Save to Pinterest The first time I made this hummus, my tiny apartment smelled like a Mediterranean kitchen. Roasting red peppers fills every corner with this incredible sweetness that somehow makes everything feel cozy and welcoming. I stirred it together on a rainy Tuesday when takeout felt like too much effort, and ended up eating half of it standing at the counter with a spoon.
Last summer I made a huge batch for a backyard gathering and watched it disappear in twenty minutes flat. My friend Sarah actually asked for the recipe before she even finished her first bite and now makes it every week for her kids lunchboxes.
Ingredients
- 2 medium red bell peppers: Roasting these yourself creates the most incredible smoky flavor, though jarred works in a pinch
- 1 small garlic clove: Minced fresh adds just the right bite without being overwhelming
- 1 can chickpeas: Rinse them thoroughly so nothing interferes with that creamy texture
- 3 tbsp tahini: This is the foundation of good hummus so use a quality brand
- 3 tbsp extra-virgin olive oil: Plus more for drizzling because that finishing oil makes everything better
- 2 tbsp freshly squeezed lemon juice: Bright and fresh is the only way to go here
- 1/2 tsp ground cumin: Adds that warm earthy note that grounds everything
- 1/2 tsp smoked paprika: Optional but highly recommended for extra depth
- 1/2 tsp salt: Or adjust to taste since everyones salt preference differs
- 2-4 tbsp cold water: The secret to achieving that perfectly creamy consistency
Instructions
- Roast your peppers:
- Preheat oven to 425°F and cut peppers in half, removing seeds. Place cut side down on a baking sheet and roast for about 20 minutes until those skins are beautifully charred and blistered. Let them steam in a covered bowl for 10 minutes before peeling off the skins.
- Blend everything together:
- Combine your roasted peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika and salt in a food processor. Give it a whirl until very smooth, stopping to scrape down the sides so nothing gets left behind.
- Perfect the consistency:
- Add cold water one tablespoon at a time until you reach that dreamy creamy texture youre after. Trust your judgment here youll know its right when it looks impossibly smooth.
- Make it yours:
- Taste and adjust the seasoning to your liking. Sometimes a pinch more salt or squeeze of lemon is exactly what it needs.
- Serve it up:
- Transfer to your favorite serving bowl and drizzle generously with olive oil. A sprinkle of smoked paprika or fresh parsley makes it look absolutely beautiful on the table.
Save to Pinterest 
Save to Pinterest This recipe became my go-to contribution for every potluck and dinner party after the third time someone asked if I could please bring that amazing hummus again. Something about homemade hummus feels like such a treat even though it is honestly one of the easiest things to make.
Making It Your Own
After making this dozens of times, I have found that roasting garlic alongside the peppers adds this mellow sweetness that takes things to another level. The sharp raw garlic becomes this caramelized almost buttery version of itself that people cannot quite identify but absolutely love.
Serving Ideas
Beyond the usual pita and vegetables, try spreading this on sandwiches or wrapping it up in a warm pita with some crisp cucumber and fresh herbs. It also makes the most incredible base for a Mediterranean grain bowl when paired with roasted vegetables and a tangy feta.
Storage And Make Ahead
This keeps beautifully in the refrigerator for up to a week and actually tastes better after the flavors have had time to mingle and develop. I often make a double batch on Sunday and portion it out for quick lunches or unexpected guests throughout the week.
- Store it in an airtight container and drizzle with fresh olive oil before serving
- Let it come to room temperature for about 20 minutes before serving
- Freeze individual portions in small containers for up to three months
Save to Pinterest 
Save to Pinterest There is something deeply satisfying about making something so delicious from such simple ingredients and watching people genuinely light up when they taste it.
Recipe FAQs
- → Can I use jarred roasted red peppers?
Yes, jarred roasted red peppers work perfectly and save time. Simply drain them well before blending. Use about 1 cup, which equals approximately 2 medium fresh peppers.
- → How long does this hummus keep in the refrigerator?
Stored in an airtight container, this hummus will stay fresh for 4-5 days. The flavors often develop and improve after a day or two in the refrigerator.
- → Why is my hummus not creamy enough?
If your hummus isn't reaching the desired creamy texture, add cold water one tablespoon at a time while blending. Also ensure you're blending long enough—at least 2-3 minutes for optimal smoothness.
- → Can I freeze roasted red pepper hummus?
Yes, this hummus freezes well for up to 3 months. Thaw overnight in the refrigerator and give it a good stir before serving. You may need to add a splash of olive oil to restore creaminess.
- → What can I serve with this hummus?
Pair it with warm pita bread, pita chips, raw vegetables like carrots and cucumber, or use as a spread in wraps and sandwiches. It also shines as part of a mezze platter alongside olives and falafel.
- → How can I make it spicier?
Add a pinch of cayenne pepper, red pepper flakes, or include a small roasted jalapeño when blending. Start with a small amount and adjust to your preferred heat level.