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    Home > Recipes > Snacks

    Roasted Red Pepper Hummus

    Published: Jul 2, 2015 · Modified: Feb 13, 2023 by Iosune · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe
    Roasted Red Pepper Hummus

    I fell in love with hummus the first time I tried it a few years ago, but I've always made the traditional version until I try a store-bought roasted red pepper hummus and it tastes even better! Unfortunately, the store-bought hummus had white sugar, refined sunflower oil and other nasty ingredients, so I prefer to make this homemade hummus and it tastes even better.

    I eat hummus as an appetizer with some crudités (I love carrots!) or with homemade tortilla chips, salad dressing or as a side dish, but my favorite way to enjoy this delicious dish is spreading the hummus over a baked pizza crust and I also add chopped tomatoes, sweet paprika, extra virgin olive oil and some olives, it tastes really awesome!

    Roasted Red Pepper Hummus

    Tips:

    • I prefer to cook raw chickpeas, but canned chickpeas are okay, although try to avoid nasty ingredients.
    • Feel free to use store-bought roasted red peppers if you're too busy.
    • Roasted tahini also works and it tastes better, but raw tahini is more nutritious.
    • You can see the roasted red peppers and the hummus texture in the food processor in the picture below.
    Roasted Red Pepper Hummus
    Roasted Red Pepper Hummus

    📖 Recipe

    Roasted Red Pepper Hummus | simpleveganblog.com #vegan #glutenfree

    Roasted Red Pepper Hummus

    If you like traditional hummus you should try this roasted red pepper hummus, it tastes even better!
    5 from 1 vote
    PRINT PIN RATE
    Course: Appetizer
    Cuisine: Middle Eastern
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 1 julienned red bell pepper
    • 2 and ½ cups cooked or canned chickpeas
    • 1 clove of garlic, remove the germ to improve your digestion
    • The juice of 2 lemons
    • 1 tablespoon raw tahini
    • 3 tablespoon extra virgin olive oil
    • 1 teaspoon sea salt
    • 1 teaspoon ground cumin
    • 1 teaspoon sweet paprika
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    Instructions

    • Preheat the oven to 350ºF or 180ºC.
    • Roast the red pepper on a baking tray for 10 or 15 minutes. Let it cool.
    • Combine all the ingredients in a food processor or a blender until smooth.

    Nutrition

    Serving: 1serving | Calories: 246kcal | Carbohydrates: 25.9g | Protein: 6.2g | Fat: 13.9g | Saturated Fat: 2.1g | Sodium: 786mg | Fiber: 5.6g | Sugar: 1.6g
    Tried this recipe?Let us know how it was!

    DID YOU MAKE THIS RECIPE?

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    Reader Interactions

    Comments

    1. Gina says

      June 27, 2016 at 7:00 pm

      If using canned chic peas, do you drain or use the liquid?

      Reply
      • Iosune says

        July 06, 2016 at 5:56 pm

        Hi Gina! You should drain the chickpeas 😉

        Reply
    2. Vibeke says

      July 30, 2015 at 3:02 pm

      Great recipe! It's both easy and delicious 🙂

      Reply
      • Iosune says

        August 12, 2015 at 5:20 pm

        Thanks a lot Vibeke! 😀

        Reply
    3. Wendy@TheNomadicVegan says

      July 02, 2015 at 6:59 pm

      Mmm, looks great! I've made something like this before using a jar of peppers in oil, but I like the idea of roasting my own, especially since I'm trying to stay away from oil these days. Thanks for the idea!

      Reply
      • Iosune says

        July 14, 2015 at 5:09 pm

        Hi Wendy! You should try this recipe, it's so delicious! I hope you like it 🙂

        Reply

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