Save I discovered roasted red pepper hummus during a desperate pantry clean-out moment when friends were coming over in an hour and I had zero appetite for making anything complicated. The transformation of simple canned chickpeas into something that tasted restaurant-quality felt like kitchen magic. Now it is my go-to for every gathering because people genuinely light up when they see it on the table.
Last summer I made a triple batch for my sister's backyard barbecue and watched it disappear before the burgers even hit the grill. My brother-in-law, who claims to hate hummus, went back for fourths and finally admitted he was wrong about everything. That bowl sat empty on the picnic table while people kept asking if there was more hidden somewhere.
Ingredients
- 2 medium red bell peppers: Fresh peppers give you that sweet smoky depth but jarred ones work perfectly when time is tight
- 1 small garlic clove: Minced fresh, though roasted garlic makes it mellower if raw garlic is too intense for you
- 1 can chickpeas: Drained and rinsed thoroughly, the liquid can make things gummy so really get them dry
- 3 tbsp tahini: The creamy foundation that gives hummus its signature velvety texture
- 3 tbsp extra-virgin olive oil: Plus more for drizzling on top because that glossy finish is everything
- 2 tbsp freshly squeezed lemon juice: Bright and fresh, exactly what cuts through the richness
- 1/2 tsp ground cumin: Warm and earthy, the classic hummus spice that ties everything together
- 1/2 tsp smoked paprika: Optional but adds this gorgeous smoky layer that pairs beautifully with the peppers
- 1/2 tsp salt: Adjust to taste since tahini brands vary in saltiness
- 2-4 tbsp cold water: The secret to that incredibly airy whipped consistency
Instructions
- Roast your peppers:
- Cut peppers in half, remove seeds, and place cut side down on a baking sheet at 425°F for about 20 minutes until skins are charred and blistered. Transfer to a bowl and cover to steam for 10 minutes, then peel off those charred skins and let them cool completely.
- Blend the base:
- In your food processor, combine roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika if using, and salt. Process until everything is incorporated and starting to get smooth.
- Achieve perfect texture:
- With the motor running, add cold water one tablespoon at a time until the hummus becomes light and airy. Scrape down the sides between additions and keep blending until it is ridiculously smooth.
- Season to taste:
- Give it a try and adjust salt or add more lemon juice if it needs brightness. Remember that flavors meld as it sits so do not go crazy adjusting right away.
- Serve it up:
- Transfer to a shallow bowl and use the back of a spoon to create swirls. Drizzle generously with olive oil and sprinkle with smoked paprika or fresh parsley. Set out with pita, crackers, or whatever vegetables you have on hand.
Save This recipe has become such a staple in my house that I always keep red peppers in the crisper drawer just in case. Something about putting out a bowl of homemade hummus makes any gathering feel more special and intentional, even if it is just Tuesday night takeout.
Making It Your Own
I have started adding roasted garlic sometimes when I want something extra mellow and sweet. A pinch of cayenne pepper works wonders if you like heat, and fresh herbs stirred in at the end make it feel fancy without any extra work.
Serving Ideas Beyond The Bowl
This hummus transforms sandwiches into something memorable and works beautifully as a base for grain bowls. I have even used it as a sauce for roasted vegetables when I wanted something creamy but still light.
Storage And Meal Prep Magic
The hummus keeps beautifully in the fridge for up to a week and actually develops more flavor as it sits. I like making a double batch on Sunday and using it throughout the week for quick lunches or last-minute snacks when friends drop by.
- Store in an airtight container with a thin layer of olive oil on top
- Bring to room temperature before serving for the creamiest texture
- Stir well before serving as it can separate slightly in the fridge
Save Every time I make this I am reminded that the simplest recipes often bring the most joy to the table. Hope this becomes a staple in your kitchen too.
Recipe Questions & Answers
- → Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work perfectly and save time. Use 1 cup drained peppers to replace 2 fresh bell peppers. This reduces preparation time significantly.
- → How do I make the hummus extra smooth?
Blend for at least 2-3 minutes, scraping down the sides frequently. Add cold water gradually until you reach a creamy, silky consistency. Using high-quality tahini also helps.
- → How long does this hummus keep in the refrigerator?
Store in an airtight container for up to 5 days. Drizzle olive oil on top before sealing to keep it fresh and prevent drying out.
- → Can I adjust the garlic intensity?
Absolutely. Use roasted garlic for a milder, sweeter flavor, or reduce the amount of raw garlic. Start with half a clove and add more to taste.
- → What can I serve with this hummus?
Serve with warm pita bread, crackers, vegetable crudités, or use as a sandwich spread. It's also excellent as part of a mezze platter with olives, feta, and stuffed grape leaves.
- → Can I add extra spices for more flavor?
Yes, try adding a pinch of cayenne for heat, extra smoked paprika for smokiness, or a dash of za'atar for authentic Middle Eastern flair.