top of page
Black Marble
  • Writer's pictureTammy

Roasted Pepper Hummus

“This easy roasted red pepper hummus is creamy, smoky, and sweet! You'll love this flavor-packed twist on classic hummus, thanks to sweet roasted red peppers, garlic, and a hint of smoked paprika. Serve it with homemade pita chips, the perfect addition to your Mediterranean mezze party platters!”

Roasted Pepper Hummus

Servings: 10

Prep Time: 5 Minutes

Chill Time: 3 Hours


  • 1 jar roasted red peppers

  • 2 cups canned chickpeas drained (liquid reserved) and peas rinsed

  • 1 1/2 teaspoon garlic powder

  • 5 Tablespoon tahini paste

  • 1 teaspoon smoked paprika

  • 1 large lemon

  • 2 tablespoons pine nuts, toasted, optional

  • 1 teaspoon+ Extra virgin olive oil garnish

  • Salt and pepper to taste


In the large bowl of a food processor fitted with a blade, add the roasted bell peppers along with the chickpeas, garlic powder, tahini, smoked paprika, and juice of lemon.

Drizzle a little extra virgin olive oil. Run the processor until you reach the desired creamy paste consistency.

Test and adjust seasoning, if needed. Run the processor again to combine.

Transfer to a serving bowl. Cover and chill.

When ready to serve, top roasted red pepper hummus with a little more extra virgin olive oil and the toasted pine nuts. Add a pinch of paprika or for garnish, if you like.

Serve with warm pita bread and sliced veggies for dipping!

"Great for a party or weekly lunch plan. Delicious, flavorful and healthy. Serve with veggie sticks, pita chips or spread on toasted baguette slices."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Related Posts

See All


Os comentários foram desativados.
bottom of page