Introduction

Oh, the memories! Does anyone else remember digging into a big bowl of hummus at parties, that perfect creamy dip that always disappeared first? Well, get ready to recreate that magic (or make some new memories!) because today we’re whipping up a Roasted Red Pepper Hummus that’s not just delicious, it’s ridiculously easy. Seriously, you’re going to want to make this dip again and again. It’s the kind of recipe that makes you feel like a kitchen superstar, even if you’re just starting out!

Why You’ll Love This Recipe

Fast: From can opener to delicious dip in under 10 minutes!
Easy: Just toss everything in a food processor and let it do the work.
Giftable: Package it up in a cute jar with some pita chips for a thoughtful homemade gift.
Crowd-pleasing: From picky eaters to sophisticated palates, everyone adores this creamy, dreamy dip.

Ingredients

Let’s gather our goodies! These are all pretty standard pantry staples, so you might already have most of them.

1 can (15 oz) chickpeas, drained and rinsed: These are the creamy backbone of our hummus. Make sure to give them a good rinse to get rid of that canning liquid!
1/2 – 1 jar roasted red peppers, drained: This is where all the magic flavor comes from! Start with half a jar and add more if you want a more intense red pepper punch. Jarred ones are perfectly fine and super convenient.
2 tablespoons tahini: This is roasted sesame paste, and it gives hummus its signature rich, slightly nutty flavor and velvety texture. Don’t skip it!
1 clove garlic, minced: Just a little bit of garlic adds a wonderful savory note. If you’re a big garlic fan, feel free to add a little more!
1 tablespoon lemon juice (plus more to taste): For that bright, zesty kick that balances everything out.
1/4 – 1/2 teaspoon cumin or smoked paprika: I love using smoked paprika here for an extra layer of smoky deliciousness, but good old cumin works beautifully too. It’s all about personal preference!
Olive oil (as needed): This helps us get that perfectly smooth, dippable consistency.

How to Make It

Ready to create some magic? It’s so simple, you’ll be amazed.

Combine everything: Grab your food processor and toss in the drained and rinsed chickpeas, your drained roasted red peppers, the tahini, minced garlic, lemon juice, and your chosen spice (cumin or smoked paprika).
Let the processor work its magic: Now, you’ll process this mixture until it’s nice and smooth. You might need to stop a few times to scrape down the sides with a spatula. This ensures everything gets incorporated beautifully.
Achieve creamy perfection: With the food processor running, slowly drizzle in the olive oil, one tablespoon at a time. Keep going until you reach your desired consistency. I like mine super smooth and a little on the thicker side, but you do you!
Taste and adjust: This is the most important step for your perfect hummus! Give it a taste. Does it need a little more zing? Add more lemon juice. Want more of that smoky flavor? Sprinkle in a bit more cumin or smoked paprika. Adjust until it tastes absolutely divine to you.

Substitutions & Additions

This recipe is a fantastic starting point, but it’s also super fun to customize!

Spicy Kick: Add a pinch of cayenne pepper or a small jalapeño (seeds removed for less heat) to the food processor for a spicy surprise.
Herbs: Fresh parsley or cilantro blended in adds a lovely herbaceous note.
Nutty Twist: A small spoonful of almond butter can add a different kind of creaminess.
No Tahini? While tahini is key for traditional hummus flavor, you can try a tablespoon of cashew butter or even sunflower seed butter for a similar creamy effect, though the flavor will be different.
Extra Roasted Veggies: Feel free to add a small amount of roasted carrot or sun-dried tomatoes for even more depth of flavor.

Tips for Success

A few little pointers to make sure your hummus turns out perfectly every time!

Don’t skip the rinse: Rinsing the chickpeas thoroughly removes some of the canning liquid which can sometimes give hummus a metallic taste.
Scrape, scrape, scrape: Seriously, pausing to scrape down the sides of the food processor is crucial for getting a super smooth dip.
Room temperature is best: Using ingredients that are closer to room temperature will help them blend more easily.
Prep ahead: You can easily make this hummus a day or two in advance. The flavors actually meld and get even better!

How to Store It

Got leftovers? Lucky you! Store your delicious Roasted Red Pepper Hummus in an airtight container in the refrigerator. It should stay fresh and tasty for up to 3-4 days. I love drizzling a little extra olive oil on top before sealing it to keep it extra creamy.

FAQs

Can I make this hummus without a food processor?

It’s definitely trickier, but you could try using a very powerful blender or a mortar and pestle, though it will take a lot more effort to get it smooth.

How long does roasted red pepper hummus last?

Stored properly in the fridge, it typically lasts for 3-4 days.

What should I serve with this hummus?

Oh, the possibilities are endless! Pita bread, veggie sticks (carrots, celery, bell peppers, cucumber), crackers, or even as a spread on sandwiches and wraps are all fantastic choices!

Can I use fresh roasted red peppers instead of jarred?

Absolutely! Roasting your own peppers will give you an even fresher, more vibrant flavor. Just make sure to peel them and remove the seeds before adding them to the food processor.

Creamy Roasted Red Pepper Hummus

A ridiculously easy and delicious creamy roasted red pepper hummus recipe that comes together in under 10 minutes. Perfect as a dip or spread, and great for gifting.

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Equipment

Food processor
Spatula for scraping down sides of food processor

Ingredients

Main ingredients

1 can (15 oz) chickpeas drained and rinsed
0.5 jar roasted red peppers drained, add more to taste
2 tablespoons tahini
1 clove garlic minced, add more to taste
1 tablespoon lemon juice plus more to taste
0.25 teaspoon cumin or smoked paprika or 1/2 teaspoon, use smoked paprika for smoky flavor
olive oil as needed for consistency

Instructions

Combine the drained and rinsed chickpeas, drained roasted red peppers, tahini, minced garlic, lemon juice, and cumin or smoked paprika in a food processor.
Process the mixture until smooth, stopping occasionally to scrape down the sides with a spatula.
With the food processor running, slowly drizzle in olive oil, one tablespoon at a time, until the desired consistency is reached.
Taste and adjust seasonings, adding more lemon juice for zest or more cumin/smoked paprika for flavor as needed.

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Drizzle with extra olive oil before sealing to maintain creaminess.