Roasted Red Pepper Hummus

An easy roasted red pepper hummus recipe flavoured with smoked paprika and cayenne pepper!

Garlicky, smokey, and sweet with a kick of spice, this rustic red pepper hummus is a taste sensation. Serve with crisps, pita bread, crudités, or as part of a Mediterranean meze platter.

We go crazy for this delicious roasted red pepper hummus in my house. It makes an appearance at most social gatherings, and the kids love it as a healthy and filling after-school snack too!

I cheat a bit and use ready roasted red peppers from a jar, but by all means roast your own if you wish (details on how to do this are below)!

Love hummus? You'll definitely want to check out my Moroccan spiced hummus recipe too!

Jump to:

• ✔️ Why should you try it?
• 🥘 Ingredients
• 🥄 Equipment
• 🔪 Instructions
• 💭 Top tips
• 🍴 Serving suggestions
• 📖 Variations
• 🥡 Storage
• ❓ FAQs
• 🍽️ More family-friendly recipes
• Recipe
• 💬 Comments

✔️ Why should you try it?

• Easy to make in a food processor
• Tastes 100% better than shop-bought hummus
• Delicious as a dip for entertaining or equally good as a healthy snack for kids
• Can be frozen

🥘 Ingredients

• Chickpeas - don't drain the chickpea water away, it's useful for thining the hummus to your desired consistency!
• Roasted Red Peppers - I prefer to use the jarred red peppers in oil, but roast your own if you have time.
• Tahini Paste - imparts that unique sesame flavour and helps to thicken it.
• Garlic - 3 cloves for an intense garlicky hit!
• Lemon - the juice of one large lemon cuts through the richness of the hummus.
• Spices - I use smoked paprika and cayenne pepper to give the hummus a smoky kick!

🥄 Equipment

A robust food processor is needed for this recipe and a spatula to scrape down the sides of the processor bowl!

🔪 Instructions

1. Drain the chickpeas but reserve the chickpea water as you will need this later.
2. Place all of the ingredients in the food processor (apart from the reserved chickpea water) and switch the machine on. After 30 seconds or so, scrape down the sides of the processor with a spatula and switch it on again until you get a smooth hummus-like consistency.
3. Use the reserved chickpea water to thin the hummus a little if you need to. I like it chunky and rustic so I only need to use a couple of tablespoons.
4. Spoon the hummus into an airtight container and store it in the fridge.

💭 Top tips

• I prefer using roasted red peppers from a jar as they have a really sweet flavour. If you want to roast your own, place the peppers on an oven tray, drizzle with olive oil, and roast at 180c (160 fan/ Gas 4) for 30 minutes. You can either peel the skin off or leave it on for a more rustic style hummus.

🍴 Serving suggestions

Serve the roasted red pepper hummus with crisps, focaccia, baked carrot fries, air fryer sweet potato chips, crispy air fryer broccoli, oat cakes, or crudités.

It's also delicious spooned on cooked chicken breasts!

📖 Variations

• Make it spicy by adding a teaspoon of hot chili powder.
• Drizzle over extra virgin olive oil and sprinkle with toasted pine nuts for an extra special touch.
• Love garlic? Use another clove!
• As I often make this hummus for my children I don't tend to add much salt, but feel free to season the hummus as you like.

🥡 Storage

The prepared hummus will keep in the fridge for up to a week. Make sure it's in an airtight container!

Hummus can also be frozen. Defrost thoroughly in the fridge before serving.

❓ FAQs

🍽️ More family-friendly recipes

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