Roasted Red Pepper Hummus

Roasted red peppers, chick peas, tahini, lemon, garlic and spices is all you need to make the most delicious, crazy creamy hummus ever!

roasted red pepper hummus in bowl with extra olive oil with carrots

I feel like I am cheating on my regular garlic hummus since I started making this roasted red pepper hummus.

I haven’t looked back.

While I love the original garlic hummus, there is something so good about that roasted pepper flavor that gets infused.  I can’t get enough of it.

Please do not let the roasting part of this recipe deter you.  It’s super easy to roast peppers… so easy it’s ridiculous and you will soon see why buying jarred peppers is insanely expensive.

You literally just cut them in half and deseed them.  Oil ’em up and put them on a baking sheet with foil, silpat, parchment paper .. whatever you’ve got.

Put them under the broiler for about 10 min (watch them though, don’t just walk away) and once they start getting all nice and charred they will be so soft underneath you can cut them with a butter knife.


roasted red peppers cut in half on bakig sheet

There are 2 reasons why I make hummus myself:

  1. The cost.  Hummus can cost upwards of $6.00 in the supermarket.
  2. Most (if not all) use cheap canola or sunflower oil – no good!

This literally costs almost nothing to make and we are using heart healthy good olive oil vs cheap processed canola oil.

The flavor from the roasted peppers is unsurpassed.  If you absolutely refuse to roast the peppers yourself you can buy them jarred.  This will save you some time for sure.

Also, as a last note hummus is a great spread for sandwiches and wraps instead of mayo.  It adds so much flavor and since you made it yourself you know all the ingredients that went into it to make it.

veggie sandwich with onion, tomato, cucumber, feta cheese and roasted red pepper hummus on whole wheat bread

Oh … and one last tip in case you didn’t head over to my Original Garlic Hummus recipe.  This is not necessary but I highly recommend it.  Grab yourself 2 bowls and the garbanzo beans, sit on the couch and peel them.  All you do is put it between 2 fingers and squeeze and the skin pops right off.

Doing this takes about 5 minutes and is what makes restaurant hummus so smooth and silky.  There are times I haven’t peeled them and I can definitely see a difference.

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Roasted Red Pepper Hummus

roasted red pepper hummus in bowl with extra olive oil with carrots

Roasted red peppers, chick peas, tahini, lemon, garlic and spices is all you need to make the most delicious, crazy creamy hummus ever!

  • Author: Debi

Ingredients

  • 2 Organic Red Bell Peppers
  • 1 (15 oz) Can Garbanzo Beans, drained and rinsed, skins removed
  • 3 Tablespoons Freshly Squeezed Organic Lemon Juice
  • 3 Tablespoons Tahini
  • 3 Cloves Organic Garlic
  • 1/2 tsp Sea Salt
  • 1/4 tsp Dried Cumin
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Pine Nuts (optional garnish)

Instructions

  1. Cut the peppers in half and deseed.  Toss them in a little olive oil to coat.  Place them on a baking sheet and broil on the 1st rack until completely blackened.  Or if weather permits, grill them on high heat until charred.  Once done, place a large glass bowl over them to steam for 10 minutes or until cool enough to handle.
  2. Peel the peppers and chop them into large chunks.  Set aside approx 1/4 – 1/2 cup to chop up finely for garnish when serving.
  3. Add garbanzo beans, lemon juice, tahini, garlic, salt and cumin to a food processor.  Pulse until the beans are a smooth consistency (1-2 minutes), scraping the sides down once or twice.
  4. Add the peppers until smooth and drizzle the oil through the top while on high.  You can add water or more oil if the hummus seems too thick.
  5. Serve in a bowl or platter and make an indentation to pour some fresh olive oil into and the chopped up peppers and pine nuts.
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