Roasted Red Pepper Hummus Dip

Roasted Red Pepper Hummus Dip

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Course: DipCuisine: Middle EastDifficulty: Easy


Prep time


Cooking time





This homemade roasted red pepper hummus recipe is smooth and creamy and so much better when made from scratch. Great for game day, holidays or an anytime snack. Don’t forget the pitas!


  • 2 Large Red Bell Peppers

  • 2 Long Cayenne Peppers

  • 4 Tbsp Tahini

  • 1 Squeeze of Fresh Lemon

  • 5 Cloves Garlic, chopped

  • 1 Tsp Salt

  • 1 Tsp Cumin

  • 2 Cans Garbanzo Beans

  • 1/4 Cup Extra Virgin Olive Oil

  • 1/4 Tsp Red Chili Flakes

  • 1 Pack Pita Bread


  • Preheat oven to 400 degrees or set it to broil. Set the peppers onto a baking sheet (aluminum foil will make for easy cleanup), and bake for 20-30 minutes, until the skins are blackened and blistered, turning occasionally to evenly roast the peppers.
  • Allow the peppers to cool enough to handle. Transfer them to a bowl and cover them with plastic or a paper towel, or place them into baggies or paper bags to let the skins steam and loosen.
  • Peel, stem and seed, then chop the peppers
  • Next, add the peppers to a food processor along with the tahini, lemon juice, garlic, salt, cumin and garbanzo beans (or chick peas). Process to form a paste.
  • Slowly add the olive oil in a smooth drizzle while continuing to process until the hummus becomes thick and creamy. There is nothing better than creamy, smooth hummus.
  • Transfer to a bowl and garnish with spicy red chili flakes and extra olive oil. Serve with pita bread.

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