Easy Roasted Red Pepper Hummus Recipe with Paprika

 The BEST homemade roasted red pepper hummus made with canned chickpeas and jarred red peppers. The perfect homemade Middle Eastern dip.

Easy Roasted Red Pepper Hummus Recipe with Paprika

I'm obsessed with this hummus!

I mean, I love hummus anyway, a good old plain hummus, the caramelised onion hummus I shared a couple of weeks ago on my lunch blog The Vegan Lunchbox or even the roasted carrot hummus you'll find in my recipe index.

But this one is really special. 

It's the tops, first place, gold star, number 1!

The flavour will make you groan like Meg Ryan in When Harry Met Sally.

It's so, so good, you're going to love it and be obsessed too!

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Roasted red peppers

You can use jarred roasted red peppers or roast your own peppers for this delicious dip.

Jarred peppers are handy to have in the cupboard, they are good quality and can be added to so many sauces soups or stews.

I do prefer roasting my own when making a salad as they aren't quite as soft as jarred peppers, but the jarred peppers are great for a store cupboard recipe for dip like this one.

You still need chickpeas

Even though red peppers are the star of the show in this easy homemade hummus ( or houmous, if you prefer to spell it that way), you still need to add chickpeas.

We are tweaking a classic hummus recipe rather than creating a whole new dip.

You can use a can of chickpeas (also known as garbanzo beans) or a jar of chickpeas.

Heck, if you prefer to start with dried chickpeas and soak and cook your own, then go for it.

But you do need chickpeas.

Do you need a high-speed blender?

A high-speed blender is a wonderful piece of kit and I do have one myself, but you don't need  one to make a good homemade hummus with a creamy consistency.

You can use a blender, a food processor or even an electric stick blender (immersion blender) in a large jug.

If you don't mind a bit of manual labour, you could even make it in a large pestle and mortar, although you will need to have a bit of patience to blend it all smoothly.

What you need to make roast red pepper hummus

Here are the simple ingredients you need to make this easy peasy and delicious hummus with roasted peppers.

• Cooked chickpeas - tinned chickpeas, jarred chickpeas or home-soaked and cooked chickpeas
• Roasted peppers - either jarred or oven-roasted (air fryer is an option too) red peppers
• Tomato puree - tomato paste
• Fresh garlic - you can add extra garlic cloves if you like hummus super garlicky
• Paprika - I use a mild ground paprika, but you can use a hot paprika or smoky paprika instead, although I think these can sometimes overwhelm the other flavours
• Chilli powder - or chilli flakes for a bit of warmth, if you like heat, use hot chilli powder
• Olive oil - I like to use extra-virgin olive oil (EVOO)
• Chickpea water - also known as aquafaba, it's the water in a can or jar of chickpeas, but if you soak and cook your own, you can just add tap water or bottled water
• Tahini - sesame seed paste, made from ground sesame seeds
• Salt & black pepper - to season

You can find the full ingredient list, method, notes and nutritional info in the recipe card at the bottom of this post (there is a jump to recipe button at the top of this page).

Variations to the recipe

Here are a few tweaks you can make to this creamy hummus that's so much nicer than store-bought hummus.

• Peanut butter - or almond butter instead of tahini for a milder flavour
• Cayenne pepper - instead of chilli pepper
• Garlic puree - or jarred garlic paste if you are feeling lazy
• Fresh chilli peppers - instead of chilli powder, leave the seeds in for more heat
• Fresh herbs - or dried herbs to change up the flavour

I always advice people to try my original recipe first, before tweaking the recipe as it's well tested and tastes great.

And for goodness sake, don't trust AI recipes as they are bits of information pulled from different sources and don't always work.

They definitely aren't thoroughly tested.

How to serve roast red pepper hummus

Here are a few ideas for how to serve this delicious homemade dip.

1. Crusty bread - with crusty bread, pitta bread or homemade bread like this black olive bread for dunking or even crackers or crispbreads
2. Fresh veggies - serve it with crunchy veg for dunking
3. Tortilla chips - it also makes a good dip for tortilla chips or crisps, try these homemade paprika tortilla chips
4. Pizza - it's a good dip for your pizza crust
5. Bean burgers - spread it generously on a burger bun before adding salad leaves, red onion and homemade black bean burgers
6. Hot dogs - spread it in your hot dog bun before adding a vegan dawg and fried onions
7. Mezze - serve it on a platter with falafel, salad, quick pickled onions, pitta and beetroot for a help yourself picky dinner (or girl dinner as it's known on Tiktok)
8. Baked potato - add it to a baked spud with roast veg
9. Wrap - spread it on a tortilla wrap and fill with salad and falafel
10. Sandwich - add it to a sandwich with salad, beetroot and vegan feta cheese

I'm sure you will have some good ideas too!

Step by Step Photos and tips on storing hummus can be found after the recipe card.

hummus, red pepper hummus, roasted red pepper hummus, homemade hummus, red pepper houmous

Lunch, Snack, Dip

Middle Eastern, Lebanese

Yield: 4 - 6

Author: Jacqueline Meldrum

Easy Roasted Red Pepper Hummus Recipe with Paprika4

The BEST homemade roasted red pepper hummus made with canned chickpeas and jarred red peppers. The perfect homemade Middle Eastern dip.

Prep time: 3 MinTotal time: 3 Min

Ingredients

• 240g (8 ½ oz) chickpeas (400g / 14 oz can drained)
• 2 roasted red peppers (jarred peppers or roasted at home)
• 1 large clove garlic
• 4 tablespoons of tahini paste
• 2 tablespoons olive oil
• 2 tablespoons chickpea water (aquafaba or plain water)
• 1 tablespoon tomato puree (tomato paste)
• 1 teaspoon mild paprika
• ½ teaspoon chilli powder
• 1 pinch salt and black pepper

Instructions

1. Add the chickpeas, roasted peppers and garlic to a food processor or blender.
2. Next add the tahini, olive oil and chickpea water (or water).
3. Finally add the tomato puree, spices and seasoning.
4. Blend until smooth, you can add a little more water if you prefer it thinner.
5. Taste to check the seasoning and adjust if necessary.
6. Serve and enjoy!

Notes

• You can add extra garlic and use hot chilli pepper or fresh chilli pepper if you like.
• If you like a thick hummus, skip adding water until you have tried it and then add a little at a time until it is the consistency you prefer.
• Store the hummus in an airtght container in the fridge for 4-5 days.
• Freeze in a labelled freezer bag or tub for 3-4 months. mix well when it has defrosted, as it can separate.

Calories

4 portions = 268 calories per portion

5 portions = 215 calories per portion

6 portions = 179 calories per portion

Nutrition Facts

Calories

179

Fat (grams)

11 g

Sat. Fat (grams)

2 g

Carbs (grams)

15 g

Fiber (grams)

4 g

Net carbs

11 g

Sugar (grams)

2 g

Protein (grams)

6 g

Sodium (milligrams)

186 mg

Cholesterol (grams)

0 mg

https://www.tinnedtomatoes.com/2025/03/red-pepper-hummus.html

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Storing homemade hummus

You can store homemade hummus in an airtight container in the fridge for 4-5 days.

It can also be frozen, either freeze it in large ice cube trays, then transfer to a freezer bag, or add to a freeer-friendly tub.

Just remember to label and date your freezer bags or tubs, freezer roulette is never fun!

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How to make Roasted Red Pepper Hummus

A step-by-step photo guide followed by a full printable recipe. 

Step 1

• Add the drained chickpeas to a blender or food processor jug with the red peppers and garlic.
• Next, add the tomato puree, spices, salt and pepper.

Step 2

• Add the tahini, oil and water and blend until smooth.
• Taste to check the seasoning and consistency and add extra seasoning or water if you want a thinner hummus.
• Serve and enjoy!

I hope you enjoy this recipe.

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