Easy Roasted Red Pepper Hummus Recipe - Allrecipes.com
Easy Roasted Red Pepper Hummus Recipe

Easy Roasted Red Pepper Hummus

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"This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores."

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Original recipe makes 2 cups Change Servings


  1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Nov 22, 2010

I am sure this could be better with a bit more spice as I found it a little bland. **TIP** peel the skins off your garbanzos for a better texture, it really should state that in the recipe. I added more basil than called for but it could use some more zing. Overall, easy to make (just wish I had a food processor, all I have is a stick blender and it was a bit of a pain) and a perfect afternoon treat with homemade tortilla chips!

Dec 09, 2003

This is awesome!! It gets better after sitting in the fridge. I attempted hummus one other time with a yucky mess...this is THE recipe for great hummus. It's basic, quick, and very flavorful. While my kids (2yrs & 5yrs) thought it was too garlicky, I thought it was exactly right (it also mellows a little after a day or two)Also, I don't buy tahini (since I can never find small amounts) I just toasted sesame seeds until fragrant (not browned) and whipped them into a paste with 1 tsp. oil and used that for my recipe. This will be a staple in our house.

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!

Apr 19, 2004

I was unsure about red peppers in hummus, normally a favorite sammie filling for me, but I gathered up my courage and dumped them in anyway and am I glad! My children ate this up, my eight yo said she likes it better than our usual recipe and my toddler decided to forego the pita bread altogether and just eat the hummus with a spoon! I put it in sammies with kalamata olives, chopped fresh red pepper, chopped cucumber, feta cheese with lemon juice, olive oil and balsamic vinegar sprinkled on top. One problem with the instructions: the intro says bring to room temp before serving but the directions say to chill until ready to serve. Maybe you are supposed to keep your house very cold? :)

Apr 15, 2003

This is a nice recipe although I would cut down on the amount of tahini; I found that it had a little bitter after taste that wasn't exactly what I was aiming for. It was well received by the adults at the party but virtually every kid turned their nose up (as kids are apt to do!).

Sep 09, 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.

Dec 09, 2003

This is by far the best hummus recipie I have made (and believe me I have tried a lot). It even tastes great without the red pepper!


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  • Calories
  • 445 kcal
  • 22%
  • Carbohydrates
  • 44.1 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 908 mg
  • 36%

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

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