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–+ servings
roasted red pepper hummus with chickpeas and hand holding a pita chip

Roasted Red Pepper Hummus

Prep Time: 10 minutes
Cook Time: 0 minutes
Roasting the peppers: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 large red bell peppers or ¾ cup jarred roasted bell peppers
  • 1 can (15 ounces) (240 grams) chickpeas drained and rinsed, or 1½ cups cooked chickpeas.
  • ¼ cup (60 - 120 grams) tahini up to ½ cup for a richer hummus. Best if from hulled sesame seeds. Substitute 2 tablespoons extra virgin olive oil.
  • 3 tablespoons fresh lemon juice or more to taste
  • ½ clove garlic or more to taste
  • ½ teaspoon ground cumin
  • 1 teaspoon salt or more to taste

Serves well with

  • 1 sprinkle flat-leaf parsley
  • 1 pinch paprika
  • 1 drizzle extra virgin olive oil
  • 2 to 4 pita bread

Roast the red bell peppers

  • Skip this step if using jarred peppers. Preheat the oven to 430°F or 220°C.
    Wash, dry, and 2 large red bell peppers into chunks and add them to a baking tray. Remove stems and seeds.
    bell pepper before roasting in the oven
  • Season with a pinch of salt and a drizzle of olive oil, and roast for about 30 minutes or until tender and slightly charred.
    red bell pepper after roasting in the oven on a baking tray
  • Transfer roasted peppers to an airtight container for 15 minutes—a bowl with a plate on top works, too.
    Then, remove and discard their peel.
    Peeling skin from a bell pepper

Make the red pepper hummus

  • To a blender, add 1 can (15 ounces) chickpeas (drained and rinsed), ¼ cup tahini, 3 tablespoons fresh lemon juice, ½ clove garlic, ½ teaspoon ground cumin, 1 teaspoon salt, and the roasted bell peppers.
    tahini and red bell pepper in a blender held by a hand
  • Blend until you reach your desired texture.
    If your hummus is too thick, add 2 tablespoons of water at a time, until you reach your desired consistency.
    roasted pepper hummus after blending in a blender with two hands
  • Taste and adjust for salt, then serve it on a plate or in a bowl with 1 drizzle extra virgin olive oil 1 pinch paprika, and 1 sprinkle flat-leaf parsley.
    Optionally, add some whole chickpeas in the centre. Serve with warm pita bread.
    roasted pepper hummus with chickpeas in the middle
Nutrition information is an estimate for 1 serving of roasted red pepper hummus out of 4 servings.
STORAGE & MAKE AHEAD
Make ahead: roasted red pepper hummus is an excellent recipe for meal prep it keeps well for 4 to 5 days. As it sits in the fridge, the hummus will dry out and thicken a little. Revive it with a squeeze of fresh lemon, a splash of water, or a drizzle of olive oil.
Refrigerator: Transfer to an airtight container and keep in the fridge for 5 days.
Freezer: Transfer the hummus to a freezer-friendly container or to freezer bags and freeze for 3 to 6 months.
Thaw & Reheat: Defrost in the refrigerator overnight. Take out of the fridge 15 minutes before serving and revive it with fresh lemon juice, a pinch of salt, a touch of water and a drizzle of olive oil.
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