Roasted Red Pepper Hummus

roasted red pepper hummus

I like to have a variety of appetizers when I am hosting, and Thanksgiving is no exception.  I always like to include a couple of dips, some cheeses, and a variety of crackers and bread.  I really like to include hearty dips, with cheese and/or beans.  I was originally going to make a feta cheese dip, but unfortunately life happened and it didn’t work out.  You know how it is this time of year, with sicknesses 🙁  I thought I would re-post one of my older recipes that really is perfect for a Thanksgiving spread.  This hummus is made with olive oil and doesn’t include sesame tahini, so chances are you probably have most of the ingredients already.  My mother always made her hummus with just olive oil, and I have followed suit.  It is super easy to make and can literally be made in 10 minutes.  It will add variety to your Thanksgiving appetizers and provide some healthiness to the upcoming heavy meal.  Pair it with crostini, crackers, pita bread, veggies, or chips.  It is incredibly flavorful and is always a big hit when I serve it.  I hope you enjoy it and happy planning for your Thanksgiving spread!

Roasted Red Pepper Hummus


  • 1 ½ cups cooked chickpeas (or 15 oz. can)
  • 1 large garlic clove
  • 6 tbsp. extra virgin olive oil
  • 2 tbsp. water
  • 1 roasted red pepper
  • ½ tsp. kosher salt
  • ¼ tsp. paprika (I use sweet Spanish)
  • Note: I use a little water, to decrease the amount of oil.
  • Roughly chop the garlic clove and roasted red pepper. If you are using canned chickpeas, strain and rinse them.
  • Add the chickpeas, garlic, roasted red pepper, spices, and half the water and oil to a food processor. Once it is pureed, slowly add the remaining olive oil and water, until it is your preferred texture and thickness. The amount of oil and water in the recipe will give you a creamy and slightly thick hummus. Continue to mix until smooth or your desired texture. Enjoy!
  • Notes

    #1 If you are watching your calories, use more water than oil. Just be sure to stir well before serving.

    #2 You can roast your own peppers or use jarred ones. If you use jarred ones, use some of the juice instead of all water in the recipe.

    #3 Using dry beans is great. Make a large batch ahead, and then freeze them in 1 1/2 cups servings. Take out and thaw overnight and then make hummus. It is as quick as using canned, and couldn't be easier.

    #4 Make this hummus when entertaining. It will be a great addition to your spread and your guests will love it. You can also make it up to 2 days ahead. No hostess should be exhausted the day of!

    #5 If you are using it as a dip for a party, kettle cooked barbecue chips pair surprisingly well. Just ask my little one. Don't forget the pita bread or pita chips too!

    Also, try these great dips for Thanksgiving:

    Try crostini with these delicious dips:

    Shallot and Garlic Cream Cheese Dip

    Thanksgiving Appetizer

    Roasted Shallot Hummus

    shallot garlic hummus 1

    Bruschetta Dip

    bruschetta salsa angle pose 2


    18 Responses to“Roasted Red Pepper Hummus”

    1. 11/05/2015 at 9:44 am #

      The hummus looks delicious … full of flavor!

        11/05/2015 at 9:46 am #

        Thank you!

    2. 11/05/2015 at 3:30 pm #

      Red pepper gave nice color for the hummus..I can imagine the taste.. Yum yum:-)

        11/05/2015 at 4:15 pm #

        Thanks Vidya 🙂

    3. 11/05/2015 at 6:59 pm #

      Oh yumm another dip! Thanks looks great!

        11/05/2015 at 7:06 pm #

        Thanks Lynn! I just love hummus.

        • 11/05/2015 at 7:44 pm #

          yumm me too

          11/05/2015 at 8:35 pm #

          The best and so easy to make! My little ones love it too 😀

        • 11/05/2015 at 8:53 pm #

          yes of course we are used to it for sure the kids love it

          11/05/2015 at 9:13 pm #

          Absolutely 😀

    4. Sandhya
      11/05/2015 at 10:07 pm #

      Roasted red pepper hummus is one of our favorite foods. I am so happy that you shared this recipe , Antonia! Pinning it!

        11/05/2015 at 10:11 pm #

        We love it too! Awesome, I hope you get a chance to try it 🙂

    5. 11/07/2015 at 8:14 am #

      Antonia,what a great way to get more vitamin C into hummus …my favorite! I adore roasted red bell peppers and putting them into my favorite hummus is a great idea. I also love the color that comes from the mix of the ingredients. The idea to use Spanish paprika sounds perfect. It has such a lovely smoky flavor. I hope all is well with you and everyone is in good health! Sending you all my very best from NYC!

        11/07/2015 at 5:36 pm #

        You always make me smile with your comments Lia. Thank you so much my friend! It is very tasty and the color is gorgeous. Roasted red peppers are a favorite of mine too. We are doing better, thank you 🙂 I hope you and everyone are doing well too. Happy November 🙂

        • 11/08/2015 at 5:40 pm #

          I’m glad to hear all is well by you ! Here in NYC autumn has sprung so I’m getting ready for the chillier weather! I’m not sure if it’s chilly where you live but it’s a nice change from hot summers! Hope you had a great weekend!

          11/09/2015 at 5:11 pm #

          Yes, I am too! It gets chillier, just not super cold. I would actually like colder weather than we get. I love this time of year though! I hope you had a nice weekend too 😀

    6. 11/07/2015 at 12:09 pm #

      Love this dip, Antonia! It’s perfect for any holiday or dinner party and I like the idea of combining chickpeas, peppers and olive oil. Can it get better than this? I don’t think so! 😍

        11/07/2015 at 5:49 pm #

        I agree Francesca…it doesn’t get better than this! I love making it when I entertain. Thank you so much for the sweet compliment Francesca. You made my day 😀

    I would love to hear from you!

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