Roasted Red Bell Pepper Hummus

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1 garlic clove

2 red bell peppers**

1 can garbanzo beans

Juice of 1 lemon (about 1 T)

Extra virgin olive oil, first cold press

Salt and pepper to taste


  1. Roast the peppers and remove most of the skin.  Don’t kill yourself getting all the skin off, just do your best.
  2. Place the peppers and garlic in the food processor and turn on to chop them.
  3.  Add the garbanzo beans, lemon juice, and enough olive oil to make a nice, moist mixture.
  4. Season with salt and pepper.
  5.  You may need to add a little more after it sits for a few minutes and absorbs.


***There are several ways to roast peppers. Some people skewer them and hold them over an open flame.  This seems a little too time consuming for me (and maybe dangerous), so I cut the peppers in half and place them on a cookie sheet.  I put them into a preheated oven of 450 degrees F and roast them until they are partially burned.  It is easiest to take the skin off while they are still somewhat hot.

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