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close up red pepper hummus

Roasted Red Pepper Hummus

  • Author: Lily
  • Total Time: 1 hour 45 minutes
  • Yield: 12 1x
  • Diet: Vegan


This roasted red pepper hummus recipe is made with roasted red bell pepper, garlic, chickpeas, lemon, and tahini. 


Units Scale
  • 6 cups cooked & drained chickpeas (about 2 cups of dried chickpeas)
  • 6 tbsp of tahini (about 3/8 cup)
  • 3 red bell peppers
  • 2 lemons
  • 4 cloves of garlic
  • 1 tsp of cumin
  • pinch of ground paprika (optional)
  • 1/2 tsp baking powder (if using dried chickpeas)
  • Salt to taste


  1. Soak chickpeas for at least 3 hours for baking powder. Cook chickpeas on the stovetop for about 1 hour to 1.5 hours or until tender. If using canned chickpeas, drain and rinse the chickpeas. If using cooked frozen chickpeas, thaw in a pot with water on the stovetop on medium heat.
  2. Cut the red bell pepper and lay the skin up on a baking sheet. Roast at 425 ℉ (218 ℃) for about 15 to 20 minutes or until the skin is slightly charred.
  3. Remove the red bell pepper skin (or keep the skin intact for a smoky flavor) and chop the peppers roughly.
  4. Mash garlic, squeeze the lemons and measure out the cumin and tahini.
  5. Add the drained chickpeas to the food processor along with the smashed garlic, lemon juice, ground cumin, tahini, and salt.
  6. Blend the hummus on high until smooth.
  7. Serve with olive oil and some ground paprika on top.


  • The nutrition facts do not include olive oil.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Snack
  • Method: Blending
  • Cuisine: Middle Eastern


  • Serving Size: 1/2 cup
  • Calories: 210
  • Sugar: 4 g
  • Sodium: 201 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 7 g
  • Protein: 6 g
  • Cholesterol: 0 mg

Keywords: hummus recipe with tahini, hummus recipe with tahina, roasted red pepper hummus

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