Smoky roasted red bell peppers give this hummus a vibrant, savory-sweet flavor that elevates the classic chickpea dip. Serve it with crisp vegetables, whole wheat pita, or crunchy crackers for a simple, nutritious appetizer or snack.
Roasted Red Bell Pepper Hummus
This roasted red bell pepper hummus is a bright, healthy twist on classic hummus. Made without tahini, it relies on the natural creaminess of garbanzo beans and the deep, smoky sweetness of roasted red peppers. The result is a smooth, flavorful dip that’s perfect for snacking, entertaining, or adding to sandwiches and wraps.
Why You’ll Love This Roasted Red Pepper Hummus
- Make-ahead friendly: It stores well in the fridge, so you can prepare it in advance for weekday snacks or packed lunches.
- Versatile: Use as a dip for vegetables and crackers, a spread for sandwiches, or a flavor boost for grain bowls.
- Easily customizable: Increase or decrease the garlic, lemon, or roasted pepper to suit your taste. Add a pinch of cayenne for heat or a splash of olive oil for richness.
What You’ll Need
Below is a summary of the main ingredients. Exact measurements appear in the recipe card that follows.
- Garbanzo beans (chickpeas): Canned beans work well and save time.
- Roasted red pepper: You can roast fresh peppers yourself for the best flavor, or use jarred roasted peppers for convenience.
- Fresh parsley: Adds a bright herbal note.
- Garlic: Provides savory depth; lemon juice balances and softens the raw garlic bite.
- Sesame oil: A small amount of toasted sesame oil gives a subtle nutty warmth.
- Fresh lemon juice: Brightens the dip—avoid bottled lemon juice if possible.
- Salt and freshly ground black pepper: Season to taste for balance.
How to Make Roasted Red Pepper Hummus
Follow the recipe card for exact measurements and printable instructions. The process is simple and fast: combine, blend, and adjust.
- Combine: Add the drained garbanzo beans, roasted red pepper, parsley, garlic, sesame oil, lemon juice, salt, and pepper to a food processor.
- Process: Blend until smooth, stopping to scrape down the sides as needed. Add a tablespoon or two of water if the mixture is too thick.
- Serve: Transfer to a serving bowl and garnish as desired. Serve with fresh vegetables, pita, crackers, or chips.
Tips for Success
- Adjust texture easily: Use small amounts of water to thin the hummus to your preferred consistency. Water keeps the dip lighter than adding oil.
- Roast peppers for best flavor: While jarred roasted peppers save time, grilling or charring fresh peppers gives a brighter, more complex smoky flavor.
- Pause to scrape: Stopping once or twice to scrape the food processor bowl ensures an even, silky puree.
- Balance flavors: Taste as you go and add extra lemon or salt to brighten and bring out the pepper’s sweetness.
What to Serve With Roasted Red Pepper Hummus
- Toppings: Finish with a drizzle of olive oil, a sprinkle of smoked paprika, sesame seeds, or chopped fresh herbs for added color and taste. Roasted chickpeas make a crunchy topping.
- Vegetables: Cucumbers, carrots, bell pepper strips, celery, cauliflower, and broccoli all pair beautifully for a classic crudité platter.
- Crackers and chips: Seed-based crackers, whole grain crackers, or tortilla chips are excellent for dipping.
- Bread: Soft pita, warm naan, or sliced baguette are great for spreading or scooping.
Proper Storage
- Refrigerate: Store hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving if any separation occurs.
- Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and re-blend or stir in a little water or olive oil if needed to restore a creamy texture.
More Healthy Dip Ideas
- High-protein cottage cheese veggie dip with za’atar
- Edamame hummus
- Greek yogurt Caesar-style dip
- Avocado mango salsa
- Warm spinach and cheese dip
Roasted Red Pepper Hummus
Prep: 10 mins | Total: 10 mins
Yield: 4 servings — Serving size: 1/4 of dip
Ingredients
- 1 (15 ounce) can garbanzo beans (chickpeas), drained
- 1 roasted red pepper, skins and seeds removed
- 2 tbsp fresh parsley, leaves only
- 2 cloves garlic
- 1 tbsp toasted sesame oil
- Juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
Instructions
- If using jarred roasted peppers, drain and pat dry. If roasting your own, follow the method in the notes to char and peel the skins.
- Place the drained garbanzo beans, roasted red pepper, parsley, garlic, sesame oil, and lemon juice in a food processor.
- Blend until smooth, stopping to scrape down the sides as needed. Add a tablespoon or two of water if the mixture is too thick.
- Taste and season with salt and pepper. Transfer to a bowl and serve with vegetables, pita, crackers, or chips.
Notes
Roast the peppers: To roast red peppers on a grill, place clean peppers directly on the grate and turn frequently until the entire skin is blackened and blistered. You can also hold fresh peppers over a gas burner or broil them in the oven. When charred all over, transfer peppers to a bowl and cover with a plate, aluminum foil, or a paper bag for 10 minutes to steam. The steam loosens the skins for easy peeling. Once cooled, peel off the skins, remove stems and seeds, and use the flesh in the recipe.
Nutrition (per serving)
Calories: 171 kcal • Carbohydrates: 28 g • Protein: 6 g • Fat: 5 g • Fiber: 5 g • Sodium: 323 mg • Saturated Fat: 1 g
Enjoy
If you try this hummus, save a little for leftovers — it tastes even better the next day as the flavors meld. Share a photo with friends or keep it as your go-to healthy snack throughout the week.