Roasted Red Bell Pepper Hummus
Updated: Jun 10, 2021
Spice up your hummus with roasted red pepper! This delicious and healthy hummus recipe only requires a few ingredients: sweet red bell peppers, chickpeas, garlic, lemon, olive oil, and tahini. This recipe makes hummus so much better than store-bought; it’s creamy, smooth and so delicious.
Roasted bell peppers add a smoky sweetness to the hummus. I roasted the peppers myself (see how to here), but you could just as easily use jarred roasted peppers.
Whole red bell peppers, 2 (substitute with jarred roasted red peppers)
Chickpeas, 1 can
Fresh lemon juice, about 1 large lemon
Tahini, 2 really generous tablespoons
Garlic clove, 1, minced
Extra virgin olive oil or sesame oil, 2 tablespoons (plus more for serving)
Ground cumin, 1 teaspoon (not too full)
Ground turmeric, 1/2 teaspoon
Sweet paprika, 1/2 teaspoon
Pinch cayenne pepper (optional)
Salt to taste
How to Roast Bell Peppers
Most stores sell jars of roasted bell peppers, so if you don’t feel like roasting your own, feel free to use the jarred peppers. If you do want to give it a try and roast your own peppers, here is how:
Remove the core then cut the peppers into a few flat pieces. You don't need to make them look pretty.
Place them, skin-side up, onto a baking sheet, slide them under the broiler and broil until the pepper skin has charred. (see picture)
It only takes about 10 minutes to roast the peppers. After that, add the peppers in a plastic bag or a bowl covered with plastic wrap and set the peppers aside. They steam a little, which helps the skin pull away from the pepper — making it extra easy to peel.
Before we start, don't worry if you don't have a food processor, you can easily use a hand blender.
Open, drain, and rinse the chickpeas. Add half of the chickpeas in the bowl of a food processor with the tahini and lemon juice and process for a good 30 seconds, scrape the sides and bottom of the bowl then process for 30 seconds more - just to make sure that the hummus gets smooth and creamy.
Add the olive oil, minced garlic, cumin, turmeric, sweet paprika and cayenne pepper (if using any) and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for another good 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.
Add remaining chickpeas and process until thick and quite smooth.
Add the roasted peppers and continue to process until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly a bit of water (tablespoon by tablespoon) until you are happy with the consistency.
Taste for salt and adjust as needed. Store homemade hummus in an airtight container and refrigerate up to one week.
Serve with your favourite crackers or raw veggies. You can also try out these easy and healthy recipes: Lentil Flatbread, Socca (Chickpea flatbreads), Oat bran and carrot pancakes, Oat and Courgette bread or Chickpea & Soda bread.