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Roasted Red Pepper Hummus

This creamy and flavorful roasted red pepper hummus is a delightful twist on the classic Middle Eastern dip. Tender chickpeas are blended with smoky roasted red peppers, tahini, garlic, and lemon juice to create a smooth and savory spread. Enjoy this healthy and versatile dip with pita chips, fresh vegetables, or as a sandwich spread.

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Roast the red bell peppers

Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skins are charred and blistered, turning occasionally.

Steam and peel the peppers

Remove the roasted peppers from the oven and place them in a covered bowl or paper bag to steam for 10 minutes. Once cool enough to handle, remove the skins, stems, and seeds.

Prepare the chickpeas

Drain and rinse the canned chickpeas.

Prepare the garlic and lemon

Peel and roughly chop the garlic cloves. Juice the lemon.

Blend the ingredients

In a food processor, combine the roasted red peppers, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and black pepper. Process until smooth and creamy, scraping down the sides as needed.

Adjust the consistency

If the hummus is too thick, add water, 1 tablespoon at a time, until the desired consistency is reached.

Serve the roasted red pepper hummus

Transfer the roasted red pepper hummus to a serving bowl. Serve with pita chips, fresh vegetables, or use as a spread for sandwiches and wraps.


Average Rating:



32 g


80 g


48 g


Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation methods.

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