Roasted Red Pepper Hummus

Course: Appetizer
Cuisine: Middle Eastern
Author: Neha Mathur


  • Red bell peppers - 2
  • Chickpeas - 1/2 cup soaked for 5-6 hours and then boiled till soft
  • Sesame seeds - 2 tbsp slightly roasted
  • Garlic - 8-10 cloves
  • Olive oil - 1/4 cup
  • Lemon juice - 3 tbsp
  • Roasted cumin powder - 1/4 tsp
  • Salt to taste
  • Red chili powder - 1/2 tsp


  1. Wash the bell peppers and wipe with a kitchen towel.
  2. Apply oil on the skin of the bell peppers.
  3. Heat the oven to 180 degree C .
  4. Line a baking tray with aluminium foil and roast the bell peppers till their skin turns black.
  5. Rotate the peppers a few times during roasting.
  6. Remove the peppers when slightly blackened from all the sides.
  7. Remove the skin and and seeds of the peppers.
  8. In a blender, blend roasted peppers, boiled chickpeas, sesame seeds, garlic, olive oil, lemon juice, roasted cumin powder, salt and red chili powder to make a smooth paste.
  9. Add little water if required.
  10. Transfer in a bowl.
  11. Drizzle some olive oil on top.
  12. Sprinkle red chili powder.
  13. Serve with crackers or pita bread.