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This roasted red pepper hummus with sriracha makes the perfect spicy snack or appetizer! It’s smooth, flavorful, vegan, and easy to make.

bowl of roasted red pepper sriracha hummus and pita bread

I eat hummus or some form of white bean dip at least once a week, if not more. This is partly because I’m lazy tired after work and partly because I just love dips. I decided to combine the ever-popular sriracha sauce with a popular variety of hummus.

Like many things, the homemade kind is way better than store-bought. The roasted red pepper comes through boldly and the spice of the sriracha nicely complements it and adds a good kick.

This roasted red pepper hummus recipe is really simple. Roast your red pepper, blend everything in your food processor, and then chill for an hour or so. You’ll want to serve it with some extra olive oil on top if you’re anything like me.

How to make pita chips to dip in this spicy hummus:

I also made some parmesan pita chips to go with this recipe. All you do to make those is take three pieces of pita bread (6″ or so diameter) and cut them into six pieces each. Pre-heat oven to 350F (place rack near top). Grate 1/2 cup of parmesan cheese. Mix 3 tablespoons olive oil, 1 teaspoon garlic powder, and salt and pepper in a small bowl. Brush the top of each piece of pita with the oil mixture, and then sprinkle with parmesan. Bake for 10 minutes or until crispy.

Addictive and delicious. Perfect for dipping into this roasted red pepper hummus recipe.

close-up of vegetarian roasted red pepper hummus with sriracha

I also have other hummus recipes if you’re interested: my roasted beet hummus and zesty lemon hummus 🙂

Need a food processor? I love mine.

bowl with spicy sriracha and red pepper hummus and pita bread

I hope you will give this roasted red pepper hummus recipe a try!

Questions? Feel free to ask!

bowl of roasted red pepper and sriracha hummus with pieces of pita bread
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Roasted Red Pepper and Sriracha Hummus

Roasted red pepper hummus with a kick of sriracha sauce!
Prep: 10 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 4


  • 1 red bell pepper
  • 1 (19 fluid ounce) can chickpeas drained
  • 2 tablespoons sriracha sauce
  • Juice from 1/2 lemon
  • 1 heaping tablespoon tahini
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt & pepper to taste
  • 1/4 cup olive oil


  • Pre-heat oven to 400F (move rack close to top) and line a baking sheet with tin foil for easy clean-up. Cut your bell pepper in half and take out the seeds/stem. Place the two pepper halves on the baking sheet and bake for 20 minutes on each side.
  • Meanwhile, add all other ingredients except for olive oil into your food processor.
  • Once the pepper is cooked (should be charred around the edges), let it cool for five minutes and then add it to your food processor.
  • Blend everything together on high while slowly drizzling in the olive oil. Once the oil is drizzled in, stop to scrape down the sides and blend for an additional minute or two until the hummus is smoother and creamy.
  • Refrigerate for an hour or so until hummus is chilled.

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Hi! Iā€™m Natasha.

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  1. you might want to remove the skin of the bell pepper before putting it in the blender. Judging from the pictures, you did, but didn’t mention it in the recipe. Not everybody has the reflex to remove the skin.

  2. I’m with you, I eat hummus like it’s going out of style! This is such a wonderful way to mix things up and add new flavors! And your pictures are just gorgeous!

  3. Another gorgeous hummus from you! I love these photos and your never ending hummus creativity.

  4. This looks AMAZING Natasha! I`m a huge siracha fan & can`t wait to try it. Your photo`s are absolutely beautiful as well!