Roasted Red Pepper Hummus Recipe
Prep time
Cook time
Total time
This hummus variation has a smoky flavor with a hint of sweetness from the roasted red pepper. Adding a little cayenne gives it a bit of kick at the end of each bite.
Servings: 2 cups
  • 1 large red bell pepper
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 3 cloves garlic, peeled
  • [1/4] cup fresh lemon juice
  • [1/2] tsp. salt
  • 2 TB. plain Greek yogurt
  • [1/2] cup plus 2 TB. tahini paste
  • 2 TB. extra-virgin olive oil
  • 1 tsp. paprika
  • [1/2] tsp. cayenne
  1. Preheat a grill top or a grill to medium heat.
  2. Place red bell pepper on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place pepper on a plate, cover with plastic wrap, let cool for 10 minutes.
  3. When pepper is cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalk and seeds.
  4. In a food processor fitted with a chopping blade, blend roasted red pepper, chickpeas, garlic, lemon juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula.
  5. Add Greek yogurt, tahini paste, extra-virgin olive oil, paprika, and cayenne, blend for 1 minute or until creamy and well combined.
  6. Serve with pita chips, or refrigerate for up to 1 week.
Mediterranean Morsel
If you don't have time to grill a red bell pepper, you can use roasted red bell peppers from a jar. Or the next time you have the grill going, roast a few extra bell peppers, peel, remove the seeds, and freeze them in individual bags for use later.
Nutrition Information
Serving size: 2 tablespoons Calories: 85 Fat: 7g Saturated fat: 1g Carbohydrates: 5g Sodium: 119mg Fiber: 2g Protein: 2g Cholesterol: 0mg
Recipe by Dedemed at