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simple smoky roasted red pepper hummus | feedmegreens.com

Smoky Roasted Red Pepper Hummus

This is hummus, elevated!  Smoky and flavorful, with protein, fiber, and Vitamin C as an added boost.  Perfect for dipping veggies or chips, it's also great layered onto your favorite sandwich for a flavor punch.

Course Appetizer, Snack
Keyword hummus
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 2 cans chickpeas, drained and rinsed
  • 1 red bell pepper, roasted, peeled and seeds removed (or use jarred, store bought)
  • 1/2 - 1 clove garlic, chopped
  • 1/2 cup tahini
  • 2 - 3 tsp smoked paprika (try adding and then taste)
  • 1 Tbsp white miso (optional)
  • 2 drops liquid smoke (optional)
  • 1/3 cup vegetable broth (I use Better Than Boullion No Chicken flavor)


  1. If roasting your own red pepper (so easy!), turn the oven to broil and cook the pepper for 5 - 10 minutes.  Use tongs to turn it every few minutes so that it chars evenly.  (Note: I use a baking sheet or aluminum foil under the pepper.)  When it has blackened on all sides, remove it from the oven and put it in a brown paper bag.  Close the bag tightly and leave the pepper in there for another 5 - 10 minutes.  Remove the pepper and peel away the papery outer skin.  slice away the core and scrape off the seeds.  Done!

  2. Add the roasted pepper, chickpeas, garlic, tahini, smoked paprika, miso, and liquid smoke (if using) to the bowl of a food processor.  Process until well combined.  Add the vegetable broth and continue to process until smooth and creamy.  Salt to taste and serve with cut veggies or tortilla chips.