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Roasted Red Bell Pepper Hummus

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4.7 from 3 reviews

  • Total Time: 35 mins
  • Yield: 4-6 1x


Units Scale
  • 2 medium red bell peppers
  • 1/2 large yellow onion, diced
  • 15 ounces canned garbanzo beans, drained
  • 6 tablespoons tahini
  • 2 garlic cloves, minced
  • 1 tablespoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • Coarse salt to taste
  • Fresh parsley, minced to garnish


  1. Preheat oven to 450˚F.
  2. Place bell peppers on a foil or parchment paper lined sheet tray. Cook in the oven for 30-35 minutes until the skin is wrinkled and charred, flipping the peppers over half way through.
  3. Remove from heat and let cool. Once cool to the touch, remove the stem and the charred outer skin. Cut each pepper in half and remove the seeds.
  4. In a food processor, pulse the roasted peppers, onion, garbanzo beans, garlic, paprika, cumin, pepper, lemon juice, tahini and olive oil until completely smooth. Add salt and/or more pepper to taste.
  5. Garnish with fresh parsley and a drizzle of olive oil. Serve with some lightly toasted pita bread!
  • Prep Time: 5 mins
  • Cook Time: 30 mins