Roasted Red Pepper Hummus with Smoked Almonds

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Shareable as a dip and spreadable for sandwiches, this roasted red pepper hummus recipe has smoked almonds, cumin and smoked paprika for a touch of heat. This hummus is wonderfully nutty and smoky. With just 10 ingredients, it’s easy to whip up in a food processor in minutes.

Roasted red pepper hummus in a bowl with pita chips.

Why You’ll Love This Recipe

Smoked almonds make this hummus special. They enhance the flavor of the roasted red peppers and work together to bring out this incredible smoky flavor.

It’s better than store-bought hummus. I have my favorite brands and varieties that I buy at the grocery, but every time I make my own from scratch I am reminded that it’s worth the effort. And it really doesn’t take that much work.

This is a healthy snack that’s vegan and gluten-free. There are so many great reasons to reach for hummus and raw veggies for a wholesome snack.

The Ingredients

Ingredients including roasted red peppers, chickpeas, smoked almonds, lemon, tahini, olive oil and spices.

This is what you need:

  • Roasted red peppers: To keep things simple, I use jarred roasted red bell peppers rather than making my own from scratch. Just make sure to drain all the liquid from the peppers before pureeing them with everything else.
  • Chickpeas, also known as garbanzo beans, are the starting point for every hummus recipe. These legumes are a fantastic source of protein and fiber. This recipe is written using canned beans because they are so convenient.
  • Smoked almonds are the secret ingredient that makes this hummus so fantastic. They add their signature smoky flavor to the roasted red peppers in the best way possible.
  • Tahini is made from ground sesame seeds. Try to use tahini that is more runny than dry. This will give the hummus a smoother and better consistency.
  • Garlic: To layer in more flavor, I include 2 garlic cloves.
  • Lemon juice has a lovely bright taste that’s subtle. The hummus doesn’t turn out overly lemony. This citrus just gives it a lift.
  • Spices: The hummus is seasoned with cumin for something earthy, smoked paprika for a bit of a kick and black pepper. I don’t add salt because the smoked almonds are already salted, and that’s enough.
  • Olive oil: Use high-quality extra virgin olive oil for the best taste.

How To Make Roasted Red Pepper Hummus

1. Put the garlic cloves and smoked almonds in the bowl of a food processor.

2. Finely chop the garlic and almonds. You shouldn’t be able to see the garlic because it will mix right into the tiny pieces of almonds.

Almonds and garlic cloves in a food processor before and after they are finely chopped.

3. Add the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, cumin, smoked paprika and black pepper.

4. Puree the ingredients until the hummus is very smooth. Give it 2-3 minutes, scraping down the bowl as necessary.

Hummus ingredients int he food processor before and after they are pureed into hummus.

How To Dress Up Hummus

Once the hummus is ready, I scoop it into a bowl. Then I take the back of a spoon and drag it through the hummus to create a swirl. That gives you indentations to drizzle and sprinkle your hummus with these garnishes:

  • Olive oil
  • Sesame seeds
  • Chopped parsley
  • Chopped almonds
Bowl of red pepepr hummus with a separate bowl of pita chips.

How To Serve Red Pepper Hummus

No matter the flavor, there are lots of ways to enjoy hummus:

The perfect dip, of course: Perhaps this doesn’t even need to be on a formal list because it is so obvious, but I’m including it. You can scoop hummus dip into a bowl and put it with a platter of roasted and fresh vegetables including bell peppers, carrots, cucumbers and radishes. You can’t ever go wrong pairing hummus with crunchy snacks like pita chips, crackers and pretzels too.

A sandwich spread: If you have sliced bread, a pita or a tortilla for a wrap, hummus is a healthier than mayo and has more flavor than other condiments. So go ahead and slather it on.

A hummus bowl: Create a veggie bowl with cooked grains, roasted vegetables and a few scoops of hummus. It is up to you whether you add a protein like shredded chicken or baked tofu. Doing it this way turns hummus into more of a meal rather than just an appetizer or snack.

Leftovers & Storage

You can keep leftover hummus in an airtight container in the refrigerator up to 1 week. To save it longer, hummus can be frozen up to 1 month. Thaw it overnight in the fridge. If it has separated, give it a good stir. And you may need drizzle in a little olive oil.


What is traditional hummus made of?

Classic hummus ingredients include chickpeas, tahini, garlic, lemon juice and spices.

What is red pepper hummus made of?

With red pepper hummus, you use traditional hummus ingredients plus roasted red peppers. In this recipe, I also include smoked almonds.

What can I use in hummus instead of tahini?

If you don’t have tahini in your kitchen or have a sesame allergy, you can substitute with almond butter or peanut butter.

Why is my homemade hummus not creamy?

For the smoothest hummus, peel the skins off the chickpeas. You can easily push them out of their skins one by one. Or rub a group of them gently in a towel and discard the skins.

Did you make this hummus recipe? Please leave a rating and comment below. Thanks!

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Roasted Red Pepper Hummus

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Prep: 10 minutes
Total: 10 minutes
Servings: 8
With smoked almonds and spices, this roasted red pepper hummus goes big on smoky flavor. Enjoy it with pita, crackers or an assortment of crisp fresh veggies.


  • 2 garlic cloves peeled
  • 1/4 cup smoked almonds plus more chopped for serving
  • 1-15 ounce can chickpeas drained and rinsed
  • 8 ounces roasted red peppers liquid drained
  • 2 tablespoons tahini
  • 2 tablespoon olive oil
  • Juice of 1 lemon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • For garnish
  • Olive oil
  • Sesame seeds
  • Chopped parsley
  • For serving
  • Pita chips
  • Pita bread
  • Crackers
  • Carrot sticks sliced cucumbers, sliced radishes


  • Place the garlic and almonds in a food processor. Finely chop them.
  • Add the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, cumin, smoked paprika and black pepper.
  • Puree the ingredients until the hummus is smooth. This will take 2-3 minutes. Scrape down the bowl as necessary.
  • Spoon the hummus into a serving dish. Drizzle with olive oil and garnish with chopped almonds, sesame seeds and parsley.


Recipe makes about 2 cups hummus.
For smoother hummus, peel the skins off the chickpeas.
Store leftovers in an airtight container in the refrigerator up to 1 week. You can freeze the hummus up to 1 month. Let it thaw overnight in the fridge. If it has separated, stir it and drizzle in olive oil as needed.
Nutrition information is for hummus only.


Calories: 135kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Sodium: 538mg | Potassium: 187mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 223IU | Vitamin C: 17mg | Calcium: 53mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Mediterranean
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Originally published January 21, 2019. Updated: February 06, 2023.

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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