clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
roasted red pepper hummus in bowl with extra olive oil with carrots

Roasted Red Pepper Hummus

  • Author: Debi


Roasted red peppers, chick peas, tahini, lemon, garlic and spices is all you need to make the most delicious, crazy creamy hummus ever!


  • 2 Organic Red Bell Peppers
  • 1 (15 oz) Can Garbanzo Beans, drained and rinsed, skins removed
  • 3 Tablespoons Freshly Squeezed Organic Lemon Juice
  • 3 Tablespoons Tahini
  • 3 Cloves Organic Garlic
  • 1/2 tsp Sea Salt
  • 1/4 tsp Dried Cumin
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Pine Nuts (optional garnish)


  1. Cut the peppers in half and deseed.  Toss them in a little olive oil to coat.  Place them on a baking sheet and broil on the 1st rack until completely blackened.  Or if weather permits, grill them on high heat until charred.  Once done, place a large glass bowl over them to steam for 10 minutes or until cool enough to handle.
  2. Peel the peppers and chop them into large chunks.  Set aside approx 1/4 – 1/2 cup to chop up finely for garnish when serving.
  3. Add garbanzo beans, lemon juice, tahini, garlic, salt and cumin to a food processor.  Pulse until the beans are a smooth consistency (1-2 minutes), scraping the sides down once or twice.
  4. Add the peppers until smooth and drizzle the oil through the top while on high.  You can add water or more oil if the hummus seems too thick.
  5. Serve in a bowl or platter and make an indentation to pour some fresh olive oil into and the chopped up peppers and pine nuts.

 *Limited period offer.



Sign up now to receive your FREE 5 day cooking guide