Homemade Roasted Red Pepper Hummus Recipe

A hand dipping a pita chip into fresh hummus.

5 from 2 votes

Homemade Roasted Red Pepper Hummus Recipe

Packed with flavor, this easy roasted red pepper hummus recipe is the perfect make-ahead appetizer or snack. Whether you serve it up with flat bread, pita chips, or fresh vegetables, the creamy, smoky flavor of this dip will not disappoint.

Prep Time20

Cook Time25

Total Time45

Course: Appetizer

Cuisine: American

Keyword: roasted red pepper hummus

Servings:

Author: Lisa Bass

Equipment

1 Food Processor

Ingredients

2 cups cooked chickpeas
2 red bell peppers roasted
1/4 cup tahini
Juice from one large lemon
1 clove garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon cumin
2 tablespoons water
3/4 teaspoon salt

Instructions

Cook The Chickpeas

If using dried chickpeas, the night before, soak the chickpeas (3/4 cups dried will expand to 2 cups) in water and a splash of apple cider vinegar. Drain and rinse soaked chickpeas.
Add to the Instant Pot and add just enough water to cover the chickpeas (about 2 cups or so). Alternatively, you can cook on the stovetop for 45 minutes to an hour and a half.
Cook for 45 minutes at high pressure in the Instant Pot.

Roast The Peppers

Cut peppers in half, remove seeds and tops. Cook at 450 degrees for 25-30 minutes.
While they are hot, put them into a bowl with a lid so they can steam.
Once cool, remove skins.

Make the Hummus

Add all of the ingredients in a food processor and process until smooth and creamy.
Pour into a bowl and top with a little drizzle of olive oil, fresh herbs (if desired), and a few more roasted peppers for color.

Video

Notes

To make this hummus extra creamy, you can peel the chickpeas before processing. I don’t typically take this extra step, simply for the sake of time. Plus, I like this a little more rustic.

You can store excess roasted peppers in olive oil for several weeks in the fridge.

Easily make ahead 2-3 days in advance. Store in the fridge until ready to serve.

Nutrition