Bold, creamy, and smoky—this roasted red pepper hummus blends chickpeas, tahini, lemon juice, and garlic for the perfect dip or spread.

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So here’s the thing—I didn’t mean to fall in love with hummus. I used to think it was just… beige paste. Not bad, but also not exactly something I daydreamed about. That all changed one late night when I was stress-scrolling through Pinterest and ended up impulse-snacking on roasted red pepper hummus straight from the tub with a torn pita (because all my spoons were dirty, naturally). And let me tell you—it was a vibe. The smoky-sweet thing with the zing of lemon and garlic? I was hooked. I mean, really hooked.

A few weeks later, I decided to try making my own. Mostly because I was broke and that fancy hummus from the store was like $6 for a tiny container. And you know what? It was easier than I expected. Better, even. Homemade roasted red pepper hummus is bolder, brighter, and feels like a little kitchen flex—even though it’s dead simple.

Why You’ll Love This Roasted Red Pepper Hummus Recipe?

There’s something kinda magical about taking simple pantry staples and turning them into something you’d gladly eat with your fingers. (Not saying I do that… but also, I totally do.) This roasted red pepper hummus has the classic creamy base you know from traditional hummus, but the roasted red peppers bring this sweet, smoky depth that makes it feel like a whole new dish. A little garlic? Bright lemon? Just enough spice to make your tongue ask questions? It’s like hummus with a storyline.

And don’t even get me started on how versatile it is. Use it as a dip, obviously. But also a spread, a bowl topping, or the thing that saves your sad leftovers from going to waste. It’s the friend who always shows up dressed for anything.

Ingredient Notes:

You can absolutely tweak things here and there, but here’s the lowdown on what I use and why:

• Chickpeas – Canned is fine, just rinse ‘em well. They’re the creamy foundation, like the soft mattress to your flavor toppings.

• Tahini – Earthy, nutty, and honestly a little dramatic. It can separate in the jar, but once stirred? Pure gold.

• Roasted Red Peppers – I use the jarred kind when I’m lazy (so, often). If you’ve got time to roast your own, you’ll get bonus points and deeper flavor.

• Garlic – Just one clove. Enough to let you know it’s there without punching you in the face.

• Lemon Juice – Freshly squeezed is non-negotiable for that clean brightness.

• Cayenne Pepper – Totally optional, but it adds a little spark. Like a wink from across the room.

• Salt – Brings it all together.

• Olive Oil – Smooths everything out and makes it feel a little extra.

• Toasted Almonds + Parsley (for topping) – Texture, color, and that little “I put effort into this” vibe.

How To Make Roasted Red Pepper Hummus?

Okay, ready? Deep breath. This is easier than finding matching Tupperware lids, I promise.

Step 1: Mix the Tahini and Olive Oil

Start by whisking together your tahini and olive oil. Sounds fussy, but it’s really just stirring. You’re building a creamy base before the big whirl in the food processor.

Step 2: Blend the Base

In your food processor (or high-speed blender), toss in the chickpeas, garlic, roasted red peppers, salt, and cayenne. Pulse until it looks like a chunky mash. Don’t worry—it’s supposed to look weird at this point.

Step 3: Lemon In, Slowly

With the processor running, drizzle in the lemon juice. This thins things out a bit and wakes up all the flavors. Scrape down the sides (this is your new hobby) and blend again.

Step 4: Add the Tahini-Oil Mix

Now, pour that tahini-olive oil mix in a steady stream while the processor is going. Blend, scrape, blend some more. When it’s silky and smooth—you’re done.

Step 5: Garnish Like You Care

Scoop it into a bowl, cover it up, and let it sit for 30 minutes. This is your flavor-meld moment. Before serving, drizzle with a little more olive oil, scatter some roasted almonds on top, and sprinkle chopped parsley. It looks fancy. But it’s really just you showing off.

Storage Options:

I mean… good luck having leftovers. But if you do, pop it in an airtight container and refrigerate. It’ll keep for 4–5 days. It actually tastes even better the next day. Also? You can freeze it, but texture gets a little iffy when thawed. Just give it a good stir or pulse in the blender before using.

Variations and Substitutions:

We’ve all been there—mid-recipe and suddenly out of something. No biggie.

• No tahini? Use cashew butter or plain Greek yogurt. It won’t be traditional, but it’ll still be tasty.

• Allergic to nuts? Skip the almond topping. Try sunflower seeds or nothing at all—it’s still delicious.

• Want it smoky? Add a pinch of smoked paprika or use fire-roasted red peppers.

• More heat? Go wild with more cayenne or a drizzle of chili oil.

What to Serve with Roasted Red Pepper Hummus?

Honestly, this hummus is the Beyoncé of snacks—she works with everyone.

• Pita Chips or Warm Naan – Obviously.

• Veggie Sticks – Carrots, celery, cucumbers, all that crunchy stuff.

• Sandwich Spread – So good in a veggie wrap or grilled cheese.

• Buddha Bowls – A dollop on top makes you feel like you’re eating clean even if there’s a brownie waiting in the kitchen.

• Snack Boards – Because you’re classy like that.

Frequently Asked Questions:

Can I make it without a food processor?
Sure can. A blender works, though you might need to stop and stir a lot. You can even mash by hand if you’re going for that “rustic” look. (Hey, texture is personality.)

Can I roast the red peppers myself?
Totally. Just throw ’em under the broiler until charred, peel the skin, and boom—homemade magic. Bonus: your kitchen will smell amazing.

Is this gluten-free and vegan?
Yep, and proudly so. Just always double-check your jarred peppers and tahini to make sure no sneaky additives are lurking.

Honestly? This roasted red pepper hummus feels like a win. It’s quick, impressive, and makes you look like you definitely have your life together—even if you’re still in pajamas at 3 PM. If you make it, let me know how it turns out! Or if you added something weird that worked anyway (I love that).

Can’t wait to hear what you think.

Keep the Flavor Coming – Try These:

Delicious Crispy Chicken Crunch Casserole Recipe

The Best Warm Crack Dip Recipe

Quick and Easy 3-Ingredient Chili Cheese Dip Recipe

Roasted Red Pepper Hummus

This smooth and flavorful roasted red pepper hummus blends chickpeas, tahini, roasted red peppers, garlic, and lemon into a creamy dip perfect for snacks, sandwiches, or entertaining.

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Servings

Ingredients

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• 6 tablespoons tahini well-stirred
• 2 tablespoons extra virgin olive oil plus additional for drizzling
• 1 14 oz can chickpeas, drained and rinsed
• 1/4 cup jarred roasted red peppers drained
• 1 clove garlic minced (approximately 1/2 teaspoon)
• 1/2 teaspoon salt
• Pinch of cayenne pepper optional, for heat
• 3 tablespoons freshly squeezed lemon juice from 1 to 2 lemons
• 2 tablespoons roasted sliced almonds for garnish
• 1 tablespoon fresh parsley finely minced (for garnish)

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Instructions

 

Prepare the Tahini Mixture:

1. In a small mixing bowl, combine the tahini and 2 tablespoons of olive oil. Whisk thoroughly until smooth. Set aside.

Blend Base Ingredients:

1. In the bowl of a food processor, combine the chickpeas, roasted red peppers, minced garlic, salt, and cayenne pepper. Process for approximately 15 seconds, or until the mixture becomes finely ground but not yet smooth. Pause to scrape down the sides of the bowl with a spatula.

Incorporate Lemon Juice:

1. While the processor is running, slowly pour the lemon juice through the feed tube in a steady stream. Stop to scrape down the bowl once more, and process for an additional 1 minute.

Add Tahini Mixture:

1. With the machine still running, gradually add the prepared tahini and olive oil mixture through the feed tube. Continue processing until the hummus becomes smooth and creamy, approximately 15 to 20 seconds. Scrape down the bowl as needed.

Rest and Garnish:

1. Transfer the hummus to a serving bowl and cover with plastic wrap. Allow it to rest at room temperature for at least 30 minutes to let the flavors meld. Prior to serving, drizzle with additional olive oil and top with roasted sliced almonds and minced fresh parsley for garnish.

Notes

This roasted red pepper hummus is naturally gluten-free, provided that all packaged ingredients (such as jarred roasted red peppers and tahini) are verified to be free from gluten-containing additives or cross-contamination. Always review labels carefully to ensure gluten-free certification when serving individuals with celiac disease or gluten sensitivity.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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