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Roasted Red Pepper Black Bean Hummus

April 4, 2016
Roasted Red Pepper and Garlic Black Bean Hummus Recipe

This hummus recipe has the easy spirit of a very versatile dip.

Roasted Red Pepper Black Bean Hummus Recipe

Of course it can be scooped with chips and veggies and pita wedges but it also makes a delightful spread on toast with chunks of avocado and a sprinkling of salt. I finished off the last dollop for lunch a few days ago as a sauce of sorts alongside steamed quinoa, leftover bbq chicken, and fresh baby spinach.

Roasted Pepper Black Bean Hummus Recipe

What I’m trying to say is you will be very pleased with yourself if you happen to find this hummus in your fridge as it turns the most ordinary meal into something you can get excited about.

Roasted Pepper Black Bean Hummus Recipe

I don’t think the original chickpea hummus necessarily needs to have a makeover but I do like this unusual twist on the classic flavors. You will still find the tang familiar to hummus from tahini and fresh-squeezed lemon juice but then there’s a sweetness from roasted red bell peppers and garlic that gets caught up in the mix along with the earthy, dark richness of black beans.

Red Pepper Black Bean Hummus Recipe

If you are a hummus lover like me, give it a try. Oh also, perfect party food right here. You can make it up to a few days in advance and puts the store-bought stuff to shame!

Roasted Pepper and Garlic Black Bean Hummus Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6-8 Servings

Sweet roasted red peppers and roasted garlic meet the earthy richness of black beans in this most untraditional hummus recipe.

Hummus will keep covered in the refrigerator for up to 1 week.


  • 1 red bell pepper
  • 4 unpeeled cloves garlic
  • 2 (15-ounce) cans black beans, drained but not rinsed
  • 5 tablespoons tahini
  • juice of 1/2 a lemon
  • 1 1/2 teaspoons kosher salt
  • toasted pumpkin seeds, for garnish


  1. Heat broiler to high. Arrange pepper and garlic cloves in a oven-safe frying pan. Place under broiler and cook until charred on all sides, about 8-10 minutes. Remove garlic if it is charred before the pepper.
  2. Place pepper and garlic in a bowl and cover with plastic wrap. Set aside until cool enough to handle, about 15 minutes.
  3. Peel off the charred skin of the pepper and garlic. Core the pepper and cut into small dice. Place 3/4 of the pepper in a food processor fitted with the blade attachment, set the other 1/4 aside for garnish.
  4. Add peeled garlic cloves, black beans, tahini, lemon juice, and salt. Blend until smooth and creamy. Taste and add more salt or lemon juice as needed.
  5. Scrape into a serving bowl and top with reserved red pepper and pumpkin seeds.

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  • Adina April 5, 2016 at 9:05 am

    Lovely dip, I’d love to try it. What are those wonderful red chips?

    • Kate Ramos
      Kate Ramos April 7, 2016 at 3:51 pm

      Hi Adina! They are beet chips that I found at my local market. Super yummy!

  • Feisty Eats April 5, 2016 at 7:52 pm

    Looks beautiful, as usual. Love those ingredients too. Mmmm.

    • Kate Ramos
      Kate Ramos April 7, 2016 at 3:51 pm

      Thank you!!! Hope you get a chance to make it!

  • Brie April 6, 2016 at 2:10 pm

    Black beans, garlic and roasted red pepper sounds like all of the best hummus versions in one mega flavorful batch! Your pics are gorgeous Kate I just want to grab an asparagus spear and dig in 🙂

    • Kate Ramos
      Kate Ramos April 7, 2016 at 3:50 pm

      Aww, thanks so much Brie!! You are too kind.

  • grace April 6, 2016 at 3:11 pm

    while this would not be kind to me a few hours later, i’d LOVE the time spent eating it! these are two of my favorite ingredients in smooth, creamy hummus form!

    • Kate Ramos
      Kate Ramos April 7, 2016 at 3:50 pm

      LOL, Grace! You are too funny. Enjoy it while you can. 🙂