Aug 18, 2020

Roasted Red Pepper and Sun Dried Tomato Hummus

By Olivia Crouppen
Recipe for Jazzed Up Roasted red Petter Hummus from JOYÀ

This super-delicious, elevated hummus is the result of the fourth episode of our "Kitchen Improv" Instagram Live series. In this episode, Holistic Chef, Culinary Producer and Master Chef contestant Olivia Crouppen (@livhungry) and our founder Chef Ruthy (@chef.ruthy) shared tips and tricks, had some laughs and once again created culinary magic. 

With no recipe and no planning (other than to agree on a very long list of potential ingredients), they created this incredible, plant-based, nutrient-packed hummus 4.0 LIVE on Instagram. Enjoy it as a dip, in a sandwich, with a spoon... just make sure you make it.


  • 1 cup chickpeas (soaked and cooked, or canned*)
  • ¼ cup roughly chopped roasted red pepper (freshly roasted or canned)
  • 2 tbsp sundried tomato
  • 3 tbsp tahini (the runny kind)**
  • 2 tbsp extra virgin olive oil
  • ¼ cup fresh cilantro (leaves + fine stems)
  • 3 cloves garlic (small or large cloves, to taste)
  • 1 tbsp lemon juice
  • 2 tsp balsamic vinegar
  • ½ tsp cumin
  • ¼ tsp smoked paprika (regular paprika works in a pinch)
  • ½ tsp sea salt, or more to taste
  • Optional, for garnish: extra virgin olive oil, toasted pine nuts, walnuts or pistachio, fresh cilantro, za’atar, smoked paprika, roasted chickpeas, sauteed mushrooms
  • Optional, for dipping: fresh vegetables (e.g. carrots, bell peppers, cucumbers), crackers

*Removing the skins from canned chickpeas is helpful to minimize gas and bloating that can be caused from eating legumes. Simply empty the can of chickpeas into a large bowl of water, rise and drain to discard the aqua faba (the gelatinous liquid from the can), refill the bowl with water and then lightly rub the chickpeas between your hands until the skins come off. The skins will come off easily and float to the surface of the water. Discard skins and drain chickpeas.

**Middle Eastern tahini (Israel, Lebanon) is generally runny. (We’re partial to Soom tahini!) 

Roasted red pepper hummus recipe from JOYÀ at


  1. Add all ingredients (except garnishes) to the bowl of a food processor or bullet, and blend into a chunky or smooth dip, as you prefer. Taste and add more salt or lemon juice if needed.
  2. If using as a dip, optionally garnish with toppings of your choice.

Serving ideas:

  • serve as a dip with veggies or crackers
  • use as a spread for a wrap or sandwich
  • add to a veggie & grain bowl
  • for an easy bite-sized appetizer, roast mushroom cups and then fill with hummus
Recipe by Olivia Crouppen (@livhungry) and JOYÀ
Olivia Crouppen
by Olivia Crouppen

Olivia Crouppen is a Los Angeles based holistic chef, food stylist and culinary producer. Her unique culinary style combines bold multicultural flavors with nutrient dense ingredients, to create dishes that are nourishing to the body and mind. Olivia strives to break the rules of dogmatic dietary restrictions while cooking with out any gluten, dairy or refined sugar. The result is bright, flavorful and energizing meals that truly feed you from the inside out.