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Roasted Red Pepper Hummus


  • 1 bulb garlic
  • 1 whole red pepper
  • 2 tbsp freshly squeezed lemon juice
  • 2 tsp apple cider vinegar
  • 2 tbsp sesame seeds
  • 1/2 tsp salt
  • 1/4 tsp turmeric
  • 1/2 tsp paprika
  • 2 tbsp olive oil (sub with aquafaba if doing oil-free)
  • 1 large can (796ml) chickpeas, drained (about 3 1/2 cups)


Oil-Free Roasted Garlic & Red Pepper

  1. First, roast your red pepper and garlic. Slice the top off your garlic (so insides are exposed) and slice and remove the insides of the red pepper. Place in an oven safe dish, and add about an inch of water.

  2. Roast garlic and red pepper at 400F for about 30 minutes or until the veggies are tender and the skins begin to brown. Let cool for 20 minutes, then peel garlic and remove the red pepper skins for the next step.

For the Hummus

  1. In your food processor with the blade attachment, combine the lemon juice, apple cider vinegar, sesame seeds, roasted garlic, roasted red pepper, salt, paprika, turmeric, and process until well combined.  *For oil-free hummus, sub the oil for a few tablespoons of aquafaba*

  2. Add chickpeas, and pulse until combined.

  3. With the machine running, drizzle in olive oil, and continue processing until smooth.

  4. Pour into serving container. Garnish with a few drops of olive oil, and a dusting of turmeric and paprika, if you wish. (You'll want to skip the olive oil if you're making it oil-free. )

Recipe Notes

**If you don't feel like roasting veggies, you can sub 3/4 cup jarred roasted red pepper and 2 tbsp crushed roasted garlic for freshly roasted.