By Laurel Perry
Updated Feb 18, 2025
This roasted red pepper hummus is one of my favorite cold dips of all time. Sweet, smoky roasted red peppers add so much depth to classic creamy chickpea hummus. I’ll teach you how to make your own roasted red peppers for a fresh and flavorful hummus you’ll want to slather on everything!
I love classic homemade hummus , but this roasted red pepper hummus is truly next level. The homemade roasted red peppers add a sweet and smoky flavor that I can’t get enough of. It’s like hummus’ sophisticated older sister. This one’s for the refined palates (just kidding, it’s for everyone, and I know you’ll love it!)
Tips for Beginners
- When I’m in a rush, I will “cheat” and swap out roasting my own red peppers for a 12-ounce drained jar of store-bought roasted red peppers. Just make sure to fully drain, or the hummus could turn out runny.
- For an even smoother hummus, you can peel the chickpeas by soaking them in a bowl of ice water for 3 minutes, then slipping the skins off. I find this step not worth the effort, but it does make the final product smoother.
Ingredients1x2x3x
- ▢ 3 red bell peppers halved and seeds removed
- ▢ ¼ cup lemon juice (from 2 lemons)
- ▢ ½ cup tahini
- ▢ ¼ cup olive oil
- ▢ ¼ cup ice water
- ▢ 1 teaspoon kosher salt
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon smoked paprika
- ▢ 30 ounces canned chickpeas rinsed and drained (2 cans)
Video
Instructions
- Preheat your oven to broil. Line a baking sheet with foil.
- Place the peppers cut-side down on the baking sheet. Broil the peppers for 15-25 minutes, or until the peppers are blackened and very soft. 3 red bell peppers
- Transfer the peppers to a bowl, cover, and set aside for 15 minutes. The peppers will steam and become softer to peel.
- Peel the skin away from the peppers. Small dice one pepper for garnish and set aside. Rough chop the remaining peppers.
- To a food processor with the S blade, add the lemon juice and tahini. Process, scraping down the sides of the bowl as needed, until a smooth paste forms. ¼ cup lemon juice, ½ cup tahini
- Add in the olive oil, ¼ cup water, salt, cumin and smoked paprika. Process until combined, scraping the sides as needed. ¼ cup olive oil, ¼ cup ice water, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
- Add in the chickpeas and roasted red pepper. Process for 2 minutes (or more!) until very smooth and silky. Add more tahini and/or salt if needed for taste and texture. 30 ounces canned chickpeas
- Transfer to a bowl, swirl the top, and garnish with reserved red peppers, olive oil, and smoked paprika. Enjoy!
Equipment
- Baking Sheet
- Food Processor
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Roasted Red Pepper Hummus Step by Step
Roast the Peppers: Preheat your oven to broil. Line a baking sheet with foil. Place 3 halved and seeded red bell peppers cut-side down on the baking sheet. Broil the peppers for 15-25 minutes, or until the peppers are blackened and very soft.
Peel the Peppers: Transfer the peppers to a bowl, cover, and set aside for 15 minutes. The peppers will steam and become softer to peel. Peel the skin away from the peppers. Small dice one pepper for garnish and set aside. Rough chop the remaining peppers.
Blend the Tahini: To a food processor with the S blade, add ¼ cup of lemon juice and ½ cup of tahini. Process, scraping down the sides of the bowl as needed, until a smooth paste forms.
Add the Oil: Add in ¼ cup of olive oil, ¼ cup of ice water, 1 teaspoon of kosher salt, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Process until combined, scraping the sides as needed.
Add the Chickpeas: Add in 30 ounces (2 cans) of drained and rinsed chickpeas and the roasted red peppers. Process for 2 minutes (or more!) until very smooth and silky. Add more tahini and/or salt if needed for taste and texture. Transfer to a bowl, swirl the top, and garnish with reserved red peppers, olive oil, and smoked paprika. Enjoy!
How to Store
Store leftover roasted red pepper hummus in an airtight container in the refrigerator for up to 1 week. To help preserve its freshness, I like to top mine with a thin layer of olive oil before sealing it up. Just stir in the oil before serving.
Serving Suggestions
You can’t have hummus without something to dip in it, and I love to dip anything and everything I can get my hands on into this roasted red pepper hummus. Fresh pita bread is a classic choice, or store-bought pita chips for more crunch. I love these wonton chips with every dip I’ve ever made, so do with that what you will. And of course, this is a great base dip for a hummus board packed with fresh veggies, too!
MORE COLD DIP RECIPES TO TRY!
Herb Cream Cheese Dip (Herb Coeur a La Creme)
Pepper Jelly Dip
Cream Cheese Fruit Dip Recipe
Caramelized Onion Bacon Dip
Roasted Red Pepper Hummus Recipe
Equipment
- Baking Sheet
- Food Processor
Ingredients
- 3 red bell peppers halved and seeds removed
- ¼ cup lemon juice (from 2 lemons)
- ½ cup tahini
- ¼ cup olive oil
- ¼ cup ice water
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 30 ounces canned chickpeas rinsed and drained (2 cans)
Instructions
- Preheat your oven to broil. Line a baking sheet with foil.
- Place the peppers cut-side down on the baking sheet. Broil the peppers for 15-25 minutes, or until the peppers are blackened and very soft. 3 red bell peppers
- Transfer the peppers to a bowl, cover, and set aside for 15 minutes. The peppers will steam and become softer to peel.
- Peel the skin away from the peppers. Small dice one pepper for garnish and set aside. Rough chop the remaining peppers.
- To a food processor with the S blade, add the lemon juice and tahini. Process, scraping down the sides of the bowl as needed, until a smooth paste forms. ¼ cup lemon juice, ½ cup tahini
- Add in the olive oil, ¼ cup water, salt, cumin and smoked paprika. Process until combined, scraping the sides as needed. ¼ cup olive oil, ¼ cup ice water, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
- Add in the chickpeas and roasted red pepper. Process for 2 minutes (or more!) until very smooth and silky. Add more tahini and/or salt if needed for taste and texture. 30 ounces canned chickpeas
- Transfer to a bowl, swirl the top, and garnish with reserved red peppers, olive oil, and smoked paprika. Enjoy!
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
