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roasted red pepper in bowl sitting on burlap
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4 from 2 votes

Roast Red Pepper Hummus

Course Appetizer, Condiment
Cuisine middle eastern
Keyword garlic, hummus, lemon, roasted red pepper, tahini
Prep Time 15 minutes
Cook Time 30 minutes
Servings 3 cups
Author Planted and Picked


  • 2 red bell peppers
  • 15 oz cans chickpeas drained and rinced or 2¼ cups cooked
  • tsp baking soda
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • ½ cup freshly squeezed lemon juice
  • ½ tsp sea salt
  • ½ cup tahini
  • 3 cloves garlic minced finely


Hummus Preparation

  • Place whole red peppers on a baking tray under the broiler in the oven or a toaster oven and roast for about 30 minutes or until blackened all over and collapsed, turning as the suface is blackened. Be sure to also roast the top of the pepper. Once roasting is complete, remove the peppers from the oven and place in a dish to cool sufficiently to handle.
  • While the peppers are roasting, drain and rince the canned chick peas and remove shells by gently squeezing them between your thumb and forefinger.
  • Place the chickpeas in a medium sauce pot and fill with cold water about 2 inches above chickpeas. Add baking soda and bring to a boil. Continue to boil gently for 3 mintues to soften chickpeas. Drain, rince and let cool.
  • Remove and discard the seeds and core from the roasted peppers and place the peppers in a food processor with the finely minced garlic, lemon juice, cumin, paprika and sea salt and process until the mixture is as creamy as possible.
  • Add tahini and continue to process until well combined. Add cooked chickpeas and continue to process until very smooth.

Serving Suggestion

  • Place desired amount of hummus into a bowl and swirl to create troughs. Drizzle extra virgin olive oil sparingly and garnish with red pepper flakes, parsely and crispy baked chickpeas.