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Roasted Red Pepper Hummuss

Roasted Red Pepper Hummus

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  • Author: Kristy
  • Total Time: 50 minutes


Roasted red pepper hummus always used to be a crucial item on the grocery list. I think this roasted red pepper hummus recipe would also be a hit if I tried to sell it


  • 2 red peppers
  • 2 16 oz cans chickpeas, thoroughly rinsed and drained
  • 1 teaspoon garlic salt
  • 2 teaspoons chili powder
  • 1 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon crushed red pepper
  • Water
  • 3 tablespoons EVOO


  1. Grill or roast red peppers and let cool. To grill – Lightly coat peppers with EVOO and grill on low. Turn every 5 minutes until blackened. To roast – preheat oven to 450 degrees. Lightly coat peppers with EVOO, and bake for 30 minutes until blackened.
  2. Add chickpeas and red peppers to food processor. Process on low for 3-5 minutes until chickpeas are crumblike.
  3. Add in EVOO and continue to process on low additional 2-3 minutes. Slowly add in water, using your best judgement of how much you might need. The red peppers will add quite a bit of water to the hummus itself, so don’t add too much or your hummus will be watery. I’d say you may add 2-4 tablespoons, depending on the size of the peppers.
  4. Once hummus is becoming the right consistency, add seasonings and process additional 2-3 minutes on low.
  • Prep Time: 40 mins
  • Cook Time: 10 mins
  • Category: Appetizers & Dips


  • Serving Size: 2 tablespoons
  • Calories: 75
  • Sugar: 2 g
  • Sodium: 211 mg
  • Fat: 3 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 0 g