The Pantry
Mediterranean-inspired

Roasted pepper hummus

Creamy hummus blended with roasted red pepper, tahini, lemon, and garlic for a smoky-sweet spread. This recipe makes about 2 cups, enough for 2 generous servings as a dip or side dish, with a vivid orange color and a smooth, scoopable texture that holds swirls of olive oil.

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Roasted pepper hummus
~460 calper person · ~920 total
~$4.20meal total · ~$2.10 per person

Estimated calories and US ingredient costs.

This recipe scales best in a food processor. For a double batch, use a 9 to 11 cup processor or blend in two smaller batches so the chickpeas puree evenly. Add the water gradually until the texture is still thick and scoopable; do not add all of it at once.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Drain and dry the pepper

~5 min

Drain and dry the pepper.

Drain 8 oz roasted red bell pepper well and pat it dry with paper towels so the hummus does not turn watery.

If the pepper came from a jar, let the excess marinade drip off before measuring.

Ingredients
  • 8 ozRoasted red bell pepper
Step 2

Build the base in the processor

~2 min

Build the base in the processor.

Add 1 1/2 cups drained and rinsed chickpeas, 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1 small minced garlic clove, 1/4 tsp ground cumin, and 1/2 tsp kosher salt to a food processor.

Pulse several times to break up the chickpeas, then scrape down the bowl so the tahini mixes evenly instead of clumping on the sides.

Ingredients
  • 1 1/2 cups total for recipeCanned chickpeas
  • 3 tbspTahini
  • 2 tbspLemon juice
  • 1 tbspOlive oil
  • 1Small garlic clove
  • 1/4 tspGround cumin
  • 1/2 tspKosher salt
Step 3

Add the roasted pepper

~1 min

Add the roasted pepper.

Add the dried roasted pepper and process for about 1 minute, stopping to scrape the bowl once or twice.

The mixture should turn orange and look thick and rough before it starts smoothing out.

If the processor struggles, keep pulsing rather than running it continuously at first.

Ingredients
  • 8 oz total for recipeRoasted red bell pepper
Step 4

Thin to the right texture

~1 min

Thin to the right texture.

With the machine running, pour in 2 tbsp cold water through the feed tube.

Process until the hummus is silky and spreadable, 30 to 60 seconds more.

For a looser dip, add 1 more tablespoon water only if needed; the finished texture should mound softly on a spoon without looking loose or runny.

Ingredients
  • 2 tbspCold water
Step 5

Taste and rebalance

~2 min

Taste and rebalance.

Check the flavor and texture, then adjust only if needed with a small splash more lemon juice for brightness or a pinch more salt for a sharper finish.

Because tahini and canned chickpeas can both carry some salt, add carefully so the pepper flavor stays forward.

Ingredients
  • 8 oz total for recipeRoasted red bell pepper
  • 3 tbsp total for recipeTahini
  • 1/2 tsp total for recipeKosher salt
Step 6

Rest briefly

~10 min cook

Rest briefly.

Transfer the hummus to a bowl, cover, and let it stand for 10 minutes so the garlic mellows and the texture settles.

This short rest also makes the spread easier to smooth into a shallow bowl.

Step 7

Check the dish

After ~10 min

Check Roasted pepper hummus and continue when ready.

Step 8

Serve with a finish

~2 min

Drizzle with 1 tsp olive oil and dust with 1 tsp paprika.

Ingredients
  • 1 tspOlive oil
  • 1 tspPaprika for serving
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Roasted pepper hummus: Serve with a finish.

Roasted pepper hummus: Spoon the hummus into a serving bowl and use the back of a spoon to make a shallow swirl.

Roasted pepper hummus: Serve cool or room temperature with pita, vegetables, or crackers.

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Ingredients

For 2 people

  • 8 oz roasted red bell pepper, drained
  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 small garlic clove, minced
  • 1/4 tsp ground cumin
  • 1/2 tsp kosher salt
  • 2 tbsp cold water
  • 1 tsp olive oil for serving
  • 1 tsp paprika for serving

Method

  1. Drain and dry the pepperDrain 8 oz roasted red bell pepper well and pat it dry with paper towels so the hummus does not turn watery. If the pepper came from a jar, let the excess marinade drip off before measuring.
  2. Build the base in the processorAdd 1 1/2 cups drained and rinsed chickpeas, 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1 small minced garlic clove, 1/4 tsp ground cumin, and 1/2 tsp kosher salt to a food processor. Pulse several times to break up the chickpeas, then scrape down the bowl so the tahini mixes evenly instead of clumping on the sides.
  3. Add the roasted pepperAdd the dried roasted pepper and process for about 1 minute, stopping to scrape the bowl once or twice. The mixture should turn orange and look thick and rough before it starts smoothing out. If the processor struggles, keep pulsing rather than running it continuously at first.
  4. Thin to the right textureWith the machine running, pour in 2 tbsp cold water through the feed tube. Process until the hummus is silky and spreadable, 30 to 60 seconds more. For a looser dip, add 1 more tablespoon water only if needed; the finished texture should mound softly on a spoon without looking loose or runny.
  5. Taste and rebalanceCheck the flavor and texture, then adjust only if needed with a small splash more lemon juice for brightness or a pinch more salt for a sharper finish. Because tahini and canned chickpeas can both carry some salt, add carefully so the pepper flavor stays forward.
  6. Rest brieflyTransfer the hummus to a bowl, cover, and let it stand for 10 minutes so the garlic mellows and the texture settles. This short rest also makes the spread easier to smooth into a shallow bowl.
  7. Serve with a finishSpoon the hummus into a serving bowl and use the back of a spoon to make a shallow swirl. Drizzle with 1 tsp olive oil and dust with 1 tsp paprika. Serve cool or room temperature with pita, vegetables, or crackers.

Before you cook

What to get ready

Food processor or blender, spatula, colander and small covered storage containers.

Drain roasted peppers thoroughly before blending them with chickpeas.

If something needs adjusting

Dip is too loose

Hold back the added water until after blending; peppers already contribute considerable moisture.

Seasoning seems muted after chilling

Taste again before serving and adjust lemon or salt modestly. Chill first before deciding to thin an already loose dip.

Store for later

Refrigerate homemade dip promptly in a covered container and use clean utensils. Serve cold; put out a small portion and keep the rest chilled.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining tahini for a lemon sauce over quinoa bowls.

Next use for your ingredients: Sweet potato quinoa bowls with tahini →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the smoothest result, process the chickpeas and tahini first before adding the pepper. That extra friction helps break down the skins and makes the hummus less grainy. If your roasted pepper is very juicy, blot it well; excess liquid can make the dip taste diluted instead of concentrated and smoky.

Make it work for you

If you want a deeper smoky edge, replace half of the roasted red pepper with 1 tbsp chopped jarred roasted poblano. If you need a sesame-free version, use 2 tbsp sunflower seed butter in place of the tahini. It will taste nuttier and slightly sweeter, and you may need a bit less water because sunflower butter can be looser than tahini.

Use more of your chickpeas and tahini in hummus.

Can I make this hummus ahead of time?

Yes. Make it up to 3 days ahead and store it covered in the refrigerator at 40 F or below. The flavor usually improves after chilling, though the hummus may thicken, so stir in 1 to 2 teaspoons cold water before serving if needed. Serve chilled or let it sit briefly before eating; do not leave it at room temperature for more than 2 hours.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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