Roasted Red Pepper Hummus

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Smooth, savory, and full of bold Mediterranean flair, Roasted Red Pepper Hummus is one of those recipes that effortlessly elevates any snack table. Whether you’re pairing it with crisp veggies, warm pita, or spreading it on sandwiches, this vibrant dip brings a sweet smokiness that classic hummus can only dream of.

What sets this hummus apart is its roasted red peppers—they add depth, color, and a subtle charred sweetness that blends beautifully with creamy chickpeas and nutty tahini. It’s quick to make, endlessly versatile, and perfect for meal prep or last-minute entertaining.

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Preparation Phase & Tools to Use

To create the silkiest Roasted Red Pepper Hummus, a few key tools make all the difference:

• Food Processor: The heart of this recipe. It ensures a velvety smooth consistency by blending chickpeas and roasted peppers thoroughly.
• Spatula: Handy for scraping down the sides to incorporate every bit of flavor.
• Citrus Juicer: Fresh lemon juice makes a difference; a handheld juicer helps you get the most juice without seeds.
• Strainer: Used to rinse and drain canned chickpeas to reduce sodium and remove excess starch.
• Jar or airtight container: Essential for storing leftovers and keeping your hummus fresh.

Investing in quality tools not only saves time but ensures that your hummus comes out consistently creamy and flavorful every single time.

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Ingredients for the Roasted Red Pepper Hummus

Each ingredient plays a specific role in building the flavor and texture of this creamy, smoky hummus:

• Chickpeas (Garbanzo Beans): The base of the hummus. They provide creaminess, protein, and a nutty flavor.
• Roasted Red Peppers: These give the hummus its signature color and a sweet, smoky depth that’s both vibrant and comforting.
• Tahini: A sesame seed paste that adds richness, creaminess, and a slightly bitter edge to balance the sweetness of the peppers.
• Fresh Garlic: Provides a bold kick and essential sharpness to balance out the creaminess.
• Lemon Juice: Adds brightness and cuts through the richness, enhancing all the flavors.
• Olive Oil: Helps smooth out the texture and adds a luxurious mouthfeel.
• Ground Cumin: Brings warm, earthy undertones that pair beautifully with both chickpeas and peppers.
• Salt: Essential for amplifying all the other flavors.
• Water: Just a splash, to adjust the consistency to your liking.

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How To Make the Roasted Red Pepper Hummus

Step 1: Prep Your Chickpeas

Drain and rinse a can of chickpeas under cold water using a strainer. This removes excess salt and softens their outer skins.

Step 2: Combine Base Ingredients

In a food processor, add the chickpeas, roasted red peppers (patted dry), tahini, garlic, lemon juice, cumin, and salt. Blend until the mixture is mostly smooth.

Step 3: Add Oil and Water

While the processor is running, slowly drizzle in olive oil, followed by 1-2 tablespoons of water. This will help you achieve that silky, fluffy texture.

Step 4: Scrape and Blend Again

Stop and scrape down the sides with a spatula. Blend again until everything is ultra-smooth and creamy.

Step 5: Taste and Adjust

Taste your hummus and tweak as needed—more lemon for tang, extra salt if it needs a lift, or a splash more water for a looser texture.

Step 6: Serve

Transfer to a serving bowl, drizzle with olive oil, and optionally garnish with paprika, chopped parsley, or extra pepper strips.

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Serving and Storing Roasted Red Pepper Hummus

Roasted Red Pepper Hummus is as flexible as it is flavorful. Serve it as a dip with crunchy veggies like cucumber, carrots, and bell pepper strips. It’s also divine with pita bread, chips, or smeared on wraps and sandwiches. Hosting a party? Add it to your charcuterie board for a splash of color and flavor.

To store, transfer the hummus to an airtight container and keep it in the refrigerator. It stays fresh for up to 5 days. Give it a good stir before serving if it separates slightly. For longer storage, freeze in a freezer-safe container and thaw in the fridge overnight when needed.

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Frequently Asked Questions

How long does homemade hummus last in the fridge?

Homemade hummus typically lasts about 4 to 5 days in an airtight container. Make sure to refrigerate it immediately after serving.

Can I use jarred roasted red peppers?

Absolutely! Jarred roasted red peppers are convenient and work beautifully. Just drain them well and pat them dry to avoid watering down the hummus.

Do I have to use tahini?

Tahini is traditional, but if you’re out or allergic, you can substitute with sunflower seed butter or even plain Greek yogurt for a similar creamy effect.

Is this hummus recipe vegan?

Yes! This recipe is naturally vegan and dairy-free, making it suitable for a variety of diets.

Can I make this in advance?

Definitely. In fact, the flavors deepen after a day in the fridge. Just store it properly and give it a quick stir before serving.

How do I make it spicier?

Add a pinch of cayenne pepper, red chili flakes, or a dash of hot sauce to bring the heat!

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Want More Dip Ideas?

If you loved this Roasted Red Pepper Hummus, here are some other dips and spreads from Life With Olivia you might want to try next:

• Creamy Boat Dip (Rotel Ranch Dip) for a zesty, crowd-pleasing favorite.
• Mediterranean Feta Dipping Oil with herbs and olive oil perfection.
• Whipped Feta with Roasted Strawberries for a savory-sweet twist.
• Cottage Cheese Egg Bites as a protein-packed snack alternative.
• Mississippi Sin Quiche if you’re leaning into savory brunch dips.

For even more ideas, check out my Pinterest board where I share daily kitchen favorites: Life With Olivia on Pinterest.

Save This Recipe for Later

📌 Save this recipe to your Pinterest snack or appetizer board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you make it extra spicy? Did you skip the tahini or go all-in with lemon?

I love hearing how you make these recipes your own. Feel free to ask questions, share tips, or tag me when you serve it—let’s inspire each other in the kitchen!

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