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Red Pepper Hummus

Recipes December 4, 2025 • 2 min
Festive overhead photo of a rustic holiday appetizer spread featuring a bowl of creamy red pepper hummus garnished with a swirl of olive oil and sprinkle of paprika, surrounded by pita chips, whole grain crackers, carrot sticks, and sliced red bell peppers on a wooden board, with soft warm string lights, evergreen sprigs, and subtle red and gold holiday decor in the background, bright natural lighting, shot in a cozy home kitchen, high-resolution food photography.

Bright, smoky, and festively red, this roasted red pepper hummus is a colorful accent for your snack table—warm, cozy, and guaranteed to draw a crowd. With garlicky chickpeas, a splash of lemon, and that cheerful pop of bell pepper, every bite feels like a little celebration on a cracker or a carrot stick. Set it out with a platter of colorful veggies and pita chips, and you have a merry, better-for-you dip that keeps guests happily grazing from the first toast to the last twinkling light

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Servings: 8

Ingredients:


  • 3 garlic cloves
  • 1 Red Bell pepper
  • 1/4 cup yogurt, plain, fat-free
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon olive oil (or cooking oil of choice)
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 can (15 ounces) chickpeas, low-sodium, drained (garbanzo beans)

Instructions:

  1. Remove the core of the red bell peppers and then place the red bell peppers on a lined sheet pan - skin side up. Broil for 5-10 minutes or until skin appears charred.
  2. Add peppers to a resealable plastic bag, seal it, and then wait 10 to 15 minutes until cool enough to handle. (Or, add the peppers to a bowl and cover it with plastic wrap.)
  3. Gently peel away the charred pepper skin and discard.
  4. Put all ingredients, including roasted red peppers, into a food processor and blend until smooth.

Notes:

  • Serve this hummus at room temperature so the roasted pepper flavor and spices are more pronounced; pull it from the fridge about 20–30 minutes before guests arrive.
  • For an extra-smooth texture, blend the hummus longer and pause once or twice to scrape down the sides of the processor bowl so everything incorporates evenly.
  • To make it party-ready, drizzle a little olive oil on top and sprinkle with extra paprika, then surround the bowl with pita chips, crackers, and colorful veggies like carrots and bell pepper strips.

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