Easy Roasted Red Pepper Hummus

Easy Roasted Red Pepper Hummus

236
MARBALET 46

"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."

Ingredients

{{adjustedServings}} servings 445 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 908 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  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

236
  1. 317 Ratings

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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 le...

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. W...

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 n...