Roasted Red Pepper Hummus

While most hummus recipes call for olive oil and tahini (sesame seed paste), both of which are high in fat and calories, this recipe does not, making it low in fat but still high in flavor. Use as a dip for vegetables, a sandwich spread, or a topping for baked potatoes.

1 medium-large red bell pepper
3 cups cooked garbanzo beans (or 2 cans pre-cooked)
2 cloves fresh garlic, minced
4 tablespoons lemon juice
1 teaspoon ground cumin

1. To roast the red pepper, preheat oven to 375 degrees. Place the whole red pepper (including stem) in a baking dish standing upright and bake for 30 to 40 minutes, until pepper starts to wrinkle and brown a bit on the outside.

2. Remove the stem from the roasted pepper and cut into large pieces. Place all of the ingredients into a food processor, blending until smooth. Use as a dip for vegetables, sandwich spread, or topping for baked potatoes.

Preparation: 15 minutes
Cooking time: 30 minutes
Makes: 2.5 cups of hummus


Traditional hummus: For a more traditional tasting hummus, leave the red pepper out. For a bit of richness, add 1-2 tablespoons of tahini (ground sesame seed paste, which can be found near the peanut butter in stores).

Beans: If you’d like to cook garbanzo beans from scratch (dry beans), soak 1 and a half cups dry beans in a bowl of water overnight. After they have soaked, place the beans in a pot with enough water just to cover them and bring to a full boil before reducing heat to a low boil. Cook for about one and a half hours, or until softened, adding water as needed to keep beans covered. One cup of dry beans makes about two and half cups of cooked beans. Save any extra beans to use on your salad or in soup (and save the cooking water, as it is especially flavorful; and use it to store extra cooked beans in). Since cooking dry beans from scratch is a bit of work, It’s always good to make extra beans. You can also freeze cooked beans.

Click here to visit my Amazon kitchen store with all my favorite products (appliances, pans, kitchen tools, food items, and books). When you make a purchase, I receive a small commission that helps support this site. Thank you for your purchase and your support!

Print Friendly and PDF


  1. Johnny says

    I am so, so, so grateful to have found your website and especially this recipe. A newbie to the “whole foods” part of the whole foods, plant-based diet, I was reluctant to part with store bought red pepper hummus. I can’t wait to try this. Thanks, for the recipe!!

  2. Anna says

    Thank you so much for sharing this recipe! I am a kitchen virgin and a fairly new vegan and today I assembled my new vitamix and made this hummus as my first ever dish! It was the tastiest thing I’ve ever tasted. I feel so enlightened by this website. Thank you!

  3. Dr. J and Jonathan says

    we do all our cooking this way, and we thank you for even more inspiration. my young son would like to add fresh rosemary to this recipe , because we just planted some. what do you think?. also, if you do not mind us asking, what is cumin, and is the taste describable?

    • says

      Sure, but rosemary has a very strong flavor, so I’d mince it well and add a little at a time. :) Cumin is a little spicy and adds a kick to foods, and is used a lot in Mexican and Indian cooking. Wiki describes it as: “Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili.”

      • Dr. J and Jonathan says

        thank you for answering our queries….we are going to soak our beans and make this. one other thought…how about garlic and/or basil. would they add to your delicious idea?

        • Dr. J and Jonathan says

          would you mind telling us why you need to soak the beans first. also, we will soak them over night tonight, but will not be able to cook them until later on in the day…do we refrigerate in between? thank you once again for your assistance. we are wanting to learn all we are able to.

          • says

            You don’t need to but if you don’t it will take much longer for them to cook. Chickpeas (garbanzo beans) are very hard, so soaking helps them soften a bit before cooking. You can refrigerate them in between, yes. :)

  4. Jennifer Young says

    I love hummus – can’t wait to try this recipe. I use it as a dip mostly – but also to mix tuna with for sandwiches – instead of mayo – I just feel like it is so much tastier and healthier.

Leave a Reply