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Tilted white bowl full of red pepper hummus with veggies around.
4.62 from 13 votes

Roasted Red Pepper Hummus

Roasted Red Bell Pepper Hummus!  Chickpeas and red bells make a flavorful, simple dip that goes with chips or vegetables.
Course Appetizer
Cuisine Dip
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 Ounces
Calories 61kcal
Author Ginny McMeans


  • 15 ounces garbanzo beans (chickpeas) - one can drained (or cooked homemade)
  • 2 ounces roasted red bell pepper - home roasted or jarred - you can use up to 4 ounces
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon extra virgin olive oil - you may use up to 3 tablespoons to thin
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


If you'd like to roast your own pepper

  • Heat the broiler.
  • With tongs place the bell pepper on the top shelf turning often to get all sides blackened. When black, take it out of the oven.
  • Let cool and then rub off the blackened skin with a damp paper towel or peel with a paring knife if you are having trouble. Just grab an edge of the skin with the knife and peel off.

Hummus instructions

  • Put everything into a Food Processor and process it. No need to pre-grind anything. It all blends together perfectly.
  • Turn off the processor and scrape the sides a couple of times during processing.



This recipe is simple to double or triple so buy ingredients according to how much dip you will need. This makes about 2-½  cups
It freezes really well so:
Package in rigid sided containers and place in the freezer for up to 4 months.
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. Stir before serving with crackers and/or veggies.


Serving: 2Ounces | Calories: 61kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Sodium: 75mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 19.1mg | Calcium: 15mg | Iron: 0.9mg