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The Creamiest Homemade Roasted Red Pepper Hummus

A close-up of creamy Roasted Red Pepper Hummus swirled in a white bowl, topped with olive oil and paprika.
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A straightforward recipe for making smooth, flavorful roasted red pepper hummus using a food processor.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 large roasted red peppers (about 1 cup), drained if jarred
  • 2 cloves garlic, peeled
  • 1/4 cup ice water (or more, for thinning)
  • 2 tablespoons olive oil, plus extra for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Place the drained chickpeas, tahini, lemon juice, roasted red peppers, garlic, cumin, and salt into a food processor.
  2. Process the mixture for 1 minute, scraping down the sides as needed.
  3. With the food processor running, slowly drizzle in the ice water, one tablespoon at a time, until the hummus becomes very smooth and light. This step helps create a creamy texture.
  4. Add the 2 tablespoons of olive oil and the cayenne pepper, if using. Process for another 30 seconds until fully combined.
  5. Taste the hummus and adjust salt or lemon juice as needed. If the hummus is too thick, add a little more ice water.
  6. Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil before serving.

Notes

  • For the smoothest texture, remove the skins from the chickpeas before processing, though this is optional.
  • If you roast fresh red peppers, char them over an open flame or under a broiler until the skin is blackened, then steam them in a covered bowl for 10 minutes before peeling and seeding.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
  • For a smoky flavor, add 1/4 teaspoon of smoked paprika with the cumin.

Nutrition

Find it online: https://flavorzine.com/roasted-red-pepper-hummus-recipe/