Roasted Pepper Hummus

I am a serious hummus lover and theres is nothing more delicious than a hummus and mezze platter to share with friends. This red bell pepper hummus is a staple in my kitchen and is always a delicious addition to veggies, wraps, toast and nourish bowls.

Serves: 4 cups

Prep time: 45 min


  • 1 15 onz chickpea tin

  • 1 garlic clove

  • 2 fresh red bell peppers

  • 1/4 cup lemon juice

  • 6 tbsp tahini

  • 2 tbsp olive oil

  • 1/2 tsp black pepper

  • 1 tsp cumin

  • 1 tbsp hot paprika

  • 1 tsp salt

  • 1 tbsp of chickpea brine ( from chickpea tin) or water


  1. Preheat oven to 450ºF/230ºC. Place bell pepper on foil or parchment paper in a baking sheet and cook for 30-35 min flipping them half way or until the skin is wrinkled.

  2. Remove from heat and once they are cool to the touch remove stem, skin and seeds. Add to a food processor and pulse until smooth.

  3. Drain and rinse chickpeas and keeping 1-2 tbsp of the chickpea brine in a small bowl.

  4. Add all ingredients to a high speed processor and mix until you reach your desired consistency. For a smoother hummus add and extra one or two tbsp of chickpea brine, olive oil or water.

  5. Transfer to a bowl and drizzle some olive oil and pepper flakes, pine nuts, parsley or paprika on top for and extra stylish hummus bowl.

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