Allergy Associates of La Crosse / Recipes / Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Serving size: 6 servings


  • 15.5 oz. canned chickpeas
  • 2 tbsp. tahini
  • 2 tbsp. lemon juice
  • ½ roasted red pepper, jarred or you roast
  • 2-3 tbsp. water or extra virgin olive oil (if needed to thin)
  • 1 garlic clove, minced
  • ½ tsp ground cumin
  • ¼ tsp sea salt


  1. To roast peppers, turn on oven broiler. Slice bell peppers into four portions, one slice per side. Remove seeds and pith. Place pepper cut-side down on a baking sheet. Broil for about 10 minutes or until skin is blackened. Remove from pan and place in a glass container, cover with airtight lid for 20 minutes. Once cooled, remove and discard skin.
  2. In a food processor, pulse chickpeas, garlic, tahini, cumin, lemon juice, sea salt and roasted red pepper.
  3. Use some water or extra virgin olive oil to thin the mixture if needed.
  4. Serve as a dip for vegetables, crackers or chips, use as a spread for sandwiches or wraps.

Nutrition per serving: 140 calories, 13 g carbohydrates, 9 g fat, 4 g fiber, 5 g protein, 340 mg sodium, 3 g sugar.

Recipe from:

Bell peppers are also known as pepper, sweet pepper or capsicum.

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