Roasted Red Pepper Hummus with Sacha Inchi

Updated: Oct 15, 2019

Roasted Red Pepper Hummus with Sacha Inchi
General Information
  • DifficultyEasy
  • FlavorSavory
  • CourseAppetizer
  • Estimated Time31 minutes
  • Yield8 servings


  • Sacha Inchi Powder
    Sacha Inchi Powder
  • Bell Pepper
    Bell Pepper
  • Chickpeas
  • Garlic
  • Tahini paste
    Tahini paste
  • Olive Oil
    Olive Oil
  • Water
  • Salt
  • Lemon Juice
    Lemon Juice
  • 4 tablespoons of Sacha Inchi Powder
  • 1 Bell Pepper (red, large)
  • 2 cups of Chickpeas (canned, drained)
  • 1 clove of Garlic (minced)
  • 3 tablespoons of Tahini paste
  • 3 tablespoons of Olive Oil
  • 1/4 cup of Water (or more if neeed)
  • Salt (to taste)
  • 2 tablespoons of Lemon Juice
  • 1/2 teaspoon of Ground cumin
  • Crushed red pepper flakes (a small pinch)
  • 1/2 teaspoon of Ground smoked paprika


This appetizing sacha inchi red bell pepper hummus is packed with nutrients! Its protein content, which is necessary for proper tissue repair and growth of the skin, muscles, and bones, comes from chickpeas as well as sacha inchi, which is a complete protein with all essential amino acids. Red bell peppers are full of vitamins and minerals, which are recognized for relieving inflammatory pain, boosting immunity, and supporting eye health. Tahini's sesame seeds, on the other hand, contain phytosterols, which have been found to lower bad cholesterol.

  1. Start by roasting the pepper. Turn on the gas stove burner to medium flame. Carefully place place the pepper on the burner directly over the flame. Keep roasting it for a few minutes on each side until all sides are blackened and soft. (10 minutes)
  2. Place the roasted pepper in a glass bowl and cover it with a plate or a plastic wrap to steam it. (10 minutes)
  3. Take the pepper out of the bowl and place it on a cutting board. Cut it lengthwise and gently remove the seeds and the stem, leaving just the flesh. Then slowly peel off the charred skin. (5 minutes)
  4. When the pepper is cool, place it in a blender along with the rest of the ingredients. Process until well incorporated, adding water as necessary to reach a desired consistency. (5 minutes)
  5. Transfer to a bowl and garnish with olive oil, smoked paprika, and fresh red bell pepper chunks. Enjoy it right away or refrigerate before serving! (1 minute)

This sacha inchi-rich roasted pepper hummus can be served with cucumber, carrots, or celery sticks as well as tortilla chips or sun dried tomato crackers with sacha inchi for a healthy mid-day snack. It is also delicious as a sandwich spread, especially on wholesome maca bread or flax and psyllium bread.