This roasted red pepper hummus is easy to make with just a few simple ingredients like homemade roasted red peppers, chickpeas and tahini and is delicious as a healthy dip or spread. This recipe is vegan and oil-free.

Bowl of vegan roasted red pepper hummus with a tortilla chip being dipped in it.

Hummus Ingredients

Here’s what you’ll need to make this hummus:

  1. Roasted red peppers. You can find all the details on how to make roasted red peppers here. You’ll need about 20 minutes to make them to use in this recipe.
  2. Chickpeas. I used canned chickpeas or 2 cups of cooked chickpeas.
  3. Tahini. Tahini is an essential hummus ingredient. The kind I like to use is fairly drippy so if yours is quite dry, you may need to add a little water to the recipe to adjust the consistency.
  4. Lemon. Fresh lemon juice is another hummus-must!
  5. Garlic. Throw in a couple cloves of garlic.
  6. Sea salt. I seasoned the hummus with sea salt. Start with 1 tsp then adjust to taste, if needed.

That’s it! It couldn’t be easier either. Just blend up those ingredients and it’s ready to enjoy.

Bowl of vegan roasted red pepper hummus with a tortilla chip being dipped in it and chopped veggies in the background.

How to Make Roasted Red Peppers

You can find full details on how to make roasted red peppers here. You will need about 30 minutes from start to finish, as many bell peppers as you’d like to roast and a baking tray.

How to Blend the Hummus

This hummus can be made in a high-speed blender or a food processor. I like a food processor best for making hummus but the blades in mine aren’t super sharp so I used my Vitamix for a smooth result here. Both options work just fine but a blender will require a little more attention as you have to repeatedly stop and scrape down the sides.

Chickpeas, tahini, garlic, lemon and sea salt in a Vitamix.

Roasted red peppers and hummus in a Vitamix.
Overhead close up shot of roasted red pepper hummus topped with chickpeas, roasted red peppers and red pepper flakes.
Bowl of vegan roasted red pepper hummus with a tortilla chip being dipped in it.

Spicy Roasted Red Pepper Hummus

This recipe is very easy to make, even the roasted red peppers. You’ll need some extra time to roast the red peppers, if you haven’t already but other than that, it’s fairly quick and easy. The recipe is vegan, oil-free, low in fat and sugar-free.

More Hummus Recipes

If you’re looking for more hummus recipes, you might enjoy these:

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Overhead close up shot of roasted red pepper hummus topped with chickpeas, roasted red peppers and red pepper flakes.

Roasted Red Pepper Hummus

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 cups 1x
  • Category: Snack, Dip
  • Method: Food Processor
  • Cuisine: Vegan, Gluten-Free

Enjoy this red pepper hummus as a healthy dip for raw veggies, pita or crackers, spread in wraps, burgers and sandwiches or added to salads. 


Scale

Ingredients

  • 2 red peppers, seeded, roasted and peeled, about 1 cup sliced roasted red peppers
  • 1 19 oz can chickpeas, drained and rinsed, about 2 cups cooked chickpeas
  • 1/4 cup tahini (60 g)
  • 3 cloves of garlic
  • 3 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cumin, optional
  • for spicy hummus: 1/2 tsp cayenne pepper or red pepper flakes, or more if desired

Instructions

  1. Add everything to a high-speed blender or food processor and start mixing on slow until it’s easily blending, stopping to scrape down the sides as needed. Once it’s blending smoothly, increase the power a little and blend until smooth and creamy.
  2. Store in the fridge in a sealed container for up to 5 days.

Notes

Find full instructions on how to make roasted red peppers here.

Keywords: oil-free, healthy, easy, plant-based, homemade, creamy

This recipe was originally published April 1, 2013. It was updated September 2019 with new photos and improved instructions.