Roasted Red Pepper Hummus

What you will need

Staple Pantry Items 

Garbanzo Beans
Extra Virgin Olive Oil
Red Chili Flakes

Refrigerator Items

Lemons (or Fresh Lemon Juice)
1 Red Bell Pepper

Kitchen Equipment 

Food Processor 
Lemon Juicer
Skillet and Stovetop


1 Can of Drained Garbanzo Beans
1/4 Cup of Garbanzo Bean Juice
1 Sautéed Red Bell Pepper
2 Tablespoons of Fresh Lemon Juice
2 Tablespoons of Olive Oil 
2 Teaspoons of Salt 
1 Cup of Tahini


Before you begin

Wash all produce.

Squeeze the Fresh Lemons to produce 2 Tablespoons of Juice

Open the Tahini and stir thoroughly. (The oil separates to the top, you must combine the oil with the sesame mixture in the bottom of the container.) 

Sauté the Red Bell Pepper

Remove the stem and seeds from the Red Bell Pepper. 

Get your skillet hot on top of the stovetop. Once hot, add the Chopped Red Bell Pepper and a Tablespoon of Extra Virgin Olive Oil. 

Cook until charred and al dente. 

Drain Garbanzo Beans 

Drain the Garbanzo Beans, keeping the juice in a small bowl to the side.

In order, add the following items to the Food Processor;

1 Can of Drained Garbanzo Beans
1/4 Cup of Garbanzo Bean Juice
1 Sautéed Red Bell Pepper
2 Tablespoons of Fresh Lemon Juice
2 Teaspoons of Salt
1 Cup of Tahini
1/2 Teaspoon of Red Chili Flakes

Blend for 2 minutes until smooth,

And that’s it! 

From here, you can fine-tune the Hummus precisely to your preferences. 

If you like spicy food, add some more Red Chili Flakes. 

If you enjoy acidic foods, try adding just a Teaspoon more of Lemon Juice to brighten up the Hummus.

If you prefer a creamy Hummus, add a couple Tablespoons more of Olive Oil.

If you prefer a thicker Hummus, add some more Tahini.

If the Hummus tastes a little bland, add just a little bit more Salt. 

When serving, I always garnish the top with a dash of Extra Virgin Olive Oil and sprinkled lightly with Red Chili Flakes.


I’ve made regular Hummus, and the consistency of Red Pepper Hummus is dramatically different. 

The moisture from the Red Bell Pepper can change the proportion of ingredients. (You’ll notice this is why we didn’t add Extra Virgin Olive Oil.) How long you cooked the Bell Pepper can change how much moisture is in the mix. You can always add more Garbanzo Bean Juice to make the Hummus creamy or add Tahini to thicken it up. When adding ingredients, it’s best to do it little by little. You can always add but never subtract from a recipe. It’s better to be patient and keep adding to, than overconfident and ruining the batch. 

I use canned Red Peppers. 

Sautéing a fresh Red Bell Pepper is the easiest way for you to make this at home. I try to write recipes for what’s readily available in your house without having to buy additional ingredients. However, if you’re looking for the way I do it, I use Roasted Red Peppers in a can. For me, this is much easier to have on hand. If you’re using Roasted Red Peppers from a can, make sure to substitute the 1/4 Cup of Garbanzo Bean Juice with Juice from the Canned Red Peppers.

I love the taste of Roasted Red Peppers and, by opening a can, inspires me to use them in whatever else I am cooking that day. Roasted Red Peppers are great for Salad, Pizza, and just with some Grilled Chicken and Fresh Herbs.