Go Back
–+ servings
Roasted red pepper hummus topped with olive oil, chickpeas, and black sesame seeds, served with warm pita bread.
Print Recipe

Roasted Red Pepper Hummus Recipe

This roasted red pepper hummus is creamy, smoky, easy to make, and perfect for dipping, spreading, or snacking.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer recipes, Side dishes
Cuisine: Middle Eastern
Keyword: red pepper hummus, Roasted Red Pepper Hummus Recipe
Servings: 4
Author: Tatiana

Ingredients

  • 2 cans (15-ounces) chickpeas drained and rinsed
  • 2 large red bell pepper
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt or to taste
  • 2 to 4 tablespoons cold water as needed

Instructions

Roast the Pepper:

  • Preheat oven to 450°F.
  • Cut the red bell pepper in half lengthwise. Remove the seeds and stem. Place the pepper halves cut-side down on a baking sheet.
  • Roast for 20 to 25 minutes until the skin is blackened and blistered.
  • Transfer to a bowl and cover for 10 minutes. Peel off the skin.

Make the Hummus:

  • Add the chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt to a food processor. Blend until smooth.
  • Add cold water, 1 tablespoon at a time, until creamy.
  • Taste and adjust seasoning if needed.
  • Transfer to a bowl and drizzle with olive oil. Sprinkle with smoked paprika, sesame seeds. or parsley if desired.

Notes

  • Chill for 30 minutes before serving for the best flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 173kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 445mg | Potassium: 225mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2003IU | Vitamin C: 81mg | Calcium: 33mg | Iron: 1mg