Roasted Red Pepper Hummus

Roasted red pepper hummus in a blue bowl garnished with parsley, ground pistachio, sumac and dill pickles accompanied by crackers.

5 from 1 reviews

Creamy homemade hummus with roasted red pepper.


  • 3 red bell peppers
  • 2 cups canned chickpeas
  • 4 tablespoons tahini, optional
  • 1 and ½ tablespoons lemon juice
  • 1 clove garlic
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • 1 tablespoon olive oil


  • Parsley, chopped
  • Pickles
  • Sumac
  • Ground pistachio


  1. Roast the peppers either on the stove. Place a pepper on each gas burner with the highest setting. Roast them until all the sides are blackened, turning the peppers occasionally with a pair of tongs. Peel, cut them in half, remove the seeds and chop them.
  2. Put chickpeas, chopped red peppers, tahini, olive oil, garlic, cumin and salt in a food processor and blend. Taste and adjust to your liking. Run the processor until smooth.
  3. Transfer in a bowl and garnish with sumac, pistachio, parsley and pickles.
  4. Optionally, drizzle extra olive oil over it.


  1. You can roast the peppers in oven as well. Or just use jarred roasted red peppers.
  2. Leave tahini out if you are allergic to it or you don’t have it on hand.
  3. If you find it too thick, add extra tahini, olive oil or just water.


Keywords: red hummus, roasted red pepper hummus, red bell pepper hummus