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Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Prep Time: 9 minutes

Category: appetizer, dip

Yield: 1 1/2 cups

Roasted Red Pepper Hummus

This makes for a nice blend of a spicy and slightly sweeter hummus with such a pretty color. This hummus is an excellent dip for vegetables, crackers and chips. It is very good on sandwiches and wraps and can even be served warm with toast. You could even garnish it with a sprinkle of paprika. We like to reserve all the liquid in the red pepper and make this dip smoother, as it will thicken up a bit in the refrigerator.


  • 1 15.5 oz. can of chick peas (rinsed and drained)
  • ¼ cup olive oil
  • 1 roasted rep pepper, (seeded and stem removed) You can drain it or leave the water if you want a smoother hummus.
  • 2 teaspoons tahini paste
  • 2 Tbsp fresh squeezed lemon juice
  • 1 clove garlic
  • 1/8 tsp or a pinch of red pepper flakes (depending on your spice preference)


    Roast Your Red Pepper:
  1. Set your oven to broil and place your red pepper onto a sheet pan whole and on top rack. Depending on your broiler, constantly check the pepper, turning as each side roasts with some blackened char. Don’t allow to fully burn, just a little char on each side. Remove from oven and allow to cool. Remove all the stem and seeds. If you want a creamy hummus, reserve the liquid from inside the pepper. If you want a thicker hummus, do not add the liquid.
    For The Hummus:
  1. Add all of your ingredients to your food processor fitted with a blade attachment and pulse until smooth. About 1 minute.


If you would like to kick it up a notch, garnish with a dusting of paprika.

About The Author


Upstate New York Mother who loves to cook for her family, come up with creative projects and solutions to everyday problems and make fun memories with her daughters. Even in this crazy hectic world, she believes in celebrating the small things and taking the time to make the everyday extra special.

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