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Homemade Roasted Red Bell Pepper Hummus

Updated: Jan 11, 2022

Use the recipe below or check out the Nutritional App to find other quick & easy breakfast ideas.





Yields: 6 servings or approx. 1 1/2 cups

Prep Time: 25 mins

Cook Time: 10mins

Total Time: 35 mins


Description:

Easy roasted red pepper hummus recipe with sweet red bell peppers, chickpeas, onions, and tahini. This recipe is simple to make and makes hummus that’s so much better than store-bought.


Ingredients:

  • 2 whole red bell peppers

  • 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

  • 1/4 cup fresh lime juice, about 2-3 key limes

  • 1/4 cup (60 ml) tahini, see our homemade tahini recipe

  • 2 tbsp onion, minced

  • 2 tablespoons extra virgin olive oil, plus more for serving

  • 1/2 teaspoon ground cayenne pepper

  • 2 to 3 tablespoons (30 to 45 ml) spring water or aquafaba, see notes

  • Sea Salt to taste

* optional

**see app for approved foods & recipes


Preparation:

Roast the Peppers

  1. Move an oven rack so that it is about 5 inches from the broiler. Turn oven broiler on.

  2. Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet. Broil 5 to 10 minutes until the peppers skin has charred.

  3. Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Or, add peppers to a bowl then cover with plastic wrap and wait 10 to 15 minutes. Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving then roughly chop the rest.

Make the Hummus

  1. In the bowl of a food processor, combine the tahini and lime juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

  2. Add the olive oil, minced onion, cayenne pepper, and a 1/2 teaspoon of salt to the whipped tahini and lime juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

  3. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

  4. Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water or aquafaba until you are happy with the consistency.

  5. Taste for salt and adjust as needed. Finely chop the reserved peppers. Spoon hummus into a bowl, make a small well in the middle and add the chopped peppers. Store homemade hummus in an airtight container and refrigerate up to one week.


 


Notes:

  • How to Cook Chickpeas: You can use canned or home-cooked chickpeas for this recipe. To see how we cook dried chickpeas, see our simple tutorial here. We have included three methods including how to do it in a slow cooker.

  • Aquafaba is the starchy liquid in a can of beans (or the bean cooking liquid). You can use this instead of water in the last step of the recipe. Before using, taste the liquid to see how salty it is. If it is salty, consider holding some of the salt called for in the ingredient list back, and then season to taste after adding the aquafaba.



Photo Gallery:

All images courtesy of InspiredTaste.Net



NUTRITION PER SERVING: Serving Size1/4 cup/Calories195/Protein6 g/Carbohydrate18 g/Dietary Fiber5 g/Total Sugars4 g/Total Fat12 g/Saturated Fat2 g/Cholesterol0 mg

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