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roasted red pepper hummus in a bowl drizzled with olive oil. Sourdough flat bread is in the background
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Roasted Red Pepper Hummus

Packed with flavor, this easy roasted red pepper hummus recipe is the perfect make-ahead appetizer or snack.
Course Appetizer
Cuisine American
Keyword roasted red pepper hummus
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 101kcal
Author Lisa Bass

Ingredients

  • 2 cups cooked chickpeas
  • 2 red bell peppers roasted
  • 1/4 cup tahini
  • Juice from one large lemon
  • 1 clove garlic
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin
  • 2 tablespoons water
  • 3/4 teaspoon salt

Instructions

Cook The Chickpeas

  • The night before, soak the chickpeas (3/4 cups dried will expand to 2 cups) in water and a splash of apple cider vinegar. Drain and rinse soaked chickpeas.
  • Add to the Instant Pot and add just enough water to cover the chickpeas (about 2 cups or so).
  • Cook for 45 minutes at high pressure in the Instant Pot.

Roast The Peppers

  • Cut peppers in half, remove seeds and tops. Cook at 450 degrees for 25-30 minutes.
  • While they are hot, put them into a bowl with a lid so they can steam.

  • Once cool, remove skins.

Make the Hummus

  • Add all of the ingredients in a food processor and process until smooth and creamy.
  • Pour into a bowl and top with a little drizzle of olive oil, fresh herbs (if desired), and a few more roasted peppers for color.

Notes

  • You can store excess roasted peppers in olive oil for several weeks in the fridge.
  • Easily make ahead 2-3 days in advance. Store in the fridge until ready to serve.

Nutrition

Calories: 101kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 150mg | Potassium: 147mg | Fiber: 3g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 26mg | Calcium: 23mg | Iron: 1mg