Roasted Red Pepper and Harissa Hummus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smooth, spicy hummus blending roasted red peppers with harissa paste for a bold twist on a classic Middle Eastern dip. This middle eastern-inspired snacks (vegetarian) ready in about 10 minutes blends drained and chopped roasted red peppers, tahini, harissa paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 160 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 6 Middle Eastern cuisine 160 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a food processor, combine 1 can (15 oz) drained chickpeas, 1 cup chopped roasted red peppers, 1/4 cup tahini, 1 tbsp harissa paste, 3 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, and 3/4 tsp salt. Process until smooth.
  2. Step 2: While processing, slowly drizzle in 3 tbsp olive oil and add 2 to 4 tbsp water as needed to reach a creamy, spreadable consistency. Scrape down the sides as needed to ensure even blending.
  3. Step 3: Transfer hummus to a serving bowl, drizzle with additional olive oil, and garnish with a sprinkle of smoked paprika or chopped fresh parsley if desired. Serve with pita bread or fresh vegetables.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Roasted Red Pepper and Harissa Hummus take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Red Pepper and Harissa Hummus?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Red Pepper and Harissa Hummus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Red Pepper and Harissa Hummus for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Red Pepper and Harissa Hummus vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes