Name: Roasted Red Pepper Hummus
Prep time: 5 min
Total time: 5 min
Yield: 8 Servings
Cuisine: American

From the Cook

1/4

Warning0 allergens identified

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Add garlic and scallion into blender, blend for 5 seconds

Add chickpeas, tahini, lemon juice, olive oil, peanut butter and blend until combined

Add roasted red peppers and blend to desired consistency (I like to have little chunks)

Add salt, pepper and cayenne to taste

Place in serving bowl or place in the fridge

0
Review & Earn

Level up & unlock free Premium by reviewing recipes!

My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Dry Your Roasted Peppers 🌶️
Pat jarred roasted red peppers completely dry with paper towels before blending to prevent a watery, thin hummus and achieve the creamiest texture possible.
Toast Your Tahini First 🔥
Lightly warm tahini in a small pan for 1-2 minutes before adding to deepen its nutty flavor and enhance the overall complexity of your hummus.
Blend in Stages for Smoothness ✨
Add liquid (lemon juice and olive oil) gradually while blending chickpeas and peppers, then adjust consistency at the end to achieve silky-smooth results without overworking the mixture.
Balance Heat and Acid 🍋
Start with half your cayenne pepper and add lemon juice gradually, tasting as you go—this prevents overwhelming spice while the acid brightens and sharpens all flavors naturally.
Infuse Oil with Garlic 🧄
Gently warm sliced garlic in olive oil for 2-3 minutes before adding to your hummus for a mellow, rich garlic flavor that won't overpower the roasted peppers.