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  • Writer's pictureSophie Zuckerman

Roasted Red Pepper Hummus

Most hummus you'll find at the store is made with highly processed oils and ingredients, you just can't beat the taste and wholesome ingredients of homemade hummus. It's a super nutritious snack, and a great way to sneak in some veggies for picky eaters - perfect for the whole family!

You can make this at the beginning of the week and store it in the fridge for up to a week. Great for dips, spreads, and it can be transformed into a pasta sauce by adding extra virgin olive oil to thin it out.


  • 1 can of chickpeas (aka garbanzo beans)

  • 2 cloves of garlic, minced

  • 1 red bell pepper

  • 1/4 cup of tahini

  • 1/2 fresh lemon, juiced

  • 1 teaspoon of salt


  1. Turn one of your burners on medium heat and place your bell pepper on top. Using a set of tongs, flip the pepper frequently until all sides are roasted.

  2. Place your roasted pepper in a ziplock bag and seal the top, allow it to steam for 15 minutes. After that, peel the skins off with your fingers. and dice up the pepper.

  3. Combine the chickpeas (reserving the liquid inside the can for later use*), garlic, tahini, lemon juice, roasted bell pepper, and salt in a food processor, and pulse for about 2 minutes or until combined. You can thin out further with a little of the reserved chickpea liquid or regular tap water. Enjoy!

*Hot tip - the liquid from cans of chickpeas, called aquafaba, is a great plant-based substitute for egg whites. You can use it to make vegan merengues, chocolate mousse, ice cream, mayonnaise, and so much more!

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