Name: 5-Minute Roasted Red Pepper Hummus
Prep time: 5 min
Total time: 5 min
Ingredients: 1 15 oz can garbanzo beans, (rinsed and drained (see notes)); 3/4 cup roasted red peppers, (chopped); 1/4 cup tahini; 1/2 lemon, (juiced (plus more to taste if needed)); 2 Tablespoons olive oil; 2-3 garlic cloves; 1/2 teaspoon salt; 1/2 teaspoon paprika

Learn how to make this creamy, super flavorful roasted red pepper hummus in just 5 quick minutes! You’ll find this homemade recipe to be fast, delicious, and better than store-bought.

hand dipping piece of pita bread into red pepper hummus in white bowl.

I don’t know about you, but I think homemade hummus is just the best. Especially when fire roasted peppers are involved!

But for real, this hummus is beyond delicious. And what’s even better is it’s suuuper easy to make… like, 5 minutes and we’re done type of easy!

If you’ve never had this creamy dip before, hummus is a middle eastern dip made with cooked garbanzo beans, tahini (sesame seed puree), lemon juice, and garlic. And for this recipe we added a few additional flavors!

Whether you’re serving this dip as a snack or party appetizer, you’ll find it to be a sure crowd-pleaser! And even better than store-bought hummus.

Ingredients Needed

Only 8 simple ingredients are needed to make this dish happen. Here’s the full list: store-bought roasted red peppers, canned garbanzo beans/chickpeas, tahini (pureed sesame seeds), garlic cloves, paprika, lemon, olive oil, and salt.

How to Make Roasted Red Pepper Hummus (5 minutes)

Chop up roasted red peppers, then add all of ingredients into food processor.

ingredients for hummus in a clear food processor container.

Blend for 30-60 seconds until consistency is creamy and smooth. Season with additional lemon juice and salt to taste before spooning into a bowl and serving.

Tips for Success

Tools you’ll need: to make hummus and get that creamy consistency you will either need to use a food processor or high-powered blender.

Using fire roasted red peppers: what makes this recipe so flavorful and beautifully red is the fire roasted red peppers. I love using store-bought fire roasted peppers because they’re just as flavorful and require no additional cooking time!

Use cooked or canned chickpeas: you cannot use dried or soaked chickpeas for this recipe. They need to be fully cooked either by making them yourself or by using canned chickpeas.

Thoroughly rinse chickpeas: it’s important to thoroughly rinse garbanzo beans for about 15 seconds in a colander under cold water (drain liquid). This helps with digestion and also reduce the sodium.

Use fresh garlic or garlic powder: fresh or garlic powder work for this recipe. Or you can layer a little bit of both, as I’ve found garlic powder always adds an extra level of flavor on top of fresh. For measuring cloves to powder, you can do 1 clove of garlic per 1/2 teaspoon of powder.

What is tahini? if you’ve never heard of this ingredient, tahini is a condiment made from toasted sesame seeds and is used in a lot of eastern Mediterranean recipes such as hummus. You can find this in almost any grocery store located near the nut butters.

What to Eat with Hummus

Dip with your favorite crackers, tortilla chips, pretzels, or pita bread. Spread it on sandwiches, wraps, or add it to a salad!

For a healthy option, use vegetables for dipping! Make “sticks” out of carrots, cucumber, celery, and dip it with other vegetables such as cherry tomatoes, broccoli, and cauliflower.

white bowl of red pepper hummus on dark gray background with pita bread and lemon slices arranged around it.

How to Store Leftovers & Freeze

Refrigerate: Keep leftover hummus stored in an airtight container and refrigerate for 5-7 days for maximum freshness.

How to freeze: you can also freeze leftover hummus. Store in an airtight container (but don’t fill the container completely as it will expand when it freezes) and freeze for 1-2 months. Thaw at room temperature when ready to serve.

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