I’ve made hummus more times than I can count, but this roasted red pepper hummus is one of the ones I keep coming back to. It’s full of smoky, sweet, garlicky flavours and has a velvety texture that’s just right for dipping warm pita breads or spooning over grilled chicken. I first made it for a BBQ last summer, and I’ve barely stopped since.
Blending chickpeas to the perfect consistency used to be the part that slowed me down. That changed after I got my hands on my new Ninja power nutri blender. It blitzes through everything, even when I throw in whole roasted peppers and chunky tahini. I don’t have to scrape the sides halfway through or mess about with extra oil just to get things moving.
Sweet Roasted Red Peppers Bring Warmth and Depth
Roasting the peppers is the step you shouldn’t skip. I usually char them over an open flame on the hob until the skins blacken and blister. Once steamed under a tea towel and peeled, they bring a mellow, smoky sweetness that transforms the hummus. Jarred peppers work too, but they don’t have the same depth or the faintly bitter edge that comes from home-roasting.
I like to keep the flavour profile simple: garlic, lemon juice, tahini, and a generous pinch of smoked paprika. The paprika adds a warm earthiness that pairs nicely with the sweetness of the peppers. Sometimes I add a little cumin, but usually I leave it out to let the main ingredients shine.
Hummus That’s Perfect for Sharing or Stashing in the Fridge
This red pepper hummus has become a staple in my fridge. It lasts about five days, though it rarely makes it that far without getting finished off. It’s brilliant as a spread on sandwiches, tucked into wraps, or piled into grain bowls. I’ve served it with roasted cauliflower, grilled chicken skewers, and even spooned it next to a plate of grilled Mediterranean vegetables with feta.
If you’re making a mezze platter, this is a solid centrepiece. Pair my red pepper hummus with olives, marinated artichokes, and some soft flatbreads or torn sourdough. It works well cold, but I also like to warm it just a little and drizzle olive oil over the top before serving.
Use A Blender That Handles Thick and Creamy Spreads with Ease
I’ve used a few blenders over the years, and most struggled with thick pastes like red pepper hummus. The blades would spin but nothing would move unless I added loads of liquid. That’s why I rely on my trusty Ninja blender. It’s built for thick mixtures and doesn’t choke halfway through. The result is always smooth and consistent.
If you’re serious about homemade dips, it’s worth getting a blender that can keep up. Mine handles the chickpeas and tahini like a dream—even when I haven’t soaked the chickpeas properly. It’s saved me on more than one rushed evening when I needed to pull something together quickly.
Serving Ideas and Easy Additions for Variety
You can take this red pepper hummus in different directions depending on what you’re serving it with. I sometimes blend in a bit of harissa for a spicier kick, or swap lemon for lime to change the acidity. A sprinkle of za’atar on top works really well if you’re going for a Middle Eastern-style spread.
If you’re looking to round out a meal, it’s brilliant alongside Greek lemon herb rice or a simple cucumber tomato salad. You don’t need to overthink it—this is one of those recipes that’s great on its own or as part of something bigger.
Chickpeas: The Heart of a Good Hummus
I usually use these delicious organic tinned chickpeas because they’re quick, but dried chickpeas give a firmer texture if you’ve got time to soak and boil them. When I do that, I add a pinch of baking soda to the water while they cook—it helps soften the skins and makes the final hummus extra creamy. You can also rub the skins off tinned chickpeas if you want, but honestly, I don’t always bother. A strong blender takes care of the texture.
Chickpeas are packed with fibre and protein, which makes this a good option if you’re after something satisfying but still plant-based. You’ll often find hummus at BBQs or picnics, but it’s just as useful midweek when you want something to fill out your lunch.
Storage Tips
This roasted red pepper hummus has earned its place in my regular rotation. It’s flexible, quick to make, and tastes far better than anything from the supermarket. I store it in a sealed container in the fridge and give it a stir before serving.
If you haven’t yet tried making this red pepper hummus with a proper high-power blender, it’s worth checking out the Ninja Power Nutri Blender. It turns thick dips into smooth spreads without any fuss. And once you’ve got the basics sorted, you can play around with all sorts of flavours, from beetroot to black garlic or even roasted carrot.
Roasted Red Pepper Hummus with Smoked Paprika and Garlic
Ingredients
- 2 Red peppers
- 1 tin Chickpeas 400g
- 1 clove Garlic peeled
- 3 tbsp Tahini
- 2 tbsp Lemon Juice
- 1½ tsp Smoked paprika
- 3 tbsp Olive oil extra virgin
- ½ tsp Sea Salt
- 2 tbsp Water cold, as needed
To serve
- 1 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tbsp Pine nuts toasted
Instructions
- Roast the Peppers. Char the red peppers directly over a gas flame or under a hot grill, turning until the skins are blackened and blistered. Transfer to a bowl, cover with a tea towel, and leave to steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the flesh.
- Blend the Hummus. Add the roasted peppers, chickpeas, garlic, tahini, lemon juice, smoked paprika, olive oil, and salt to your Ninja Power Nutri Blender. Blend until smooth. Add cold water a tablespoon at a time until you reach your desired consistency.
- Taste and Adjust. Taste the hummus and adjust the salt, lemon, or paprika to your liking. Blend again briefly if needed.
- Serve. Spoon into a bowl, swirl the top with the back of a spoon, and garnish with olive oil, spices, or nuts if using. Serve immediately or chill until ready to eat.