Roasted Red Pepper Hummus

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Everyone in my house LOVES hummus, and because the store-bought versions have so much oil added, we started to make our own homemade recipes. I truly believe, that after you make these homemade hummus recipes for your family, you’ll never go back to store-bought!

Adding roasted bell peppers to hummus is one of our favourite ways to spice up hummus and give it a unique and special flavour. In my opinion, roasted and caramelized vegetables always have an amazingly rich, sweet and delicious flavour to them!

We love it with crackers, dipping with veggies and using it as a spread in wraps or sandwiches. We also like adding our hummus to salads and Buddha bowls, for extra creaminess and flavour. It is so easy to make and, over-the-top delicious!

Roasted Red Pepper Hummus

Yield: 2 cups
Prep time: 10 min
Roasting time: 20 min
Total time: 30 min


  • 2 cups cooked chickpeas or (19 oz can of chickpeas)
  • 2 roasted red pepper
  • 1 lemon juiced
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 garlic cloves minced
  • 1/4 tsp smoked paprika
  • 1/2 salt or to taste
  • 1/8 tsp Cayenne pepper optional


  1. Preheat the oven to 450 F. Line the baking tray with parchment paper and set it aside.
  2. Cut the peppers in half and remove the stems and seeds.
  3. Lay the peppers on a baking sheet, cut side up.
  4. Roast the red peppers for 20 to 25 minutes or until the skins are very dark and have collapsed. (You can turn the peppers after 15 min). Once the pepper skins are blackened, remove the peppers from the oven.
  5. Let them cool down for 5 min before removing the skin (careful they will be very hot).
  6. To a food processor, add 2 cups of chickpeas, 2 roasted red peppers skinned, 1 juice of lemon, ¼ cup tahini, ¼ cup water, 2 garlic cloves, ¼ tsp paprika, 1/2 tsp salt and 1/8 tsp of cayenne pepper. Process everything until creamy, about 5 min. The longer you process the smoother and creamier it becomes.
  7. Once done, garnish with whatever you desire. Here I added some extra roasted pepper, arugula sprouts and sesame seeds.


  • I recommend watching the video above for a visual.
  • You can use jarred roasted peppers if you have no time to roast them.
  • If you roast more them two peppers you can store the rest in the fridge, in an airtight container for up to 2 weeks. Just drizzle with some olive oil. You can also freeze it in a Ziploc bag for up to 2 months and defrost it when needed.
  • Store hummus in the airtight container for up to a week.
  • To make extra smooth hummus you can remove the skin from the chickpeas.
  • You can add extra water by 1 tbsp if needed to the hummus.
  • If using a high-speed blender like Vitamix you might have to add more water. I recommend adding by tbsp.
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