Make a smooth, creamy roasted red pepper hummus at home using canned chickpeas. This easy dip or spread comes together quickly and is perfect for snacking, sandwiches, or as part of a board.
You’ll need the following main ingredients (full amounts and step-by-step instructions are in the recipe card below):
- Canned chickpeas
- Jarred roasted red peppers
- Tahini
- Water
- Lemon juice
- Olive oil
- Minced garlic
- Seasonings (salt, paprika, cumin, dried parsley)
What is tahini?
Tahini is a paste made from ground sesame seeds, either roasted or raw. Look for a smooth variety; some brands separate in the jar and require stirring or shaking. Tahini adds a rich, nutty depth to hummus and is widely available in grocery stores.
Can you use canned chickpeas without cooking them?
Canned chickpeas are fully cooked, but briefly simmering them before blending improves texture. Reheating softens them further and helps loosen skins, producing a noticeably smoother hummus. Skipping this step will still work but may yield a slightly coarser result.
Food processor vs blender
You can make this hummus in a food processor or a high-powered blender (for example, a Vitamix). Standard blenders designed mainly for smoothies may struggle with the thickness. If you have any doubt about your blender’s power, use a food processor for the best texture.
Can you make hummus in advance?
Yes. Roasted red pepper hummus keeps well in the refrigerator for up to 7 days. Prepare it ahead of time and add any garnishes—extra oil, diced peppers, or pine nuts—just before serving for the best presentation.
How to store hummus
Keep hummus in an airtight container in the refrigerator for up to one week. Stir briefly before serving if it separates slightly.
How to serve this
This hummus is versatile: serve it with pita chips, crackers, or fresh vegetables; spread it on sandwiches or wraps; add it to a charcuterie or mezze board. You can also thin it with a bit of water or oil to use as a flavorful salad dressing.
Roasted Red Pepper Hummus
Ingredients
- 15 ounces canned chickpeas
- 1/2 cup jarred roasted red peppers, drained (no liquid)
- 1/3 cup tahini (smooth; stir or shake if separated)
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 3/4 teaspoon dried parsley
- 1/2 teaspoon salt (start with 1/2 tsp and adjust to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
Optional garnish: extra virgin olive oil, diced roasted red pepper, pine nuts
Instructions
- Drain the chickpeas, rinse with cold water, and drain again.
- Place the chickpeas in a small or medium pot and add enough water to cover them. Bring to a boil, then reduce heat and simmer for 20–25 minutes with gentle bubbling until the chickpeas are very soft and starting to fall apart. Drain in a colander.
- Gently rub any loose skins off the chickpeas with your fingers and discard them to improve the final texture.
- In a food processor or high-powered blender, combine the cooked chickpeas, roasted red peppers, tahini, water, lemon juice, olive oil, minced garlic, dried parsley, salt, paprika, and cumin. Blend until smooth. Taste and adjust salt as needed.
- If the hummus is not smooth enough, continue processing and add a little more water as needed to help the mixture blend evenly.
- Transfer to a serving bowl and garnish with a drizzle of olive oil, diced roasted red pepper, and pine nuts if desired. Serve with pita chips, crackers, or fresh vegetables.
Notes
This recipe yields about 2 cups of hummus.
Nutrition
Serving: 0.25 cup — Calories: 141 kcal — Carbohydrates: 10 g — Protein: 5 g — Fat: 10 g — Sodium: 417 mg — Fiber: 3 g
Nutrition information is an approximation.