Roasted Red Pepper Hummus


2 cups chickpeas
3 red peppers
1/3 cup tahini
1 clove garlic
1/4 cup + 1 tbsp lemon juice
1/2 cup fresh parsley
1 tsp cumin
1 tsp salt
Pinch of pepper

1. Preheat oven to 415F.
2. Cut red peppers in half and scoop out the seeds. Place them on a baking tray lined with parchment. Bake for 45 minutes or until roasted.
3. When the peppers are done, blend all of the ingredients in a food processor until smooth and combined. Cool in the fridge. Serve and enjoy!


For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at

Leave a Reply