Roasted Red Pepper Hummus garnished with sesame seeds, parsley, and lemon.

Roasted Red Pepper Hummus

Smooth and smokey, this Roasted Red Pepper and Paprika Hummus is not a recipe you are going to want to miss. Great for dipping anything from chips to raw vegetables to whatever else you can think of. Everyone should have this dip in their go to recipe arsenal. Great for bringing to parties or just an afternoon snack!

Course Snack
Cuisine Middle Eastern
Keyword red pepper hummus
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 126 kcal
Author Hayley


  • 2 Red Bell Peppers Or 1/2 cup Roasted Red Pepper
  • 1 15 oz. Can Chickpea Drained
  • 3 Tbsp Tahini Paste
  • 2 Tbsp Sesame Oil Or olive oil
  • 1 Tbsp Lemon Juice
  • 1/2 Tsp Paprika
  • 1/4 Tsp Cumin
  • 1/4 Tsp Salt
  • 1/2 Tsp Sesame Seeds Garnish (Optional)
  • Fresh Parsley Garnish (Optional)


Roasted Red Peppers

  1. Preheat oven to 425 degrees. Slice peppers in half and remove the stems and seeds. Spray sheet pan with cooking spray or lightly oil with a high heat oil.

  2. Roast peppers in oven for 20 minutes or until skin appears to be charred and wrinkly. Remove from oven and place into a bowl and cover tightly with foil or plastic wrap. Set aside for 15 minutes.

  3. Once peppers have steamed remove from the bowl and peel off the skin. It should come off easily at this point. 

  4. Finely dice each slice of pepper and set aside 2 Tbsp to use as garnish if desired.

Red Pepper Hummus

  1. In a food processor or blender add chickpeas (drained),tahini, oil, lemon juice, cumin, paprika, and salt. Process until smooth. About 1-2 minutes.

  2. Add roasted red peppers to the chickpea mixture. Process again until the peppers have been fully pureed in the mixture. Taste and adjust any ingredients as necessary.

  3. Serve in a bowl with additional red pepper, sesame seeds, and fresh parsley if desired. Eat with chips, roasted, or raw vegetables.

  4. To store place in an airtight container in the fridge for up to 5 days.

Recipe Notes

If you do not have the time or desire to roast red peppers, feel free to use jarred peppers instead!