April 28

Roasted Bell Pepper Hummus


Serves: 12 | Prep Time: ~25 min |


Nutrition Information (per serving)

  • Calories: 97 kcal.
  • Carbs: 13g.
  • Fat: 3g.
  • Protein: 4.6g.
  • Fiber: 3.5g.
  • Sugar: 2.5g.



  • 3 cups of dry chickpeas
  • 3 tbsp. olive oil
  • 3 tbsp. tahini
  • ½ cup water
  • 1 red bell pepper (seeded, diced)
  • 3 tbsp. lemon juice (more to taste)
  • ½ tsp. cumin
  • Salt and pepper to taste


Total number of ingredients: 8



  1. Preheat oven to 400°F or 200°C.
  2. Prepare the chickpeas according to the method.
  3. Add most of the cooked chickpeas, olive oil, tahini and the water to a blender.
  4. Blend the ingredients for 1-2 minutes until smooth.
  5. Broil the red bell pepper slices in the oven on a tray for about 10 minutes.
  6. Allow the roasted red bell pepper slices to cool.
  7. Throw the red bell pepper slices and the other remaining ingredients into the blender.
  8. Blend all the ingredients until all ingredients are incorporated and the hummus is smooth.
  9. Transfer the hummus to a container and top it with some additional olive oil, cooked chickpeas and salt and pepper to taste.
  10. Enjoy, share or store for later!





Storage Temperature Expiration date Preparation
Airtight container M/L Fridge at 38 – 40°F or 3°C


4-5 days after preparation
Airtight container M/L Freezer at -1°F or -20°C 60 days after preparation Thaw at room temperature.

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