Roasted Red Pepper Hummus
March 15, 2017

Roasted Red Pepper Hummus

It’s been awhile since my last post. I recently moved to the U.S, and so I’ve been busy with everything that comes with moving to a new place. I won’t bother you with those details though, we’re here to talk about a new recipe that I’ve been making a lot of lately.

I don’t know about you, but I can’t get enough hummus! There are so many ways to do it. It’s impossible to get tired of it! Instead, you just make a new variation.

I used to buy it at the store. Then, I saw how easy it was to make my own! I usually make one batch of hummus every week. We eat it as a snack with homemade crackers, baked pita chips, pretzel crisps or raw vegetables.

My favorite version is the Roasted Red Pepper Hummus. The roasted red peppers add a gentle, sweet taste to the hummus, while adding a little bit of spice. It’s amazing!

If you’re in a rush, you can use canned chickpeas. If you have the time, you should use home cooked chickpeas, they make a difference!


  • 2 cups garbanzo beans
  • 2 roasted red peppers (1½ for the hummus, and a ½ to garnish)
  • 3 cloves of garlic
  • ¼ cup lemon juice
  • 3 Tbsp tahini
  • 1 tsp salt
  • ¼ tsp red pepper powder


Home cooked chickpeas

  1. In a large bowl, cover the dry chickpeas with cold water and let them soak overnight.
  2. Drain the beans and rinse well before cooking. In a large pot cover the chickpeas with water and bring the water to a boil, then reduce to a simmer. Let the beans cook for an hour to an hour and half until the beans are soft. You can also, remove a couple and cut them in half. If it’s still white in the middle, it’s not ready. I find just squishing them easier though!
  3. Make sure to add water while the beans are boiling to keep the beans submerged.
  4. Once they are cooked, drain and rinse them. They are ready to use.

Roasted red peppers

  1. Cut the red peppers in half and remove the core.
  2. Place skin-side up on a baking sheet and broil in the oven until the skin has charred.
  3. Remove the pan and fold the baking sheet over to let the pepper cool down. That way the skin can be removed easily.
  4. When cool enough to handle, remove the charred skin and keep half of one roasted pepper on the side for garnishment.


  1. In the food processor, combine all the ingredients together and process for one minute. Scrape the sides and bottom of the bowl, and process again. Repeat until you have a smooth texture.

If the hummus is too thick, add one tablespoon of water, one at a time.

Spoon the hummus into a bowl and garnish with some olive oil. Top with fresh basil and the chopped roasted pepper you kept earlier and serve.

Note: If there’s extra, you can keep it in an airtight container in the fridge for up to a week.