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  • Writer's pictureKomal Soni

Roasted Red Bell Pepper Hummus


  • 2 cups chickpeas, soaked and boiled

  • 1 large red bell pepper, cut into four pieces and remove seeds

  • 3 tablespoons tahini

  • 2 tablespoons lemon juice

  • 1/2 teaspoon salt (or as needed)

  • 1/2 teaspoon roasted cumin powder

  • 1/2 teaspoon smoked paprika, plus more to sprinkle.

  • 1/4 teaspoon red chili flakes (optional)

  • 3 tablespoon extra-virgin olive oil, plus more to drizzle.

  • 4 tablespoons ice water (or as needed)


Roasting Peppers:

  • Preheat the oven to 200 degrees C.

  • Arrange pepper pieces, skin-side up, on a baking tray. Roast them for 15-20 minutes or until the pepper's skin has charred.

  • Remove and wait until they are cool.

  • Gently peel away the charred pepper skin and discard.

Making Hummus:

  • In a blender or a food processor, combine all the ingredients.

  • Blend it on a pulse mode until smooth.

  • Remove in a serving bowl, and drizzle some extra-virgin olive oil and smoked paprika over it.

  • Enjoy with pita bread or veggie sticks.

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