Roasted Red Pepper Hummus

Summer came early to Monterey, so naturally I had a sunshine-provoked craving to listen to Cuban music and make hummus.

I used to make this for my residents when I managed the kitchen in a long term care facility. I felt good about this recipe because it ranks low on the Glycemic Index and is high in protein and fiber. Most of them had no idea what hummus was when I first introduced it, but it soon became a favorite. One of my more outspoken and surely memorable residents – on account he had previously accused me of being a communist (he didn’t even know I liked Cuban music) – once said, “I still don’t know what this ethnic stuff really is, but it sure is tasty.”

That was good enough for me.

What you’ll need:

  • 2 15oz. cans garbanzo beans, drained and rinsed thoroughly
  • juice of 1 lemon
  • 1/4 cup tahini sauce
  • 5 cloves garlic, peeled and roughly chopped
  • 2 red, orange, or yellow bell peppers or combination of any two
  • olive oil for roasting
  • 1 tsp. salt (plus a little more for roasting peppers)
  • black pepper to taste (plus a little more for roasting peppers)
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. cayenne pepper
  • 1/4 cup olive oil (plus more for roasting peppers)

*Tahini sauceis basically ground sesame seeds – it has a long shelf life in the refrigerator so one purchase can last multiple batches of hummus.

Preheat oven to 375F.

Cut and core the bell peppers and place on baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast in preheated oven for 25-30 minutes.


Meanwhile, throw the drained and rinsed garbanzo beans into the food processor and turn on until they are broken up. Add the lemon juice, tahini sauce, garlic, and the spices. Turn on and allow to blend until almost smooth.

Once the peppers are finished roasting, roughly chop them and throw them in the food processor with the rest of the ingredients and blend. While machine is on, pour in the olive oil. Continue to leave machine on until hummus is very smooth.

Taste and season with more salt and pepper as necessary. Add another 1/4 tsp. of cayenne if you’re feeling brave and want a little more kick.


Garnish with more smoked paprika and parsley. Serve with pita bread, raw veggies, tortilla chips, or use as a healthy substitute for mayo on sandwiches.

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