Hummus Recipe with Roasted Red Pepper: Perfect Party Dip

Okay, confession time of how I came up with this roasted bell peppers humus recipe. Last month, I found myself elbow-deep in chickpeas at 11 PM the night before my friend Lisa’s birthday party. Why? Because I’d promised to bring “something homemade” and then completely forgot until the last minute. We’ve all been there, right? Please tell me I’m not alone in this.

So there I was, frantically searching my pantry in my pajamas, hair piled on top of my head, wondering what on earth I could make with a can of chickpeas and the sad assortment of produce in my fridge. Then I spotted them – three red bell peppers that were just on the verge of wrinkling. Divine intervention? Possibly. A sign of my chaotic meal planning? Definitely.

This Homemade Red Pepper Hummus Saved My Dignity (And My Friendship)

This fire-roasted red bell pepper hummus not only saved me from showing up empty-handed, it somehow turned me into the MVP of Lisa’s party.

I brought three bowls with different hummus variations (because apparently panic turns me into an overachiever), but this ruby-red beauty disappeared so fast I barely got to taste it myself! The other hummus ideas were olive hummus and parsely hummus, which I’ll try to add to my blog at some point.

This hummus recipe takes about 30 minutes to make, which means you can whip it up while simultaneously helping with 3rd-grade math homework and texting your sister about weekend plans. Not that I’ve done exactly that or anything. Ahem.

The vibrant color alone makes it Instagram-worthy (I got 43 likes, which for my tiny social media presence is practically viral), and the taste? Think creamy, smoky-sweet perfection that’ll have your guests asking, “Wait, you MADE this?”.

Ingredients That Are Probably Already in Your Kitchen

• 1 15-oz can chickpeas, drained and rinsed (425g for my friends across the pond)
• 2-3 red bell peppers (depending on size and how much you love them)
• 3 tablespoons olive oil, plus more for drizzling (the good stuff if you’ve got it)
• 2 cloves garlic (or 3 if no one’s kissing you later)
• 2 tablespoons fresh lemon juice (please, for the love of hummus, use real lemons)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (the secret weapon!)
• 1/2 teaspoon salt (or to taste – I won’t judge your sodium habits)
• 2-3 tablespoons water (as needed for consistency)
• Optional: 2 tablespoons tahini (the roasted red pepper taste is so strong you can totally make this hummus without tahini and it’s totally fine. I personally don’t use it.)
• For garnish: extra olive oil, smoked paprika, chopped parsley, toasted pine nuts (if you’re feeling fancy)

Let’s Make This Happen (Step-by-Step)

1. Roast those bell peppers. I prefer balancing them directly on my gas stove flame, turning occasionally with tongs until charred and blistered all around (about 5-7 minutes per pepper). The kitchen smells amazing during this process! If you’ve got an electric stove, no worries – preheat your oven to 450°F (230°C), cut peppers in half, remove seeds, and roast cut-side down for 20-25 minutes until skin is nicely charred. This would be the easy version of this hummus recipe.
2. Steam and peel. Place roasted peppers in a bowl, cover with a kitchen towel for 10 minutes. There’s something therapeutic about peeling off the charred skin afterward – like nature’s version of those peel-off face masks.
3. Drain the chickpeas. Give them a good rinse under cool water. For extra creamy hummus, you can rub them between your hands to remove some skins, but honestly? I only do this when I’m not simultaneously helping with homework or when I’ve somehow found myself with extra time, which happens approximately never.
4. Combine everything in your food processor. Add chickpeas, roasted peppers, garlic, lemon juice, cumin, paprika, salt, and tahini if you’re using it. Usually I make my hummus without tahini because I either don’t find it or don’t have.
5. Process until smooth while drizzling in the olive oil. The transformation happens quickly – from separate ingredients to a cohesive, vibrant spread right before your eyes. Add water a tablespoon at a time until you reach your preferred consistency.
6. Taste test and adjust. This is where cooking becomes personal. Need more brightness? Add lemon. More depth? A pinch more cumin. More zing? Garlic. Trust your taste buds – they know what you like better than any recipe.
7. Transfer to a serving bowl and create a small well in the center with the back of your spoon. Drizzle with olive oil and sprinkle with paprika or chopped parsley. This takes literally 10 seconds but makes it look like you really know what you’re doing.
8. Let it rest for at least 30 minutes before serving, if you can wait that long. The flavors meld and develop during this time. I usually sneak a taste right away and then another after it rests, just to appreciate the difference. It’s called quality control, people.

Storage Tips (For the Unlikely Event of Leftovers)

This hummus keeps in the fridge for up to 5 days in an airtight container. The flavor actually gets better after a day – kind of like how I need a good night’s sleep to be a decent human being.

If you want to freeze it (meal prep queen status!), leave off the garnishes, store in a freezer container with a thin layer of olive oil on top, and it’ll keep for up to 3 months. My teenage daughter discovered this works great for school lunches – just thaw a small container overnight in the fridge.

Notes from My Hummus Journey (AKA Mistakes I’ve Made So You Don’t Have To)

The first time I made this, I didn’t realize how hot the peppers would be right off the flame and grabbed one with my bare hands. Learn from my pain, friends. Use tongs.

My husband, who claims to “not like hummus,” ate half the batch while standing at the kitchen counter “just tasting it.” The man has eaten it on toast, with carrots, and once – I kid you not – with a spoon straight from the container at midnight. Don’t tell him I caught him.

Want to feel like a kitchen magician? Make this for any gathering and watch people’s faces when you casually mention, “Oh, I made the hummus.” Works every time.

What to Serve With Your Red Pepper Hummus

This roasted red pepper hummus plays well with others! Some crowd-pleasers from my personal hosting repertoire:

• Warm pita bread, cut into triangles. There’s something about that contrast of warm bread and cool hummus that makes me want to close my eyes and savor each bite. Just me?
• Veggie platter with all the crunchy things: cucumber slices, bell pepper strips (yes, more bell peppers – it’s fine), cherry tomatoes, and those adorable baby carrots.
• Part of a Mediterranean mezze spread with olives, feta chunks, stuffed grape leaves, and maybe some baba ganoush if you’re really showing off with this dip at a party.
• Spread inside a wrap with spinach, cucumber, and roasted veggies for lunch.

Hummus Recipe FAQ (Because You Know You Were Wondering)

Can I make this without a food processor?

Technically yes, with a blender or immersion blender. In a real pinch, you can mash everything with a fork and lots of determination. Will it be as smooth? No. Will it still taste good? Absolutely. Life is all about adapting, isn’t it?

I hate cilantro. Can I still make this?

First, I understand and validate your soap-tasting genetic situation. Second, this red pepper hummus recipe doesn’t call for cilantro, but if you’re wondering about substituting the parsley garnish, go for mint or just skip it entirely. Live your best cilantro-free life.

My kids won’t eat anything “speckled.” Help?

Story of my life! Try calling it “sunset dip” or “superhero spread” and see if that helps. Or do what I do – put it in a solid-colored container where they can’t see the texture and serve with their favorite dippers. What they don’t know won’t hurt them, and those chickpeas are packed with protein!

Can I use different colored bell peppers?

Absolutely! Red gives you that gorgeous color, but I’ve made this with yellow and orange too. Green peppers work technically, but the result is less sweet and, frankly, kind of an unfortunate color. Like something that might grow in a science experiment. Not that I’m speaking from experience or anything.

Seasonal Switch-Ups: Same Hummus Dip, New Vibe

Summer Garden Explosion Version

When my garden decides to produce approximately 17,000 basil leaves at once (why are garden plants so all-or-nothing?), I throw a handful into the processor along with everything else. The basil-bell pepper combo is chef’s kiss.

If your farmer’s market trip got out of hand (just me?), try replacing one bell pepper with a ripe heirloom tomato. Just seed it first unless you want tomato water hummus, which – trust me – isn’t the culinary innovation you’re hoping for.

Fall Harvest “I’m So Fancy” Adaptation

In autumn, try roasting a small sweet potato along with the bell peppers. It adds natural sweetness and makes the color even more vibrant – perfect for your Thanksgiving table or that neighborhood potluck where you’re still trying to impress people after five years.

Add a tiny pinch of cinnamon and a teaspoon of maple syrup for a fall flavor that’ll have people thinking you’ve got some secret family recipe, when really you were just standing in your kitchen thinking, “I wonder what would happen if…”

Why Making Hummus Is Actually Self-Care

Between the school pickup line, work deadlines, and finding random socks in every room of my house, making something from scratch feels like my own little rebellion against chaos. There’s something deeply satisfying about transforming basic ingredients into something that makes people’s eyes light up.

The best part? While everyone’s happily dipping away, only you know that this showstopper took less time than watching an episode of your favorite show. That’s what I call a win.

The next time you’re staring into your pantry wondering what to make, or suddenly remember you promised to bring a dip to tomorrow’s party, or just need to use up those bell peppers – remember this recipe. A hummus dip (or a whole hummus platter with veggies if you are feeling fancy) might just save your day like it saved mine at 11 PM in my pajamas.

Would love to hear if you try this! Drop a comment below and tell me how it went. And also let me know if you are interested in more vegetarian appetizers recipes!

Save this pin for when you plan your next party!