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close up of a white bowl filled with roasted red pepper hummus on top of a white and red napkin

Roasted Red Pepper Hummus

  • Author: Camilla
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: 4 1x


  • 1 15 oz can chickpeas, rinsed and drained
  • 2 roasted red bell peppers (from jar or homemade)
  • 1 cup fresh basil leaves
  • 1 tbsp fresh lemon juice
  • Optional: 1 teaspoon smoked paprika (pimenton)
  • Fine sea salt and black pepper to taste


  1. Place all of the ingredients (except salt and hot sauce) in a food processor. Process until smooth. Season with salt and pepper to taste. Makes about 1-2/3 cups.


No basil? No problem. You can use a tsp of dried basil in place of fresh, or use fresh parsley or cilantro in it’s place. Alternatively, leave out the herbs altogheter and add 1 to 2 teaspoons of ground cumin.

  • Category: Hummus, Dip, Snack, Spread


  • Serving Size: 1/3 cup
  • Calories: 101
  • Sugar: 2.1 g
  • Sodium: 393 mg
  • Fat: 1.5 g
  • Carbohydrates: 17.2 g
  • Fiber: 3.9 g
  • Protein: 4.7 g
  • Cholesterol: 0 mg
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