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closeup of Roasted Red Pepper hummus recipe in a white bowl

Roasted Red Pepper Hummus

Easy and incredible Roasted Red Pepper Hummus is perfectly creamy and smooth. It is loaded with a few simple natural ingredients and great for any occasion.
Course Appetizer
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 86kcal


  • 1/4 cup fresh lemon juice, about 1 large lemon
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 1 small garlic clove minced
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups 250 grams cooked chickpeas or 1 (15-ounce) can chickpeas, drained and rinsed
  • 3/4 cup jarred roasted red peppers chopped


  • Add the tahini and lemon juice to the bowl of a food processor and process for 1 minute.
  • Scrape the sides and bottom of the bowl and process for an additional 30 seconds for extra creamy and smooth hummus.
  • Add the olive oil, garlic, cumin and pulse for 30 seconds. Scrape the sides and bottom of the bowl and process another 30 seconds.
  • Add half of the drained and rinsed chickpeas and pulse for 1 minute.
  • Scrape sides and bottom of the bowl again and then add the rest of the chickpeas.
  • Pulse for another 1 or 2 minutes or until thick and smooth.
  • Add the roasted peppers and pulse for 1 to 2 minutes or until smooth.
  • If the hummus is too thick,, slowly add 1 tablespoons of water at a time until desired consistency.
  • Finely chop the reserved peppers.
  • Spoon hummus into a bowl.
  • Carve out a small whole in the center and add the chopped peppers.
  • Store in an airtight container and refrigerate up to one week.
  • ENJOY!


Calories: 86kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Sodium: 123mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 6.5mg | Calcium: 21mg | Iron: 0.9mg