How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Hummus with Roasted Red Peppers?

You need 8 ingredients. The key ingredients include: 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained, 1/4 cup (50 mL) tahini, 1/4 cup (50 mL) freshly squeezed lemon juice, 2 cloves garlic, minced, and more.

Is Hummus with Roasted Red Peppers suitable as vegetarian?

Yes, Hummus with Roasted Red Peppers falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Hummus with Roasted Red Peppers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hummus with Roasted Red Peppers Recipe

Name: Hummus with Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained; 1/4 cup (50 mL) tahini; 1/4 cup (50 mL) freshly squeezed lemon juice; 2 cloves garlic, minced; Half roasted red bell pepper, peeled and thinly sliced (see Notes); 1 tsp (5 mL) ground cumin; 1/4 tsp (1 mL) salt, or to taste; Water, optional

Try this homemade Hummus with Roasted Red Peppers recipe the whole family will love. Made with tahini, freshly squeezed lemon juice, garlic and red bell…

This Hummus with Roasted Red Peppers relies on simple, everyday ingredients such as (50 ml) tahini, garlic, minced, (5 ml) ground cumin and (1 ml) salt, or to taste. It comes together quickly and makes 4 servings, at about 175 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed (see Notes), or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained
1/4 cup (50 mL) tahini
1/4 cup (50 mL) freshly squeezed lemon juice
2 cloves garlic, minced
Half roasted red bell pepper, peeled and thinly sliced (see Notes)
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) salt, or to taste
Water, optional

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
175 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Hummus with Roasted Red Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions