Easy Roasted Red Pepper Hummus | Renee's Kitchen Adventures

Wednesday, January 21, 2015

Easy Roasted Red Pepper Hummus

I've been posting a lot of yummy, but really decadent, recipes great for game day lately.  How about we take it on the healthier side today?  Roasted Red Pepper Hummus is an easy, delicious way to bring a healthy option to the game day spread or have on hand for a fantastic snack any day!

Easy Roasted Red Pepper Hummus | Renee's Kitchen Adventures: Homemade hummus with the flavor kick of red peppers!

I LOVE hummus. I mean I REALLLLY LOVE it! (like eat it straight from the spoon love it!)  I've got a handful of different recipes on my blog for hummus already: one for a classic hummus, a Jalapeno Cilantro variety and one made with Black Beans, instead of chickpeas.  Today, I'm adding another one to the group with this Roasted Red Pepper variety.

Like all hummus recipes, this one could NOT be any easier.  Put everything in the food process (or blender) and let it whirl until you've got a silky, flavorful dip that won't pack on the pounds!

The addition of jarred roasted red peppers makes this version especially tasty! Yes, you could go out and buy already made versions of this dip, but it's so easy to make and tastes so much better fresh, why would you?

I like to serve this dip with cut up raw veggies and soft pita triangles, but it's also pretty amazing as a diet friendly spread on your favorite sandwich or wrap.  Anyway you serve it up, this dip will be a hit with everyone!

Image Easy Roasted Red Pepper Hummus | Renee's Kitchen Adventures

Easy Roasted Red Pepper Hummus

Renee's Kitchen Adventures
Adapted from Allrecipes 
Easy Roasted Red Pepper Hummus
Easy Roasted Red Pepper Hummus is a delicious healthy dip for all your parties or just to snack on!


  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 cup jarred roasted red peppers
  • 1-2 cloves garlic
  • 2 TBS tahini
  • 2 TBS fresh lemon juice (juice from 1/2 lemon)
  • 1 tsp ground cumin
  • 1/2 tsp Oregano
  • pinch or more to taste, salt
  • 1 - 2 TBS good quality olive oil


  1. Combine all ingredients in food processor.
  2. Process until smooth and fluffy. Can be thinned out with a little water if desired.
  3. Garnish with more olive oil and oregano, if desired. Store any leftovers in refrigerator.
Yield: approx 2 1/2 cups
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: hummus, snack, healthy, dip, chickpeas, appetizer

Servings - approx. 14   Serving Size -  approx 3 TBS   Points Plus per Serving - 1 Points+
Calories - 57,   Total Fat - 2.1g,   Carb - 7.8g,   Protein - 2g,   Fiber - 1.6g

Printable Recipe 

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  1. This sounds like a great game day "treat". I've always liked healthier options on game day anyway. And I always love a new hummus recipe.

  2. Great concept recipe that I make often. Thanks so much for posting.
    Given that bell peppers are dirt cheap where I live, I always use fresh ones for this recipe.
    I turn my toaster oven on to 400 degrees F., cut a slit in the red pepper after rubbing it with olive oil, and insert my raw garlic cloves and a small hot pepper into the cut slit on the pepper. I will roast until I see black spots - sometimes accelerate this by switching to broiler after 15 minutes to make "black spots" on the red pepper exterior. If I am working on the BBQ, I will just add the pepper(s) to a spot on the open grill. Sometimes I will add a half oiled garden onion to the grill or oven pan and let cook/blacken on one side.
    I then place the roasted red pepper into a bowl (with the garlic cloves and roasted hot pepper inside) into a bowl with the roasted half onion to let them all "sweat". Please be careful not to lose any of the vicious fluids that will release from the peppers as you will use them in your mix in the food processor.
    When cooled somewhat, remove pepper and remove most of the skin saving some of the black spots to include in the food processor. Gives the hummus a very interesting and custom look.
    I take the sweated hot pepper and cut the milder tip end off and include in the food processor and mix and taste as I do not want burn your mouth out chili hot hummus. If hot enough, quit and garnish with sesame seeds, roasted pumpkin seeds, and or a little smoked Spanish paprika. If mix is a little flat, I add more of the roasted chili to "spice it up". As the pepper has been sweated inside another mild pepper, it is very soft when cooked, and will easily incorporate into your hummus for a little more "pop". If the hot pepper were raw, you would run the risk of having "big hot pieces" in your hummus that may cause someone a "hot mouthful" in what previously was not hot to taste.
    Hope this might add to your thoughts about this dish.

    1. Hi James! Thanks for stopping by and for this wonderful take on Roasted Red Pepper Hummus! Will have to give your version a try too!

    2. I love this idea! Sounds like a great healthy dip for game day!

  3. I love hummus too! Red peppers were a great way to add flavor plus reduce the calories. Now I can have more.

  4. How nice.. I need to try this dip, sounds very good :)


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