Reviewed: Apr. 20, 2007

Maybe I've become a hummus snob lately, but I really feel like this was too lemony for "red pepper" hummus. Next time I make it I will use less lemon juice. It's not a bad flavor just a hint to bitter w/the juice.

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oojeamoeoo

Cooking Level: Intermediate

Living In: Wareham, Massachusetts, USA

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Reviewed: Apr. 6, 2007

My husband and I love this recipe. I take this whenever I am asked to bring along a snack. I rarely alter the ratios but will use fresh lemon juice when possible.

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woodlily

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Reviewed: Apr. 1, 2007

Really good! I used garlic powder instead of actual garlic and reduced the lemon juice and tahini to 2 tablespoons each. I thought I had a jar of red peppers on hand, but when I found I didn't, I used sundried tomatoes instead! It turned out a little dry, so I added a drizzle of extra virgin olive oil and some liquid from the jar of sundried tomatoes. Delicious! I think it will taste even better after some time in the fridge. Thanks!

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Sarah

Cooking Level: Expert

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Reviewed: Mar. 5, 2007

tasty... but my husband complained about the strong odor that came from my pores - oh well.

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SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Mar. 4, 2007

this was my first Hummus recipe to try, and it turned out very good. I used it to dip veggies in. After realizing how easy it is to make, I will never buy store-bought again!

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Julie

Cooking Level: Expert

Living In: Swartz Creek, Michigan, USA

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Reviewed: Feb. 4, 2007

Great recipe! It's the perfect combination of flavors to make a smooth hummus. However, I didn't use as much lemon juice and I left out the dried basil.

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John

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Reviewed: Dec. 18, 2006

This recipe is great! It is good with the roasted red pepper and also a great base recipe to make other kinds of hummus. I have already used this base to make chipotle and garlic hummus.

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scarlettemaynita

Cooking Level: Expert

Home Town: Lincoln, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 15, 2006

This hummus turned out wonderfully! I have brought this to potluck's and has been a favorite of friends and myself. I used a little less garlic than the recipe calls for. Yum!

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shep20

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Reviewed: Sep. 9, 2006

I usually prefer my hummus to be more grainy, and I'd never had it with roasted red peppers before, but I was in the mood for something different. Well, I'm glad that this was the recipe I picked! It was very good with home-baked pita chips. I only had Realemon juice on hand, so I cut down on the listed amount and it was fine. For sure something I would make for a party.

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SIERRAMUM

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Sep. 7, 2006

This was delicious! I also added some roasted anaheim peppers to give it a bit of spice.

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Claire

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Reviewed: Aug. 29, 2006

This was great! My first time making hummus, and it was so easy. I roasted the red pepper under the broiler for about 15 minutes. I was short lemon juice, so if I added more of that I'm sure it would have been better. Next I think I'm going to try making black olive hummus...

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starqueen43

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 29, 2005

Although a new recipe takes a little time, this hummus is amazingly quick to make up. My husband is a huge hummus fan and really likes the zip of this recipe.

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FreeTibet

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Reviewed: Dec. 23, 2005

Excellent recipe. I hesitated to purchase the huge jar of tahini at $5+, but now have confidence that it will get used up just from this recipe alone. I only added about 3 tablespoons fresh lemon juice, and it's perfect. By the way, garbanzo beans and chickpeas are the same thing.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 28, 2005

I have been eating this a lot lately- a great (simple) recipe. It doesn't make much difference if you use the lemon juice or basil -I skip them both, and use chickpeas instead of garbanzo beans. I also like this recipe with an entire head of oven-roasted garlic and a few drops of the oil it was roasted in!

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Jetgirly

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 27, 2005

This is one of my favorite hummus recipes! Quick and healthy, can't beat that!

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INDIEFORLIFE

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Reviewed: Nov. 10, 2004

Really good! Doubled it just to use up a full jar of roasted red peppers. So glad I did! I did reduce the lemon juice as some suggested and I sauteed the minced garlic in a little olive oil to mellow it.

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KESELOFF

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Reviewed: Sep. 2, 2004

Great recipe. I pretty much keep this recipe in my fridge as a staple snack now.

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KIUNEY

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Reviewed: Jun. 28, 2004

Though too mild for me, everybody at a recent hummus tasting picked this as the best of the lot.

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CAREFREEDINNERS

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Reviewed: Jun. 27, 2004

This was wonderful! Made a few small changes though: only added 1 clove of garlic, reduced lemon juice to 2 tablespoons, subbed in 2 tablespoons of extra virgin olive oil for the tahini (I had none), and used chickpeas in place of the garbonzo beans. After that there was no reason to season with salt and pepper because it was perfect. Great recipe!

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Baker-@-Heart

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: Jan. 17, 2004

WAY too lemon-y. Maybe this was compounded by my use of store bought lemon juice but it was really overwhelming. I'm sure with the right proportions this would be a good recipe since it only really uses standard hummus ingredients, but you may want to add as you go along to ensure that you don't over do it.

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BETH078

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Easy Roasted Red Pepper Hummus

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