Go Back

Roasted bell pepper hummus

A delicious hummus, with a healthy shade of green.
Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine Middle Eastern


  • 250 grams chickpeas
  • 3 Bell peppers roasted (might safe some for garnishing)
  • 1 clove garlic chopped
  • 3 tbsp lemon juice
  • 3 tbsp tahini about 50 grams
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 tsp cumin powder


Roasting Bell Pepper

  • to roast the bell peppers, preheat a oven with broiler on maximum heat or roast them over a flame until the skin has blackened and burned. When using the oven turn the bell pepper every time the side close to the heating element has turned black. When using the stove top flame, also turn until all of the skin has blackened.
  • Once all the skin has burnt, add the bell peppers to a bowl and cover to let them steam. This way you can easily peel of the burned skin once cooled down.


  • Now add the roasted bell peppers (seeds and skin removed) and all the remaining ingredients into a food processor or high speed blender until completely smooth.