My easy roasted red pepper hummus is made with sweet red bell peppers, chickpeas, garlic, and tahini. It’s super simple to make and tastes much better than the hummus you can buy at the store.

After falling in love with how easy it is to make hummus at home, we’ve been playing around with more of our favorite store-bought hummus flavors. I love roasted peppers, and am excited to share this roasted red pepper hummus recipe with you! It’s creamy, smooth, and so delicious.

Roasted bell peppers add a smoky sweetness to the hummus. We roast the peppers at home (it’s easy), but if you are short on time, you can use jarred roasted peppers. Serve with veggies, in sandwiches, with pita bread or flatbread.

Key Ingredients

• Red Bell Peppers: I roast red bell peppers for this hummus, blend them in, and use them as a topping. If you don’t want to roast your own, most stores sell jarred roasted bell peppers, which also work.
• Chickpeas (or garbanzo beans): These are the base of this red pepper hummus. You can use canned chickpeas or cook them from scratch. I use both, but homemade chickpeas have a slightly better flavor. If you do cook your own chickpeas and have some leftover, I highly recommend this smashed chickpea salad.
• Tahini: Use a high-quality, drippy tahini. You can buy it at the store or use my homemade tahini recipe. For more ways to use tahini, try our creamy tahini sauce or this tahini dressing.
• Lemon: Fresh lemon juice is key to making great hummus.
• Garlic: I use one small clove, but feel free to add more if you prefer a stronger garlic taste.
• Ground Cumin and Salt: These two spices enhance the flavor of the hummus, and the cumin adds a bit of extra richness and spice.
• Olive oil: Olive oil gives hummus a rich and smooth texture.

Find the full recipe with measurements below.

How to Make Roasted Red Pepper Hummus

You asked for more hummus recipes, so here we go. Adding roasted bell peppers to hummus is one of my favorite ways to spice it up. If you’ve seen our original hummus recipe, you know that making the best hummus at home is easy. This red pepper hummus recipe is simple. We’ve added two roasted red peppers to our original recipe.

I roast the peppers myself (although store-bought roasted peppers will do the trick). To roast peppers for this hummus, I remove the core and cut my peppers into a few flat pieces so they don’t roll around on me. Then I place them, skin-side up, onto a baking sheet, slide them under the broiler, and broil until the pepper skin chars.

It only takes 10 minutes to roast the peppers. Then, I add them to a resealable plastic bag or a bowl covered with plastic wrap and set them aside. They steam a little, which helps the skin pull away from the pepper, making it extra easy to peel. You can see how easily it peels away in the photo below.

When you have roasted red peppers, you can make your hummus. I use a food processor and blend my tahini and lemon juice first, which helps to cream the tahini and lemon juice, guaranteeing the creamiest homemade hummus.

Then, I blend in olive oil, garlic, cumin, salt, and the chickpeas. When all chickpeas have been added, I add my roasted red peppers and blend until smooth. At this point, the hummus is usually a bit thick, so I drizzle in a bit of cold water or aquafaba. Then it’s ready to serve! I love saving some of the roasted pepper for chopping and placing it on top so everyone knows they are about to dig into red pepper hummus.

Ways to Serve Red Pepper Hummus

I love serving this red pepper hummus with a variety of veggies. Sliced carrots, celery, cucumber, radishes, snap peas, cauliflower, and even roasted broccoli are perfect for dipping. It’s also amazing with homemade bread. I especially love this homemade pita bread or this quicker no-yeast flatbread.

We often make hummus bowls and fill a bowl with salad greens, some cooked quinoa (here’s my quinoa recipe), hummus, some homemade labneh or feta cheese, and a drizzle of tahini sauce.

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These cute hummus appetizers are perfect for parties and entertaining! We make mini cups using pizza dough and then fill them with hummus and veggies. They are so much fun!

If you’re a regular reader, you know how much we adore hummus, especially this simple homemade hummus! We love it so much that we’ve found many ways to serve it. And what better way to enjoy it than with these adorable hummus appetizers made with baked pizza dough cups?

For more hummus inspiration, check out our roasted red pepper hummus and this hummus with spiced beef. You can also use hummus in our honey dijon chicken lettuce wraps or create a delicious platter with hummus, homemade falafel, tahini sauce, and creamy homemade labneh!

Key Ingredients

• Pizza Dough: I’ve experimented with different pizza doughs for these cups, both store-bought and homemade. One thing to keep in mind is that many doughs puff up during baking, which can fill in the cup and leave less room for the hummus. While we have included some tips to minimize this, I’ve found that Pillsbury pizza dough works best. It doesn’t puff up as much as my favorite homemade pizza dough (which I prefer for my pizza recipes because I love a bubbly crust!).
• Hummus: Use your favorite hummus for these appetizer cups. I love our easy hummus recipe. You can swap the hummus for other dips, too. Think about baba ganoush (roasted eggplant dip), labneh, smoked salmon dip, or onion dip!
• Cucumber and Tomatoes: I love adding something fresh, and love cucumber and tomatoes with a tiny sprinkle of salt. I’ve also made this chopped cucumber tomato salad and spooned it into the cups, and I loved it!

How to Make Hummus Cups

Let’s start by making the pizza cups! It’s super easy, but we’ll use a couple of tricks to make sure the dough bakes up perfectly with plenty of room for the delicious fillings.

First, roll the pizza dough into a thin rectangle and use a cookie cutter to cut out rounds. Press each round into a mini muffin cup, then grab a fork and poke a few holes in the bottom. This helps prevent the dough from puffing up too much.

For extra insurance, I like to place a mini muffin liner inside each cup and fill it with pie weights (dried rice or beans work great, too!). It’s the same idea as when you par-bake a pie crust.

Once the pizza cups are baked and cooled, it’s time to fill them with hummus and your favorite veggies! Then, you can enjoy them!

Easy Hummus Cups

• PREP
  15 mins
  
• COOK
  10 mins
  
• TOTAL
  25 mins
  

These are such a fun appetizer! You can fill the hummus cups 1 hour in advance. Cover them with plastic wrap and store them in the fridge to prevent the tomatoes, cucumber, and hummus from drying out.

Makes 20

You Will Need

1 (13.8oz) roll Pillsbury Classic Pizza Crust, see tips

1/2 cup hummus, try homemade hummus

1/2 cup diced cucumber

5 cherry tomatoes, quartered

1/8 teaspoon sea salt

Directions

1Preheat oven to 400°F (204°C) and lightly spray 20 mini muffin cups with cooking spray. Set aside 20 mini muffin paper liners, as well as pie weights, uncooked rice, or dried beans for baking the pizza cups.

2Form pizza dough into a 14-inch by 12-inch rectangle (this doesn’t have to be exact, just close).

3Use a 2 ½-inch round cookie cutter to cut out 20 circles of dough. Press each circle of dough into the muffin cups. Use a fork to pierce the bottom of each pizza cup. Three to four pricks with a fork should do it.

4Place a muffin liner inside each pizza cup and fill it with pie weights, uncooked rice, or dried beans.

5Bake the pizza cups for 8 to 10 minutes or until the edges are light golden brown. Transfer cups to a cooling rack to cool completely.

6When cooled, fill each pizza cup with a heaping teaspoon of hummus and top with a few pieces of cucumber and a tomato quarter. Finish with a light sprinkle of salt.

Adam and Joanne’s Tips

• Pizza dough: While homemade pizza dough is delicious, we’ve found that Pillsbury pizza crust works best for pizza cups. Many doughs, like our homemade dough, puff up in the oven, making it hard to get a deep cup for your hummus. If you want to try your favorite store-bought or homemade dough, here’s a trick: press a cupcake liner into each cup and fill it with pie weights, dried beans, or rice. This will keep the dough from puffing up too much. I’ve added this tip to the recipe instructions so everyone has success.
• Rolling the dough: If your pizza dough keeps bouncing back on you as you roll it out. Leave it for 5 to 10 minutes on the counter to rest and come to room temperature, and then try again.
• Nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 hummus cup
/
Calories
69
/
Total Fat
3.5g
/
Saturated Fat
1.2g
/
Cholesterol
0mg
/
Sodium
78.2mg
/
Carbohydrate
8.6g
/
Dietary Fiber
0.9g
/
Total Sugars
1g
/
Protein
1g

AUTHOR:

Adam Gallagher

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This creamy hummus with spiced ground beef, feta cheese, and fresh mint is absolutely delicious! It’s the perfect appetizer or turn it into a light, high-protein meal.

Our long-time readers know how much we love our recipe for homemade hummus (shared many years ago). We’re always on the lookout for new ways to enjoy it, which is where this hummus with ground beef recipe came from.

We take hummus and pile on lots of spiced ground beef, crumbled feta cheese, and fresh mint. It’s extra tasty, easy to do, and works really well with homemade pita bread, this quicker flatbread, or served on top of salad for a light protein-forward meal.

Key Ingredients

• Hummus: I highly recommend our simple hummus recipe, but feel free to use your favorite store-bought brand.
• Ground Beef: Look for ground beef with some fat (85/15 or close to it is perfect). Ground lamb is also excellent.
• Spices: We’re going for a Middle-Eastern vibe with the spice mixture, so you’ll combine cumin, cinnamon, cayenne, coriander, and allspice. These make the beef really delicious with an almost intoxicating warm spice.
• Broth: Use beef stock, chicken stock, veggie stock, or, if you are in a pinch, water. We just need a little liquid to make our beef juicier.
• Feta and Mint: I love the salty pop of feta cheese and the fresh flavor of mint. That said, you could skip this altogether and add a spoonful of homemade tzatziki sauce on top, instead.

Find the full recipe with measurements below.

My Tips for Making Hummus with Spiced Beef

Tip 1: Don’t miss the opportunity to brown your beef. When cooking ground beef, I like to press it down into my skillet and resist the urge to stir it until the bottom is nicely browned. When it is, I stir and add my spice mixture.

Tip 2: Season the beef really well. Think of the ground beef as a topper to the hummus, so it’s okay if it’s very well seasoned. That’s a good thing. You’ll likely be enjoying this with flatbread and scooping up some of the hummus with the beef for each bite, so while the meat on its own may seem too seasoned, once it’s all put together, it works.

And there you go! If you want more ways to spice up hummus, see our roasted red pepper hummus (a reader favorite!).

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