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Creamy Roasted Red Pepper Hummus

A close-up of creamy Roasted Red Pepper Hummus swirled in a white bowl, topped with olive oil and paprika.
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Follow this guide to make smooth, flavorful homemade roasted red pepper hummus using roasted peppers for deep flavor.

Ingredients

Scale
  • 2 large red bell peppers
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 large clove garlic, minced
  • 1/4 cup ice water, plus more if needed
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Instructions

  1. Roast the peppers: Place the whole red peppers directly over a gas flame or under a hot broiler, turning frequently until the skin is completely blackened and blistered on all sides.
  2. Place the hot peppers in a bowl and cover tightly with plastic wrap or place them in a sealed paper bag for 10 minutes to steam.
  3. Peel the charred skin off the peppers. Remove the stem and seeds. Roughly chop the roasted pepper flesh.
  4. Combine the tahini and lemon juice in a food processor. Process for 1 minute until the mixture lightens in color and thickens.
  5. Add the minced garlic and process for 30 seconds. Scrape down the sides.
  6. Add the rinsed chickpeas, salt, and cumin. Process for 1 minute.
  7. With the motor running, slowly drizzle in the ice water and the 2 tablespoons of olive oil. Process for 2 to 3 minutes, scraping down the sides as needed, until the mixture is very smooth. Add a tablespoon of water if the mixture is too thick.
  8. Add the chopped roasted red peppers and pulse until just combined and smooth. Do not over-process once the peppers are added.
  9. Taste and adjust salt or lemon juice if necessary.
  10. Transfer the hummus to a serving dish. Drizzle with olive oil and garnish with paprika or fresh herbs if desired.

Notes

  • For the smoothest hummus, remove the skins from the peppers completely.
  • Use ice water instead of plain water; the cold temperature helps create a lighter, fluffier texture.
  • If you do not have a gas stove, roast the peppers on a baking sheet at 400 degrees Fahrenheit for 20-25 minutes, turning halfway, until soft and slightly charred.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://spoonswirl.com/roasted-red-pepper-hummus-recipe/