Hummus is a tasty way to get your daily legumes, providing a good amount of fiber and plant protein. I have already shared my basic hummus recipe, but to spice things up a bit, you can add a wide variety of herbs or spices to it. Or, like in this roasted red pepper hummus, add some vegetables for an extra kick of vitamins and phytonutrients!

Technically a fruit, red peppers are an excellent source of vitamins A and C. A half cup of raw red pepper provides you with 47 percent of your daily recommended intake of vitamin A and 159 percent of your vitamin C. It also boast a long list of other nutrients such as calcium, vitamin E, iron, potassium, magnesium, Beta-carotene, vitamin B6, folate, niacin, riboflavin, vitamin K!… 

I like to make this from fresh bell peppers that I roast myself. This article is an excellent guide on how to roast peppers. https://toriavey.com/how-to/roasted-bell-peppers/

You can use jarred peppers if you are short on time, though. Just look for brands that have the fewest ingredients, such as Botticelli.

Serve this roasted red pepper hummus as a dip for vegetables or pita chips, use as a spread for sandwiches, or eat a couple of spoons on their own just because…!

Check out our other recipes:

Hummus

Cilantro jalapeño hummus

Roasted garlic hummus

Sun-dried tomato and basil hummus

Lemony beet hummus

Roasted red pepper sauce

Tomato & red bell pepper soup

Tuna and avocado stuffed peppers

Roasted broccoli and bell pepper

Gazpacho

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5 from 4 votes

Roasted red pepper hummus

An irresistible dip or spread loaded with fiber, protein, and extra vitamins from the red bell pepper. Smoked paprika adds a hint of smokiness.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Servings: 12

Author: Veronique Eichler

Equipment

• Food processor
• Measuring cups
• Measuring spoons
• Baking sheet with wire rack
• Glass mixing bowls

Ingredients

• 1 can Cooked chickpeas 15 oz can, drained and rinsed
• 1 ea Red bell pepper roasted (or 3/4 cup of jarred roasted pepper)
• 1 clove Garlic chopped
• 2 tbsp Tahini
• 1 tbsp Extra virgin olive oil
• 1 tbsp Lemon Juice
• 1/2 tsp Kosher salt
• 1/4 tsp Smoked paprika
• 1/4 tsp Cayenne pepper
• 1 tbsp Extra virgin olive oil for serving
• 1 pinch Sumac for serving

Instructions

• Roast bell pepper on a parchment lined baking sheet at 400°F for about 40 minutes, turning at regular intervals so their skin gets charred on all sides (Note: you may want to roast several peppers at once, they will keep very well and can be used in other dishes and salads).
• Place bell pepper in a glass bowl and cover. Let cool for at least 15 minutes. Once cool enough to handle, remove the skin and seeds.
• Place all ingredients in a food processor, and blend until smooth, stopping to scrape the sides of the bowl from time to time.
• Taste and adjust seasonings. If you wish to adjust the consistency you can add water, olive oil, or reserved liquid from the can of chickpeas.
• Transfer to a serving bowl. Drizzle a tablespoon of olive oil on top and sprinkle with sumac.

Nutrition

Nutrition Facts

Roasted red pepper hummus

Serving Size

 

2 tbsp

Amount per Serving

Calories

71

% Daily Value*

Total Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Sodium

 

197

mg

9

%

Total Carbohydrate

 

6

g

2

%

Dietary Fiber

 

2

g

8

%

Total Sugars

 

1

g

1

%

Includes Added Sugar

 

0

g

Protein

 

2

g

4

%

Vitamin A

 

354

IU

7

%

Vitamin C

 

13

mg

16

%

Calcium

 

16

mg

2

%

Iron

 

1

mg

6

%

Potassium

 

83

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.