Roasted Bell Pepper Hummus and a confession
Prep time
Cook time
Total time
  • 2 red bell peppers
  • 2 cloves of garlic
  • 1 400g (about 15-ounce) can of chickpeas
  • 2 tablespoons of tahini
  • 3 tablespoons of extra-virgin olive oil
  • 1 lemon
  • 1 teaspoon of sambal oelek (optional)
  • 2 tablespoons of water, more if needed
  • a pinch of sea salt and pepper
  1. Cut the bell peppers in half, remove the stem and seeds and place them face-down on a baking tray aligned with baking paper. Add the garlic cloves, drizzle some olive oil on top and roast everything at 400°C for 30 minutes.
  2. Place the tahini and olive oil in a food processor or mixer and mix well for about a minute. This will make the hummus extra fluffy. Add the roasted bell peppers and mix until smooth. Add the juice of the lemon, the chickpeas, sambal oelek, sea salt and pepper and blend until smooth. Depending on the strength of your food processor or mixer, you might need to add some water. Add it one tablespoon at a time until you reach the desired texture.
Recipe by Heavenlynn Healthy at