Roasted Bell Pepper and Chickpea Hummus

Roasted Bell Pepper Chickpea Hummus by OneWholesomeMeal

What is the best way to enjoy all the goodness of chickpeas? I think I hear you scream – Hummus!

Who doesn’t like this middle eastern dip? It is one of the best ways for vegetarians to enjoy protein and for moms to camouflage some veggies into these deliciously healthy treats.


There are no hard and fast rules to make hummus. Fruits, veggies, or herbs, whatever your family favourites are, toss them in with some boiled or roasted chickpeas, add a garnish of your choice and you are sorted. One ingredient however I feel is indispensable and that is garlic. While I usually add chopped garlic to my hummus, this time I decided to swap it with some roasted garlic and boy did it make a difference to the flavours. Roasted garlic is a definite ingredient in my hummus from now on. It keeps very well in the refrigerator for a week to ten days.



You can get creative with the garnish. While I have recommended pomegranate arils in my recipe below, you may also use zaatar or paprika or flavor or spice. Healthy garnish options are flaxseed, chia seed, and even sesame. Whatever you decide, the most crucial garnish is olive oil. Let me know what you did in the comments below.

Roasted Bell Pepper & Chickepea Hummus

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Yield: 98%

Serving Size: 4

Calories per serving: 166


  • Roasted Red bell pepper - 3/4 cup
  • Roasted Chickpeas- 1 cup
  • Lime juice- 4 teaspoons
  • Roasted Garlic- 1.5 teaspoons
  • Spice Mix- 1.5 teaspoons (Make the spice mix by blending 1 teaspoon caraway and 1.5 teaspoons coriander seeds)
  • Rice Wine Vinegar or Regular Vinegar- 1/2 teaspoon
  • Rock salt- 1/2 teaspoon or to taste
  • Red Chili (minced)-1
  • Pomegranate Arils -1 tablespoon (optional)
  • Extra Virgin Olive oil-1 tablespoon
  • Water- As required


  1. Bring all roasted ingredients to room temperature
  2. Blend all ingredients except oil in a high power blender till a grainy consistency.You might need to add some water to the mixture and scrape down the sides.If you like your hummus smooth then you could blend it longer to a smooth paste. The texture would not make any difference to taste
  3. Add half a teaspoon oil to the blended mixture and pulse for 2 secs
  4. Drizzle the remaining oil on the hummus and serve with a side of crackers or veggies like celery or carrots


The pomegranate arils impart slight sharp flavour to the hummus which some may not like so feel free to omit it from the recipe



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