Roasted Red Pepper Hummus
Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
  • 1 large red bell pepper
  • ½ can (15 oz) garbanzo beans, rinsed and drained
  • 1 tbsp lemon juice
  • 2 tsp tahini
  • 1 tsp olive oil, divided
  • 1 small garlic clove, minced
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp pepper
  • Pinch of cayenne pepper (if you want it spicy!)
  • ¼ tsp paprika for garnish
  1. Stand the red bell pepper up, stem pointing up, and slice the red bell pepper in half parallel to the cutting board. Place the bottom half in the fridge, and remove the stem and seeds from the top half. Slice the top half in two.
  2. Transfer to a toaster oven and broil for 5 minutes, turning each piece over halfway through.
  3. Transfer to a bowl and cover with a towel for 15 minutes.
  4. Remove the blackened skins, then add to a Magic Bullet cup fitted with a flat blade attachment.
  5. Pulse until well blended, then add the remaining ingredients, reserving ¼ tsp olive oil for topping.
  6. Alternate between blending and shaking up the cup until you have a smooth batch of hummus.
  7. Garnish with paprika and olive oil.
Makes 1 cup
Recipe by My San Francisco Kitchen at