Roasted Red Pepper Hummus


  • 1 can chickpeas, drained
  • 1 large red bell pepper, roasted
  • 1 large lemon, juiced
  • 1/4 cup tahini
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste

YIELD: about 2-3 cups


For a creamy hummus, remove all of the skins from the chickpeas.

Add everything to a food processor and give it a whirl.

Add a tablespoon or two of water if too thick.

Serve with olive oil and paprika on top is desired.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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