Red Bell Pepper Hummus

Red Bell Pepper Hummus from

Let's get ready for some football!!!! Super Bowl is here and that means it's time to dig in to some classic tasty game-time grub.

Whether the kids want to watch the entire game like their parents do or not, one thing you want to make sure of is that everyone eats (and enjoys) the same food.

Red Bell Pepper Hummus from

This thick and creamy dip has a beautiful bright red color and rich creamy flavor, but instead of using a ton of oil to thicken it I add sweet roasted bell peppers which make for an equally smooth texture while eliminating a lot of the fat and calories that define most football fare.

Red Bell Pepper Hummus from

So while the kids are running around having fun and the parents are enjoying the commercials -- I mean the game! -- a dip like this Red Bell Pepper Hummus with tons of cut up veggies on the side are a great way to keep everyone's bellies full of healthy foods that are darn good too.

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Red Bell Pepper Hummus (makes 1 1/2 cups )

Prep Time: 2 mins Cook Time: 0 mins

nut free

dairy free


  • 1 can garbanzo beans
  • 1/2 of a 12 ounce jar roasted red bell peppers (about 1 pepper)
  • 1 garlic clove
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt


1. Combine all ingredients in a food processor and pulse until smooth.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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  • Aida Mollenkamp

    Yes to homemade red pepper hummus! That texture looks amazing!

    leave a comment

  • Allyson

    Any tips for roasting a red pepper? Was thinking about making this earlier (I have two peppers I need to use) and saw your posting.

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    • Catherine

      I roasted them over our gas burner....

      Simply turn on the burner to medium heat and use tongs to hold the peppers over the burner to roast. There will be some popping as the pepper roasts. Roast until skin is blackened.
      Then, place the peppers in a bag or in a bowl that is covered. And, allow them to steam.
      If you don't have a gas stove, or want an easier way to roast peppers, slice them in half and lay them on a piece of foil, cut-side down.

      Place in the oven, heated to 425 degrees. Roast for 15-25 minutes, until the skins begin to blister.

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  • Priscilla Basilio

    Oh my gosshhhh! This is perfect for the party I'm going to on Sunday. I might not even share it...

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  • Jana

    Love your ideas! Can I make this hummus without tahini?

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    • McCord

      Yep! You can just omit it, but it will change the flavor. Sometimes I use peanut or sunflower butter instead!

      leave a comment

  • Csa Adventures – November Week Soul Munchies

    […] Roasted red pepper hummus – I froze most of the sweet peppers we brought home, but I roasted a few and made hummus with them. It is so so good. […]

    leave a comment

  • Denise

    Is it safe to say we drain the garbanzos and the red pepper? I'm looking forward to trying this! :)

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  • AmyAnnT

    How long do you think this will keep in the refrigerator? Looks delish!

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