Roasted Chickpea Hummus with Yellow Bell Peppers, Garlic, and Rosemary

I love, love, love hummus. It’s healthy, you can mix it with anything. It’s fast and easy to make. I love this dip with the sweetness of the yellow bell pepper, the fresh garlic, and rosemary to tie it altogether.


2 cans of chickpeas/ garbanzo beans, drained and rinsed

1 yellow bell pepper

3 garlic cloves, peeled and minced

olive oil

1/2 tbsp. dried rosemary, crushed

1/2 lemon, juiced

pepper, to taste


Preheat the oven to 350*F.

Line a large baking sheet pan with parchment paper.

Drain and rinse the chickpeas and spread out on the baking pan.

Wash the yellow pepper, cut in half and then remove the top and seeds inside.  Cut into a small dice and add to the baking pan.

Peel and mince the garlic cloves, and add to the baking dish. Drizzle olive oil over all the ingredients, and sprinkle salt and pepper on top.

Heat in the oven 20-25 minutes until chickpeas are golden in color.

Using a blender, food processor, immersion blender, or masher; combine the roasted chickpeas, yellow bell pepper, lemon juice, and garlic. Add in the crushed rosemary,and drizzle in olive oil slowly while mixing until smooth and well blended.

Serve with pita bread, chips, or raw vegetables, and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.