Red Pepper Hummus Recipe

Roast peppers

Preheat your oven to 450°F (230°C) and line a baking sheet with foil. Place whole red peppers on the sheet, drizzle with 1 tsp olive oil and sprinkle 1/8 tsp salt, turning to coat. Roast for 20–25 minutes, turning every 6–8 minutes so the skin blisters evenly and the peppers collapse in places.

Remove the peppers from the oven and transfer them to a heatproof bowl. Cover tightly with plastic wrap or place in a sealed container for 10–15 minutes to steam—this loosens the skins.

Once cool enough to handle, peel off and discard the charred skins, remove stems, seeds, and membranes. Pat the pepper flesh dry with paper towels to remove excess moisture. Roughly chop and set aside 1 to 1 1/4 cups roasted pepper pieces.

Prepare chickpeas

If you want a silkier hummus, remove the skins from the chickpeas by rubbing them between your hands or pinching each one—this is optional but improves texture. Reserve 2 cups drained chickpeas (about one 15-oz can plus a little from a second can) and set aside any aquafaba (liquid) if you saved it.

Blend base ingredients

In a food processor, combine the drained chickpeas, 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 garlic cloves, 3 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp ground cumin. Pulse to combine until the mixture is coarse.

With the processor running, slowly add 2 tbsp cold water or reserved aquafaba (more later if needed). Process for 1–2 minutes until very smooth and creamy, stopping to scrape down the sides as necessary. If the hummus seems too thick or grainy, add additional water or aquafaba 1 tsp at a time until the desired texture is reached (you may need up to 3–4 tbsp total).

Add roasted pepper

Add about 1 to 1 1/4 cups of the chopped roasted red pepper to the food processor with the hummus base. Pulse several times, then process continuously for 30–60 seconds until the pepper is fully incorporated and the hummus is smooth and evenly colored. Taste and adjust seasoning—add up to 1/4 tsp more salt or a squeeze more lemon if needed.

Spoon the red pepper hummus into a shallow serving bowl, use the back of a spoon to create a small well in the center.

Drizzle 2 tbsp extra-virgin olive oil over the hummus, sprinkle 1/2 tsp smoked or sweet paprika, scatter 1 tbsp chopped parsley and optional 1 tbsp toasted pine nuts over the top for garnish.

Serve immediately with pita bread, pita chips, vegetable sticks, or use as a spread. For best flavor, let the hummus rest 15–30 minutes so flavors meld.

Store leftover hummus in an airtight container in the refrigerator for up to 5 days. If it thickens, stir in a little water or olive oil to loosen before serving.