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Roasted Red Pepper Hummus
5 from 24 votes

Roasted Red Pepper Hummus

This hummus features charred red bell peppers blended with chickpeas, tahini, lemon juice, garlic, cumin, and olive oil to create a creamy, flavorful dip. Roasting and peeling the peppers adds depth and a slight smokiness, while tahini lends creaminess and subtle nuttiness. The texture is smooth with bits of diced roasted pepper folding in for bursts of sweet red pepper flavor. It works well as a spread, dip, or snack accompaniment, with optional garnishes like parsley and red pepper flakes to add color and mild heat.

Prep Time
15 mins
Total Time
15 mins
Servings: 5
Course: Condiments
Cuisine: American

Ingredients

  • 1 1/2 medium bell pepper red
  • 1 (15 oz) can chickpea drained and rinsed
  • 3 Tbsp lemon juice fresh
  • 3 Tbsp tahini
  • 2 cloves garlic (use fairly small ones)
  • 1/2 tsp salt or more to taste
  • 1/4 tsp cumin
  • 2 Tbsp olive oil plus more for serving if desired
  • parsley for garnish (optional
  • red pepper flakes for garnish (optional

Instructions

    Cup of Yum
  1. Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length). Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers).
  2. Broil peppers 10 - 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 - inch pieces (you should have about a heaping 1/2 cup). Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
  3. To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces). Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer (if you want it thinner you can add another 1 Tbsp water).
  4. Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.

Notes

  • Avoid using extra garlic beyond the recipe amount to prevent overpowering the hummus.
  • Choose a good-quality tahini, as lower-quality versions may impart a bitter taste.