A little girl with a big passion for food.

Roasted Red Pepper Hummus

I woke up yesterday morning with a sugar hangover. After baking cupcakes and taste-testing frosting recipes the past weekend, I was craving two things yesterday– fresh vegetables and water.

One of my favorite snacks is hummus and fresh veggies. It is light, refreshing, and filling. Although I do not discriminate against store-bought hummus, I love homemade hummus because I know exactly what is going into it, it is easy to make, and I can customize it to whatever I want at the moment!

Yesterday, I wanted Roasted Red Pepper Hummus. I have made lots of different types of hummus before, but I think Roasted Red Pepper Hummus might be the most flavorful to date… Plus look at that red-orange color! It is creamy, fresh, and slightly spicy.

The perfect dish when you need a healthy and tasty change of pace.

Roasted Red Pepper Hummus

Yield: 22 servings

Prep Time: 5 minutes


  • 1 (15 oz.) can chickpeas, drained and rinsed
  • ¾ cup roasted red pepper (I recommend using Trader Joe’s Fire Roasted Red Peppers)
  • 2 1/2 tablespoons tahini
  • 2 tablespoons olive oil
  • 3 garlic cloves, peeled
  • 1 teaspoon sea salt
  • Juice of one lemon
  • Hot sauce, to taste
  • Red pepper flakes, for garnish


  1. Combine all ingredients except olive oil in a food processor or blender. Gradually add olive oil and puree until smooth. Chill to allow flavors to blend until ready to serve.


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