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Roasted bell pepper hummus

I love hummus but I prefer making it a home and avoid the oil. This one is easy to make and can be stored in the fridge for up to 2 weeks.
Prep Time5 mins
Total Time5 mins
Course: Condiments
Cuisine: Vegan
Servings: 8
Calories: 60kcal
Author: Michaelle Barbor


  • 1 15 oz can of chickpeas
  • 1 cup roasted bell peppers I got mine from the store to cut the time
  • 1 2 teaspoon of salt or to taste
  • 1/4 teaspoon of black pepper
  • 1 tablespoon of fresh lemon juice
  • 1/2 tablespoon of crushed garlic or garlic powder
  • A food processor


  • Add the chickpeas and the rest of the ingredients in the food processor. Blend until smooth.Stop to scrap the sides if necessary.
  • Enjoy with fresh cut veggies.