Hummus Recipe: Roasted Red Pepper


In general, my family is not very fond of beans. We like them in chili and a few Mexican dishes, but that’s about it.  However, gluten-free son and I enjoy eating hummus.  Especially with tortilla chips (I buy organic, non-gmo chips).

I have seen recipes for hummus and knew it was easy to make, but I kept putting off doing it.  Then, when I made my first batch, it was garlic hummus, and I used way too much garlic.  And too much tahini.  I discovered that I don’t like a lot of tahini.

If you’re wondering, tahini is sesame seed butter.  It comes in a jar, like peanut butter, or sometimes in a can.  Most hummus includes some tahini, but you can omit it.  I didn’t use very much in this recipe.

While we like garlic hummus, roasted red pepper is really our favorite, and that’s what I have now decided is incredibly easy to make and even easier to enjoy eating.

If you like hummus but haven’t yet tried making your own, you really should give it a try.


5.0 from 1 reviews
Hummus Recipe: Roasted Red Pepper
Recipe type: Appetizer
  • 1 pound 13 ounces (1 large can) chick peas
  • juice of one lemon
  • 1 Tablespoon tahini (or to taste)
  • ½ teaspoon salt
  • ⅓ cup canned roasted red peppers
  • ¼ cup olive oil
  • approximately ¼ cup water
  1. Drain and thoroughly rinse the chick peas, then drain again.
  2. Combine all ingredients except the water in a food processor or blender.
  3. Gradually add the water until it reaches a smooth creamy consistency. A little more or a little less water may be needed.
  4. If desired, garnish with additional roasted red pepper, chopped.

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  1. says

    That looks fantastic, Linda! I love roasted red pepper hummus (especially since I use it to make my Brazilian Un-Cheese Rolls) and have all the ingredients for your recipe. :-)


  2. says

    How can you not like beans?! It’s okay…. I don’t like bacon *gasp*! Roasted Red Pepper Hummus is my fav too! I actually haven’t made my own hummus since that fated day when I forgot to put the lid on the blender before turning it on. There was hummus EVERYWHERE!!!!!

    • says

      Gasp is right. How can you not like bacon?! Honestly, part of the problem with beans is that we don’t digest them well. I do better with homemade hummus than store bought. That’s funny about the blender! I’m sure it wasn’t funny when you were cleaning it up, though.

  3. Alisha says

    How long will this last in the fridge? I am so excited about this recipe! I love Hummus, but Roasted Red Pepper is my fave! Can’t wait to make it!

    • says

      Alisha, I don’t know how long the hummus will last because it gets eaten too quickly! I would guess it should be good for a week or so. If it makes too much, try cutting the recipe in half.

  4. Sharon says

    That looks great! Im wondering which brand of chips you use? All the organic brands I find seem to be manufactured in a facility with wheat. Will have to try this recipe.

  5. says

    Oh, I love this recipe!! I make a similar one with sun-dried tomatoes. Will try yours in my next batch. I make at least one batch of hummus each week!

    And thank you for highlighting my Raw Strawberry Cocoa Pudding! I love strawberry season!

  6. says

    Lovely recipe. I’m not fond of tahini and can’t afford to buy it anyway. Instead I add a dash of sesame oil to any hummus style recipe – a frugal and still gluten free alternative.

    love your addition of roasted peppers, Happy Cooking!

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