Roasted Red Pepper Hummus

Hummus is great because it makes a nice, light snack or it can be part of a meal. I love to eat it with pretzels or pita and there are so many different varieties. I found this roasted red pepper hummus recipe that tastes amazing and is really easy to make. Plus, if you leave out the red peppers, it makes a great “plain” hummus. (Though you may want more garlic for flavor) It only stays good in the refrigerator for about a week, but at my place, it’s usually gone by then!

I’ve posted the recipe below for convenience, including my modifications. I usually choose not to include the cayenne pepper, too.


  • 2 whole red bell peppers
  • 1 15oz can of chickpeas (also called garbanzo beans)
  • 1/4 cup of fresh lemon juice (about 1 lemon)
  • 1/4 cup tahini
  • 1-2 cloves of garlic, minced
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin
  • A pinch of cayenne pepper
  • 1 tsp of salt


  1. Move your oven rack to be 5 inches from the broiler. Put broiler on high.
  2. Remove core of peppers and cut into large, flat pieces. Arrange on a baking sheet, skin side up.
  3. Broil 5-10 minutes, or until skin has charred.
  4. Add roasted peppers to a resealable plastic bag and let cool for 10-15 minutes. (You could also use a bowl covered in plastic wrap.)
  5. Gently peel skin off roasted peppers and coarsely chop. If you want, save some for a garnish.
  6. Combine tahini and lemon juice in a food processor. Process for 1 minute. Scrape sides and process for another 30 seconds.
  7. Add olive oil, garlic, cumin, cayenne pepper and salt. Process for 30 seconds, scrape sides and process for another 30 seconds.
  8. Drain the can of chickpeas and rinse well.
  9. Add half of chickpeas and process for about 1 minute. Scrape sides and add the second half. Process for 1-2 minutes, until thick and smooth.
  10. Add peppers and process for another 1-2 minutes, until peppers are fully combined.
  11. If the hummus is too thick, add 1-3 tbsp of water until desired consistency.

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