Roasted Red Pepper Hummus

  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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2 roasted red peppers, from a jar or can

One 400-gram/14-ounce can chickpeas, rinsed and drained

2 tablespoons sesame oil

2 tablespoons tahini paste

Juice of 1 lemon

1 clove garlic

1/2 teaspoon ground cumin

Pinch sea salt

2 tablespoons extra-virgin olive oil

Fresh cilantro leaves, for garnish, optional


  1. To a food processor, add the peppers, chickpeas, sesame oil, tahini, lemon juice, garlic, cumin and salt (rub the flakes to break them up). Process to a smooth paste.
  2. Transfer to a serving dish. Just before serving, drizzle with the olive oil and garnish with cilantro if using.