Roasted Red Pepper Hummus

4.98 from 46 votes

This Roasted Red Pepper Hummus recipe is an easy and healthy snack to make with a few ingredients. It's rich and creamy with the best flavor!

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Who says that making homemade hummus has to be hard? This Roasted Red Pepper Hummus recipe takes minimal ingredients and time. Perfect for a delicious side dish or excellent as an appetizer, too! Chickpea hummus has the perfect creamy texture that makes it dippable by just about anything!

Roasted red pepper hummus on a platter served with small naan dippers
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Homemade hummus with tahini has such a distinctly delicious flavor. Not only does every bite give you that pop of goodness, but the added roasted red peppers really enhance this easy hummus recipe, too.

The great part about making hummus is that it’s a fast way to add a healthy balance of nutrients to a snack recipe that most people love!

Is it cheaper to make homemade hummus or buy hummus?

Keep in mind that most recipes are cheaper to make than to buy at the store. I love making my hummus from scratch because it gives me the freedom to alter the taste and get exactly what I want. Plus, we just grew up always making it from scratch!

Ingredients to make red pepper hummus

  • Chickpeas: I use canned chickpeas for this recipe because it’s fast, simple, and still gives a great taste. They’re also very easy to blend up as well.
  • Lemon juice: Adding a little bit of lemon juice creates an awesome citris flavor that pairs well with the other ingredients.
  • Tahini: To give the hummus recipe a bit more flavor, don’t leave out the tahini. I love the zestiness that it brings, especially when paired up with the lemon juice.
  • Garlic Cloves: Garlic is a MUST when making hummus!
  • Roasted red bell peppers: I buy these from the store in a jar but you can easily roast up your own peppers right at home.
  • Seasonings: You can add in salt and paprika to help enhance the overall flavoring, too.
Ingredients to make the recipe

How to make this chickpea hummus recipe with tahini

  1. Drain and put the chickpeas into a food processor. Blend until they’re like a powder substance. 
  2. Add in the lemon juice, tahini, garlic cloves and 2-3 ice cubes – a trick I learned from my dad that lightens up the color of the homemade hummus and gives it an ice cream like texture!
  3. Add the roasted red bell peppers and blend again to incorporate them into the hummus. 
  4. You’ll know it’s done when its homogenous and super creamy.
4 image collage to show how to make the hummus recipe with roasted red peppers

What do you dip in hummus?

There are so many food options that you can dip into hummus. Some of the foods are:

  • Carrots
  • Celery
  • Crackers
  • Pita Bread
  • Chips/Pretzels

And the list could go on. You can use this hummus spread or as a topping for toast, too.

Tips for making the roasted red pepper hummus

  1. Scrape down the sides of the food processor – To blend the ingredients, make sure that you’re scraping down the sides of the food processor with a spatula frequently. (Turn off the blender before doing so)
  2. Add more chickpeas to thicken the hummus – If the hummus isn’t the texture that you like, just add in a few more chickpeas to give it a thicker texture.
  3. Don’t skip the ice cubes – This is a trick I’ve been using for many years that helps make homemade hummus extra creamy, almost like the texture of ice cream!
  4. Make spicy hummus quickly – All you have to do is add some spicy ingredients to make spicy hummus dip. I like to blend in some harissa or add crushed red pepper flakes on top for a boost of extra heat!

how to store

To keep this simple hummus recipe fresh, store leftover hummus in the fridge in an airtight container. It needs to be kept cool when not being eaten.

Frequently asked questions

Is hummus better with or without tahini?

This really is up to your personal preference, but being Lebanese, tahini is never optional in our hummus! If you have allergies or don’t like tahini, use olive oil instead.

How long does homemade hummus last?

As long as you keep it stored in the fridge at a cool temperature, it should last 3-4 days. Make sure that you keep a lid on it and remind people to not bite and then double-dip into the hummus.

Can you freeze hummus?

Yes, you can totally freeze hummus! Just add it to a freezer-safe container and store it for later. You’ll have to stir it once it’s thawed but it should still taste amazing.

Naan bread dipping into roasted red pepper hummus

When it comes to creating a creamy roasted red pepper dip, this simple hummus recipe is a start. Once you make homemade hummus with canned chickpeas, you’ll never want to go back to store-bought hummus ever again.

More hummus recipes:

If you try this healthy-ish feel good Roasted Red Pepper Hummus recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Roasted Red Pepper Hummus

This Roasted Red Pepper Hummus recipe is an easy and healthy snack to make with a few ingredients. It's rich and creamy with the best flavor!
5 from 46 votes
Servings 4 servings
Course Appetizer, Dips
Calories 152
Prep Time 15 minutes
Total Time 15 minutes
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  • Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
  • Drain the chickpeas and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
  • Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth.
  • Add roasted red bell peppers to the food processor and process until creamy and well blended.
  • Serve at room temperature or cold with naan or your favorite dippers.


Storage: Store leftover hummus in the fridge in an airtight container. It should stay food for 2-3 days. 


Calories: 152kcal, Carbohydrates: 19g, Protein: 7g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Sodium: 1268mg, Potassium: 278mg, Fiber: 6g, Sugar: 1g, Vitamin A: 280IU, Vitamin C: 28mg, Calcium: 72mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Appetizer, Dips
4.98 from 46 votes (43 ratings without comment)

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  1. Maria says:

    Hey, I don’t have a food processor but I do have a ninja blender. Do you think I can make it in there?

    1. Yumna says:

      Yes, that should be fine!

  2. Tammy C says:

    Exactly what I was looking for!
    Thanks 😊

    1. Yumna Jawad says:

      That’s perfect! You’re so welcome!

  3. Vielka says:

    Your hummus is superb. What do you think about adding jalapeños and canned artichoke hearts instead of bell peppers?Would that be a crime? 😄

    1. Yumna Jawad says:

      Thank you! Definitely not! There are so many ways to switch up and personalize hummus.

  4. Ramesh.P.Chandwani says:

    Some more recipies plse

    1. Yumna Jawad says:

      Stay tuned!

  5. Ramesh.P.Chandwani says:

    Thks for the the pepper Hummous reciepie . Need some more mediterinean recipies like Fattouch, Baba Ghanoush, Taboulla,Lahme Bil Ajin, Fatyaar, etc.

    1. Yumna Jawad says:

      You’re so welcome! There are a ton of Lebanese recipes on my website for you to check out!

  6. Cindy says:

    I too, have been making hummus a long time! Your recipe is my new go to! Thanks for the of tip of adding the ice cubes and roasted red pepper! So good! 🥰

    1. Yumna Jawad says:

      Yay!! Glad to have shared that tip!