Roasted Red Pepper Hummus


  • 1 can chickpeas, drained and rinsed
  • 1 large red bell pepper, roasted and chopped
  • 1/4 cup tahini
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste


  1. Preheat the oven to 425°F.
  2. Place the red bell pepper on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until the skin is charred and blistered. Remove the pepper from the oven and let it cool. Once it’s cool enough to handle, remove the skin, stem, and seeds, and chop the flesh into small pieces.
  3. In a food processor or blender, combine the chickpeas, chopped red bell pepper, tahini, extra-virgin olive oil, minced garlic, lemon juice, ground cumin, salt, and pepper. Pulse the mixture until it’s smooth and creamy, scraping down the sides of the bowl as needed.
  4. Transfer the hummus to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of smoked paprika, and some chopped fresh parsley or cilantro.
  5. Serve the roasted red pepper hummus with pita bread, vegetables, or crackers.

This roasted red pepper hummus is a flavorful and healthy dip that is perfect for a party or a snack. The roasted red bell pepper adds a smoky and sweet flavor that complements the nutty taste of the tahini and the earthy flavor of the chickpeas. The hummus is easy to make and can be stored in an airtight container in the refrigerator for up to a week. Enjoy this tasty and versatile dip as a sandwich spread, a salad dressing, or a dip for your favorite vegetables and chips.