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roasted bell pepper hummus 2
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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
Course: Appetizer / Hors D'Oeuvre, Sauce / Dip / Dressing, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: bell pepper, chickpea
Servings: 12
Calories: 71kcal
Author: Veronique Eichler



  • 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.


Serving: 2tbsp | Calories: 71kcal | Total Carbohydrate: 6g | Protein: 2g | Total Fat: 4g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 83mg | Dietary Fiber: 2g | Total Sugars: 1g | Vitamin A: 354IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg | Includes Added Sugar: 0g