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Roasted Red Pepper Hummus

  • Author: Melissa Griffiths-Bless this Mess
  • Total Time: 10 minutes


Full of healthy fiber, fat, and some carbs, this roasted red pepper hummus is the perfect dip. Try it with your favorite veggies or pita chips!


  • 1 can chickpeas or garbanzo beans (15 ounce)
  • 1/3 cup tahini
  • 1/4 cup fresh chopped parsley
  • 1 jar roasted red peppers, drained (12 ounce jar)
  • 1 tablespoon cumin
  • pinch cayenne pepper (or more to taste)
  • lemon juice from 1/2 a lemon (about 2 tablespoons)
  • 1 small clove fresh garlic, minced
  • Salt and pepper, to taste
  • 1/4-1/2 c. olive oil


  1. In the bowl of a food processor add all of the ingredients chick peas through garlic. Process until pretty smooth, about a minute. With the food processor running drizzle in the olive oil until the texture of the hummus is smooth and creamy. The amount of olive oil you use will be determined by your desired end texture. I like my hummus pretty smooth and use the full 1/2 cup most of the time. Continue to let the food processor run for about a minute to whip and cream the hummus well.
  2. Serve right away and store any leftovers covered in the fridge for up to a week.
  • Prep Time: 5 Minutes
  • Cook Time: 5 Minutes
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American


  • Calories: 193
  • Sugar: 2.5g
  • Sodium: 233mg
  • Fat: 11.6g
  • Carbohydrates: 19.3g
  • Protein: 6.8g

Keywords: Snack, Hummus, Healthy Snack, Chickpeas