Roasted Red Pepper Hummus

Prepare your tastebuds with this Roasted Red Pepper Hummus, chuck full of healthy goodness and smooth, creamy chick peas!

Course Appetizer
Cuisine Mediterranean
Keyword Roasted Red Pepper Hummus
Cook Time 1 hour
Total Time 1 hour
Author Regina


  • 1 can chickpeas 15 oz. can
  • 2 red bell peppers roasted
  • 3 cloves garlic roasted (1 clove, if using raw garlic)
  • 1/4 cup tahini
  • 2 tablespoons lemon/lime juice
  • 2 tablespoons olive/avocado oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika powder
  • 1/2-1 teaspoon salt
  • black & cayenne pepper to taste


  1. To roast the bell peppers preheat the oven to 400 degrees F. Place washed bell peppers on a lined baking sheet. Wrap garlic cloves in aluminum foil and place on baking tray as well. Roast for 1 hour while giving the peppers a quarter turn every 15 minutes. Turn the garlic pouch over once after 30 minutes.
  2. Cover the roasted bell peppers with a bowl and let steam for 15 minutes. This makes removal of the skin easier. Pull out the stem and seeds. Open the pepper from one side and remove any remaining seeds from the inside. Turn pepper over and pull off the thin, hard skin.
  3. Drain the chickpeas and place in a colander. Rinse and rub chick peas vigorously to loosen most of the skins. Immerse in water and skim off the floating skins. Removing the skins makes smoother hummus.
  4. Place skinned chick peas in a food processor (reserve a few as topping) together with all other ingredients. Process until smooth. Scrape down sides as necessary. Place hummus in a bowl and drizzle with a little more olive/avocado oil. Sprinkle with a little paprika powder and place a few whole chick peas on for decoration. Store covered in the fridge.