Roasted Red Pepper Hummus

March 23, 2022
Created by Marisa Gutierrez MS, RDN, CD
45 minutes
Serves 12
  • 1 red pepper roasted
  • 1 can (1 15 oz) chickpeas
  • 1 lemon, juiced
  • 2 medium cloves garlic
  • 1/3 cup tahini
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin

Roast red pepper by cutting pepper in half lengthwise and removing stem and seeds. Place in baking dish skin side up. Roast in 450° oven for 15-20 minutes. Remove and cover with lid or aluminum foil for 10-15 minutes to steam. 

Meanwhile, in a strainer, peel chickpeas by rinsing with water and rubbing chickpeas between hands. The skins should come off and be discarded. 

In a food processor, blend lemon juice, garlic, and tahini about 1 minute. 

Add olive oil, salt, paprika, cumin, and half chickpeas. Blend until smooth. 

Add remaining half of chickpeas and roasted red pepper. Blend until smooth. 

(Optional) Add 2-4 tablespoons cold water as needed to desired texture. 

Serve with vegetables such as carrots, bell pepper, or cucumber and/or pita chips.