Roasted Red Pepper Hummus

Since I cooked way more chickpeas than I needed for dinner, I decided to make some hummus with the leftovers.Roasted red pepper hummus is my favorite variation of this Middle Eastern spread; however this time I put an extra spin on it. I added rosemary, basil, and crushed red pepper flakes which resulted in a delicious flavor combination.


Roasted Red Pepper Hummus


  • 3 medium roasted red bell peppers
  • 15 ounces of cooked chickpeas
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 tbl olive oil
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 2 tsp dried rosemary
  • 2 tsp dried basil
  • 1 tsp red pepper flakes


  • In a food processor or high-powered blender (such as a Vitamix), blend all the ingredients until smooth.
  • Serve with carrots, bell pepper slices, or whole wheat pita. Enjoy!


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