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Roasted Red Pepper Harissa Hummus

by Suzie Bellomo on August 31, 2022


Roasted Red Pepper Harissa Hummus


This Roasted Red Pepper Harissa Hummus was delicious. You can use it as an appetizer before dinner, as a centerpiece to keep people eating and talking together at a party, and as a healthy snack if you have any leftovers. We used our Harissa Olive Oil, which adds its characteristic spicy, smoky, chili pepper flavor reminiscent of North Africa and the Middle East. Try it and tell us your favorite food to dip in it!


  • 1 red bell pepper, seeded, and cut in 1" strips (can substitute with jarred roasted red peppers)
  • 2 cups/453 g cooked chickpeas (canned chickpeas are fine, drained and rinsed)
  • 2 to 4 garlic cloves, chopped (start with less garlic if not sure)
  • 5 tbsp/85 g tahini paste
  • 1 to 2 tsp/ 2 to 4 g sumac
  • ½ tsp to 1 teaspoon smoked paprika (adjust to your liking)
  • 1 lemon, juice of
  • 2 tbsp toasted pine nuts, optional.
  • Harissa Olive Oil
  • Salt


If roasting your own red peppers:

Step 1

Preheat oven to 450 degrees F 

Step 2

Place the red bell pepper strips in a small baking dish or cast iron pan. Drizzle generously with Harissa Olive Oil. Bake in heated oven for 15 to 20 minutes or until tender and well-charred (check part-way and turn peppers over as needed.) Remove from oven and let cool. Drain from oil. 

To make the hummus

Step 3

In the large bowl of a food processor fitted with a blade, add the roasted bell peppers along with the chickpeas, garlic, tahini, sumac, smoked paprika, and lemon juice (do not add pine nuts yet.) Drizzle a little Harissa Olive Oil. Run the processor until you reach the desired creamy paste consistency. Test seasoning and adjust if needed. Run the processor again to combine.

Step 4

Transfer to a serving bowl. Cover and chill.

Step 5

When ready to serve, top roasted red pepper hummus with a little more Harissa Olive Oil and the toasted pine nuts. Add a pinch of paprika or sumac for garnish, if you like. Serve with warm pita bread and sliced veggies for dipping! Enjoy!


Prep Time: 5 mins

Cook Time: 25 mins


  • Cook's Tip: For a more rustic texture, don’t peel the chickpeas or the roasted peppers. If you want a super smooth hummus, I suggest you take the time to peel the chickpeas and roasted peppers after they come out of the oven and have cooled enough to handle.
  • Cook's Tip: It's best if you can chill the roasted red pepper hummus for about an hour before serving. This will help the texture and will allow flavors to develop fully. This is a garlicy dip, so if you're unsure, begin with less garlic.
  • Storage Tip: Roasted red pepper hummus can be stored in a tight-lid container in the fridge. It will keep well for 2 to 4 days.


This recipe was adapted and sourced directly from Suzy Karadsheh at


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