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    Home » Side Dishes

    Roasted red pepper hummus

    Posted: Jan 9, 2020 · Updated: Feb 12, 2021 by Tonje

    243 shares
    Jump to Recipe

    This creamy roasted red pepper hummus is an excellent appetizer or snack. We absolutely love hummus, and I have made many versions through the years. But this version with roasted red peppers and tahini is my current favourite. So versatile, so creamy, so delicious!

    Roasted red pepper hummus in a black bowl with cilantro and pita breads in the background.

    Jump to:
    • How to make roasted red pepper hummus
    • Serving suggestions
    • Tips and substitutions
    • Frequently asked questions
    • More tasty appetizers:
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    How to make roasted red pepper hummus

    This dip is extremely easy, and there's no way to mess this up! Just look:

    1. Add all the ingredients to a blender or food processor
    2. Blend it all together until the hummus has reached desired consistency.

    That's all! Then all you have to do is prepare whatever you are serving the roasted red pepper hummus with.

    Peppers and chickpeas in a food processor on a marble table.

    Serving suggestions

    Serve roasted red pepper hummus as an appetizer or snack with fresh pita bread. I also love adding it to my salad bowls. Hummus can be served as a dip for vegetables, as a sandwich filler, or even as a pasta sauce. You can add it to a cheese board. Serve it with baked chicken. This dish is really versatile, and I am constantly discovering new uses for it.

    Tips and substitutions

    • Don't like tahini? Replace it with some olive oil for a creamy roasted red pepper hummus without tahini.
    • All the spices are optional and can be substituted with your preferences. Try adding paprika, coriander or cayenne pepper for a nice twist!
    • I always use tinned chickpeas for my hummus. If you choose to use dried chickpeas, you need to soak and boil them completely first. The tinned version will still become creamier.
    • Use a high quality blender for silky smooth hummus. A food processor will often leave it a little chunky (which I also like!).

    Red pepper hummus on a white table with cilantro and pita bread in the background.

    Frequently asked questions

    Can you freeze hummus? Yes! Hummus freezes well for up to 4 months. Allow frozen hummus to thaw, then give it a stir before serving. You can therefore make a large batch and freeze it in portion sizes for future easy access.

    How do you store it? Leftover roasted red pepper hummus can be stored in an airtight container in the fridge up to 5 days.

    Can I roast my own peppers? Yes. However, I prefer to use store bought jarred roasted red peppers for this recipe. They are convenient, cheap, and as they have been stored in oil, they bring all the oil we need to make a creamy hummus. If you roast your own peppers, I recommend removing the seeds and skins off the peppers, as well as adding a little oil to the hummus.

    More tasty appetizers:

    • Broccoli and cheese balls
    • Tomato and mozzarella salad
    • Sweet Crockpot BBQ meatballs
    • Guacamole with lemon

    Recipe

    close up of a bowl of red pepper hummus.

    Roasted red pepper hummus

    This creamy roasted red pepper hummus is an excellent appetizer or snack. We absolutely love hummus, and I have made many versions through the years. But this version with roasted red peppers and tahini is my current favourite. So versatile, so creamy, so delicious!
    5 from 5 votes
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 mins
    Total Time 5 mins
    Course Appetizer, Breakfast, Dip, Side Dish, Snack
    Cuisine Mediterranean
    Servings 4
    Calories 198 kcal

    Equipment

    • Food Processor
    Prevent your screen from going dark

    Ingredients
      

    • 3 roasted red peppers (from a jar)
    • 1 400 g tin of chickpeas
    • 1 tablespoon tahini
    • ¼ teaspoon salt
    • ¼ teaspoon garlic powder
    • 1 teaspoon cumin
    • ½ lemon (juice only)

    Instructions
     

    • Roughly chop the roasted red peppers. If you roast your own peppers, you might want to add a tiny bit of oil to the hummus as the jarred peppers naturally bring some oil to the dish.
    • Drain and rinse the tinned chickpeas.
    • Add all the ingredients to the food processor or blender. A high quality blender is required for a creamy smooth hummus. A food processor will give a slightly chunky result. Both are good! Blend until it's all broken down, about 2 minutes.

    Notes

    • Don't like tahini? Replace it with some olive oil for a creamy roasted red pepper hummus without tahini.
    • All the spices are optional and can be substituted with your preferences. Try adding paprika, coriander or cayenne pepper for a nice twist!
    • I always use tinned chickpeas for my hummus. If you choose to use dried chickpeas, you need to soak and boil them completely first. The tinned version will still become creamier.
    • Use a high quality blender for silky smooth hummus. A food processor will often leave it a little chunky (which I also like!).
    Can you freeze hummus? Yes! Hummus freezes well for up to 4 months. Allow frozen hummus to thaw, then give it a stir before serving. You can therefore make a large batch and freeze it in portion sizes for future easy access.
    How do you store it? Leftover roasted red pepper hummus can be stored in an airtight container in the fridge up to 5 days. 
    Can I roast my own peppers? Yes. However, I prefer to use store bought jarred roasted red peppers for this recipe. They are convenient, cheap, and as they have been stored in oil, they bring all the oil we need to make a creamy hummus. If you roast your own peppers, I recommend removing the seeds and skins off the peppers, as well as adding a little oil to the hummus.

    Nutrition

    Calories: 198kcalCarbohydrates: 31gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 535mgPotassium: 376mgFiber: 8gSugar: 5gVitamin A: 171IUVitamin C: 21mgCalcium: 74mgIron: 4mg
    Keyword chickpeas, peppers
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Reader Interactions

    Comments

    1. Anita

      January 10, 2020 at 7:32 pm

      5 stars
      I love hummus too, and this version with roasted red pepper is one of the best. 🙂

      Reply
      • Tonje

        January 10, 2020 at 8:06 pm

        I'm glad you like it, Anita!

        Reply
    2. Lisa Huff

      January 10, 2020 at 7:52 pm

      5 stars
      Such a great healthy snack to start off the new year. And the color is gorgeous.

      Reply
      • Tonje

        January 10, 2020 at 8:06 pm

        Agree! Let me know how you like it 🙂

        Reply
    3. Andrea Metlika

      January 10, 2020 at 8:23 pm

      5 stars
      This is so easy. I had no idea. I'm making this right away!

      Reply
      • Tonje

        January 10, 2020 at 8:24 pm

        Awesome! Let me know how it turns out 🙂

        Reply
    4. Alison

      January 10, 2020 at 8:35 pm

      5 stars
      I love how simple this recipe is to make at home. It turned out more flavorful than store bought!

      Reply
      • Tonje

        January 10, 2020 at 8:36 pm

        I'm happy you liked it, Alison! Thank you for your comment 🙂

        Reply
    5. Courtney | Love & Good Stuff

      January 10, 2020 at 8:52 pm

      5 stars
      The roasted red peppers add a beautiful colour and a nice sweetness to the hummus. My family loved this recipe - a definite keeper!

      Reply
      • Tonje

        January 10, 2020 at 8:58 pm

        That's amazing, Courtney! 🙂 I agree, the colour is lovely.

        Reply

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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