Herb & Roasted Red Pepper Hummus Recipe

Name: Herb & Roasted Red Pepper Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Roasted Red Bell Pepper (1 1/2 Peppers); 1 can (15 Oz. Can) Chickpeas (garbanzos), Drained; 3 Tablespoons Tahini; 2 cloves Garlic; 1/2 cups Fresh Basil Leaves, Julienned; 1/2 cups Fresh Parsley, Chopped; ⅓ cups Lemon Juice; 1 dash Salt And Pepper, to taste; 1/4 teaspoons Cumin; 1/4 teaspoons Chipotle Powder; ⅛ teaspoons Cayenne; 1 Tablespoon Olive Oil, Plus Extra If Needed For Consistency And/or Roasting Peppers; 1 dash Paprika, For Garnish

Servings: persons

1 cup Roasted Red Bell Pepper (1 1/2 Peppers)
1 can (15 Oz. Can) Chickpeas (garbanzos), Drained
3 Tablespoons Tahini
2 cloves Garlic
1/2 cups Fresh Basil Leaves, Julienned
1/2 cups Fresh Parsley, Chopped
⅓ cups Lemon Juice
1 dash Salt And Pepper, to taste
1/4 teaspoons Cumin
1/4 teaspoons Chipotle Powder
⅛ teaspoons Cayenne
1 Tablespoon Olive Oil, Plus Extra If Needed For Consistency And/or Roasting Peppers
1 dash Paprika, For Garnish

1
To roast red bell peppers: Slice peppers in half and clean the seeds and stem from each side.
2
On a foil-lined baking sheet, place red bell pepper halves, open side down.
3
Drizzle with olive oil (about a 1 teaspoon per pepper).
4
Rub each piece to help coat with oil.
5
Place on the top rack in the oven for about 7 minutes on the broil setting.
6
Be sure to watch them when they near the end of their cooking time.
7
They should look charred!
8
When finished in the oven, immediately place into a large ziplock back and seal tightly.
9
Let sit for 20 minutes.
10
Remove from bag, and skin should peel away easily!
11
Discard the skin.
12
To make the hummus: Add the drained chickpeas to the food processor bowl fitted with the flat blade.
13
Add the tahini paste.
14
Blend for 1 minute.
15
Meanwhile, coarsely chop the roasted red bell peppers along with the garlic, basil and parsley, lemon juice, salt and pepper, and a few shakes of cumin, chipotle powder, and just a pinch of cayenne pepper.
16
Blend for another 1-2 minutes, until a fairly smooth consistency, streaming in the olive oil, as needed.
17
Taste and adjust flavors as needed.
18
Garnish with paprika.
19
Optional: Cut whole wheat pita bread into triangles.
20
Lightly spray with olive oil, spread onto a baking sheet and place in a preheated oven at 400 degrees F for about 7-10 minutes.
21
Be careful not to burn them!
22
Serve alongside hummus for a great healthy treat!

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup Roasted Red Bell Pepper (1 1/2 Peppers), 1 can (15 Oz. Can) Chickpeas (garbanzos), Drained, 3 Tablespoons Tahini, 2 cloves Garlic, and more.

Yes, Herb & Roasted Red Pepper Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb & Roasted Red Pepper Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions