Roasted Red Pepper Hummus

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Prep Time 5 minutes
Cook Time 10 minutes
cooling time for peppers 30 minutes
Total Time 45 minutes
Gang Breakfast, Side Dish, Snack
Cuisine Arabic, Asian
Servings 4
Calories 282 kcal


  • Oven
  • Food Processor
  • 4 Jars


  • 2 piece Red Bell Pepper
  • 1 can Chickpeas
  • ¼ cup Tahini
  • 2 tbsp Olive Oil extra virgin
  • 2 tbsp Lemon Juice
  • 1 clove Garlic
  • 1 tsp Cumin
  • ½ tsp Sea Salt
  • 1 English Cucumber


  • Remove the core of the peppers and slice each pepper into 4 quarters. Place on a baking sheet with parchment paper and broil for 5-10 minutes, until the skin has charred.
    2 piece Red Bell Pepper
  • Meanwhile, place the rest of the ingredients in a food processor and process until it forms a smooth and creamy texture.
    1 can Chickpeas, ¼ cup Tahini, 2 tbsp Olive Oil, 2 tbsp Lemon Juice, 1 clove Garlic, 1 tsp Cumin, ½ tsp Sea Salt, 1 English Cucumber
  • Once the red bell peppers are done, allow them to cool down. Once you can handle them, peel the charred skin off and add the peeled roasted peppers in the food processor. Process until smooth.
    2 piece Red Bell Pepper
  • Store the hummus in an air-tight container, or immediately separate it into 4 servings.


Calories: 282kcalCarbohydrates: 26gProtein: 9gFat: 18gSaturated fat: 2gPolyunsaturated fat: 5gMonounsaturated fat: 9gSodium: 616mgPotassium: 488mgFiber: 7gSuger: 4gVitamin A: 1976IUVitamin C: 82mgCalcium: 84mgIron: 3mgMagnesium: 64mgNet Carbohydrates: 18g
Keyword clean eating
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