to taste
- 1 tsp kosher salt
- 1 tbsp pomegranate molasses or aged balsamic vinegar
Red Peppers
- 3 small-medium fresh red bell peppers 14 oz / 400 g OR
- 12 –16 oz 340–450 g jarred roasted red peppers, drained
For Serving (Optional)
- 1 handful chopped flat-leaf parsley
- Extra virgin olive oil for drizzling
Instructions
- Prepare the Chickpeas (Soaking): Start by placing the dried chickpeas in a large bowl.Sprinkle ¼ teaspoon of baking soda over the chickpeas and cover them with cold water, ensuring the water level is at least two inches above the chickpeas. Allow the chickpeas to soak for at least 8 hours or overnight. This soaking process softens the chickpeas, reduces cooking time, and improves digestibility. After soaking, drain the water and rinse the chickpeas thoroughly under cold running water.
- Cook the Chickpeas (Simmering): Transfer the soaked chickpeas into a medium saucepan. Add ½ teaspoon of baking soda and 5 cups (1.2 L) of fresh water. Place the saucepan over medium-high heat and bring the water to a boil. As the water heats, use a metal spoon to skim off any foam that rises to the surface. Once boiling, cover the pot and reduce the heat to maintain a steady simmer. Cook the chickpeas for about 30 minutes, stirring occasionally to prevent sticking and to ensure even cooking.
- Finish Cooking Chickpeas (Softening): After 30 minutes, uncover the pot and add 1 teaspoon of kosher salt. Continue simmering for an additional 10–20 minutes until the chickpeas are very soft and can be easily smashed between your fingers. The chickpeas should feel tender and creamy. Once done, drain them thoroughly and set aside to cool slightly.
- Prepare Fresh Red Peppers (Roasting): If using fresh peppers, preheat your oven to 450°F (230°C) and position a rack in the top third of the oven. Line a rimmed baking sheet with parchment paper. Cut each red bell pepper in half lengthwise, removing the stems, seeds, and membranes. Arrange the pepper halves cut-side down on the prepared sheet pan. Roast in the oven for 12–15 minutes, then rotate the pan 180 degrees and roast for another 8–10 minutes until the skins are charred and the flesh is soft.
- Steam and Peel Roasted Peppers: Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. This steaming step loosens the skins for easy peeling. After steaming, remove the plastic wrap, peel off the skins, discard any liquid or seeds, and tear the peppers into strips.
- Prepare Jarred Red Peppers (If Using): For jarred peppers, drain them thoroughly and pat dry with a paper towel. Avoid rinsing, as this can wash away some of the smoky flavor. Tear the peppers into strips similar in size to roasted fresh peppers.
- Blend Chickpeas (Creating the Base): While the peppers are being prepared, place the cooked chickpeas into a food processor. Blend for 1–2 minutes until a smooth, creamy paste forms, scraping down the sides of the processor bowl as needed. This creates a thick, uniform base for your hummus.
- Add Flavor Base (Tahini, Lemon, Garlic): To the blended chickpeas, add the tahini, lemon juice, roughly chopped garlic, and 1 tablespoon of olive oil. Blend again for 1–2 minutes, pausing to scrape the sides of the bowl to ensure all ingredients are fully incorporated. The mixture will be thick at this stage, but it’s the perfect foundation for your red pepper hummus.
- Incorporate Roasted Peppers and Spices: Add the roasted or jarred red peppers to the chickpea mixture. Then add cumin, smoked paprika, Aleppo pepper, kosher salt, and pomegranate molasses. Blend until the hummus is smooth, creamy, and evenly colored. Taste and adjust seasoning as desired: add more smoked paprika for smokiness, Aleppo pepper for gentle heat, lemon juice for tang, or salt to taste.
- Adjust Texture (Optional): If the hummus feels too thick, you can add a small splash of water, olive oil, or reserved chickpea cooking liquid to reach your desired consistency. Blend briefly to combine. Remember, the hummus will thicken slightly as it chills in the refrigerator.
- Serve the Hummus (Presentation): Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create waves or make a well in the center. Drizzle generously with extra virgin olive oil and sprinkle with Aleppo pepper. Optionally, garnish with chopped flat-leaf parsley for a fresh, colorful touch. Serve with pita bread, crackers, fresh vegetables, or as a spread for sandwiches and wraps.
- Storage Tips (Keeping Fresh): Store any leftover hummus in an airtight container in the refrigerator for up to 5 days. The flavors deepen over time, making it even more delicious the next day. For longer storage, hummus can be frozen in portions for up to 3 months; thaw in the fridge and stir before serving.
Notes
- For the best flavor, use dried chickpeas; canned chickpeas work in a pinch but may yield slightly softer hummus.
- Roasting fresh peppers gives a smoky depth that jarred peppers can’t fully replicate.
- Adjust smoked paprika and Aleppo pepper according to your heat and smokiness preference.
- Pomegranate molasses adds a subtle sweet-tart layer; substitute with aged balsamic vinegar if unavailable.
- Hummus thickens as it chills—if too thick, stir in a small splash of water, olive oil, or reserved chickpea cooking liquid.
- Leftover hummus can be frozen in portions for easy, make-ahead snacks or lunches.
Chef’s Secrets: Maximizing Flavor And Texture
To achieve a hummus that’s creamy, smooth, and packed with flavor, focus on the base ingredients first.
Cooking chickpeas until they are extremely soft ensures a silky texture, and adding baking soda during soaking and cooking accelerates this process while improving digestibility.
For roasted peppers, allow them to steam after roasting; this loosens the skins for easy peeling and intensifies their natural sweetness.
When blending, don’t rush—scrape the sides often to fully incorporate all ingredients.
Finally, taste as you go and adjust spices or lemon juice to balance smoky, sweet, and tangy notes.
Serving Suggestions: Creative Ways To Enjoy
Roasted Red Pepper Hummus is versatile and can elevate any meal or snack.
Serve it as a dip for fresh vegetables, pita chips, or crackers for an appetizer.
Spread it on sandwiches, wraps, or toast for a nutrient-rich lunch.
It also pairs beautifully with grilled vegetables, falafel, or grain bowls to add creaminess and flavor.
For a party, top with a drizzle of olive oil, a sprinkle of Aleppo pepper, and fresh parsley for an elegant presentation.
Storage Tips: Keeping Hummus Fresh Longer
Store hummus in an airtight container in the refrigerator for up to five days.
The flavors actually improve after a few hours as the spices meld together.
To prevent drying, drizzle a thin layer of olive oil on top before sealing.
For longer-term storage, portion the hummus into freezer-safe containers and freeze for up to three months.
Thaw in the refrigerator overnight and stir well before serving.
Avoid adding extra liquid before freezing, as it can affect texture.
Frequently Asked Questions
1. Can I use canned chickpeas instead of dried?
Yes! Drain and rinse 2 cans (15 oz / 425 g each) of chickpeas. Simmer with a pinch of baking soda for about 20 minutes to soften them slightly before blending.
The flavor will be slightly less rich than using dried chickpeas, but it’s a convenient shortcut.
2. How do I get perfectly roasted red peppers?
For the best flavor, roast whole peppers at high heat (450°F / 230°C) until the skins are charred.
Then steam them in a covered bowl for 10 minutes to loosen skins for easy peeling. This method enhances sweetness and adds a smoky flavor.
3. Can I make this hummus spicier or smokier?
Absolutely. Increase smoked paprika for a smoky depth or add more Aleppo pepper (or red pepper flakes) for heat. Adjust gradually, tasting as you go, to achieve the perfect balance.
4. How thick or thin should the hummus be?
The hummus should be creamy but thick enough to hold its shape on a spoon.
If it’s too thick, stir in a teaspoon of water, olive oil, or reserved cooking liquid at a time until it reaches your preferred consistency.
5. Can I prepare this hummus in advance?
Yes! Hummus stores well in the refrigerator for up to five days. It can also be frozen in portions for up to three months.
Flavors deepen over time, making it even tastier after a day or two. Always stir well before serving.
