Roasted Red Pepper Hummus

Am I the only one who hears the words “roasted red pepper” and immediately know I am on board with whatever is to follow? I am sure that there are more of us out there. So, I created this mouth watering and firey roasted red pepper hummus. However, I wanted it to be a bit creamier than your average hummus. So, instead of using chickpeas/garbanzo beans I used white beans. I think it adds a nice earthy and creamy balance to the smokey and sweet roasted red peppers.

Also- I never realized how easy it is to roast my own peppers and will most likely be doing this weekly! They take little to no effort and are definitely cheaper to make at home than to buy from a store.


  • 1 can of white beans/cannellini beans, drained and rinsed
  • 1 large bell pepper, roasted and chopped
  • 1 lemon juiced
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 1/2 tsp of red pepper flakes (more if you are a spicier the better kind of person)
  • salt and pepper to taste

To Roast Peppers:

Put your oven on broil. Then cut peppers into large pieces and place on a lined cookie sheet, skin side up. Place in oven and broil your peppers for about 10 minutes or until the skin becomes blackened. Then take out of the oven and place each roasted pepper into a large ziplock bag and close. Let the peppers steam in the bag for about 15 minutes or until cool enough to touch. This steaming will allow the skin to be easily peeled off of the peppers!

Then, chop your peeled peppers into small little chunks. Half of which will be put in your food processor and the other have will be garnish for the top of your hummus.

In a food processor or high speed blender, pour drained and rinsed white beans. Then add your lemon juice, olive oil, garlic, red pepper flakes, salt and pepper. Allow to blend for 1 minute then add in 1/2 of your chopped red peppers. Let mixture blend until you achieve a smooth and thick consistency. Taste to see if it is seasoned to your liking then place in a dish and garnish with the remaining roasted red peppers. Serve with crackers, veggies, spoons, or just dig right in with your fingers. (This is a no judgement zone y’all.)


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