Roasted Red Pepper Hummus

Roasted Red Pepper Hummus Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 25 minutes


2 Medium Red Bell Peppers Roasted

2 Tbsp Lemon Juice Freshly Squeezed

2 Cloves Garlic Crushed

15 ounce Can Chickpeas Drained

1/3 cup Tahini (80g)

1/2 tsp Salt

1/2 tsp Ground Cumin

1/2 tsp Paprika

1/8 tsp Cayenne Pepper

1 Tbsp Olive Oil Extra Virgin, plus more to drizzle over the top


1Preheat the oven to 450°F (230°C).

2Slice the red peppers and remove the seeds and core. Place the pieces on a parchment lined baking tray, skin side up.

3Roast in the oven for 25 minutes until the skins are nicely charred.

4Remove from the oven and place into a bowl and cover it with foil. Leave for 15 minutes. This will allow the peppers to steam a bit and the skins to loosen.

5Remove the peppers from the bowl and peel off the skins. Slice off a couple of strips of roasted red pepper to decorate your hummus (optional).

6Add the lemon juice and crushed garlic cloves to a bowl or jug and let the garlic soak in the freshly squeezed lemon juice for a few minutes.*

7Add the chickpeas to the food processor along with the crushed garlic and lemon juice, tahini and roasted red peppers. Process until chunky.

8Add in the salt, cumin, paprika, cayenne pepper and olive oil and process again until very smooth. You can just let the food processor run for a few minutes so that you get that really smooth texture.

9Transfer to a serving dish and drizzle with some olive oil and sprinkle with some sesame seeds and freshly chopped parsley and serve.

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