Roasted Pepper Hummus

A dip, which can be made in just 5 minutes.


Roasted jarred red bell peppers 6 Ounce , drained
Canned organic chickpeas 15 Ounce , drained and rinsed
Fresh lemon juice 3 Tablespoon
Tahini paste 3 Tablespoon
Garlic 2 Clove (10 gm) , pressed
Sea salt 1/2 Teaspoon (or more to taste)
Cayenne pepper 1/4 Teaspoon
Cumin 1/4 Teaspoon
Extra virgin olive oil 1 Tablespoon (Barbra Extra Virgin Olive Oil)



Place all the ingredients in a food processor and pulse 1 minute, then pause and scrape down the sides of the processor. Continue to process on low speed until smooth (approx. 30 seconds to 1 minute).

Place hummus in a bowl and drizzle with additional olive oil if desired.


Serve with fresh veggies or pita chips.


Consistency will firm up if hummus is refrigerated for 2-3 hours prior to serving.

Recipe Summary

Difficulty Level: Easy
Servings: 6