Roasted Red Pepper Hummus Recipe

I can’t get enough of this roasted red pepper hummus recipe! Fortunately, cleaning the food processor is the most difficult part of making it. (I sacrificed my dishwasher to fit the propane tank for my gas cooktop—and I’d do it again!)

For this recipe, I roast red peppers in the oven myself…

How to Roast Red Peppers in the Oven

Jarred red peppers are pretty spendy compared to making your own. I used to think they had to be roasted over an open flame. They don’t. Here’s how to roast red peppers in the oven…

Cut the peppers in half, remove the seeds and stems. Place them cut-sides down on a parchment-lined baking tray. Bake them at 400 degrees (200 degrees Celsius) for about 20 minutes—or until the skin starts to blacken.

Transfer the roasted red peppers to a bowl and cover them with a dish or plastic wrap to trap the steam. Let them rest for 10 minutes or until the steam has loosened the skins enough to pull them off with a fork.

I store my roasted red peppers in a mason jar. They last about 2–3 days in the fridge before they start to ferment.

My Roasted Red Pepper Hummus Recipe

1 ½ cups chickpeas
(1 regular-sized can or about ¾ cup dried chickpeas, soaked & cooked)
1–2 T aquafaba
4 oz roasted red peppers
(that’s about 1½–2 peppers)
3 T lemon juice
1 ½ T tahini
1 garlic clove
¼ t cumin
¼ t salt
2–3 T olive oil

Process everything except the aquafaba and olive oil in a food processor until it’s puréed. Keep the food processor running while you drizzle in 1 T of aquafaba, and then 2 T of the olive oil.

If you find the hummus is too thick, drizzle in more aquafaba or olive oil—a tablespoon at a time—until it’s a consistency that makes you happy. Aquafaba will thin it without watering it down—olive oil makes it more creamy.

If I’m making this for myself, I use more aquafaba than olive oil. This keeps the fat content down, but more olive oil definitely makes nicer hummus. I suggest refrigerating it for at least a few hours to let the flavors mingle before eating it—overnight is even better.

I love this roasted red pepper hummus recipe as a dip with toasted pieces of baguette/pita or on knækbrød (a sort of Danish cracker). It’s also fantastic on wholegrain bread with roasted veggies—like (more) roasted red peppers, red onions, and mushrooms—and some arugula or baby spinach!

If you love hummus, you might also want to try my hummus recipe with roasted garlic.

A note about tahini: I prefer a dark tahini like this one, which is made with lightly roasted, unhulled sesame seeds. It has a deeper flavor than the more common lighter version, which uses raw, hulled sesame seeds.

Disclosure: This post contains affiliate links. I’ll earn a commission if you place an order after clicking through to Amazon. But as much as I’d love a little extra cash, I’m sure you can find tahini much cheaper locally.