Pin It My tiny apartment kitchen filled with the most incredible aroma when I first roasted red peppers for hummus. The sweet, smoky scent drifted through every room, making my roommate poke her head in to investigate. That batch disappeared faster than any hummus I'd made before, and I completely understood why people obsess over roasting their own vegetables.
Last summer, I made a huge batch for a last minute backyard gathering. My friend Sarah, who swears she hates bell peppers, kept going back for more. She finally admitted she'd been eating it for years without realizing what gave it that gorgeous red color and depth of flavor.
Ingredients
- 2 medium red bell peppers: Roasting transforms them into sweet, smoky gems that elevate simple hummus into something special
- 1 small garlic clove: Fresh adds brightness, but roast it alongside the peppers if you prefer milder flavor
- 1 (15 oz) can chickpeas: Rinse thoroughly and pat dry for the creamiest texture
- 3 tbsp tahini: The nutty backbone that gives hummus its signature richness
- 3 tbsp extra virgin olive oil: Use good quality stuff since you'll really taste it
- 2 tbsp freshly squeezed lemon juice: Brightens everything and cuts through the richness
- 1/2 tsp ground cumin: Warm, earthy notes that hint at Middle Eastern origins
- 1/2 tsp smoked paprika: Deepens the smoky flavor from the roasted peppers
- 1/2 tsp salt: Adjust to taste since tahini brands vary in saltiness
- 2-4 tbsp cold water: The secret to incredibly fluffy, light texture
Instructions
- Roast the peppers:
- Cut them in half and remove seeds, then place cut side down on a baking sheet at 425°F for about 20 minutes until the skins are completely charred and blistered.
- Steam and peel:
- Transfer the hot peppers to a bowl and cover immediately with plastic wrap or a plate for 10 minutes.
- Blend everything:
- Combine the peeled peppers with chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt in your food processor.
- Get the texture right:
- Blend until completely smooth, then add cold water one tablespoon at a time until it reaches irresistibly creamy consistency.
- Finish and serve:
- Taste and adjust seasoning, then transfer to a bowl and drizzle generously with olive oil.
Pin It My mom now requests this every time she visits. Watching her sneak spoonfuls straight from the food processor while pretending to help set up for guests has become our little tradition.
Make It Your Own
Once you've mastered the basic version, play around with additions. A handful of fresh basil blended in creates the most gorgeous purple swirl. Sometimes I add roasted eggplant for an even silkier, more complex dip.
Serving Ideas
Beyond the obvious pita bread and vegetables, try spreading it on sandwiches instead of mayo. It's incredible in wraps with grilled chicken or as a base for flatbread pizzas topped with feta and olives.
Storage and Meal Prep
This hummus keeps beautifully in the refrigerator for up to a week, actually developing more depth of flavor after a day or two. I often make a double batch on Sunday for easy lunches throughout the week.
- Store in an airtight container with a thin layer of olive oil on top
- Bring to room temperature before serving for the creamiest texture
- Freeze portions in small containers for up to 3 months
Pin It Every time I make this now, I'm transported back to that first tiny kitchen experiment. Some recipes just make everything better.
Recipe Questions & Answers
- → Can I use jarred roasted red peppers instead of fresh?
Yes, jarred roasted red peppers work perfectly and save time. Use about 1 cup, drained well before adding to the blend.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 5 days. The flavors actually develop and improve after a day or two.
- → What can I serve with red pepper hummus?
Try warm pita bread, crackers, carrot sticks, cucumber slices, or use as a spread in wraps and sandwiches.
- → Can I make this without tahini?
Tahini provides authentic flavor and creaminess, but you can substitute with Greek yogurt or additional olive oil if needed.
- → How do I make it spicier?
Add a pinch of cayenne pepper or include a small roasted jalapeño when blending for extra heat.