My PCOS Kitchen - Roasted Red Pepper Hummus - The perfect healthy spread for an appetizer or party!
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5 from 1 vote

Roasted Red Pepper Hummus

A delicious creamy roasted red pepper hummus with a slight touch of cayenne pepper!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 28 tbsp
Calories 15kcal
Author Mira


  • 200 g cooked chickpeas
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1 tsp cumin powder
  • pinch black pepper
  • 1/8 tsp cayenne pepper optional
  • 2 red bell peppers


Roasted Red Peppers

  • Preheat your oven to 200C/390F.
  • Cut your red peppers in half and throw away the stems. Place the peppers, skin side up, on a baking tray lined with some parchment paper.
  • Roast for 35 minutes.*
  • Take out of oven and let cool down.
  • When the peppers are cooled, peel the skin off.


  • Mince the garlic clove. Dice 1/4 of the roasted red peppers.
  • In a food processor, combine the lemon juice and tahini together. Puree for 1 minute. This will create a thick cream. Scrape the sides if need be.
  • Add the garlic, olive oil, salt, paprika, cumin, black pepper, and cayenne pepper. Mix everything for 30 seconds.
  • Add the chickpeas and start processing for 30 seconds. (The hummus will be very thick. If you just want normal hummus, add 1-3 tbsp of water at a time until it becomes a creamy paste)
  • Add 3/4 of the red peppers into the mix and process for 1 more minute.
  • Put in a bowl, top with the last 1/4 of the red peppers. You can sprinkle a tbsp of olive oil and a pinch of paprika powder over to make it look pretty.


*Some people like to roast them for much longer, but I feel the skin can be taken off easily at this time.


Serving: 1tbsp | Calories: 15kcal | Carbohydrates: 1.41g | Protein: 0.44g | Fat: 0.9g | Saturated Fat: 0.1g | Sodium: 42mg | Fiber: 0.7g | Sugar: 0.35g | NET CARBS: 0.71g