Roasted Red Pepper Sriracha Hummus

After a week of celebration and eating deep fried delicious food it’s time to switch gears and give our tummies a little rest by cooking and eating healthy!

I am a huge of fan of hummus and am always on the look out for different flavor combinations when it comes to hummus mixed with different condiments. My favorites are spicy sriracha or roasted pepper hummus. I found a jar of roasted peppers sitting in my pantry, so today I decided to combine two of my favorite flavors, and the result… finger licking good! 🙂









  • Cooked Chickpeas – 2 Cups (Rinsed and drained)
  • Roasted Red Bell Pepper – 1
  • Green Chili – 1 (Optional)
  • Pickled Jalapeno – 5 to 6 slices
  • Garlic – 3 cloves (Medium, roughly chopped)
  • Sesame Seeds – 2 Tbs
  • Paprika or Red Chili Powder – 1 Tsp
  • Juice of 1 medium sized Lemon/ Lime
  • Olive Oil – 3 to 4 Tbs
  • Salt – To Taste (I used 2 Tsp)
  • Sriracha – 1 1/2 Tbs
  • Juice/ water from the pickled jalapeno jar – 1/4 Cup

To Garnish:

  • Toasted Pine Nuts – 1 Tbs
  • Pumpkin Seeds – 1/2 Tbs
  • Olive Oil – 1/2 Tbs
  • Paprika/ Red Chili Flakes/ Red Chili Powder – 1/2 Tsp



* I used store bought roasted pepper but if you want to roast it at home it’s super easy. See tips for the method.

  1. In a blender or food processor combine all the ingredients EXCEPT the juice/ water from the jalapeno jar and run the processor to form a coarse paste
  2. Now add the juice and blend again till it reaches the desired consistency (creamy paste)
  3. Check for salt and add more if needed. You can also adjust the consistency by adding an extra tablespoon of olive oil
  4. Transfer into a serving bowl. Drizzle some olive oil and garnish with pine nuts, pumpkin seeds and paprika/ red chili flakes or powder


Serve with warm pita bread, chips or any appetizer of your choice! 🙂



* To roast a bell pepper preheat oven to 425 degrees F. Cut 1″ strips of the bell pepper. Get rid of the seeds. Place on a baking sheet. Drizzle generously with olive oil and bake for about 25 minutes. Remove from the oven and let it cool completely before adding it to the food processor.

* You can also roast the pepper on a stove top using a cast iron pan.



4 thoughts on “Roasted Red Pepper Sriracha Hummus

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