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Roasted Red Pepper Hummus

This is a Mediterranean-based hummus made with red pepper and hazelnuts. It can remind one of Romesco sauce. Creamy, smooth and with a touch of sweetness.

Course Breakfast, Brunch, Side Dish, Snack
Cuisine Lebanese, Mediterranean, vegan
Tags chickpeas, garlic, hazelnuts, hummus, mediterranean, red pepper, vegan
Prep time 15 minutes
Cook time 40 minutes
Servings 700 ml jar
Author Silvia Cooks


  • 350 gr cooked chickpeas
  • 50 gr extra virgin olive oil
  • 1/2 lemon juice (or even 1 whole lemon! Taste and adjust where needed)
  • 30 gr tahini
  • 3 garlic cloves
  • 1 small red pepper (optional)
  • 10-15 hazelnuts (optional)


  1. Preheat the oven to 230ÂșC. Place the whole red pepper on a baking tray, previously lined with baking paper or a silicone mat.

  2. OPTIONAL - Bake the red pepper for a total of 40 mins (or until dark brown bubbles appear on the surface). Add the hazelnuts during the last 10 mins of baking. Take the baked ingredients out of the oven, let them cool down. Once the red pepper has cooled down a little, remove the skin, stem and seeds. Add the red pepper, garlic and hazelnuts to the other ingredients.

  3. Place all the ingredients in your food processor or in a tall container (if using a hand blender). Blend until you get a creamy, smooth consistency. If needed, add a little water and blend again. Taste, adjust with salt, lemon juice or any other spice or herb.


Store in the fridge for 3-4 days.