Roasted Red Pepper Hummus

I promise that this will be the best hummus you have ever had! It’s so simple to make and is perfect for a veggie or cracker dip, sandwich spread, or even add a bit to your salad for a little extra protein.


Roasted Red Pepper Hummus


  • 2 medium red bell peppers
  • 1 (19 oz) can chickpeas, drained and rinsed
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini
  • 2 small cloves garlic
  • 1/2 tsp italiano seasoning, plus garnish
  • 1/4 tsp cumin
  • 2 Tbsp olive oil


  1. Seed and core peppers and slice into quarters (lengthwise).
  2. Line cookie sheet with foil and place peppers on it. Leave space between each and place an oven rack about 4 inches below broiler. Broil peppers for 10-15 minutes until nicely charred.
  3. Remove from oven and place peppers in a gallon size sealable bag or sealed container. Seal and let sit for 10 minutes.
  4. Peel peppers, cool completely and then dice one and a half of the peppers (6 quarters) into 1 1/2 inch pieces (heaping 3/4 cup). Dice remaining pepper into small pieces, set aside.
  5. To a food processor, add chickpeas, lemon juice, tahini, garlic, italiano seasoning, and cumin. Pulse for 2 minutes, then scrape down sides and bottom of processor.
  6. Add the olive oil and large pieces of peppers. Pulse for another minute, and then add 1 Tbsp of water to thin and pulse 1 minute longer. (if you want it thinner, you can add another 1 Tbsp of water)
  7. Plate and make wide indentation in center portion of hummus, top with the remaining small diced pepper. Garnish with italiano seasoning.
  8. Serve with pita chips, crackers, veggies, or use as a sandwich spread. Store in an airtight container in the fridge.

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