Go Back

Red Pepper Hummus

Surabhi Sehgal
This delightful Hummus is made with smoked Red Peppers and paprika.
Prep Time 8 hrs
Cook Time 40 mins
Total Time 8 hrs 40 mins
Course Dips, Side Dish
Cuisine Arabic, Lebanese
Servings 4 People


  • 2 Red Bell Peppers
  • 1 Cup Raw Chickpeas
  • 2 tbsp Tahina
  • 1 tbsp lemon juice
  • 2-3 Cloves of Garlic
  • 1 tsp Paprika
  • 3/4 Cup Aquafaba
  • Salt to taste
  • 2 tbsp Olive Oil
  • 1 tbsp Pinenuts to garnish
  • 1 tsp Parsley chopped (to garnish)


  • Soak the Chickpeas overnight in water
  • Boil the soaked Chickpeas in salt and water until very soft
  • Transfer the chickpeas to a bowl and refrigerate to cool for 10-15 minutes
  • Cube the bell peppers into large chunks
  • Coat with a tbsp of olive oil 
  • Place under the broiler for 8-10 minutes until the skin has charred
  • Let them cool and peel away the skin
  • In a blender add roasted bell pepper, chicpeas, garlic, tahina, paprika, olive oil, lime juice, salt and 1/2 Cup aquafaba
  • Blend to a fine paste
  • Add more aquafaba if needed
  • Transfer to a bowl and let it chill in the refrigerator for a couple hours
  • Top with some finely chopped roasted bell pepper, pinenuts, parsley and a drizzle of olive oil
  • Serve with crackers or vegetable sticks of your choice
Keyword red pepper hummus, Roasted Red Pepper Hummus