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roasted red pepper hummus with pita
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5 from 1 vote

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus is fresh, clean, healthy eating. Serve it with my no-knead easy pita bread.
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: clean eating, healthy, hummus, keto, vegan, vegetarian
Servings: 16
Calories: 71kcal


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  • Powerful blender link a Ninja, Blendtec, or Vitamix


  • cup tahini (for an easy recipe click here)
  • 2 tbsp olive oil
  • ½ tsp cumin
  • ½ tsp sea salt
  • 2 cloves smashed garlic
  • 3 tbsp lemon juice
  • 2 tbsp roasted red pepper puree
  • 1 can drained and rinsed chick peas
  • 2-4 tbsp ice water


  • Smash the garlic and add it to the fresh lemon juice. Let it marinate for 10-15 minutes before adding it to the hummus.
  • Put all but the red pepper puree and chickpeas into a powerful blender and blend for 1 minute
  • Add the red pepper puree and chickpeas and blend for 2 minutes, scrape sides and add 2 tbsp of the ice water. Blend for 2 more minutes. If the Humus is still very thick add 1-2 more tbsp of the ice water if the hummus is still thick. The key to creamy smooth hummus is adding enough ice water and blending for the full 4 minutes. Let the hummus cool for several hours in the fridge and recheck the consistency. Add an additional 1-2 Tbsp of ice water to thin out and blend for another 30 seconds if needed.
  • Put in the serving container, add a swirl of extra virgin olive oil, some paprika, and a few pine nuts.



Optional toppings:
Drizzle with olive oil and add pine nuts and a sprinkle of paprika.
Olive oil and some chopped kalamata olives.
olive oil, a sprinkle of sumac, chopped parsley. 


Serving: 1tbsp | Calories: 71kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 69mg | Fiber: 2g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg