Easy Roasted Pepper Hummus

Easy Roasted Pepper Hummus. Smooth, Smoky and Perfect for Sharing

Few things are as satisfying as a bowl of freshly made hummus. This Easy Roasted Pepper Hummus brings together sweet roasted peppers, creamy chickpeas, tahini and lemon to create a vibrant dip that feels both comforting and fresh. Roasting the peppers adds a subtle smokiness and natural sweetness that transforms a simple hummus into something truly irresistible. Whether you’re preparing a quick snack, building a mezze platter or hosting friends for drinks, this recipe is a guaranteed crowd-pleaser. If you enjoy creamy dips and appetisers that are easy to share, you might also love my Beetroot and Feta Dip and Roasted Garlic Dip. Both recipes are packed with flavour and perfect for the same kind of relaxed gatherings where a bowl of hummus and warm bread disappear within minutes.

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Simple Ingredients, Big Flavours

The beauty of roasted pepper hummus lies in how a handful of everyday ingredients can come together to create something rich, balanced and deeply satisfying. Each element has a role to play, creating the perfect blend of creaminess, freshness and depth.

• Red peppers – Roasting them until blistered and slightly charred intensifies their sweetness and gives the hummus its signature smoky flavour.
• Chickpeas – The creamy base of classic hummus. When blended, they create the smooth and satisfying texture that makes this dip so addictive.
• Tahini – A sesame paste that adds nuttiness and richness, helping the hummus taste silky and full-bodied.
• Garlic – Roasted garlic becomes mellow and slightly sweet, adding depth without overpowering the other flavours.
• Lemon juice – Brightens the dip and balances the richness of the tahini and olive oil.
• Olive oil – Enhances the texture and rounds out the flavours with its gentle fruitiness.
• Fresh thyme – Adds a subtle herbal note that pairs beautifully with the roasted peppers.

If you enjoy dips with bold Mediterranean flavours like this one, you might also want to try my Twice-Baked Aubergine Dip Recipe or the creamy Delicious Roasted Red Pepper and Feta Dip Recipe. Both recipes make fantastic additions to a mezze table and pair beautifully with hummus for a colourful spread.

How to Make Roasted Pepper Hummus

Roasting the Vegetables

Preheat the oven to 200°C/400°F fan. Line a baking tray with parchment paper and place the whole peppers, garlic clove (cut side up) and thyme sprigs on the tray. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Roast for 30 to 35 minutes, turning the peppers halfway through, until the skins are blistered and slightly charred. This roasting step intensifies the natural sweetness of the peppers and gives the hummus its distinctive smoky flavour.

Remove the tray from the oven and allow the vegetables to cool until safe to handle. Once cooled, peel the skins from the peppers and remove the seeds. Discard the thyme stems and squeeze the roasted garlic from its skin. If you prefer to save time, you can replace the roasted peppers with two roasted red peppers from a jar, drained. Use one fresh garlic clove instead of roasted garlic and add ½ teaspoon dried thyme.

Preparing the Chickpeas for Extra Smooth Hummus

For an extra silky hummus, you can remove the chickpea skins before blending. While this step is optional, it helps create an ultra-smooth texture. To remove the skins quickly, place the chickpeas in a bowl and cover them with water. Gently rub them between your hands and the thin skins will float to the surface. Skim them off with a small sieve. Another method is to simmer the chickpeas with ½ teaspoon baking soda for 5 to 10 minutes, then drain, rinse and remove the loosened skins. If you prefer to skip this step, simply use the chickpeas straight from the can.

Blending the Hummus

Transfer the roasted peppers to a food processor along with the squeezed roasted garlic, thyme leaves, chickpeas, lemon juice, tahini, the remaining olive oil, salt and the ice-cold water. Blend until the hummus becomes smooth and creamy. If needed, add a little more water to reach your preferred consistency. Taste the hummus and adjust the seasoning if necessary by adding a little more salt or lemon juice.

Serving the Hummus

Spread the hummus onto a serving plate using the back of a spoon to create swirls across the surface. Sprinkle with paprika and chilli flakes, scatter over 1 teaspoon chopped roasted pepper, and drizzle with olive oil and a squeeze of lemon juice. Finish with fresh thyme leaves.

Serve with my 4 ingredient overnight ciabatta or your favourite crusty bread. It also pairs beautifully with warm flatbread, crackers or fresh vegetables for dipping.

Why Roasting the Peppers Makes a Difference

Roasting vegetables is one of the easiest ways to deepen flavour, and peppers are a perfect example. As they cook in the oven, their natural sugars caramelise and the skins blister slightly, creating a sweet and slightly smoky taste that raw peppers simply cannot achieve. When blended into hummus, roasted peppers add colour, aroma and complexity while keeping the dip wonderfully light. The result is a hummus that feels more vibrant than the classic version, yet just as comforting and satisfying.

Perfect for Any Occasion

This roasted pepper hummus is the kind of recipe you’ll come back to again and again. It’s quick to prepare, naturally gluten-free and packed with wholesome ingredients. Whether you’re making a light lunch, preparing snacks for guests or simply craving something savoury to enjoy with warm bread, this dip always delivers. It’s also incredibly adaptable. You can add smoked paprika for extra warmth, blend in roasted chilli for a subtle kick or swirl in yoghurt for a lighter texture. No matter how you serve it, the combination of roasted peppers, chickpeas and tahini creates a dip that is rich, vibrant and deeply satisfying. If you love building colourful platters of small bites, be sure to explore other appetiser favourites on the site like Tortilla Cups with Hummus Pesto and Roasted Tomato and Garlic Labneh Dip. They pair beautifully with hummus and turn a simple snack into a memorable spread.

Instagram Tutorial & More

Want to see how this hummus comes together step by step? Watch our quick video tutorial on Instagram and don’t miss out on our other dip and appetiser recipes that are perfect for sharing:

• Guacamole Puff Pastry Hearts
• Tortilla Cups with Salmon Tartare and Avocado Mousse
• Tortilla Cups with Avocado and Tomato Feta Topping
• Avocado Mousse and Salmon Tartare Vol-au-Vent
• Brie and Cranberry Tortilla Cups
• Guacamole Tortilla Cups
• Beetroot Puff Pastry Hearts
• Avocado Egg Tortilla Cups

Happy cooking,
Izabella

Easy Roasted Pepper Hummus

Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

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Author: shicocooks Cooking Method: Roasting Cuisine: Middle Eastern Courses: Appetizer, Snack Recipe Keys: Gluten Free Mixing Vegetarian Meals

Description

This roasted pepper hummus is smooth, creamy and packed with smoky flavour from sweet roasted peppers and garlic. Blended with chickpeas, tahini and fresh lemon juice, it creates a vibrant dip that is both comforting and refreshing. Roasting the vegetables adds natural sweetness and depth, giving the hummus a richer flavour than the classic version. For an extra silky texture you can remove the chickpea skins, although the recipe works perfectly well without this step. Finish it with olive oil, chilli flakes and fresh thyme for a beautiful presentation and an extra layer of flavour. Serve with crusty bread, crackers or warm flatbread for an easy appetiser or part of a mezze platter.

Ingredients

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For the hummus

• 2 red peppers
• 1 garlic bulb (top trimmed off)
• 4 thyme sprigs
• 2 tbsp olive oil (divided)
• Salt and black pepper (to taste)
• 240 g drained and rinsed chickpeas (8.5 oz, from a 400 g (14 oz) can)
• ½ lemon, juice only
• 1 tbsp tahini
• 2 tbsp ice-cold water

For topping

• Paprika
• Chilli flakes
• 1 tsp finely chopped roasted pepper
• Olive oil
• A squeeze of lemon juice
• Fresh thyme leaves

Instructions

1. Roasting the vegetables: Preheat the oven to 200C / 400F fan. Line a baking tray with parchment paper and place the whole peppers, garlic (cut side up) and thyme sprigs on the tray. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 30 to 35 minutes, turning the peppers halfway through, until the skins are blistered and slightly charred. Remove from the oven and allow the vegetables to cool until safe to handle. Once cooled, peel the skins from the peppers and remove the seeds, discard the thyme stems and squeeze the roasted garlic from its skin. If you prefer to save time, you can replace the roasted peppers with jarred roasted peppers, use 1 fresh garlic clove instead of roasted garlic and substitute 1/2 teaspoon dried thyme. The hummus will still be delicious.
2. Preparing the chickpeas for extra smooth hummus: For an extra smooth hummus, you can remove the chickpea skins. Place the chickpeas in a bowl, cover with water and gently rub them between your hands so the skins float to the surface. Skim them off with a small sieve. Alternatively, simmer the chickpeas with 1/2 teaspoon baking soda for 5 to 10 minutes, then drain, rinse and remove the loosened skins. This step is optional and the chickpeas can also be used straight from the can.
3. Blending the hummus: Transfer the roasted peppers to a food processor along with the squeezed roasted garlic, thyme leaves, chickpeas, lemon juice, tahini, the remaining olive oil, salt and the ice-cold water. Blend until smooth and creamy. Add a little more water if needed to reach your desired consistency. Taste and adjust the seasoning if necessary.
4. Serving: Spread the hummus onto a serving plate using the back of a spoon to create swirls. Sprinkle with paprika and chilli flakes, scatter over the chopped roasted pepper and drizzle with olive oil and a little lemon juice. Finish with fresh thyme leaves. Serve with my 4 ingredient overnight ciabatta, flat bread, or your favourite crusty bread.

Nutrition Facts

Servings: 4 ServingCalories:349.14kcalTotal Fat:12.71gCholesterol:0mgSodium:24.14mgPotassium:655.98mgTotal Carbohydrate:48.07gDietary Fiber: 9.9gSugars: 9.35gProtein:14.61gVitamin A: 103.6IUVitamin C: 94.02mgCalcium: 92.19mgIron: 4.01mgVitamin D: 0IUVitamin E: 2.45IUVitamin K: 12.62mcgVitamin B6: 0.67mgVitamin B12: 0mcgPhosphorus: 218.23mgMagnesium: 67.01mgZinc: 2.18mg

Note

• Use jarred roasted peppers if short on time: If you want to skip roasting the peppers, you can use 2 roasted red peppers from a jar, drained instead. Use 1 fresh garlic clove instead of roasted garlic and add 1/2 teaspoon dried thyme.
• For extra smooth hummus: Removing the chickpea skins will give the hummus an extra silky texture. This step is optional, but it makes a noticeable difference if you want a very smooth finish.
• Adjust the consistency: The thickness of hummus can vary depending on the chickpeas and tahini used. Add a little more ice-cold water while blending if you prefer a looser, creamier texture.
• Taste and adjust: Before serving, taste the hummus and adjust the seasoning if needed. A little more lemon juice, salt or olive oil can help balance the flavours.
• Storage: Store leftover hummus in an airtight container in the fridge for up to 3 days. Stir well before serving and add a small drizzle of olive oil to refresh the texture if needed.

Keywords: roasted pepper hummus, red pepper hummus, roasted red pepper dip, homemade hummus, chickpea hummus, tahini hummus, Mediterranean dip, mezze dip, healthy dip recipe, vegan hummus, dairy-free dip, gluten-free dip, roasted garlic hummus, easy hummus recipe, creamy hummus, homemade dip, appetiser dip, hummus with roasted peppers

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