10-Minute Roasted Pepper Hummus

Roasted Pepper Hummus is a healthy, colorful, and umami-packed party dip that goes well with your favorite sliced veggies or tortilla chips. 

– 2 cups chickpeas  – 6 canned roasted peppers  – 1 medium garlic clove  – 1 ½ tablespoon tahini – ½ lemon juiced – 2 tablespoon olive oil + more for serving – 1 teaspoon paprika + more for serving – ⅛ teaspoon ground cumin – salt to taste – black pepper to taste – 1-2 tablespoon cold water – garnish with: sesame seed



Put everything in a food processor or blender. Blending may require 1–2 tablespoons of water. Multi-pulse until creamy. 

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Scrape the food processor and pulse twice. Top bowl with garnishes. Serve quickly with crackers, veggies, and pita. 

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Pick 4-5 sweet red bell or Italian peppers. Remove seeds and cut quartets.

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Spread olive oil, salt, pepper, and your favorite dried herbs on a foil-lined baking sheet. 

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Soften and slightly char peppers in 400 F oven for 30–45 minutes. Cool, then make hummus. 

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Add carrot sticks, other veggies, pita bread, pita chips, and corn chips to chilled roasted pepper hummus with olive oil.

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Savory Tomato and Mozzarella Galette 

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