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Roasted Red Pepper Hummus is a dip or spread made with cooked and mashed chickpeas, roasted red pepper, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Roasted red pepper adds a lot more flavour to the hummus. The color is really inviting. The red pepper can be roasted in the oven, grill or stove top. I just simply roasted it on the stove top which is a time saver yet we get the smoky flavour. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.

Sending this dish over to our BM #109, week 4, day 3 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Makes : 2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)

Roasted red pepper : 1 chopped finely

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 3/4 teaspoon


Wash and clean the red pepper, rub some oil and roast it over high flame on the stove. Once it’s charred, take it off the heat. Let is cool a little, wash it to get rid of the burnt skin and chop finely.

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109