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How to Easily Make Smoky Roasted Red Pepper Hummus

by | Sep 19, 2022 | Recipes

There’s no need to turn on the oven for this easy Smoky Roasted Red Pepper Hummus! Sweet red bell peppers are charred over an open flame for this recipe. The black-speckled beauties are then mixed in a food processor with canned chickpeas, tahini, fresh minced garlic, ground cumin, and smoked paprika to create a creamy, smoky red pepper hummus.

overhead close up photo of roasted red pepper hummus served in a bowl and drizzled with olive oil

Hummus is one of those things we buy out of convenience at the grocery store even though they’re ridiculously simple to make at home. This roasted red pepper hummus is no exception! Sweet red bell peppers infuse a great deal of flavor into a hummus when fresh, but when they’re roasted first? Oooooh baby!

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INGREDIENTS    TIPS & TRICKS    HOW-TO    RECIPE

Smoky Roasted Red Pepper Hummus

The beautiful thing about making this hummus at home is that you get to really customize how smoky, sweet, or bright you want it to be. My version of roasted red pepper hummus strikes a balance between smoky and bright. I use the open flame of our gas stove top to char the bell peppers and release some of their natural sweetness.

Then, I lean in on the smokiness of ground cumin and smoked paprika to let the earthy elements of these spices shine through the hummus. The result is a simple, delicious hummus that’s packed with flavor that takes just minutes to make and will last you all week when stored in the fridge.

close up of a cracker with roasted red pepper hummus on it

If you don’t have a gas stove top at home, no problem! You can also roast your bell peppers over a charcoal or gas barbecue grill. If you don’t have either of those options available to you, then rely on your oven.

For a quick roast, move the top rack of your oven to the highest position available and crank your broiler up to high. Then, add a few drops of olive oil to your bell pepper and spread it around. Next, place the pepper on a baking sheet and put it in the oven under the broiler.

Be sure to keep a close watch until the pepper is charred; this should take anywhere from a few minutes to around 10 minutes depending on your oven and how close your rack can get to the broiler.

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Ingredients For Smoky Roasted Red Pepper Hummus

overhead shot of ingredients to make roasted red pepper hummus. ingredients include chickpeas, red bell pepper, tahini, garlic, smoked paprika, olive oil, salt, lemon juice, and ground cumin.

…a few notes about ingredients and making this easy Smoky Roasted Red Pepper Hummus…

Removing the skin of the chickpeas is optional; it’s labor intensive and you can achieve a smooth hummus without removing them. If you’d like to remove the skins, take each chickpea between your thumb and index finger and gently give a small squeeze. Sometimes this will pop the chickpea right out of the skin; other times this will simply lift the skin from the chickpea making it easier for you to peel back and off. Discard the skins.

When you roast the bell pepper over the flame, you’ll hear some snaps, crackling, and hissing. What’s happening is the cells of the pepper are bursting open and releasing their liquid. As the liquid quickly heats, it creates steam and the pockets of steam lift the skin of the pepper. Once you’ve roasted the pepper, removing its skin is also optional. If you’d like to remove the skin, let the pepper cool for about 5 minutes. Then, gently rub the charred spots to lift the skin of the pepper. Peel the skin off and discard.

graphic for pinterest pin of smokey roasted red pepper hummus recipe

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Recipe Notes, Tips & Tricks

Ingredient Swaps & Variations – For a mellow punch of garlic, swap out the fresh minced garlic for 3-4 cloves of roasted garlic. Love the smokiness and looking to deepen it and bring in a kick of heat? Add in 1 or 2 chipotle peppers that have been canned in adobo sauce. Need to save a few more minutes or looking for a roasted red pepper hummus that leans a little more sweet? Swap out the fresh bell pepper for half a jar of roasted red peppers.

Ways to Use Roasted Red Pepper Hummus Leftovers – I love using this Smoky Roasted Red Pepper Hummus as an add-in to a grain bowl of farro or quinoa with tomatoes, red onion, cucumber, olives, and a leafy green like spinach or arugula. It’s also delicious with grilled chicken! Dice up some grilled chicken and mix it up with a big dollop of this smoky roasted red pepper hummus for a true quick and easy treat. Eat as is, with crackers, or in a wrap with your favorite veggies.

close up overhead photo of ingredients in a food processor before blending.

How to Make Smoky Roasted Red Pepper Hummus

Step 1. Turn your gas stove top burner on to high heat. Using metal-tipped tongs, hold your bell pepper over the flame until it begins to char. Rotate different parts of the pepper (outside and inside) over the flame until it’s evenly charred over about 30-50% of the pepper.

Step 2. While the pepper cools, add the chickpeas, tahini, lemon juice, salt, spices, and garlic to a large food processor.

close up photo of a charred red bell pepper
overhead photo of all recipe ingredients in a food processor

Step 3. Once the pepper is cool, cut it into large chunks and add the chunks to the food processor.

Step 4. Pulse the ingredients together 5-6 times for about 10 seconds each time. This breaks everything down into small pieces.

overhead photo of hummus through the top of the food processor
overhead photo of smoky roasted red pepper hummus ingredients fully blended in food processor

Step 5. Switch the food processor to its chop or puree mode and let it blend everything together. As it’s blending, slowly drizzle in the olive oil and continue processing everything until you’ve got a thick, creamy puree.

And there you have it, super easy stove-top roasted red pepper hummus! Serve it with crackers, pita chips, veggies, and the other usual suspects. Or use it as a spread for an added punch of protein in a sandwich or wrap. My favorite is a slice a whole grain toast spread with this hummus and then topped with slices of cucumber and a generous sprinkle of feta cheese. So delicious! I’m always looking for a new snacks, so let me know in the comments below how you love to eat your hummus.

close up photo of a cracker stuck in roasted red pepper hummus in a bowl

If you make this recipe, tag me in your photos on Instagram—I love seeing what you guys decided to make!

Frequently Asked Questions

How should I store leftovers of this Smoky Roasted Red Pepper Hummus?

Store your leftovers in an airtight plastic or glass container in the refrigerator. Your leftovers will be good for several days.

What’s a typical serving size of hummus?

A serving size of hummus is 2 tablespoons.

Where can I buy tahini?

Try looking in your grocery store’s “International Foods” aisle. I know that some Trader Joe’s stores carry tahini, so give them a look if you’ve got one local to you. If not, then your best bet is to try and find it online. Alternately, you can try skipping the tahini in this recipe. Tahini provides a nutty background flavor and helps emulsify the bean puree with the other ingredients to give hummus its signature creamy texture. However, the olive oil also helps emulsify everything, so you may find that you don’t miss the nutty flavor and it’s creamy enough for you without the tahini by just adding in a little more olive oil and lemon juice.

Other Recipes You May Enjoy

Smoky Roasted Red Pepper Hummus

Smoky Roasted Red Pepper Hummus

Yield: About 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Smoky Roasted Red Pepper Hummus is simple to make and a versatile addition to veggie plates, a charcuterie board, and sandwiches!

Ingredients

  • 15 oz can of chickpeas, drained and rinsed
  • 1/2 of a large red bell pepper
  • 1 clove of garlic
  • 4 tbsp tahini
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • 3/4 tsp cumin
  • 3/4 tsp smoked paprika
  • 3/4 tsp salt

Instructions

1. Use a pair of metal tongs to hold the bell pepper over an open flame. As the skin begins to char, rotate the pepper so that all parts get kissed by the flame. Continue roasting the pepper until 30-50% of the skin is charred black. Then set the pepper aside to cool.

2. Add the chickpeas, tahini, garlic, lemon juice, spices, and salt to a food processor.

3. Once the pepper is cool enough to handle, cut it into large chunks and add to the food processor.

4. Pulse the food processor for 10 seconds. Repeat 5-6 times.

5. Use the chop or puree option on the food processor to blend the ingredients together while slowly drizzling in olive oil. (Most models of food processors have a chute at the top with a removable lid that you can use to do this.)

6. Continue blending the ingredients until the hummus is a thick, creamy puree.

Notes

Note 1: If you want to remove the skin after roasting the pepper, place the pepper in a bowl and cover with plastic cling wrap. Once cooled, gently rub the skin to lift it and then peel it off of the flesh of the pepper.

Note 2: I tend to go a little light on the salt with this hummus, so depending on your preferences you'll likely want to adjust the salt level.

Nutrition Information:
Yield: 16 Serving Size: 2 Tablespoons
Amount Per Serving: Calories: 90Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 223mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 3g

This nutrition data is provided and calculated by Nutritionix. Please keep in mind that your specific nutritional values may vary based on the brand of ingredients you use to make this recipe.

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Hey there! I’m Krystal, the sassy-mouthed, self-taught, home cook behind the content here at Sweet, Savory & Sassy. I have a deep love for sharing food with people and showing folks just how easy it really is to make dishes that will bring a little extra joy to those you love. There’s nothing like making something special for friends and family and seeing their face light up in delight during that first bite!
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