Roasted red pepper hummus
Prep Time
15 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Sweet red bell peppers, fragrant garlic and thyme make this easy dip a hit. Perfect for after school snacks or a veggie dip.
Course: Appetizer
Servings: 4 people
Author: Michelle Barsness
  • 3 red peppers cored and sliced
  • 2-3 garlic cloves skins removed and smashed
  • 4 1/2 tbsp olive oil divided, 2 tbsp & 2 1/2 tbsp
  • 1/2 tsp dried thyme
  • 1 15 oz can garbanzo beans drained and rinsed
  • 2 tbsp lemon juice
  • 2 tsp sea salt divided, 1 tsp & 1 tsp
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper divided, 1/4 tsp & 1/4 tsp
  1. Move your oven rack to the lower 3/4 of the oven. Preheat the oven to 400 F.
  2. Core and remove the seeds from the red peppers and slice them. Remove the skins from the garlic cloves and smash them once. To smash garlic, carefully use the side of your knife blade and press down with the palm of your hand on. Place the red peppers and garlic on a large baking sheet.
  3. Add 1 1/2 to 2 tablespoons of olive oil to the red peppers and toss them with your hands. Season the peppers with 1/2 tsp of thyme, 1 tsp sea salt and 1/4 tsp freshly ground black pepper. Roast the peppers in the oven at 400 F for approximately 10 minutes. Then reduce the heat to 375 F and roast for approximately another 30 minutes or until the peppers have softened and begun to caramelize. Stir and turn the peppers a couple times during this time.
  4. Remove the peppers from the oven and let them cool for 5 minutes. Next, add them to the food processor. Add the garbanzo beans, 2 1/2 tbsp olive oil, 1 tsp sea salt, lemon juice, cayenne pepper and blend until smooth. Add the remaining 1/4 tsp ground black pepper as needed to taste.
  5. Let the hummus cool in the fridge for 30 minutes. This lets the flavors really come together.
Recipe Notes

Recipe complements of Sign up for our email newsletter for more great recipes delivered right to your inbox. Garbanzo beans are also known as chick peas. Store in an air-tight container in the refrigerator for 3 - 4 days.