If you’re looking for an easy homemade hummus that feels a little special but is still totally doable, this roasted red pepper hummus checks all the boxes. It’s creamy, smoky, and packed with flavor, whether you roast the peppers yourself or grab a shortcut jar from the pantry. Either way, this is one of those dips that makes a simple snack platter feel instantly upgraded.

Red bell pepper filled with hummus, topped with diced red peppers, surrounded by sliced cucumber, radish, carrots, pita wedges, and another whole red bell pepper on a wooden board.

Why This Recipe Is So Good

Roasting the red pepper brings out natural sweetness and adds a subtle smoky flavor that takes classic hummus up a notch. Combined with tahini, lemon juice, and olive oil, the result is smooth, vibrant, and perfect for dipping, spreading, or scooping straight from the bowl.

Ingredients You’ll Need

Red bell pepper
Chickpeas
Reserved chickpea liquid
Tahini
Extra virgin olive oil
Fresh lemon juice
Garlic cloves
Ground cumin
Sea salt

This hummus is creamy, smoky, and full of Mediterranean inspired flavor.

How to Make Roasted Red Pepper Hummus

This recipe is simple, with the option to save time using jarred peppers.

Step 1: Roast the red pepper
Preheat the oven to 450°F and line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the red pepper halves cut side down on the baking sheet and roast until the skins blister and turn black, about 30 minutes.

Step 2: Steam and peel
Transfer the hot peppers to a heat resistant bowl and cover tightly with foil or a plate. Let sit for several minutes to steam. Once cool enough to handle, gently peel off and discard the blackened skin.

Step 3: Start the hummus base
Add the chickpeas and two tablespoons of the reserved liquid to a high speed blender or food processor. Blend for about 1 minute, adding more liquid if needed.

Step 4: Blend everything together
Add the roasted red pepper, tahini, olive oil, lemon juice, garlic, cumin, and salt. Process for 2 to 3 minutes until smooth and creamy, adjusting the consistency with more chickpea liquid if desired.

Step 5: Serve
Transfer the hummus to a serving bowl or red pepper shell. Garnish with smoked paprika and finely chopped red pepper if using. Serve with vegetable crudités or pita wedges.

A wooden board with pita bread, sliced cucumber, radish, carrot, celery, and a red bell pepper filled with hummus, garnished with diced red pepper.

Tips & Variations

Save time by using ¾ cup jarred roasted red peppers
Roast multiple peppers at once and store extras in oil for later use
Add a pinch of smoked paprika or cayenne for extra warmth
Make it extra smooth by blending a little longer

Perfect For:

Snack boards and appetizer platters
Healthy afternoon snacks
Mediterranean themed meals
Parties and casual get togethers

📸 Don’t Forget the Photo Op!

That vibrant red color is made for photos. Snap a pic before serving it up. Tag @BiteSizedFun or use #BiteSizedFun so we can see your hummus creations.

More Recipes You’ll Love:

Whipped Feta Dip with Olives and Tomatoes
Caramelized Onion Dip
Bacon Wrapped Jalapeño Poppers

This roasted red pepper hummus is one of those recipes that looks impressive but couldn’t be easier.

One More Thing!

This recipe is part of our collection of easy appetizer recipes that make entertaining simple, flavorful, and fun. Be sure to check out the rest for even more crowd pleasing ideas.

Roasted Red Pepper Hummus

Prep Time 15

Cook Time 40

Serving Size 6

Ingredients

1 large red bell pepper cut in half and seeded
1 15.5- oz. can chickpeas rinsed and drained, liquid reserved
2-3 T. reserved chickpea liquid
1/3 c. tahini
5 T. extra virgin olive oil
3 T. fresh lemon juice
2 garlic cloves
1 t. ground cumin
Sea salt to taste

To Serve:

1 large red bell pepper top removed, and seeds and ribs removed*
Smoked paprika for garnish
Vegetable crudités and/or gluten-free or regular pita wedges
*Optional: Finely chop the edible portion of the red pepper top for garnish

Instructions

Place top oven rack in the center position and pre-heat oven to 450°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat.
Arrange the red pepper halves cut side down on the prepared baking sheet and place in the pre-heated oven. Roast until the skin starts to turn black and blister, approximately 30 minutes.
Remove the baking sheet from the oven and carefully transfer the hot pepper halves to a heat-resistant bowl and cover tightly with foil or a plate. Set aside.
Once cool enough to handle, gently remove and discard the blackened skin from the pepper under running water. Set aside.
While the peppers are cooling, add the chickpeas and two tablespoons of the liquid to a high-speed blender or a food processor and process for approximately 1 minute. Add the remaining liquid, if necessary.
Add the roasted red pepper and the remaining ingredients and process for 2-3 minutes or until the mixture is smooth and creamy. If desired, add additional chickpea liquid to achieve a thinner consistency.
Transfer the hummus to the red pepper shell and garnish with finely chopped red pepper and some smoked paprika. Serve immediately with vegetable crudités and gluten-free (or regular) pita wedges. Enjoy!

Notes

To remove the blackened skin from the roasted peppers, do not place them in a plastic freezer bag because the bag may melt from the high temperatures. Instead, place the hot roasted peppers in a heat-resistant bowl, then cover tightly with foil or a large plate to seal in the steam. The skin will peel right off after several minutes.

Time-Saving Tip: Use ¾ cup jarred red bell peppers instead of roasting the peppers yourself.
If going to the effort of roasting the red peppers, prepare several at the same time. Cover the unused portion in oil and store in an airtight container in the refrigerator for 1-2 weeks.