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.
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This roasted red pepper hummus is a household favourite! It’s a star at social gatherings and doubles as a healthy, satisfying after-school snack the kids can’t get enough of.
I take a shortcut with jarred roasted red peppers, but feel free to roast your own—details below if you’re up for it!
Love hummus? You'll definitely want to check out my Moroccan spiced hummus recipe too!
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✔️ 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
🥘 Ingredients
Chickpeas - Save the chickpea water (aquafaba) to thin the hummus to your preferred consistency.
Roasted Red Peppers - Jarred red peppers in oil are my go-to for convenience, but you can roast your own if you have time.
Tahini Paste - Adds a distinctive sesame flavour and helps thicken the hummus.
Garlic - Use 3 cloves for a bold, garlicky punch.
Lemon - The juice of one large lemon balances the richness with a fresh, zesty tang.
Spices - Smoked paprika and cayenne pepper add a smoky kick and a touch of heat.
🔪 Instructions
One: Drain the chickpeas, reserving the liquid for later.
Two: Add all the ingredients (except the reserved chickpea water) to a food processor. Blend for 30 seconds, then scrape down the sides with a spatula and blend again until smooth.
Three: If needed, gradually add the reserved chickpea water to thin the hummus to your desired consistency. For a chunky, rustic texture, I usually only add a couple of tablespoons.
Four: Transfer the hummus to an airtight container and store it in the fridge.
Top Tip
I prefer using jarred roasted red peppers for their wonderfully sweet flavour. However, if you'd like to roast your own, place the peppers on a baking tray, drizzle with olive oil, and roast at 180°C (160°C fan/Gas 4) for 30 minutes. You can peel off the skin for a smoother hummus or leave it on for a more rustic texture.
🍴 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 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 can be kept 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
Hummus is full of vitamins and minerals. Research has linked hummus and its ingredients to a variety of impressive health benefits, including as an anti-inflamatory, improving blood sugar control, better digestive health, lower heart disease risk, and weight loss.
Hummus is naturally high in good fat because of its sesame seed content, with around 1 tablespoon (30g) containing 8g of unsaturated fats.
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Recipe
Roasted Red Pepper Hummus
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Equipment
Ingredients
- 2 Roasted Red Peppers I use jarred peppers in oil
- 400 g Tin of Chickpeas drained (RESERVING THE WATER)
- 2 tablespoon Tahini Paste
- 1 Lemon juice only
- 3 Garlic Cloves peeled
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Cayenne Pepper
- ¼ Sea Salt
Instructions
- Drain the chickpeas but reserve the chickpea water as you will need this later.400 g Tin of Chickpeas
- 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.2 Roasted Red Peppers, 2 tablespoon Tahini Paste, 1 Lemon, 3 Garlic Cloves, 1 teaspoon Smoked Paprika, ¼ teaspoon Cayenne Pepper, ¼ Sea Salt, 400 g Tin of Chickpeas
- 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. Season with salt at this point too.
- Spoon the hummus into an airtight container and store it in the fridge.
Notes
- Make it spicy by adding a teaspoon of hot chili powder. Cumin is also nice.
- Drizzle over extra virgin olive oil and sprinkle with toasted pine nuts for an extra special touch.
- Love garlic? Use another garlic clove!
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Liz
I love making my own hummus and I was looking for a roasted red pepper version so this is perfect!
Alejandra
Yum!! I love easy and healthy dips for snacks and always seem to end up with extra red peppers, so this recipe sounds perfect!!
Sue
Delish - I love that little kick of spice in this hummus. My new go-to recipe!
Beth
I love homemade hummus! This is a must try.
Toni
This is so good!! Everyone at my house loved this hummus! Thanks for sharing the recipe!
sherry
yum looks so delicious and colourful!