Roasted Red Pepper Hummus
Recipe type: Hummus
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
Smokey, sweet and perfectly savoury this is the idea hummus to bring to a potluck or barbecue!
  • 1.5 cups of chickpeas
  • 1 large red bell pepper, fire roasted
  • 1-2 small cloves of garlic
  • 2 tbsp tahini
  • 1.5 tbsp lemon juice
  • 2 tsp of cumin powder
  • 1 tsp of smoked paprika
  • 1 tbsp of tomato paste
  • Sea salt and black pepper to taste
  • ¼ cup of water to thin as needed
  1. Start by fire roasting your bell pepper. If you have a gas burner or stove, simply place the pepper as close to the heat as possible using tongs, a long metal skewer. I personally just leave the pepper straight on the stove on low heat. Rotate from side to side to roast evenly and proceed until the skin fully blackens. Alternatively, place it on a baking sheet and broil in the oven until fully blackened.
  2. Once nice and charred, place the pepper in a bowl of cool water and carefully peel off the skin, remove the stem and seeds.
  3. To a food processor or high-speed blender, add in the pepper and all remaining ingredients. Blend on low-medium speed until creamy, scraping down the sides as you go and adding water a tablespoon at a time and only as needed to thin the hummus if it's looking too thick.
  4. Garnish with chopped parsely, chickpeas, and a drizzle of extra virgin olive oil.
For an even smokier flavour, try using roasted garlic in place of raw!
If you prefer a creamier hummus, add in an additional tbsp of tahini or 1 tbsp of olive oil while blending
If you're too lazy to fire roast your own bell peppers - you can usually find them in jars at the supermarket or at the deli section with the olives
A food processor is generally best for making hummus, but if you are using a blender make sure to
Recipe by One Arab Vegan at