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. 



  • 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


  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.


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

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