Roasted Red Pepper Hummus

You’ve seen plenty of recipes promising “the best” hummus you’ve ever had. You’ve sorted through weird ingredients and tried plenty of recipes. But, you’re having a hard time getting your hummus smooth and fluffy like store bought. The trick? It’s not in the ingredients…it’s in the process. Add the chickpeas last! Watch the video to see a foolproof method of making your hummus.

Don’t like roasted red pepper? Skip it, and you’ve still got a great hummus. If you try it out let me know in the comments below and head over to Instagram for even more great dinner inspirations!


  • 2 Roasted red peppers*
  • 15 oz canned chickpeas, drained and rinsed
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2-3 cloves garlic
  • 2 Tbl olive oil
  • 1/2 tsp cumin
  • Pinch of salt (less than 1/4 tsp)
  • 1/4 tsp ground pepper


Using a food processor or high speed blender add olive oil, lemon juice, and tahini and process for 2 minutes. This emulsifies the liquids before adding in the chickpeas which makes a more stable compound as a whole. You want them added together rather than simple added to the chickpea. Trust me, it works.

Add garlic, cumin, salt, pepper, and red peppers. Process for 2 minutes. Scrape sides and add drained and rinsed chickpeas. Process for 1 minute, scrape sides, process for another minute. Try not to over-process because you don’t want your initial emulsification to break down.

To serve you can eat it as is or top with a drizzle of olive oil, dash of paprika, and a pinch of sea salt flakes. It’s very good with a little minced roasted red pepper on top.

Good for about 2 weeks in a sealed container in the refrigerator.

How to roast red peppers

Rinse off your peppers and dry them well. Don’t cut! Coat them in a thin layer of canola oil. Olive oil and coconut oil has a low smoking point which will turn your kitchen into smoke detector city. I roast mine right on the gas stove top, but you can broil them. The goal…burn them. You’re essentially burning the skin off the outside and in the process giving your red pepper flesh a pleasant roasted flavor. So, if you have flames, use them, if you have electric get it under the broiler so that it’s right up next to the heating filament. Once it’s black on the outside, it’s done.

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