Roasted Red Pepper Hummus
Silky smooth hummus blended with smoky, charred red bell peppers. A vibrant twist on the classic Lebanese spread, perfect for scooping with warm pita or crisp vegetables.
For 4 servings
- prep · ~30 min
Roast the bell peppers.
1.Preheat the oven to 200°C (400°F).2.Place halved and seeded red bell peppers cut-side down on a baking sheet.3.Roast for 20-25 minutes until the skins are blistered and charred.4.Transfer to a bowl, cover with a plate, and steam for 10 minutes to loosen the skins.5.Peel off and discard the skins.TIPLet the peppers steam in a covered bowl — this makes peeling the charred skin effortless. - mix · ~5 min
Blend the hummus base.
1.Reserve a few chickpeas for garnish.2.Add the remaining chickpeas, roasted red peppers, tahini, lemon juice, garlic, 2 tbsp olive oil, salt, and cumin powder to a food processor.3.Blend for 1-2 minutes until the mixture is thick and smooth.4.With the motor running, drizzle in ice water one tablespoon at a time until the hummus is light and creamy.TIPIce water makes the hummus significantly lighter and fluffier. Don't skip it. - assemble · ~1 min
Serve the hummus.
1.Scoop the hummus into a shallow serving bowl.2.Use the back of a spoon to create a swirl on the surface.3.Drizzle with 1 tsp olive oil and garnish with the reserved chickpeas and a pinch of smoked paprika.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For silky smooth hummus, use dried chickpeas soaked overnight and boiled until tender — canned is fine but drains well.
- 2Ice water is non-negotiable: stream it in while blending to achieve that light, airy, restaurant-style texture.
- 3Let roasted peppers steam under a covered bowl for 10 minutes to loosen skins before peeling — no burned fingers.
- 4Always stir your tahini well before measuring, as the oil separates and leaves the paste too thick if not mixed.
- 5Reserve a whole chickpea or two for garnish; it adds visual appeal and a nice textural contrast.
- 6Blend the tahini and lemon juice first before adding chickpeas to emulsify and create an even creamier base.
Adapt it for your goals.
Low-oil
Replace the 2 tbsp olive oil in the blend with unsweetened plant-based yogurt or an extra tablespoon of tahini — lowers the fat while keeping creaminess, ideal for calorie-conscious or oil-free diets.
protein boostProtein boost
Add ½ cup of cooked white beans or extra chickpeas and a teaspoon of hemp seeds — increases protein and fiber content without altering the roasted pepper flavor, perfect for post-workout recovery.
spicy harissaSpicy harissa
Include 1-2 teaspoons of harissa paste (rose harissa pairs beautifully) during blending — adds North African heat and complexity for those who crave a spicy kick.
smoky chipotleSmoky chipotle
Replace the smoked paprika garnish with a minced chipotle pepper in adobo sauce blended in — introduces bold smokiness and moderate heat, a fusion twist that works on tacos or grilled veggies.
Why this is on our healthy list.
Rich in Plant Protein
Chickpeas provide a substantial dose of plant-based protein and fiber, supporting muscle repair and digestive health.
High in Vitamin C
Roasted red bell peppers are loaded with vitamin C, an antioxidant that boosts immune function and collagen production.
Heart-Healthy Fats
Tahini (sesame paste) and olive oil supply unsaturated fats that help reduce inflammation and support cardiovascular health.
Iron and Calcium Source
Tahini is rich in both iron and calcium, contributing to bone strength and red blood cell formation.
Frequently asked questions
Yes, you can — drain and pat them dry first to avoid excess moisture that might make the hummus watery and less creamy.
