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Creamy Roasted Red Pepper Hummus

Red pepper hummus1 

Makes 2 cups


Hummus makes a great appetizer to keep on hand and has a wide variety of uses. It’s perfect as a dip with pita chips or veggies, great as a spread on sandwiches and wraps, or as a side dish with grilled chicken or lamb kabobs.  The popularity of this Middle Eastern dish continues to grow; in fact,The New York Times reported that the hummus industry has grown from just a $5 million dollar business 15 years ago, to one that totaled $530 million at U.S. food retailers in 2012. While basic hummus is a classic, I like to add a little extra flavor with additional ingredients like roasted red peppers or grilled artichokes. If you are having a large gathering, make a variety of flavors and serve with crisp homemade pita chips. (Pita Chips recipe)

Download Creamy Roasted Red Pepper Hummus recipe


3 tablespoons water

¼ cup tahini, stirred well (Joyva or Krinos brands)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed

¼ cup jarred roasted red peppers, rinsed, patted dry, and chopped

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon ground cumin

1/8 teaspoon cayenne

¼ teaspoon smoked paprika, optional

2 tablespoons toasted sliced almonds, for garnish

2 teaspoons chopped fresh parsley, for garnish


1. Combine water and lemon juice in a measuring cup; set aside. Whisk tahini and oil together in second small bowl or measuring cup. 

2. Process chickpeas, roasted red peppers, garlic, salt, cumin, cayenne and smoked paprika until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With food processor running, slowly add lemon/water mixture until incorporated and process until smooth, about 1 minute. Scrape down bowl again with rubber spatula. With food processor running, slowly add tahini mixture until incorporated and process until creamy, about 30 seconds, scraping down bowl as needed.

3. Transfer hummus to serving bowl, sprinkle almonds and parsley over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

Red pepper mixed


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