Save My neighbor brought over a container of this hummus after a backyard cookout, and I ate half of it standing at the counter before I even realized what I was doing. The roasted peppers give it this sweetness that balances the tahini in a way I never knew I needed. I asked for the recipe immediately, scribbled it on the back of a grocery receipt, and made it the next afternoon. Now it's the thing I bring to every gathering, and people always ask if I bought it from that fancy deli downtown.
I made this for a potluck last spring and watched it disappear before the main course even came out. Someone asked if I catered it, and I just laughed because I had literally blended it together during my lunch break. The smoked paprika on top makes it look like you know what you're doing, even if you're winging it. One friend now texts me before every gathering to make sure I'm bringing the red pepper hummus.
Ingredients
- Red bell peppers: Roasting them yourself gives you control over the char and sweetness, but jarred peppers work beautifully when you're short on time and I use them more often than I'd admit.
- Chickpeas: The base of any good hummus, and draining them well keeps the texture from getting watery or gritty.
- Tahini: This is what makes hummus taste like hummus, so don't skip it or try to substitute peanut butter like I did once in college.
- Garlic: One small clove is plenty because raw garlic gets stronger as it sits, and nobody wants to taste it for two days.
- Lemon juice: Freshly squeezed makes a difference you can actually taste, brightening everything and cutting through the richness.
- Cumin and smoked paprika: These add warmth and a hint of smokiness that makes people wonder what your secret is.
- Olive oil: Use the good stuff for drizzling on top because it's one of the first things you'll taste.
- Cold water: The secret to creamy hummus is adding just enough water to loosen it without making it runny.
Instructions
- Roast the peppers:
- If you're roasting fresh peppers, cut them in half and place them skin side up on a baking sheet under high heat until the skins blister and char. Let them steam in a covered bowl so the skins peel off easily, and don't worry if a few charred bits stick, they add flavor.
- Blend it all together:
- Toss the peppers, chickpeas, tahini, lemon juice, garlic, olive oil, and spices into a food processor and let it run until everything is completely smooth. Scrape down the sides a couple of times because chickpeas like to hide in corners.
- Adjust the texture:
- Add cold water one tablespoon at a time while the processor is running until the hummus reaches that perfect creamy, scoopable consistency. It should be smooth enough to spread but thick enough to hold its shape on a spoon.
- Taste and tweak:
- This is where you make it yours, adding more salt, lemon, or garlic depending on what your taste buds are telling you.
- Serve it pretty:
- Spoon it into a shallow bowl, make a little well in the center with the back of a spoon, and drizzle olive oil into it. A sprinkle of smoked paprika on top makes it look like it came from a restaurant.
Save The first time I brought this to a family dinner, my aunt pulled me aside and asked if I'd finally learned to cook. It was both insulting and kind of fair, but mostly it reminded me that food has this way of changing how people see you. Now every time I make it, I think about that moment and smile because it really is just peppers and chickpeas in a blender.
Choosing Your Peppers
Jarred roasted red peppers are one of those shortcuts that don't compromise flavor, and I keep a jar in my pantry for exactly this reason. If you do roast your own, the slight bitterness from the char adds a depth you can't buy in a jar, but it also means an extra 30 minutes and a smoky kitchen. I've done it both ways depending on my mood and my schedule, and both versions have disappeared just as fast.
Making It Ahead
This hummus tastes even better the next day after the flavors have had time to settle into each other. I make it in the morning, cover it tightly, and let it sit in the fridge until people arrive. Just bring it to room temperature before serving and give it a fresh drizzle of olive oil, because cold hummus straight from the fridge never tastes as good as it should.
Serving and Pairing Ideas
I've served this with everything from pita chips to cucumber slices, and it works as a sandwich spread better than mayonnaise ever did. It anchors a mezze platter beautifully alongside olives, feta, and warm bread, and it's substantial enough to feel like a real snack when you're too lazy to make dinner.
- Serve with warm pita triangles, carrot sticks, or bell pepper strips for dipping.
- Spread it on sandwiches or wraps in place of mayo or mustard for extra flavor and creaminess.
- Pair it with a crisp white wine like Sauvignon Blanc or a cold beer on a warm evening.
Save This hummus has become my go to whenever I need to bring something that feels thoughtful but doesn't require much thought. It's proof that a few good ingredients and a food processor can make you look like you have your life together, even when you're running late and forgot to plan ahead.
Recipe FAQs
- → Can I use jarred roasted red peppers instead of fresh?
Yes, absolutely. Jarred roasted red peppers are a convenient shortcut that saves time without sacrificing flavor. Simply drain them well before blending to avoid excess moisture.
- → How do I get the smoothest texture?
Use a food processor rather than a blender for best results. Blend in stages, scraping down the sides frequently. Add cold water gradually—just a tablespoon at a time—until you reach your desired creamy consistency.
- → What can I serve this with?
This hummus pairs beautifully with warm pita bread, crispy crackers, fresh vegetable crudités, or as a spread on sandwiches. It's also wonderful as part of a Mediterranean mezze platter alongside olives and cheese.
- → How should I store leftover hummus?
Transfer to an airtight container and refrigerate for up to 5 days. Top with a thin layer of olive oil before storing to prevent browning. You can also freeze it for up to 3 months in a freezer-safe container.
- → How can I adjust the flavor?
For milder garlic, substitute roasted garlic. Add a pinch of cayenne for heat, extra smoked paprika for smokiness, or more lemon juice for brightness. Taste as you adjust to find your perfect balance.
- → Is this truly vegan and gluten-free?
Yes, the ingredients are naturally vegan and gluten-free. However, check labels on store-bought tahini and jarred peppers to ensure they haven't been processed in facilities that handle allergens if that's a concern.