Save Last summer, my neighbor brought over a bowl of hummus that stopped me in my tracks. The color was this incredible sunset coral, and one taste revealed this perfect balance of sweet and smoky that I couldn't quite place. Turns out she'd been roasting red peppers and folding them into her regular hummus recipe for years. I've been making it weekly ever since, and it's become the thing friends actually request when they come over.
I made a huge batch for my sister's birthday party last month, and people literally hovered around the bowl. My brother-in-law, who claims he hates hummus, went back for fourths. There's something about that smoky sweetness that makes it approachable even for people who usually find hummus too heavy or garlicky. Now it's my go-to when I need something impressive but effortless.
Ingredients
- 2 medium red bell peppers: Fresh peppers roasted until charred give the best flavor, but high-quality jarred ones work beautifully in a pinch
- 1 (15 oz) can chickpeas: Rinse them really well and pat them dry if you want the silkiest texture possible
- 3 tbsp tahini: This creamy sesame paste is the backbone, so use a good brand that's well-stirred
- 3 tbsp extra-virgin olive oil: Adds fruitiness and helps achieve that luxurious creamy consistency
- 2 tbsp freshly squeezed lemon juice: Bright and fresh, it cuts through the richness perfectly
- 1 small garlic clove: Minced finely so it blends evenly without any harsh bites
- 1/2 tsp ground cumin: Earthy and warm, it bridges the gap between the peppers and tahini
- 1/2 tsp smoked paprika: Optional but highly recommended for that extra layer of smokiness
- 1/2 tsp salt: Adjust to taste since tahini brands vary in saltiness
- 2–4 tbsp cold water: The secret to achieving that perfectly light and creamy texture
Instructions
- Roast your peppers:
- If using fresh peppers, cut them in half and remove seeds, then place cut side down on a baking sheet. Roast at 425°F for about 20 minutes until the skins are completely charred and blistered. Transfer to a bowl and cover with a plate for 10 minutes to steam, which makes peeling off those skins effortless.
- Blend everything together:
- Add your roasted peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt to your food processor. Pulse a few times to break everything down, then let it run for a good 2 to 3 minutes, scraping down the sides occasionally, until it's completely smooth.
- Adjust the consistency:
- With the motor running, drizzle in cold water one tablespoon at a time until you reach your desired creaminess. Some days I need 2 tablespoons, other days 4, depending on the tahini brand and how juicy my peppers were.
- Taste and perfect:
- Give it a proper taste and adjust the salt or lemon juice if needed. Sometimes I add a pinch more smoked paprika if I want it really smoky, or an extra squeeze of lemon if it feels too rich.
- Finish with flair:
- Transfer to your serving bowl and use the back of a spoon to create swooshes on top. Drizzle generously with olive oil and add a final sprinkle of smoked paprika or some chopped fresh parsley if you're feeling fancy.
Save This recipe has become my silent ambassador at parties. I've had three different friends ask for the recipe just this month, and my mom now texts me whenever she serves it, saying it's gone in minutes. There's something about that vibrant color and depth of flavor that makes people feel like they're eating something special, even though it's so simple to make.
Making It Your Own
I've found that roasted garlic instead of raw creates this mellow sweetness that's absolutely divine. You can roast it alongside the peppers, just wrap the cloves in a little foil packet so they don't burn. Sometimes I add a pinch of cayenne for heat, especially when I'm serving it to friends who love a little kick.
Serving Suggestions
Beyond the usual pita and vegetables, this hummus is incredible as a sandwich spread, especially with roasted vegetables or falafel. I've also used it as a base for grain bowls, and it's perfect as part of a mezze platter alongside olives, cucumber, and some good feta. My personal favorite is spooning it onto warm flatbread and topping with pickled onions.
Storage And Make Ahead Tips
This hummus stores beautifully in an airtight container for up to a week, and I honestly think the flavors get even better after a day or two in the fridge. If the top looks a little dry when you go to serve it, just stir it well and add a tiny splash of water or olive oil to bring it back to life.
- Make a double batch and portion some into small containers for easy lunches throughout the week
- Freeze individual portions in ice cube trays, then transfer to a freezer bag for up to 3 months
- Always top with a fresh layer of olive oil before storing to keep it from drying out
Save I hope this becomes your go-to hummus recipe too. There's something deeply satisfying about making something so delicious with such simple ingredients.
Recipe Help & Answers
- → Can I use jarred roasted red peppers instead of fresh?
Absolutely. Jarred peppers work perfectly and save time. Just drain them well before adding to the food processor. The flavor will be slightly less smoky but still delicious.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 5 days. The flavors actually develop and improve after a day. Bring to room temperature before serving for the creamiest texture.
- → What can I serve with roasted red pepper hummus?
Pita bread or pita chips are classic choices. Fresh vegetables like cucumber, carrots, and bell peppers work wonderfully. It's also excellent as a sandwich spread or topping for grilled meats.
- → Can I make this without a food processor?
A high-powered blender works too, though you may need to stop and scrape down the sides more frequently. Add water gradually to help achieve the smooth consistency.
- → How can I make this extra creamy?
Blend the tahini and lemon juice first for a minute before adding other ingredients. This trick creates an emulsion that results in an incredibly silky texture. Removing chickpea skins also helps.
- → Is this suitable for meal prep?
Yes, it's perfect for batch preparation. Portion into small containers for easy grab-and-go lunches or snacks throughout the week. Drizzle with fresh olive oil just before serving.