Five Pepper Hummus Recipe -
Five Pepper Hummus Recipe
  • READY IN 15 mins

Five Pepper Hummus

Recipe by  

"This spicy pepper hummus has been a hit at lots of our gatherings. You can make it as spicy as you want."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. Remove top 1/4 of the green bell pepper, keeping bottom part intact to use for serving the hummus. Discard stem, and remove seeds and pulp from both parts of the pepper.
  2. Chop top part of pepper, and place in a blender or food processor with garbanzo beans, jalapeno peppers, banana peppers, garlic, cayenne pepper, black pepper, and tahini. Blend into a smooth paste. Scoop into the bottom part of the green bell pepper to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2008

Great hummus! I love spicy food and this was right on the money! I did however omit the cayenne so as to actually taste the hummus flavor along with the jalapeno. I think this recipe is just as tasty without the cayenne.

Most Helpful Critical Review
Aug 12, 2006

Good recipe forwarned that is is VERY spicy. We cut the cayenne and black pepper back to 1 tsp. each and like it much better.


23 Ratings

Aug 15, 2005

This hummus recipe is delicious, and was a hit at a party I recently made it for. It works well served w/ toasted pita cut into wedges.

Jun 03, 2008

This recipe is great, only the amount of cayenne pepper and black pepper is way too much. Cut those by about 2/3 and you should have a tasty and well-presented snack or appetizer.

Nov 25, 2006

This was a HUGE hit!! The first time I made it, I left out the banana peppers and garlic and cut the cayenne and black pepper in half. It was alot prettier and not as spicy but the 2nd time I followed the recipe and it was so good. Very, very spicy but so flavorful!

Nov 26, 2010

I had high hopes, but was disappointed. The heat was fine, but something was off. I'm not sure whether it needed more tahini or chick peas.

Mar 12, 2010

Incredibly good! My husband and I made this last night and only used about half of the hot ingredients. We added the hot stuff in stages and quit when it was full of flavor, but not burning hot. The next morning the flavors had melded together for an extra kick. Great stuff!

Jan 04, 2010

This is a really tasty dip. I modified a little though b/c I wanted to be able to taste the dip and not just HOT. The only change I made was to add another 16 oz. can of garbanzo beans and just used a tsp. of cayenne pepper and black pepper. Cuts the fire in half. Great as a dip for fresh veggies!


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  • Calories
  • 62 kcal
  • 3%
  • Carbohydrates
  • 8.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 90 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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