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Over-head photo of creamy roasted red pepper hummus.

Roasted Red Pepper Hummus

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  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 3 cups 1x
  • Category: Appetizer
  • Method: Counter
  • Cuisine: Middle Eastern


This 10-minute roasted red pepper hummus recipe is a creamy and smokey Middle Eastern dip that’s perfect with pita chips.


  • 28oz. canned of low sodium chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 34 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (or more to taste)
  • 12 tablespoons of water
  • 1/3 cup roasted red peppers


  1. Place chickpeas on a paper towel and dry off. Using another paper towel gently rub the chickpeas to help the skin fall over. I recommend removing the skin from at least half of the chickpeas to help with a creamy texture. It’s tedious but worth it.
  2. To a food processor add chickpeas, tahini, lemon juice, olive oil, garlic cloves, cumin, salt and roasted red pepper. Blend for 2-3 minutes until the hummus is nice and creamy. Adjust the consistency to taste with water.