Roasted Red Pepper Hummus

Anyone for some hummus? Here is a little twist on the classic hummus with some roasted red bell pepper.

Roasted Red Pepper Hummus, Vegan

If you have never tried hummus, this is the perfect time to try it. It’s the start of a new year and most people are thinking about how to consume more vegetables. Having hummus around makes it super easy to eat veggies because you’ve gotta dip into the hummus with something. Why not dip with veggies? If you keep cut vegetables stocked in the fridge, you make it easier on yourself and the family to grab a health snack. Take those vegetables and dip dig in!  Roasted Red Pepper Hummus, Vegan

Not only are we trying to eat more vegetables, it’s game time! Hummus makes a great addition to a Super Bowl Party, any kind of appetizer spread, or potluck. As an aside, coming from someone who lives in the Pacific Northwest and isn’t used to having or following winning teams, this is an exciting time of year as the Seattle Seahawks are going to the Super Bowl! Not that I am a football fan, but my husband and many of our friends are, and the state is all abuzz.  Fun times, and go Hawks!

Roasted Red Pepper Hummus, Vegan

Hummus is also great on sandwiches as a spread. And I’ll admit that my absolute favorite way to eat hummus is with pita chips. There is a reason we don’t keep pita chips stocked in our house:).

Roasted Red Pepper Hummus, Vegan

If you haven’t ever roasted a bell pepper or any veggies for that matter, it’s incredibly easy and adds a great boost of flavor to your food! Basically you place your cut veggies on a baking sheet with a drizzle of olive oil, and a dash or two of salt and pepper, and bake at 450 degrees. Stir about every 7-9 minutes until browned to your desire. So if you haven’t ever roasted vegetables before, put it on your to-do list (I recommend starting with cauliflower). You’ve gotta, gotta try it!! At least once!!

Roasted Red Pepper Hummus

Prep Time: 20 minutes

Yield: 2 1/4 cups

Roasted Red Pepper Hummus


  • 1 can of chickpeas, liquid reserved
  • 1/2-1 red bell pepper, roasted
  • 2 T raw sesame seeds
  • 2 T lemon juice
  • 2 t extra virgin olive oil
  • 1 garlic clove
  • 1 t paprika
  • 1/2 t cumin
  • salt to taste
  • optional, garlic powder to taste


  1. Blend all ingredients, except salt, garlic powder and reserved liquid.
  2. Add some reserved liquid by the tablespoon if needed to get the blender going.
  3. Salt to taste, and add garlic powder if desired.
  4. Optional, garnish with a dash of paprika.
  5. Serve with your favorite veggies, and enjoy!

Have you ever made bean dip in the Crock-Pot? It’s super easy, tasty, is another great game day addition and makes for a great burrito.

3 Ingredient Crock-pot Bean Dip

Go here for the complete list of recipes.

Sharing @ WFMWReal Food WednesdayFat TuesdayTalent Show TuesdayOne Project at a TimeHomestead Barn HopSew Darn CraftyWeekend PotluckThe Party BunchFight Back FridayWellness WeekendPennywise Platter Thursday, Frugal Days, Sustainable Ways, Simple Lives Thursday.


  1. Dianna says

    I would love to try this as I’ve been experimenting with chickpeas. Could you pls confirm the amount of lemon juice?

    • says

      Hi Dianna. Thanks for the heads up! 2 T of lemon juice is needed. So sorry, and thank for visiting and letting me know!

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *