Skip to Content

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus. A healthy, delicious snack that even my kids love. It makes a terrific dip for veggies or to spread on flatbreads for sandwiches.

Roasted Red Pepper Hummus in a white bowl with veggies and flatbread

Roasted Red Pepper Hummus.

My kids love hummus. They will eat it for breakfast or lunch or as a snack and who could complain about such a healthy choice?

We have been trying s few flavour variations in our hummus. This roasted red pepper version was a hit with the kids and with friends we served it to this past weekend.

When cooking dried chick peas you have to do a little planning ahead. You will need to soak them overnight or at least for 12 hours in plenty of water.

Washed and drained canned chick peas in glass dish on bamboo board isolated on white background. Stock Photo

Drain and rinse canned chickpeas well.

If you are using canned chickpeas, be sure to rinse them well, and be careful with the seasoning. There may already be  a fair amount of salt in the canned type. Just taste and season at the end. 

If you have more time, consider cooking dried chickpeas for hummus.

Using dried chickpeas.

One cup of dried chick peas will make a good sized batch of hummus, enough for at least 4 people to share.

Cover the chickpeas with 3 to 4 times the volume of water to chickpeas and add a tablespoon of baking soda to the water. This will help to soften the chickpeas.

Red Peppers can be charred on a grill, pan, BBQ or under a broiler.

Chickpeas do not cook quickly, even after soaking and again, you will be seasoning the hummus in the final preparation so NO SALT in the cooking water.

Rinse the chickpeas after their soaking stage and very gently simmer in unsalted water for 1 to 2 hours until they are very soft and creamy at the centre with no grainy texture at all.

Roasted Red Pepper Hummus close up photo of hummus in a white bowl

Roasted Red Pepper Hummus

Change the cooking water half way through the cooking time and skim any foam off the top as they cook as this can affect the final taste.

When fully cooked, strain in a colander let the chickpeas cool down for 20 minutes before continuing with the preparation of the hummus.

Some recipes suggest saving a little of the cooking water to mix in at the end if you want a thinner consistency to the finished hummus which is an excellent idea.

Like this Red Pepper Hummus recipe?

You’ll find lots of other great ideas in our Bread & Baking Category and in our Side Dishes Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Roasted Red Pepper Hummus photo with title text for Pinterest

Roasted Red Pepper Hummus

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Visit my Amazon Store for my favourite kitchen gadgets and appliances, plus recommendations from my personal cookbook collection.
Originally published March 2012. Updated 2020 to include nutritional information.
Roasted Red Pepper Hummus close up photo of hummus in a white bowl
Yield: 12 servings, about 3 cups

Roasted Red Pepper Hummus

Prep Time: 10 minutes
Total Time: 10 minutes

A delicious and healthy snack that even my kids absolutely love. A great dip for veggies or served on flatbread.


  • 2 cups cooked or canned, no salt added chickpeas
  • 1 small roasted red pepper
  • 1/2 to 1 clove of minced garlic, or to taste
  • 1/3 to 1/2 cup tahini, sesame paste (or 1/2 tsp toasted sesame oil)
  • 1/4 tsp cumin, or to taste
  • juice of one large lemon
  • salt to season to taste
  • 1/4 tsp pepper, optional
  • 1/2 tsp crushed chili flakes, optional, if you want a spicy option


  1. Add the cooked chickpeas to a food processor and process until very creamy. Add the other ingredients and blend in well. Traditionally served with drizzled olive oil and chopped parsley.
  2. A great dip for veggies or served on flatbread.

Nutrition Information



Serving Size

12 servings, about 3 cups

Amount Per Serving Calories 69Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 18926mgCarbohydrates 9gFiber 2gSugar 4gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Friday 18th of March 2022

I looked over the recipe for Roaster Red Pepper Hummus and didn’t find any instructions for roasting the red pepper. Please let me know how to do that part of the recipe. Thanks.


Wednesday 21st of March 2012

Un superbe apperitif bien a mon goût!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!