Easy Roasted Red Pepper Hummus


Adding a roasted red pepper to a classic hummus is a great way to add an extra serving of veggies to your snack.  This also adds a little sweetness, which is a huge hit with my kids. I used very little garlic so that it’s child friendly but if you prefer more garlic, go ahead and add a few extra cloves. This is great served with vegetables and pita bread.


  • 1 can chickpeas, drained
  • 1 roasted red bell pepper (directions below)
  • 1 1/2 tbsp grape seed oil
  • 1 tbsp tahini 
  • 1 clove garlic
  • 2 1/2 tbsp lemon juice
  • 3/4 tsp salt


  • Preheat oven to 400F
  • Place pepper on lined baking sheet and bake 20-25 minutes, rotating at the 15 minute mark. Pepper should be soft and skin blackened
  • Remove from oven and wrap pepperin aluminum foil until cool enough to handle
  • Peel off the skin, it should slide right off, and remove the stem and seeds
  • In a blender or food processor, combine the roasted pepper, chickpeas, oil, lemon juice, tahini, garlic and salt. Puree until smooth. Adjust salt and lemon juice to taste.
  • Cover and refrigerate until ready to serve. 
  • Top with paprika, olive oil and herb of your choice if desired.



2 Comments Add yours

  1. Jennifer Blice says:

    This is so delicious!! It is even better the next day. YUM!!

    1. Thank you!!So glad you liked it!

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