This Roasted Red Pepper Hummus offers a bold twist on a Mediterranean classic.
The sweet smokiness of roasted red peppers pairs beautifully with the creamy texture of tahini and chickpeas, creating a flavor-packed dip that feels both gourmet and comforting.
Creamy Roasted Red Pepper Hummus
Equipment
- 1 Large Bowl – for soaking chickpeas
- 1 Medium Saucepan – to cook chickpeas
- 1 Rimmed Sheet Pan – for roasting peppers
- 1 Food Processor – to blend ingredients
- 1 Colander or Fine-Mesh Sieve – to drain chickpeas
- 1 Spatula – for scraping the food processor
- 1 Spoon – for serving and garnishing
- 1 Parchment Paper Sheet – to line sheet pan
- Plastic Wrap – for steaming roasted peppers
- Serving Bowl – to present the hummus
Ingredients
For the Hummus Base:
- 6 oz 170 g dried chickpeas (or see note for canned)
- ¾ tsp baking soda divided
- ½ cup + 1 tbsp 135 g high-quality tahini
- ¼ cup 60 mL freshly squeezed lemon juice (adjust to taste)
- 4 large garlic cloves approx. 22 g, roughly chopped
- 1 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 to 1½ tsp smoked paprika use more for bolder flavor
- 2 tsp Aleppo pepper plus extra for garnish
- 1 tbsp pomegranate molasses see substitution in notes
- Kosher salt to taste
For the Roasted Red Peppers (Choose One):
- Option 1: 3 medium red bell peppers about 14 oz / 400 g, roasted from fresh
- Option 2: 12–16 oz 340–450 g jarred roasted red peppers, drained and dried
For Garnish and Serving:
- Chopped flat-leaf parsley optional
- Extra virgin olive oil for drizzling
Instructions
- Soak the Chickpeas (If Using Dried): Place dried chickpeas in a large bowl. Add enough cold water to cover them by several inches, along with ¼ teaspoon baking soda. Let them soak for at least 8 hours or overnight. Once soaked, drain and rinse thoroughly.
- Simmer Until Soft: Transfer the soaked chickpeas to a medium saucepan with ½ teaspoon baking soda and about 5 cups (1.2 liters) of water. Bring to a boil over medium-high heat, skimming off any foam that forms on top. Cover, reduce to a simmer, and cook for 30 minutes. Then uncover, stir in 1 teaspoon kosher salt, and continue simmering uncovered for another 10–20 minutes, or until chickpeas are buttery soft and mash easily. Drain and set aside.
- Prepare the Red Peppers: If using jarred peppers: Drain thoroughly and pat dry. Tear into smaller pieces; no need to rinse, as you want to preserve their roasted flavor.
- If using fresh peppers: Preheat your oven to 450ºF (230ºC) and line a sheet pan with parchment. Slice peppers in half lengthwise, remove seeds and stems, and lay them cut-side down on the pan. Roast for 12–15 minutes, then rotate the pan and roast another 8–10 minutes, until skins are blackened and flesh is soft. Immediately transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins and discard any liquid. Tear into strips.
- Blend the Chickpeas: While still warm, add the cooked chickpeas to a food processor. Blend for 1–2 minutes until a thick, creamy paste forms. Scrape down the sides as needed to ensure even processing.
- Incorporate Tahini and Aromatics: Add tahini, lemon juice, chopped garlic, and olive oil to the chickpea base. Blend again until the mixture becomes ultra-smooth and thick. Scrape down the bowl a few times to ensure everything is well combined.
- Add Peppers and Flavor Boosters: Now, add the roasted pepper strips, cumin, smoked paprika, Aleppo pepper, kosher salt, and pomegranate molasses. Blend until fully incorporated and silky smooth. Taste and adjust with more salt, paprika for smoke, Aleppo for heat, or lemon juice for brightness.
- Serve and Garnish: Spoon the hummus into a shallow bowl. Use the back of a spoon to create swirls or a well in the center. Drizzle with good olive oil, sprinkle with Aleppo pepper, and garnish with chopped parsley if desired. Enjoy immediately or refrigerate for later.
Notes
- Using Canned Chickpeas: You can replace the dried chickpeas with 2 (15 oz / 425 g) cans of cooked chickpeas. Drain and rinse them, then simmer with ¼ tsp baking soda in water for about 20 minutes until very soft. Drain again before using.
- Roasted Peppers Tip: Fresh roasted peppers deliver a more intense, smoky flavor. However, jarred roasted peppers are a fantastic shortcut and work especially well if you’re short on time.
- Aleppo Pepper Substitute: If Aleppo pepper isn’t available, you can use ¼–½ tsp red pepper flakes. Start small and adjust to taste.
- Pomegranate Molasses Substitute: If you don’t have pomegranate molasses, use 1 tsp aged balsamic vinegar for a similar sweet-tangy depth. Taste and increase if needed.
- Texture Note: Hummus may be slightly loose right after blending, especially if using jarred peppers. Don’t worry—it will thicken beautifully after chilling in the fridge.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. The flavor improves as it rests.
Beyond its irresistible taste, it’s a nutritional powerhouse: loaded with plant-based protein, heart-healthy fats, and gut-friendly fiber.
Thanks to ingredients like olive oil and tahini, it’s rich in monounsaturated fats while being naturally low in saturated fat and cholesterol-free.
Whether you’re scooping it up with veggies, spreading it on sandwiches, or using it as a base for grain bowls, this hummus is an everyday cooking essential—easy enough for busy weeknights and impressive enough for entertaining.
It’s also meal-prep friendly, stores well, and tastes even better after resting in the fridge.
With flexible ingredient options like canned or dried chickpeas and jarred or fresh peppers, this dip easily adapts to your pantry.
Must-Have Tools for Perfect Results
Food Processor
Description: This high-powered tool is essential for blending chickpeas, tahini, and roasted peppers into a smooth, creamy consistency. It ensures an even texture that hand-mixing can’t replicate.
Kitchen Value: A food processor is a must-have for making dips, sauces, doughs, and even shredding vegetables, making it a multi-functional investment.
Saucepan (Medium)
Description: Used for simmering chickpeas with baking soda until tender, which enhances their creaminess when blended.
Kitchen Value: A reliable medium saucepan is indispensable for boiling, simmering, and making small-batch soups or grains.
Rimmed Sheet Pan
Description: Perfect for roasting fresh red bell peppers evenly without spillage. It supports even caramelization and smoky flavor development.
Kitchen Value: Ideal for roasting veggies, baking cookies, or toasting nuts—sheet pans are everyday kitchen essentials.
Parchment Paper
Description: Lining the sheet pan with parchment paper prevents peppers from sticking and makes cleanup effortless.
Kitchen Value: Great for baking, roasting, and reducing mess, parchment paper is a non-negotiable for clean, efficient cooking.
Fine-Mesh Sieve or Colander
Description: Useful for draining and rinsing chickpeas thoroughly, whether canned or cooked from dried.
Kitchen Value: Essential for washing produce, draining pasta, or sifting dry ingredients.
Chef’s Secrets for Creamy Hummus
Achieving ultra-smooth, flavorful hummus depends on a few simple but powerful techniques.
First, using dried chickpeas and cooking them until they are extremely tender—almost falling apart—makes all the difference in creaminess.
Adding a bit of baking soda during soaking and cooking breaks down the chickpea skins, allowing the legumes to blend seamlessly into a silky paste.
Warm chickpeas blend more easily, so process them while still hot for best results.
Investing time in roasting your own red bell peppers elevates the flavor by adding a rich, smoky sweetness you simply can’t get from jarred alternatives (though jarred peppers are still a great time-saving option).
And don’t skimp on tahini quality—a smooth, pourable tahini will give you a luscious texture and nutty depth.
Finally, let the hummus rest in the fridge for at least an hour before serving; this allows the flavors to meld and the texture to firm up beautifully.
Delicious and Creative Serving Suggestions
Roasted red pepper hummus is endlessly versatile and can be enjoyed far beyond the dip bowl.
Of course, it’s perfect for scooping with pita bread, tortilla chips, or fresh-cut vegetables like cucumbers, bell peppers, or carrots.
But try spreading it on sandwiches or wraps instead of mayo for a flavorful, protein-rich upgrade. It’s also fantastic as a base for grain bowls, paired with quinoa, roasted veggies, and greens.
Hosting a party? Serve it as part of a Mediterranean-inspired mezze platter alongside olives, falafel, tabbouleh, and flatbread.
For a casual snack, top with chopped parsley, a drizzle of olive oil, and a sprinkle of Aleppo pepper or sumac to create a restaurant-quality presentation.
You can even use it as a healthy pasta sauce base—just thin it with warm water or lemon juice and toss with cooked noodles and greens.
Smart Storage Tips for Freshness
To keep your hummus tasting fresh and delicious, store it in an airtight container in the refrigerator.
It will stay good for up to 5 days, though the flavor often improves after a day or two as the spices and aromatics settle into the dip.
Always use a clean spoon when serving to avoid introducing bacteria and extend its shelf life.
If you want to make a big batch, you can also freeze this hummus! Place it in a freezer-safe container, leaving a bit of space at the top for expansion.
It will last for up to 3 months. To serve, thaw in the refrigerator overnight and give it a good stir before enjoying.
Note: the texture may be slightly less creamy after freezing, but adding a touch of olive oil or lemon juice while stirring can help revive it.
Frequently Asked Questions Answered
Can I make this ahead of time?
Definitely. In fact, hummus tastes even better the next day after the flavors have had time to develop. Make it up to 2–3 days in advance and store in the fridge. It’s a fantastic option for meal prep, entertaining, or healthy snacking on the go.
Can I use canned chickpeas instead of dried?
Absolutely! While dried chickpeas provide superior texture, canned chickpeas work well for convenience. Simmer them with a bit of baking soda to soften them before blending. This helps achieve a smoother consistency closer to the traditional texture.
Is there a substitute for pomegranate molasses?
Yes. You can use aged balsamic vinegar (start with 1 teaspoon) as a substitute. It provides a similar sweet-tangy depth. For more brightness, adjust with extra lemon juice to balance the flavors.
What can I use instead of Aleppo pepper?
If you can’t find Aleppo pepper, try red pepper flakes (start with ¼ tsp) or mild chili powder. You can also mix smoked paprika and cayenne for a similar mild heat and depth.
Why is my hummus too runny?
If your hummus is thinner than expected, don’t worry. This is common when using jarred red peppers or overly juicy roasted peppers. Let it rest in the fridge—it will thicken as it cools. If needed, add more tahini or chickpeas to adjust the consistency.
