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Homemade Roasted Sweet-Pepper Hummus Plate photo

Roasted Sweet-Pepper Hummus Plate

This Roasted Sweet-Pepper Hummus Plate is vibrant, flavorful, and easy to make, perfect as a healthy snack or party appetizer packed with smoky sweetness and creamy texture.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: Easy, Gluten-Free, Plant-based, Quick, Vegan
Servings: 4 servings

Ingredients

  • 2 cups canned chickpeas drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon cumin
  • Salt to taste
  • 1-2 tablespoons olive oil
  • 2 roasted red bell peppers diced
  • 1/4 cup fresh parsley chopped
  • Pita bread or assorted raw veggies for serving

Instructions

Roast the Red Bell Peppers

  • Start by roasting your red bell peppers until their skins are charred and blistered. You can do this under a broiler, on a grill, or directly over a gas flame.
  • Once roasted, place them in a sealed container or a bowl covered with plastic wrap to steam for about 10 minutes to make the skins easier to peel off.
  • After peeling, dice the peppers and set them aside.

Prepare the Hummus Base

  • In a food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and a pinch of salt. Pulse until the mixture starts to come together.
  • While processing, slowly drizzle in 1 tablespoon of olive oil. If the hummus seems too thick, add a tablespoon or two of water until you reach your desired creamy consistency.

Incorporate the Roasted Peppers

  • Add about half of the diced roasted red peppers to the hummus base in the food processor. Pulse a few more times to blend them in but still leave some texture.
  • This will create a luscious, slightly chunky texture with vibrant flecks of red pepper throughout.

Assemble the Plate

  • Spoon the hummus onto a serving plate, creating a shallow well in the center.
  • Drizzle with the remaining olive oil and garnish with the rest of the diced roasted peppers and fresh parsley for color and flavor.

Serve

  • Serve your Roasted Sweet-Pepper Hummus Plate with warm pita bread, crunchy veggie sticks like cucumber, carrots, or bell peppers, or toasted flatbread for dipping.
  • Enjoy as a snack, appetizer, or part of a mezze spread.

Equipment

  • Broiler
  • Food Processor
  • Serving Plate

Notes

  • Roast the peppers thoroughly and peel off skins for the best smoky flavor and smooth texture.
  • Adjust the consistency by adding water or olive oil as needed for creaminess.
  • Store leftovers in an airtight container with a drizzle of olive oil; it lasts 4-5 days refrigerated.
  • Try variations like adding cayenne for spice or smoked paprika for extra smoky depth.
  • Pair with gluten-free crackers or veggies for dietary accommodations.