Bell pepper hummus is one of the many variations of the famous Middle Eastern chickpea and tahini cream recipe. In my opinion, the peppers give this recipe an even bolder and more interesting flavor. This hummus can be enjoyed on its own with vegetables or used as a condiment for sandwiches, wraps, focaccias… and even for pasta.
On the blog, you will find many hummus recipes, choose your favorite one!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Middle Eastern
- Seasonality: Spring, Summer
Ingredients
- 7 oz canned chickpeas
- 1 red bell pepper
- 1 tbsp tahini
- 1 lemon (The juice)
- 2 tbsp aquafaba
- 1 tsp salt
- 1 tsp garlic powder
- 1 tbsp extra virgin olive oil
Tools
- 1 Baking Tray
- 1 Food Processor
Preparation of the Bell Pepper Hummus
Disclaimer: affiliate links are included in the recipe.
Don’t miss the collection RECIPES WITH BELL PEPPERS
Start the preparation of bell pepper hummus by washing and cleaning the bell pepper and cutting it into strips. Place it on a baking tray lined with parchment paper and bake in a preheated oven at 350°F for about 25-30 minutes.
For an eco-friendly alternative to parchment paper, I recommend:
Place the drained chickpeas, roasted peppers, juice of one lemon, 2-3 tablespoons of aquafaba (chickpea liquid), salt, garlic powder, and tahini sauce in a blender or food processor.
Finish with a nice drizzle of extra virgin olive oil and blend until you get a smooth cream.
Transfer the hummus to a plate. Spread it with the back of a spoon.
I added some roasted cherry tomatoes cooked in the oven at 400°F for 30 minutes, but this step is optional.
Drizzle with more extra virgin olive oil and a good amount of chopped chives.
Serve bell pepper hummus immediately as an appetizer or as a condiment for your main course.
You can find this recipe in the collection Vegan Sweet and Savory Recipes, more than 50 ideas for all tastes.
Bell Pepper Hummus – To Conclude
Tips: you can store bell pepper hummus in the refrigerator in an airtight container for about 2 or 3 days. Freezing is not recommended.
You can use this hummus as a substitute for the classic one in the TART WITH HUMMUS AND CARAMELIZED ONION.
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