Red Pepper Hummus
A tangy-nutty dip made from roasted red peppers and chickpeas
Servings Prep Time
1bowl 5mins
Cook Time
Servings Prep Time
1bowl 5mins
Cook Time
  1. Cut the peppers into half, de-seed them and arrange on a baking tray with parchment paper. Set the oven to 400 F/200 C.
  2. Bake the peppers for 20-25 minutes until they are fragrant and charred from the sides.
  3. Cool completely and remove the peel.
  4. Take a blender and put all the mentioned ingredients. Blend to a smooth paste. Add water if needed. Consistency is generally on thicker side.
  5. Garnish with crushed red peppers and parsley. Drizzle some olive oil on top for added flavor.
  6. Enjoy as you like. Keep refrigerated up to a week.
Recipe Notes
  1. If you do not prefer to add red peppers, simple replace them with cilantro and you have the original hummus recipe.
  2. If you are not using canned chickpeas, here are the instructions for cooking:
    • Wash the chickpeas thoroughly and soak them overnight.
    • Boil them with a pinch of salt either in an open vessel (40-50 minutes) or in a pressure cooker (2-3 whistles). You should be able to easily squish them with your fingers.
    • Drain the excess water and there you go, they are ready to be used. (Hummus comes out better if chickpeas are cooked a day before as compared to freshly cooked ones.)

We have an entire section on dips, check out here if you like. Check out more of our recipes – Easy Vegetable Lasagna, Easy Pesto Pasta, Homemade Baklava.

This is a simply no fuss recipe of a healthy and yummy dip. We hope you try it and fall in love with it as much as we are!

Stay Healthy!


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