Roasted Red Pepper Hummus
Buying hummus can get expensive and sometimes you’re not even sure what you’re eating with that long list of preservatives. Homemade red pepper hummus isn’t just healthier; it tastes better, too!
Roasted red peppers add a delicious dimension of flavor. If you’re feeling adventurous, you can cook them over an open flame on the outdoor grill to get that sought-after smoky taste.
Our recipe yields three cups so you’ll have plenty of dip for a large group or leftovers to use on your favorite sandwiches and salads. Just a quick pro tip: if the hummus is too thick, thin it out with a spoonful of water and blend until smooth.
Roasted Red Pepper Hummus Recipe
- 2 red bell peppers
- 1 Tbsp olive oil
- 1/3 cup tahini
- 3 Tbsp lemon juice, fresh squeezed
- 1 clove garlic, peeled
- 2 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- 2 cans garbanzo beans, well drained
- black pepper, to taste
- Preheat oven to 450 degrees and cover a rimmed baking sheet with aluminum foil. Place the bell peppers on the baking sheet and drizzle with 1 Tbsp olive oil and brush to coat them completely. Bake for about 20 minutes, turning the bell peppers once halfway through.
- When they are blistered and blackened, remove from the oven and transfer to a medium-sized mixing bowl. Cover the bowl with plastic wrap and allow the peppers to steam in the bowl until they are cool enough to handle (about 20 minutes).
- Once the peppers are cool enough, remove and discard the skins, membranes and seeds and place in the food processor. Then add tahini, lemon juice, garlic, olive oil and salt and pulse until a smooth paste forms. Then add garbanzo beans and blend continuously for several minutes until the mixture is very smooth.
- Season to taste with additional salt (if needed) and black pepper. Transfer to a serving dish and serve with warm pita or fresh veggies.