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Roasted red pepper hummus on a platter served with small naan dippers
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4.96 from 23 votes

Roasted Red Pepper Hummus

This Roasted Red Pepper Hummus recipe is an easy and healthy snack to make with a few ingredients. It's rich and creamy with the best flavor!
Course American
Cuisine Amerian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 152kcal
Author Yumna Jawad


  • 1 15-ounce can chickpeas
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 garlic cloves
  • ½ teaspoon salt
  • Extra virgin olive oil for serving
  • Paprika for serving
  • 7-8 ounces roasted red bell peppers drained and squeezed


  • Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps create a creamy texture).
  • Drain the chickpeas and transfer them to a food processor. Blend them alone until they become powder-like, scraping down the sides as needed.
  • Add the lemon juice, tahini, garlic cloves and salt and 2-3 ice cubes, and blend for about 5 minutes until smooth.
  • Add roasted red bell peppers to the food processor and process until creamy and well blended.
  • Serve at room temperature or cold with naan or your favorite dippers.



Storage: Store leftover hummus in the fridge in an airtight container. It should stay food for 2-3 days. 


Calories: 152kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1268mg | Potassium: 278mg | Fiber: 6g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 28mg | Calcium: 72mg | Iron: 2mg