Roasted Red Pepper Hummus

Hummus is so versatile as a dip or a spread and is perfect with just fresh vegetables
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: Moroccan
Keyword: Dairy Free, Gluten Free, Quick, Side, Vegetarian
Servings: 4 Servings
Calories: 375kcal


  • 2 Red Bell Peppers
  • ½ White Onion (Diced)
  • 430 grams Canned Chickpeas (Drained)
  • 6 tbsp Tahini
  • 2 Garlic Cloves (Minced)
  • 1 tbsp Paprika
  • 1/2 tsp Cumin
  • 60 ml Olive Oil
  • 60 ml Lemon Juice


  • Preheat oven to 450F(230C).
  • Place bell peppers on a paper-lined tray. Roast in the oven for 30-35 minutes until the skin is charred, turning the peppers over halfway through.
  • Remove the peppers from the oven and allow to cool. Once cooled, remove the stem and the outer skin. Cut each pepper in half and remove the seeds.
  • In a food processor, pulse the roasted peppers, onion, chickpeas, garlic, paprika, cumin, lemon juice, tahini, and olive oil until completely smooth. Season with salt and pepper to taste.


Serve as a dip with fresh vegetables or on toast with roasted broccoli as in the Roasted Broccoli Toast with Pepper Hummus recipe.


Calories: 375kcal | Carbohydrates: 24g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Sodium: 311mg | Potassium: 435mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1971IU | Vitamin C: 87mg | Calcium: 83mg | Iron: 3mg