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5 from 11 votes

Roasted Red Pepper Hummus Recipe

Roasted red pepper hummus is easy and has a nice flavor. The sweetness of roasted red peppers combined with tahini, chickpeas and lemon juice makes a tasty hummus that's perfect for a mezze spread.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, condiments
Cuisine: middle eastern
Servings: 6 servings
Calories: 228kcal

Ingredients

  • 1 red bell pepper see notes
  • 4 tablespoon olive oil
  • 2 cups cooked chickpeas see notes
  • 3 tablespoon tahini
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1 lemon juice of
  • 3 cubes ice

Instructions

  • Preheat the oven to 450°F. Cut the red bell pepper in half and remove the seeds. Place both halves on a baking sheet, cut side down and drizzle with 2 tablespoons of olive oil. Roast in the oven for 20 to 25 minutes until the skin is charred and the pepper is tender. (See the notes for broiling option)
  • Place the roasted red pepper, chickpeas, tahini, garlic, salt and lemon juice in the bowl of a food processor or a blender. Add the ice cubes and start blending until the hummus is creamy and smooth, about 2 to 3 minutes.
  • Taste and adjust the salt if needed. Transfer to a bowl and refrigerate for one hour (this is optional, but would make the hummus more delicious). Top with olive oil before serving.

Video

Notes

  • To cook the chickpeas from scratch, soak 1 ½ cup dry chickpeas in cold water overnight. Drain and then boil them in water with 1 teaspoon baking soda for 30 minutes until they are very tender. Let them cool and then use them to make hummus. 
  • If using canned chickpeas, boil them in water for 20 minutes so they are completely tender. 
  • Broiling instructions: Place the peppers on a baking sheet and drizzle with olive oil. Place the baking sheet under the broiler and broil for 10 minutes until the peppers are tender and the skin is charred. Keep a close eye as they might burn easily. 
  • You can also use jarred roasted red pepper to make this recipe, you'll need about ¾ cup roasted red peppers. 
  • It's best to refrigerate the roasted red pepper hummus for one hour before serving so the flavors combine well. 
  • Store the leftovers in an airtight container and refrigerate for up to 4 days. Give it a good stir before serving and top with olive oil. 

Nutrition

Calories: 228kcal | Carbohydrates: 20g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 396mg | Potassium: 264mg | Fiber: 5g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 2mg