Roasted Red Pepper Hummus

Prep Time

15 minutes

Prep Notes

Cooking Time



1 16 ounce can of chilled chickpeas/garbanzo beans, drained

Juice of one lemon

2 tablespoons tahini, sunflower or nut butter of your choice (tahini is the traditional way to prepare hummus)

4 cloves of garlic, peeled

1/3 cup roasted red peppers

3 tablespoons of high quality Extra Virgin Olive Oil

2 tablespoons of fresh parsley or barsil, roughly chopped

Pinch of sea salt, to taste


1. Combine all ingredients in a food processor until creamy smooth.

2. Taste test and adjust the olive oil and seasoning to your likening.  Cover and chill until serving.


Roasted red peppers can be purchased in a jar.  But, why not roast the peppers yourself?  Fresh is always better!  To roast peppers, use either the stove top (needs to be gas) or the broiler in your oven.  On the stove top, turn on the gas to high and using tongs place the pepper right on top of the flame.  When charred, simply rotate the pepper to the opposite side and repeat.  Once the pepper is finished roasting you will need to remove the skin.  Be careful because the pepper will be hot but hold the pepper under running cold water and rub the skin off with your fingers.  Next, cut open the pepper, remove the seeds and stem and chopped what's remaining.  In a broiler, simply place the pepper on the top shelf as close to the flame as possible and repeat the instructions above.

Hummus is great with organic veggies for a healthy, protein packed snack!