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Roasted red pepper hummus in a white bowl on a white plate. Crackers and carrots surround the bowl on the plate.
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5 from 3 votes

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus - creamy, smooth, and flavorful, this easy hummus recipe will become your go-to for snack time. Pair it with crunchy raw veggies, whole grain crackers, or spread it on toast. 
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Cuisine: dairy free, gluten free, nut free, oil free, soy free, vegan
Servings: 6
Calories: 109kcal


  • 15.5 oz canned chickpeas (rinsed and drained)
  • 1 garlic clove
  • 2 tbsp tahini
  • 1/2 tsp ground cumin
  • 2 tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/2 roasted red pepper (I used jarred as opposed to roasting my own)
  • 2-3 tbsp water (if needed to thin) (you could also use extra virgin olive oil if desired)


  • With food processor running, drop in garlic clove and process until minced.
  • Turn off processor, scrape down sides and add chickpeas, tahini, cumin, lemon juice, salt and roasted red pepper.
  • If you want to thin it out a bit, drizzle a few tablespoons of water (or oil, if desired) in the top of the food processor while it's running.
  • Use as a spread for sandwiches or as a dip for veggies, crackers or pita chips. Yum!


Calories: 109kcal | Carbohydrates: 14g | Protein: 5g | Fat: 3g | Sodium: 132mg | Potassium: 146mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 8.3mg | Calcium: 40mg | Iron: 1.3mg