Roasted Red Pepper Hummus

Try this roasted red pepper hummus recipe. A healthy and low-fat appetizer that’s perfect with pita chips, crostinis, and vegetables.

Have you ever tried hummus?

Roasted Red Pepper Hummus. Perfect with pita chips, crostinis, vegetables, bread, and more. (healthy, appetizer, vegan, vegetarian)

I see a couple of you raising your hands. It’s a middle eastern dip you serve with pita chips, crostinis, vegetables–go wild with your imagination. I’m totally obsessed with it. Dipping everything in it from pita chips to spreading it on my sandwiches. Maybe even skinny dipping in it :). I think this appetizer will be at our Super Bowl bash.

It’s so dang good for you, too, and very low in fat! How can something so healthy taste so good? Maybe it’s the chickpeas, or the roasted bell peppers, or the squeeze of lemon that makes it so good. Or, maybe it’s the tahini. (Tahini is a sesame seed paste similar to peanut butter. It is rich in protein and is incorporated into many Middle Eastern dishes.)

Whatever it is, it’s a delicious dip and perfect as an appetizer for parties or any other event. Or…just because.

You can buy this dip in several grocery stores, but it doesn’t compare to the made-from-scratch version. Garnish your dip with a few chickpeas, or jalapeno stuffed olives with a light sprinkle of paprika or, just leave it plain.


Prep time
Total time
  • 1 1/2 cups cooked or canned chickpeas, rinsed and drained
  • 1/2 cup roasted red bell peppers packed in water and drained
  • 3 green onions, sliced
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon
  • tahini
  • 2-3 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 cup bean cooking liquid or vegetable broth
  1. In a food processor or blender, combine all ingredients except the cooking liquid or broth and blend until smooth. Add the cooking liquid a little at a time for a smoother effect.
  2. Serve immediately or store in an airtight container in the fridge for up to 3 days. Serve it pita chips, vegetables, spread it on bread, etc.
If you want to make your own pita chips Cut pitas in 6-8 wedges, toss in a mixture of a little olive oil, coarse salt, black pepper and a little dried oregano (or thyme or rosemary). Lay out the wedges on a cookie sheet and toast in a 375F oven for 10-15 minutes or until lightly browned. Store in an airtight container up to 3 days.

Recipe adapted from Cancer Survivor’s Guide

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Kathleen Pace Warner says:

    Loved your recipes.

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