Reviewed: Oct. 22, 2007

Maybe I used too much garlic, but I didn't care for this at all.

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MaggieMay

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Oct. 18, 2007

This was GREAT! And I'm not a hummus fan. I am NOW!

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PatiO

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2007

I wanted to make this just to have something different as an appetizer. It turned out excellent..... everyone raved about it.

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dollz1

Cooking Level: Expert

Home Town: Lapeer, Michigan, USA

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Reviewed: Oct. 2, 2007

Flavor is great. I roasted my own peppers and also added a substantial amount of olive oil. Cumin is a nice addition, too.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Sep. 23, 2007

Good recipe but needed to add some salt and olive oil to round out the flavors. Much cheaper than the store bought stuff and it tastes better too!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 17, 2007

Easy and delicious! We added chopped cilantro as well, and it was excellent.

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Amy M

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 17, 2007

uh...YUM!!! I made one minor change, though. I didn't have red peppers on hand so I added a small can of "fire roasted green chiles" instead. This is so tasty. I can't wait to share with my friends. Thanks!

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RHONES

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Reviewed: Sep. 12, 2007

This recipe was soooo easy to follow, and exceptional! I added a little bit more of the basil then required. Also, after it's done, I sprinkled some paprika on top and added some plain crumbled feta cheese. Thank you for this quick and easy recipe!

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Jigna

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Reviewed: Sep. 9, 2007

This was awsome, awsome. I did make a few changes, but same basic concept. I used chipotle peppers in adobo instead of roasted red pepper, and olive oil instead of tahini. I think next time I'll cut back a little on the lemon juice, and also I added cumin...how can you have hummus without cumin??

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outnumbered

Home Town: Chicago, Illinois, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Sep. 3, 2007

Best Hummos ever!

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Louie

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Reviewed: Aug. 30, 2007

I love this recipe! I ended up putting in 2 and a half to 3 cloves of garlic (kept grabbing small ones). It was much more lemony then I expected but I liked that. Gave it a fresh taste. And the peppers definatly added greatly. I intend to make this often.

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Dreygan

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 28, 2007

This was absolutely delicious, and just a one-bowl dish. Because I couldn't find the tahini, I substituted peanut butter. I also added a touch of sesame oil to enhance the flavor. Would definitely make this again.

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Kelly

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Van Nuys, California, USA

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Reviewed: Aug. 7, 2007

Delicious! I used three cloves of garlic (I love garlic!) but other than that, I followed the recipe as written. Well done Holly!

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2007

I was going to make my own roasted peppers until i went food shopping and saw jar roasted peppers were on sale! it was yummy, i too add sesame seeds (instead of the tahini) and id did add a bit of olive oil to add smoothness. THANK you for you sharing

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SANDRINEQ

Cooking Level: Intermediate

Home Town: Antibes, Provence-Alpes-Côte D'azur, France

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 8, 2007

It was just OK. I made a few other dips and no one commented on this one. I should have read the other reviews and added olive oil. It was a bit on the dry side. Too bad cause we love roasted red peppers and it was easy to make. Just nothing to write home about.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

I added 1/2 cup of yogurt and skipped the basil. It was exactly what I was looking for.

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CAOINEAG

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 5, 2007

Great, I omited the tahini and added olive oil, as well as reducing the amount of lemon juice. Definatly a keeper.

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ChefLes

Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Jun. 18, 2007

Good, basic recipe. Wasn't WOWED with it though

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BRIMAT143

Cooking Level: Expert

Home Town: Mishawaka, Indiana, USA

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Reviewed: Jun. 9, 2007

Surprised as it has no olive oil. I think it lacks some bite to it even with the cayenne. I added a wee bit more tahini and i think I will also add some more lemon juice next time. I roasted a red bell pepper with some olive oil and then peeled and minced it. Instead of putting all of it in the food processor, I just mixed it along with the hummus. Spread a spoonful of olive oil on top. Then added a few peeled crumbled chickpeas, minced red bell pepper and finally some cilantro. Great presentation, hubby and son liked it but wasn't the best for me. My regular hummus recipes are better.

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VIVNIDHI

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Reviewed: May 27, 2007

I thought this was somewhat flavorless. I cut the lemon back to 1/4 cup and kept everything else the same. I followed the advice others and removed the skin on the chickpeas (this does make for very smooth hummus). I am not sure what happened, but it does not "pop" like some of the other hummus recipes on here (Lemon garlic and Jalapeno). Maybe it was the jar of red peppers we used.

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Jennie C.

Cooking Level: Intermediate

Home Town: Ledyard, Connecticut, USA

Living In: Honolulu, Hawaii, USA

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Easy Roasted Red Pepper Hummus

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