Name: Roasted Red Sweet Pepper Hummus
Prep time: 5 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 red sweet pointed peppers (cut in half lengthways, deseeded); 1z14.11oz can chickpeas (drained); 2 garlic cloves (whole); 3 tablespoons cilantro/fresh coriander (chopped); 2 tablespoons lemon juice; 1 tablespoon vegetable oil; ½ teaspoon ground cumin and fine sea salt (each); ⅓ teaspoon sweet or smoked paprika; ¼ teaspoon onion granules and cayenne pepper (each)

Jump to Recipe

This red pepper hummus with a touch of spice is easy to make, full of flavour and fantastic colour. It's sweet, tangy, warming, perfect as a healthy snack or appetizer.

Top down view of red pepper hummus in black bowl on top of plate with tortillas and lemon wedges.

This roasted red pepper hummus is made using a handful of ingredients and comes together in under 30 minutes. It has a lot of natural sweetness, gentle heat and an intensely red colour.

Red pepper hummus ingredients

Red sweet pointed peppers: see below.
Chickpeas: drain well.
Garlic.
Spices and seasoning: adjust the amount to your taste.
Lemon juice.
Vegetable oil: rapeseed (canola), sunflower, grapeseed or mild-tasting olive oil.
Cilantro/fresh coriander: adds freshness.

I used a handful of spices including a little cayenne pepper which adds a gentle heat to this pepper hummus. Use less if you want this recipe to be very mild.

Why use red sweet pointed peppers

To make this dip I used sweet pointed red peppers, rather than more popular red bell peppers. I did this for a few reasons:

Firstly, because red pointed peppers have an intensely sweet flavour so your hummus will have a lot of natural sweetness.
They also contain less water than bell peppers so the consistency of the hummus is perfect (using 3 bell peppers would make this hummus pretty runny).
These peppers also give this roasted pepper hummus its fiery red colour which is an added bonus.

Top tip

If you can't get these peppers use 2 red bell peppers instead (using 3 would make your dip too runny) and roast them longer (they will release more sweetness). Add a little more sweet paprika and a touch of honey (maple syrup) into the hummus.

Red pepper hummus ingredients in individual dishes. — Red pepper hummus ingredients.

Is red pepper hummus healthy

Yes, it is! This plant-based pepper hummus is very low in fat, high in protein and fibre and numerous minerals and vitamins thanks to the red peppers. Red peppers are especially high in vitamins A and C (roasting releases more flavour from the peppers but reduces their vitamin C content by about 25%).

Step-by-step recipe instructions

1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment and place the peppers, skin side up, along with the unpeeled garlic cloves on top without overlapping one another.

2. Roast in the centre of the oven for 15 minutes. Remove from the oven, set aside to cool for 5 minutes then discard the skin from the peppers and garlic.

Top down view of 3 halved roasted pointed red peppers on top of baking sheet with parchment.

3. In a blender combine the chickpeas (set aside 1 tablespoon to use for garnish) with the rest of the hummus ingredients and puree until smooth.

You can do also this in a food processor or using a stick blender (though it might take longer to get it perfectly smooth).

4. Transfer the dip into a bowl and adjust the seasoning if needed. Garnish with the remaining chickpeas, chopped cilantro and drizzle of oil and chill for 30 minutes before serving if possible.

Side view of creamy red pepper hummus in black bowl.

Serving suggestions

This roasted red pepper hummus dip can be served with tortilla or pita bread, nachos, breadsticks, veggie sticks or crackers. Garnish with chickpeas, toasted seeds or nuts, chopped marinated red peppers or more fresh herbs.

It's also great as a sandwich spread and delicious with sun dried tomato bread. Any leftovers can be kept in the fridge for a couple of days in an airtight container.

Top tips and FAQs

I recommend using red sweet pointed peppers in this recipe.
If, however, you can't get red sweet pointed peppers use 2 red bell peppers instead (using 3 would make the dip too runny) and roast them longer (they will release more sweetness). Add a little more sweet paprika and a touch of honey (maple syrup) into the hummus.
For a velvety, creamy texture I recommend using a high-speed blender. If using a food processor or stick blender it may take you longer to get the texture super smooth.
Adjust the amount of spice and lemon juice to your preference.
Chill your roasted pepper hummus for 30 minutes before serving, if possible. Keep refrigerated, covered, for up to 2 days.
Not suitable for freezing.

Close-up view of red pepper dip in black bowl on top of tortillas.

Check out also these other party food ideas.

Keep in touch!

If you make this red pepper hummus recipe I'd love to know how it turned out for you. Did you use sweet or smoked paprika? Let me know in the comments below, thanks!

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

Roasted Red Sweet Pepper Hummus Recipe