Roasted Red Pepper Hummus – Respect Food

Roasted Red Pepper Hummus

Sometimes the stuff we buy so enthusiastically gets lost in the fridge clutter from the first day. So, if you have any roasted red peppers suffering that fate, this delicious hummus recipe is perfect for you to save them.

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1 H. 20 Min.


400 g chickpeas, drained but reserve the liquid if boiling from scratch
285ml jar of roasted red peppers, drained
2 tbsp tahini
2 tbsp olive oil
½ lemon, juiced
2 cloves garlic, minced
½ tsp salt
½ tsp cumin
½ tsp coriander, ground


Soak dry chickpeas overnight or boil them for 5 minutes and let it rest with a closed lid for 1 hour. If you are going to use canned or leftover chickpeas, you can start from the next step.

Put all the ingredients except the chickpeas and roasted red peppers into the food processor. Add ¼ cup chickpea juice. Blend it using the robot for 1-2 minutes until creamy consistency.

Add in roasted red peppers and mix until smooth for 1-2 minutes.

Add in the chickpeas and run for another 3-4 minutes. If necessary, add some more chickpea broth. Bon Appetit.