Roasted Red Pepper Hummus

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Roasted Red Pepper Hummus is a flavor packed and colorful appetizer. Use jarred roasted red peppers for a short-cut, and plenty of red pepper flakes for a kick. So tasty, and healthy too!

Overhead shot of roasted red pepper hummus in a white bowl, on a brown wooden board, with veggies and pita chips around it.

We’ve been working hard at our New Year’s resolutions for a month now, and it sure doesn’t get any easier. Especially when you throw in birthday parties, game days, and just life. As an “everything” food blogger (meaning…I blog about a variety of foods), I’m still making indulgent recipes at times. So when I can throw in a healthy recipe, like hummus, quinoa salads, and healthy soups, I’m pretty happy because I can actually eat as much as I want.

Homemade hummus really is life changing in so many ways.

  • SO creamy
  • easy to adapt after testing
  • crazy amount of ways to make it different
  • you know EXACTLY what’s in it

I always start with similar ingredients.

  • garbanzo beans
  • garlic
  • tahini paste
  • lemon juice
  • salt
  • cold water

For THIS one, I added jarred roasted red peppers, onion powder, and red pepper flakes.

Overhead shot of roasted red pepper hummus in a round white bowl, with pita chips in a square bowl and veggies in a square bowl, all on a wooden cutting board.


  1. Sit down on a bar stool by the kitchen counter (watching the Food Network or some other show) 😀 and remove skins from the garbanzo beans.
  2. In a food processor, combine beans, garlic, tahini paste, lemon juice, spices, the roasted red peppers, and about half of the cold water.
  3. Pulse until well combined.
  4. Then add more cold water while processing, until you get the right consistency.
  5. Spoon hummus into a pretty bowl, top with more red pepper flakes, and a swirl of olive oil.
Collage of 1) the chickpeas without the skins and 2) the food processor after processing the hummus.


One of our favorite ways to eat hummus is with toasted pita chips.

  • Just take some pita bread
  • brush lightly with olive oil
  • sprinkle with your choice of seasonings (I used salt, onion powder, and paprika)
  • and bake for 10 minutes.

WAY better than store-bought pita chips.

I also like to add a variety of veggies, like sliced cucumbers, sliced red bell peppers, carrot and celery sticks, and any other veggie I have on hand.

Enjoy! 😀

A hand holding a red pepper slice dipped in the hummus.

Make this appetizer next: Baked Artichoke Dip

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of roasted red pepper hummus in a white bowl, on a brown wooden board, with veggies and pita chips around it.

Roasted Red Pepper Hummus

5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 299kcal
Author: Sue Ringsdorf


  • 15 oz. garbanzo beans – drained and peeled
  • 1/3 cup tahini paste
  • 1/2 large lemon – freshly squeezed
  • 1/2 cup jarred roasted red peppers – drained
  • 1 large garlic clove
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 2 teaspoons red pepper flakes – divided
  • 6-7 Tablespoons cold water – may need more or less
  • swirl of olive oil – to serve
  • toasted pita chips and veggies – to serve


  • Drain the garbanzo beans. Peel the skin off one at a time (using your thumb and first two fingers), and add beans to food processor.
  • Add tahini paste, freshly squeezed lemon juice, roasted red peppers, garlic, salt, onion powder, red pepper flakes, and about half of the water. Pulse until smooth.
  • Add water as needed to thin. I ended up using more water than I thought I would need, because I like it really smooth.
  • Spoon hummus into a bowl to serve. Give the top a couple of swirls of olive oil, and then sprinkle it with another teaspoon of red pepper flakes. Serve with toasted pita chips and veggies.


  1. Peeling the skin off of the garbanzo beans is necessary to get a creamy texture.
  2. Adding the cold water is what makes the hummus ultra creamy and light. Use the amount that makes the consistency right for you.
  3. You can adjust the spices to your liking, or add others.
  4. Instead of using jarred roasted red peppers, you could also make your own.


Calories: 299kcal | Carbohydrates: 34g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Sodium: 561mg | Potassium: 446mg | Fiber: 9g | Sugar: 5g | Vitamin A: 430IU | Vitamin C: 10.4mg | Calcium: 91mg | Iron: 4.3mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. I love it! So creamy and a healthy snack. Hopefully, I will have some during the Super Bowl!

    1. Suebee Homemaker says:

      Of course we will!

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