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Overhead close up shot of roasted red pepper hummus topped with chickpeas, roasted red peppers and red pepper flakes.
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5 from 1 vote

Roasted Red Pepper Hummus

Enjoy this red pepper hummus as a healthy dip for raw veggies, pita or crackers, spread in wraps, burgers and sandwiches or added to salads. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dip
Cuisine: World
Diet: Vegan
Servings: 16 servings
Author: Deryn Macey

Ingredients

  • 2 red bell peppers seeded, roasted and peeled, about 1 cup sliced roasted red peppers
  • 19 oz can chickpeas drained and rinsed, about 2 cups cooked chickpeas
  • 1/4 cup tahini 60 g
  • 3 cloves garlic
  • 3 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cumin optional
  • for spicy hummus: 1/2 tsp cayenne pepper or red pepper flakes or more if desired

Instructions

  • Add everything to a high-speed blender or food processor and start mixing on slow until it's easily blending, stopping to scrape down the sides as needed. Once it's blending smoothly, increase the power a little and blend until smooth and creamy.
  • Store in the fridge in a sealed container for up to 5 days.

Notes

Find full instructions on how to make roasted red peppers here.

Nutrition

Serving: 2tbsp | Calories: 57kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 241mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg