Roasted Pepper Hummus

Hummus. Delicious, filling and healthy.

Hummus made in less than half an hour in a food processor? Hell. Yes.

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Mediterranean food has been sort of trendy lately, but hummus has always been delicious. I didn’t used to eat it, because chickpeas = beans and I cannot stand most beans. However, after trying and enjoying chickpeas in other forms, I turned to hummus, adding it to bowls, spreading it on toast, etc.

The only problem is that the staple ingredients of hummus–chickpeas, tahini, olive oil–can get sort of boring after a while. I mean, hummus never tastes different. Not a bad thing for sure, but not an exciting one either.

So, being the person irreverent of tradition that I am, I added some red peppers. Shocker.

This hummus is out of this world. Slightly salty, slightly sweet… you guys need to try this.



  • 1 red bell pepper
  • 1 15 ounce can chickpeas, rinsed and drained
  • ¼ cup olive oil
  • 2 tablespoons tahini
  • ¼ cup water
  • salt to taste


Preheat the oven to 400º F.

Cut the top and the seeds out of the pepper, then rub it with olive oil and set on a lined baking sheet. Roast for 20-25 minutes, or until the pepper is sufficiently charred. Let cool 10 minutes.

In a food processor, add the cooled pepper, chickpeas, olive oil, tahini and water. Blend for 2-3 minutes, occasionally scraping down the processor, then add salt to taste.

Store in an airtight container in the fridge.


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