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Home » snacks » Hummus with Red Pepper

Hummus with Red Pepper

Published: Aug 1, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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10 minutes 8 Comments

Hummus with red pepper is such a delicious twist on homemade hummus. It’s incredibly easy to make with just a few pantry staples, including canned chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice and spices. It comes together quickly and is deliciously creamy.

This recipe was originally posted on June 12, 2011 and updated on August 1, 2022.

A serving platter with hummus, crudites and crackers

I’m not someone who is making homemade hummus on a weekly basis, but I like to make it if I have friends coming over. I think there is something special about serving a homemade dip!

The best part is that they are super easy to make. Big reward for minimal effort. I like to make a platter with this roasted red pepper hummus and my Kalamata olive hummus.

Why this recipe works

This is a dip that gets a ton of flavour from jarred roasted red peppers. You can absolutely make your own, but honestly, the jarred variety lead to an equally delicious snack.

I also like to use canned chickpeas as a shortcut, but if you want to use dried, I’d follow the method from my all-time favourite classic hummus recipe by Yotam Ottolenghi.

a serving of hummus with crudites

Ingredients notes

  • Chickpeas are a key ingredient in hummus, I use canned chickpeas in this recipe but you could use dried as well. You would need to soak them overnight and then cook them.
  • Tahini is another staple, I always have some on hand for easy salad dressings as well.
  • Roasted red peppers  can either jarred or fresh. If using fresh, here is a great tutorial.
  • For the flavouring I like to add garlic and cayenne pepper for a little heat.
  • Lemon juice helps to balance the dip and adds just enough acidity.
  • Salt, obviously!
  • Extra virgin olive oil helps to emulsify and create the extra creamy texture.
  • Ice cold water is used to thin out the hummus, you can add as much or little as you like depending on the texture you’re going for. You can see how much I typically add in the recipe below.

Expert tips

  1. I always recommend processing in a food processor for more time than you’d think. This is what makes my hummus extra creamy, so give it a try and puree it for 3-5 minutes.
  2. If the hummus is too thick, continue adding cold water, about a teaspoon at a time until you reach your desired consistency.
  3. Hummus on its own doesn’t look that beautiful, it’s all about the toppings! Drizzle with some extra olive oil and top with chopped roasted bell peppers, some parsley and a little extra cayenne pepper or paprika.
Closeup of hummus in a bowl with red peppers scattered on top

Ways to use

There are many ways to use hummus other than simply as a dip with vegetables and crackers. One of my favourites is as a spread on sandwiches or wraps. I also like to use it in a grain bowl, like a quinoa salad.

A platter with red pepper hummus, crudites and crackers.

Hummus with Red Pepper

Author: Louisa Clements
5 from 3 votes
Hummus with red pepper is a delicious twist on homemade hummus. It’s incredibly easy to make with just a few pantry staples, including canned chickpeas, roasted red peppers, tahini, olive oil, garlic, lemon juice and spices. It comes together quickly and is deliciously creamy.
Pin Print
Prep: 10 minutes
Total: 10 minutes
servings icon
Servings: 4 people

Ingredients

  • 1 can chickpeas, drained and rinsed
  • ¼ cup roasted red peppers (Drained), divided
  • ¼ cup tahini
  • 2 ½ tbsp lemon juice
  • 1 clove garlic
  • 2 tbsp olive oil
  • 2 tbsp cold water
  • ¼ tsp salt
  • ⅛ tsp cayenne, or paprika if you're sensitive to spice

Instructions

  • Process chickpeas, ½ cup roasted bell peppers tahini, 2 tbsp olive oil, lemon juice, garlic, salt and cayenne in a food processor until smooth. Add cold water and continue processing until very smooth, adding more water, a teaspoon at a time if needed, until hummus is desired consistency, about 3-5 minutes.
  • Chop remaining ¼ cup of roasted bell peppers. Serve hummus in a bowl, drizzle with remaining olive oil, sprinkle with chopped roasted red peppers and parsley.

Notes

  1. To impress guests, it’s all about the toppings! Drizzle with some extra olive oil and top with chopped roasted bell peppers, some parsley and a little extra cayenne pepper (or paprika if you’re sensitive to spice). 
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Appetizer, easy, gluten free, quick recipes, snacks, Summer, vegan
Nutrition Facts
Hummus with Red Pepper
Amount Per Serving
Calories 156 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Sodium 271mg12%
Potassium 96mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 82IU2%
Vitamin C 9mg11%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Comments

  1. Shirley Clements

    August 10, 2022 at 7:57 pm

    Sooo yummy looking!

    5 stars

    Reply
  2. Hannah Mendenhall

    June 14, 2011 at 11:18 am

    Oh that sounds very good!
    Reply
  3. Carly

    June 13, 2011 at 9:09 pm

    Awesome dip, it's healthy, looks delicious and sounds easy to make, a must try I think! =) Thanks for sharing!
    Reply
  4. Aimee

    June 13, 2011 at 8:51 pm

    Okay...that dip looks marvelous, and I LOVE ALL ABOUT EVE! Ties for my favorite movie with "Cat on a Hot Tin Roof". How can you not love lines like "Everyone has a heart, except some people..." Bette Davis was a wonder. :)
    Reply
  5. Katie

    June 13, 2011 at 11:02 am

    Oh, yum. I love roasted red peppers! I had something similar to this at a restaurant, but it was so spicy hardly anyone could eat it. I'm bookmarking this!
    Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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