If you love creamy, flavourful dips, you’ll love this recipe for Easy Roasted Red Pepper Hummus. I know store-bought is convenient, and honestly, I often grab a pre-made container when I’m feeling lazy, too. That said, any chance I have to make homemade hummus, I vow to never buy store-bought again. For this recipe, we’re taking a shortcut with canned roasted red peppers — and the result is just as delicious, silky, and vibrant without the extra prep work. Perfect for snacks, meal prep, or as a colourful addition to bowls, sandwiches, wraps, and charcuterie boards.
Why You’ll Love This Recipe
- Quick & convenient: No oven roasting required.
- Pantry-friendly: Made with simple ingredients you likely already have on hand.
- Naturally vegan & gluten-free: Inclusive and suitable for many dietary needs.
- Versatile: Spread it, dip it, or drizzle it.
Ingredients
- 1 ½ cup cooked chickpeas, drained and rinsed
- ⅔ cup roasted red pepper
- ¼ cup tahini
- 2 cloves of garlic
- 2 tbsp lemon juice
- 1 tsp paprika
- Salt and pepper to taste
- ⅛ cup water, adjusting to desired consistency
Optional toppings: more olive oil, chili flakes, fresh parsley, sesame seeds, smoked paprika, or roasted red pepper slices.
How to Make It Red Pepper Hummus
- Prep your beans
Drain and rinse your chickpeas. For extra creaminess, you can pop off the chickpea skins — optional, but worth it! - Blend the base
Add chickpeas, roasted red peppers, tahini, garlic, lemon juice, paprika, cumin, and salt to a food processor. - Add oil
Drizzle in olive oil. Blend until smooth, scraping down the sides as needed. - Adjust texture
Add water to adjust the consistency and seasonings for taste. - Serve
Transfer to a bowl and finish with a swirl of olive oil and toppings of choice.
Ways to Use Roasted Red Pepper Hummus
This hummus is amazing on:
- Spiced Lentil and Mushroom Harvest Bowls
- Toast or bagels
- Sandwiches + wraps
- Pita, crackers, and chips
- As a base layer for roasted veggies
It also makes a beautiful dip on holiday boards thanks to its bright color!
Storage
Store in an airtight container in the fridge for up to 5–6 days. The flavors deepen over time — it gets even better.
Make This Red Pepper Hummus Your Own
Try adding:
- Fresh herbs like cilantro or parsley
Final Thoughts
This roasted red pepper hummus is proof that simple pantry ingredients can create something stunning. With canned peppers saving time, it’s ideal for busy weeknights, meal prep, or last-minute entertaining. Creamy, smoky, and subtly sweet — you’ll be dipping into this on repeat. You’ll never want store-bought again.
If you’re looking for other dips, sauces and dressings, check out these!
I hope you enjoy this Red Pepper Hummus! If you make it, please leave a comment below (it helps others to find the recipe). As always, please feel free to share your creations with me! Be sure to tag me on Instagram or Pinterest so that I can see your yummy dishes.
Red Pepper Hummus
Print Recipe Pin RecipeIngredients
- 1 ½ cup cooked chickpeas, drained and rinsed
- ⅔ cup roasted red pepper
- ¼ cup tahini
- 2 garlic cloves
- 2 tbsp lemon juice
- 1 tsp paprika
- salt and pepper, to taste
- ⅛ cup water, adjusting to desired consistency
Instructions
- Add all of the ingredients to a blender or food processor and mix until smooth.
- Add more water until the desired consistency is reached and adjust seasonings to taste.
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