Roasted Garlic and Red Pepper Hummus

This red pepper and roasted garlic hummus is better than the store brands, and with a little effort, you can have this super creamy, super healthy hummus dip ready to enjoy. You get an immense burst of flavor from the roasted red pepper and roasted garlic, paired with a creamy texture.

Roasted Garlic and Red Pepper Hummus

You can use hummus in so many ways; hummus can be served with chips, crackers, pita, and veggies. You can use the hummus as a spread on your favorite sandwich or even plop a dollop on top of your grain bowl. I used canned chickpeas to save on time, but you can absolutely use dried chickpeas and cook them yourself. If you want the secret to super smooth and creamy hummus, here it is, you must peel the outer layer of the shell off each of the chickpeas. I know it sounds tedious, and it is, but it only takes a few extra minutes, and the results are so worth it. 

Ingredients needed to make Roasted Garlic and Red Pepper Hummus

• Chickpeas (canned or dried and cooked)
• Roasted Red Peppers (jarred or homemade)
• Olive Oil 
• Lemon Juice 
• Tahini 
• Roasted Garlic
• Cumin 
• Cayenne 
• Paprika 

Notes for success

• Peeling the outer layer of the chickpeas is completely optional; the only thing that changes is the texture. I have made the hummus both ways and it will come out amazing no matter what.
• Adjust the spices to your liking and make sure to season with salt.
• Your red pepper and roasted garlic hummus can be stored in the refrigerator for up to 5 days in an airtight container. 

Are you looking for more recipes? Here are some of my favorites

• Avocado Cilantro Hummus
• Fresh Homemade Salsa

If you make my Roasted Garlic and Red Pepper Hummus recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!

Print Recipe

5 from 8 votes

Roasted Garlic and Red Pepper Hummus

Better than store bought roasted garlic and red pepper hummus. The hummus can be served with chips, pita bread, veggies, the possibilities are endless and this dip can easily be made ahead of time.

Prep Time40 minutes mins

Cook Time10 minutes mins

Course: Appetizer, dip

Cuisine: Italian

Servings: 6

Author: Jennifer Struss

Ingredients

• 1 head garlic
• 1 15.5oz Canned chickpeas
• 2 large Roasted Red Peppers
• 2 tbsp Tahini
• 2 tsp Cumin powder
• 1 tsp Cayenne powder
• 1 tsp Paprika powder
• Juice ½ Lemon
• ¼ cup Olive Oil

Instructions

• Preheat your oven to 350 degrees. Chop off the top portion of a whole bulb of garlic. Place the garlic in a small piece of foil. Drizzle garlic with olive oil and season with salt. Wrap the garlic cloves in the foil and bake for 40 minutes to an hour.
• While garlic is roasting, start peeling the outer layer of your chickpeas. This part is optional but will give you a smoother hummus. Give the chickpeas a pinch and the shell should come right off.
• Add the deshelled chickpeas, roasted garlic, roasted red peppers, tahini, lemon juice, cumin, cayenne, and paprika to a food processor or blender. Blend on high for a minute until the ingredients are broken down. Add your olive oil to the food processor or blender and blend on high for another minute or two. The hummus should be creamy and smooth.
• Hummus can be served immediately or chilled.

Notes

Your red pepper and roasted garlic hummus can be stored in the refrigerator for up to 5 days in an airtight container. The flavor of your hummus will intensify and thicken up in the fridge. Removing the outer shell of the chickpeas will provide a smoother hummus.