Roasted Red Pepper Hummus

This hummus makes a healthy option for a spread on crackers, as a vegetable dip, or even in place of mayonnaise on your sandwich.


  • 1.5 medium red bell peppers
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons tahini
  • 2 cloves garlic
  • .5 teaspoon salt, or to taste
  • .25 teaspoon cumin
  • 2 tablespoons olive oil
  • optional: additional olive oil for serving
  • optional: parsley and/or red pepper flakes for garnish


  • Core and seed peppers, then slice into quarters.
  • Place peppers in single level on foil lined baking sheet and broil 10-15 minutes, until nicely charred. Let cool, then remove skins.
  • Add chickpeas, lemon juice, tahini, garlic, salt, and cumin, to a food processor. Pulse until smooth.
  • Add peppers and olive oil to the mixture and pulse until creamy.

Note: When making this Roasted Red Pepper Hummus you can use jarred roasted red peppers for a quick fix hummus.

Inspired by: reprint

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