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Roasted Garlic Hummus

Roasted Red Pepper Hummus

Author Jacqueline


  • 4 bell peppers halved and seeded
  • 2 cans chickpeas
  • 2 gloves garlic
  • 2 T olive oil
  • 1/2 large lemon juiced
  • 2 tsp salt
  • 1 tsp cumin
  • 1/2-2/3 c water
  • 3 T sesame seeds or 2 T toasted sesame seeds, 1 T untoasted


  • Preheat a broiler on HIGH. Line a baking sheet with foil and add with peppers. Roast bell peppers until skin is black and blistered. Flip to the other side and continue roasting until the edges blacken. Remove from oven and allow to cool. Peel the blistered skin off. You should have about 1/2 cup of peppers.
  • In a food processor or blender, add all ingredients together. Start with 1/2 cup water, adding more if needed to keep the mixture running. Process until mixture is completely smooth. Serve with pita triangles and vegetables.