Roasted Red Pepper Hummus
Prep time
Cook time
Total time
Category: Dip
Makes: 4 cups
  • 4 large organic red bell peppers, chopped
  • 2 organic cayenne peppers, chopped (optional)
  • 1 large shallot, chopped
  • 2 large cloves of garlic, chopped
  • sea salt, to taste
  • black pepper, to taste
  • ¼ cup avocado oil, for roasting (or less, as needed)
  • 4 cups chickpeas, cooked
  • juice of ½ lemon
  • 3 tablespoons extra-virgin olive oil
  1. Preheat oven to 300F. Combine red bell peppers, cayenne peppers, shallot, garlic, salt, and pepper in a glass baking dish. Drizzle with avocado oil, toss to coat. Roast for 1 hour, mixing the vegetables every 20 minutes. Remove from the oven and let cool a bit.
  2. In a food processor, process roasted vegetables, chickpeas, and lemon juice until broken down and combined. With the motor running, drizzle in the olive oil. We made sure to leave some texture and chunkiness to the hummus, but you could also process it until it’s very smooth, if you’re more into that. You could also add more olive oil for a smoother texture. Adjust salt and pepper to taste.
Recipe by Newleaf Nutrition at