Smoky Roasted Pepper Hummus. Better Than Store-Bought
I was in college when I first tasted a roasted pepper hummus. I was lucky to take a cooking class that changed the way I saw food.
Some of you may know that I came from Bulgaria to study in an American college. As a foreign student, I often felt insecure because of the language barrier. But the cooking lab was the only place where I felt confident and truly myself, because I knew how to cook.
Each class focused on different ingredients and techniques. We learned and I cooked so many recipes. The highlight of each class was when we gathered to taste everything we made. That was so much fun!
One day, we made a simple red pepper hummus. I loved it so much, I started making it for my family almost every week. Every time, I prepared it I adjusted the recipe to fit my own taste. I added smoked paprika and cumin—two of my favorite spices—for a bold, smoky flavor. I also tweaked the tahini and lemon juice to get the balance just right.
The result is this smoky roasted pepper hummus. It’s creamy, flavorful, and way better than anything store-bought. I’ve made it so many times, I could probably do it with my eyes closed—and I still look forward to every bite.
Why should you make your own hummus?
There’s a big difference between homemade hummus and what you find on store shelves. Here’s why making your own is totally worth it:
- Fresh is always better – Homemade hummus is made with fresh ingredients and eaten at its peak flavor.
- No preservatives – Most store-bought hummus contains preservatives to extend shelf life. This recipe is 100% natural.
- No added sugar – Believe it or not, some brands sneak sugar or even corn syrup into their hummus. You won’t find that in my recipe.
- Made with olive oil – Many commercial hummus brands use canola or soybean oil to cut costs. This recipe uses real extra virgin olive oil, just like it should be.
- No Artificial Coloring – the colors come from the roasted pepper and the smoked paprika , no red dye number 40. Some food colorings may cause allergies and are linked to some type of cancer, ADHD and mental problems.
- No artificial or “natural” flavors – All the flavor in this recipe comes from real food: roasted red pepper, smoked paprika, cumin, and garlic.
- Quick and easy – If you use canned chickpeas, you can make this hummus faster than a trip to the store.
- Make-ahead friendly – Roasting the pepper is the only step that takes time, but it’s easy to prep in advance. I often roast extra peppers and keep them in the fridge for recipes like this.
Once you try this smoky homemade version, it’s hard to go back to the plastic tub!
How to roast peppers?
- On the grill. I usually roast my peppers on a gas grill. The first step is to preheat an outdoor grill to 450F. Then I roast the peppers for about 15 minutes. I turn them every 3-5 minutes, so they don’t burn. Put the roasted peppers in a pot with a lid or a plastic bag for 5-10 minutes. That way they steam, and the peel falls off easily.
- In the oven. You can also roast peppers in a regular or convection oven. Preheat the oven to 400 F and place the peppers on a baking sheet. Rotate the peppers every 5-10 minutes until they are charred on each side. Then put them in pot with a lid or a Ziplock bag to steam them.
- Gas burner. One of the easiest ways to roast peppers is on a gas burner. Use heat resistant tongs to hold each pepper on top of the flame and rotate until the pepper is nicely charred.
If you roast your peppers in advance you can store them in an airtight container in the fridge for 4-5 days.
Equipment for the Roasted pepper hummus
- A good can opener. This is my favorite can opener and I can’t recommend it enough. You can use it with one hand only. It is very handy if you are holding a child with the other hand.
- Small blender or food processor – I used the small pitcher form this set of blenders. I have it for 10 years and it works without any fail.
- Measuring pitchers– for the liquid ingredients. I like to use these measuring cups.
- Measuring spoons -for the spices I use these measuring spoons. I like them because they fit well in my spice jars.
Please Note: Some of the links in this blog post are Amazon affiliate links. If you make a purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting The Food Kooky!
Serving Suggestions
This hummus is incredibly versatile. Here are some of my favorite ways to serve it:
- As a dip – Pair it with sliced cucumbers, carrots, bell peppers, or pita chips for a quick snack or appetizer.
- In sandwiches or wraps – Spread it on bread or inside a wrap for an extra layer of flavor and moisture.
- On grain bowls or salads – A dollop of smoky hummus adds creaminess and protein to veggie bowls or leafy salads.
- As a side for grilled meats or kebabs – Its bold, smoky flavor goes perfectly with grilled chicken, lamb, or beef. I used this hummus in my Turkish Chicken Döner Kebab Bowls and Mediterranean Bowls with Lamb Kafta.
- Pack it in a lunch box – this roasted pepper hummus is an excellent snack for a lunch box. Make sure that the lunch box is packed with an ice pack to avoid foodborne illness.
Hummus Storage Tips
- Refrigerate in an airtight container – Store leftover hummus in a glass or other food storage container with a tight lid. It will stay fresh for up to 5 days in the refrigerator.
- Stir before serving – Natural separation may occur after chilling. Just give it a quick stir to bring back the creamy texture.
- Freezing not recommended – Hummus can be frozen, but the texture often changes after thawing. For best flavor and consistency, enjoy it fresh or refrigerated.
Smoky Roasted Red Pepper Hummus
Equipment
- Food processor, blender
Ingredients
- 1 roasted red bell pepper remove seeds and skin
- 1 medium sized garlic clove finely chopped or pressed
- 1 can chickpeas 15 oz drained
- ¼ cup tahini
- 1 Tbsp extra virgin olive oil plus a bit more for drizzling on top
- 1 Tbsp freshly squeezed lemon juice or to taste
- 1 tsp smoked paprika plus more for dusting on top
- ½ tsp cumin
- salt to taste
- 2 ice cubes
Instructions
- Start by roasting your bell pepper. Read the blog post about how to roast peppers.
- Peel and remove the seeds from the roasted pepper. Rinse the pepper under cold running water to help remove any leftover peels or seeds.
- Open a can of chickpeas and drain the liquid.
- Add the roasted pepper, garlic clove, drained chickpeas, tahini, olive oil, lemon juice, smoked paprika, cumin, salt and two ice cubes in the food processor and blend until you get a smooth hummus.
- Taste for seasoning. Add more salt or lemon juice if needed.
- Transfer in a serving bowl or keep in the fridge if you're going to sere it later.Serve drizzled with olive oil and dusted with some smoked paprika.