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Snack recipe · from the recipe book

Roasted Red Pepper Black Bean Hummus

A silky, smoky black bean hummus blended with oven-roasted red bell pepper and lime, scooped up with crisp sweet pepper strips.

Roasted Red Pepper Black Bean Hummus

Ingredients

  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 3 medium357 gRed bell pepperdivided
  • 1 medium119 gGreen bell peppercut into strips
  • 2 tbsp30 gTahini
  • 2 tbsp30 gLime juice
  • 1½ tbsp20 gOlive oildivided
  • 2 cloves6 gGarlicpeeled
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 2 tbsp30 gWatercold
  • ¼ tsp1.5 gSalt
  • ¼ cup chopped4 gFresh cilantrochopped

Steps

  1. Preheat the oven to 450°F (230°C) and line a small baking sheet with foil.
  2. Divide the red bell peppers: cut one-third (one red bell pepper) into large flat pieces for roasting, and cut the remaining two-thirds (two red bell peppers) into strips for dipping. Cut the green bell pepper into strips. Chill the red bell pepper strips and green bell pepper strips.
  3. Toss the large red bell pepper pieces and the garlic with half of the olive oil, spread on the baking sheet and roast 20 to 25 minutes, until the red bell pepper skin is blistered and charred in spots.
  4. Let the roasted red bell pepper and garlic cool for 10 minutes, then peel off any loose blackened skin from the red bell pepper.
  5. In a blender or food processor, blend the black beans, roasted red bell pepper, roasted garlic, tahini, lime juice, smoked paprika, cumin and salt until thick.
  6. With the motor running, add the cold water a little at a time until the hummus is silky and smooth.
  7. Spread the hummus in a shallow bowl, drizzle with the remaining half of the olive oil and scatter the cilantro on top.
  8. Serve with the chilled red bell pepper strips and green bell pepper strips for dipping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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