Red Pepper Hummus



Red Pepper Hummus

Servings 2 cups


  • 1 (15-ounce) can chickpeas, drained and peeled (do not skip this step)
  • 2 whole roasted red bell peppers or ¾ cup jarred red bell peppers, chopped
  • 2-3 tablespoons tahini, (depends how nutty you like it!)
  • 3 ice cubes
  • 1 small garlic clove
  • 3 tablespoons fresh lemon juice
  • cold water, if needed to thin hummus
  • olive oil, for serving
  • paprika or sumac, for dusting


In a food processor or high-powered blender, combine the chickpeas, red pepper, tahini, ice cubes, garlic, lemon juice, and salt. Process until the mixture is smooth., Scrape down the sides of the food processor or blender, and blend until the mixture is is super creamy, about 4 minutes. Add cold water, if necessary, for a thinner hummus. Taste and adjust salt and lemon juice, to taste.

    Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. Refrigerate until ready to use. Remove from fridge at least 30 minuitesbefore serving.

      Create a well in the center, using the back of a spoon. Drizzle olive oil and sprinkle paprika or sumac. Enjoy!


        Serve with warm pita, pickled red onions, cucumbers, kalamata olives, extra chickpeas and, fresh feta!