Go Back

Roasted Red Pepper Hummus

This is a hummus sure to please even the pickiest of hummus eaters!
Author Adapted from a recipe found on inspiredtaste.net


  • 2 red bell peppers
  • 1 can of chickpeas 15 ounces, drained and rinsed
  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 1 garlic clove minced
  • 2 Tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon kosher salt
  • Chopped red pepper parsley, pine nuts (optional, for garnish)
  • Veggies cut for serving suggestions: cucumbers, carrots, broccoli, grape tomatoes, pea pods
  • Crackers for serving


  1. Slice the peppers so that they will lie flat.
  2. Place peppers skin side up on foil lined baking pan.
  3. Roast the red peppers by broiling the peppers (place rack close to broiler) until skin has charred, approximately 10 minutes (check at 5 minutes so you do not burn the peppers!)
  4. Place the steaming peppers into a glass lock container and seal. (A ziploc bag can be used as well)
  5. Wait 20 minutes, until skins loosen.
  6. Peel skins from peppers and discard skins. Put peppers aside.
  7. Combine lemon juice and tahini in a food processor. Process with the metal blade for 2 minutes. Scrape sides and process an additional minute.
  8. Add the olive oil, garlic, cumin, cayenne pepper, and salt. Process for 1 minute.
  9. Scrape sides and process an additional minute.
  10. Add half of chickpeas and process for 2 minutes.
  11. Add remainder of chickpeas and process for 2 minutes until smooth and creamy.
  12. Turn food processor on and add roasted peppers through chute, process until smooth, approximately 2 minutes.
  13. Check consistency, if too thick, slowly add water until preferred consistency.
  14. Place in a serving bowl and drizzle with olive oil.
  15. Garnish with chopped red pepper, parsley, and pine nuts (optional)
  16. Serve with cut vegetables or crackers.